The pants she's wearing in this picture used to be to her ankles less then 6 months ago, I swear! |
I am late! We are half way through July and I barely started sorting through closets, drawers, shelves, cupboards and my favorite....bookshelves. Typically the cleaning rampage begins with organizing my kids toys and clothes, as they grow so fast I can hardly keep up. I eventually make it to my favorite area in the kitchen, a shelf filled with cook books. Books don't exactly fall into the official "spring clean" category. I rarely part with my cook books nor can I ever imagine giving any of them away. OK maybe I may allow someone to borrow one from time to time but even then I hesitate. I am very territorial when it comes to my cook books!
Some of my Lovely Books |
Turkey Meat loaf with Sage Gravy |
The Sage Gravy is Incredible |
Recipe adapted from Williams-Sonoma Chicken Cook Book
Turkey Meat loaf with Sage Gravy
INGREDIENTS
For the Meat Loaf:
1 egg
1 tablespoon tomato paste
salt and freshly ground pepper
1 1/4 lb. ground turkey
1/3 cup dried bread crumbs
1 small yellow onion finely chopped
1 small celery stalk, finely chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
2 teaspoons chopped fresh rosemary
2 tablespoons unsalted butter
2 tablespoons all purpose plain flour
2 cups chicken stock
2 teaspoons chopped fresh sage
salt and freshly ground pepper
Instructions:
1. Preheat the oven to 350 degrees and lightly oil a 9 by 13 inch baking pan, as well as a small loaf pan.
2. In a large bowl whisk together the egg and tomato paste, 3/4 teaspoon salt and 1/4 teaspoon pepper until well combined. Add the ground turkey, bread crumbs, onion, celery, parsley, and rosemary to the bowl and mix just until combined.
3. Pack the mixture into the prepared loaf pan. Then put the baking tray on top of pan and flip it gently.
4. Bake until the center of the loaf registers 165F on a food thermometer. About 1 1/4 hours, my oven takes about 50minutes so check at that point as all ovens differ. Transfer the meat to a platter and cover with foil to keep warm.
5. To make the gravy, add butter to the pan and melt over low heat. Then whisk in the flour and cook for 1 minute. Next slowly whisk in the stock and raise the heat to medium, bring to a boil while continuing to stir with the whisk. Make sure to scrape any brown bits from the pan that were left over from the loaf.
Reduce the heat to medium-low and continue to simmer about 5 minutes until the gravy reduces slightly. Stir in the sage, season with salt and pepper.
Serve the turkey loaf with mashed potatoes and pour the gravy over everything before you eat.
(TIP: I like to use 99% fat free organic turkey. Don't worry it will still be moist, besides the decadent gravy you will pour over it will create even more moisture)
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