Hye Thyme Cafe: Stuffed Turkey Meatloaf

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Tuesday, May 28, 2013

Stuffed Turkey Meatloaf

Stuffed Turkey Meatloaf : Hye Thyme Cafe

I have had turkey on the brain lately - more specifically ground turkey, given the recent recall. In thinking about those awesome leftover turkey sandwiches, you know the ones - where you pile on the turkey, cranberry sauce, stuffing, maybe a little gravy, etc., I at some point contemplated turning that into a meatloaf but never got around to it. I noticed that ground turkey is back on the shelves now, so there's no time like the present.

There were only three of us at dinner, and this was met with mixed reviews. One really enjoyed it, one has a hard time wrapping their brain around the concept of ground poultry but ate it without complaint, and I could honestly take it or leave it. I liked it, and will probably be having leftovers tonight, but I definitely prefer the traditional roasted turkey with the fixin's. You can decide for yourself, or maybe it will spark a new idea.

2 c cubed herb stuffing mix
1 stalk celery, minced
1 med sweet onion, minced and divided in half
2/3 c turkey or chicken stock
2 T butter
2 lb ground turkey
1/3 c turkey gravy
1/2 t salt
1/2 t pepper
1/2 t poultry seasoning
1 clove garlic, minced
1 can whole berry cranberry sauce
Cooking spray  

  1. Mix together the stuffing mix, celery, and half of your minced onion
  2. Either on the stove top or in a measuring cup in the microwave, heat the butter in the stock until melted
  3. Pour the stock/butter over the stuffing mix and stir to coat well; set aside
  4. In a large bowl, mix together the turkey, gravy, salt, pepper, poultry seasoning, garlic, and remaining onion
  5. On your work surface, lay two sheets of plastic wrap (short edges closest to you) so that their edges are overlapping, to aid in rolling (like a bamboo mat for rolling sushi)
  6. Pat out the turkey on the plastic wrap to form a large squarish shape
  7. In a small bowl, mash about half of the cranberry sauce with the back of a spoon to break up the gelatin and spread over the turkey layer
  8. Spread the stuffing over the cranberry layer, pressing lightly
  9. Use the plastic as a guide to help roll the loaf, peeling back the plastic as you go (you really don't want to eat that part) - you can twist the ends to seal or seal once transferred to pan
  10. Speaking of your pan, you will probably want to give it a shot of cooking spray to prevent sticking
  11. Bake at 350 for approximately 45" to 1' - time will vary depending on how thick yours is when you start off, etc.  About half way through, break up the rest of the cranberry sauce and spread over the top (I was expecting it to melt down more than it did, but still good)

Stuffed Turkey Meatloaf : Hye Thyme Cafe
Stuffed Turkey Meatloaf : Hye Thyme Cafe

Stuffed Turkey Meatloaf : Hye Thyme Cafe
Stuffed Turkey Meatloaf : Hye Thyme Cafe

Stuffed Turkey Meatloaf : Hye Thyme Cafe
Stuffed Turkey Meatloaf : Hye Thyme Cafe

Stuffed Turkey Meatloaf : Hye Thyme Cafe

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