Turkey and Stuffing Meatloaf
Ingredients
2 McIntosh or Gala apples, peeled and cut into small dice
1 tablespoon lemon juice
2 pounds ground all-white turkey (or a mix of dark and white meat)
3 to 4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon EVOO - Extra Virgin Olive Oil
Preparation
Preheat oven to 400ºF.
In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper.
In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Turkey Bolognese
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
3 pounds lean ground turkey
2 carrots, grated
2 onions, grated or finely chopped
4 cloves garlic, grated
Salt and black pepper
1 bay leaf, fresh or dry
2 cups chicken stock, regular or low sodium stock
2 28-ounce cans crushed tomatoes, regular or low sodium
Yields: about 8 cups
Preparation
Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the turkey and break up the meat into small pieces using the back of a wooden spoon. Cook until brown, about 5-6 minutes.
Add in the carrots, onion and garlic, and cook another 2 minutes. Season with salt and pepper, deglaze the skillet with the stock, scraping the brown bits from the bottom of the pan, and add the tomatoes.
Bring up to a bubble then drop the heat down to low and simmer for another 5-6 minutes more.