|Rain, rain go away!|
1/2 tablespoon extra virgin olive oil (EVOO)
1 large onion, chopped
3-4 ribs celery from the heart, with leafy tops, chopped
1 bay leaf
Ground pepper to taste
1/2 bag stuffing cubes, such as Pepperidge Farm brand
2 tablespoons poultry seasoning
2 cups chicken stock
1 package 99% lean ground turkey (I usually use ShadyBrook)
PreparationPre-heat the oven to 400°F.
Heat a large skillet to medium-high heat and add EVOO. Then add the onion, celery and bay leaf to the skillet, season with pepper and cook until tender which is about 10 minutes. Add the stuffing cubes to the skillet, season with poultry seasoning and then moisten with 2 cups chicken stock. Remove the bay leaf.
Place the stuffing in a bowl and cool.
Once cool enough to handle, add the turkey and egg and together. Form the meat mix into a long loaf on a nonstick baking sheet or pyrex pan. Cook in the oven for about an hour, or until brown and cooked through (165°F internal temperature on a meat thermometer).
Sorry I didn't take a picture of the final product I was preoccupied with my guests.
|Turkey meatloaf going in the oven......yummy!|
Question: What is your favorite fall meal?
**Also please check out the awesome giveaway at The Vegetable Life**