This past weekend is the last of the grand dinners until I’ve settled into my new apartment… with a larger kitchen. Over the next few weeks, I will cook meals requiring less equipment for obvious reasons. The Fall menu also included Butternut Squash Gratin and Sautéed Kale. I admit, I’m not much of a meat person, but I feel honored to have finally made a juicy and flavorful meat recipe. The next day’s leftover menu will include Turkey meatloaf sandwich, melted sharp cheddar cheese over rosemary ciabatta bread with caramelized onions.
Credits for this recipe:
• This recipe originally appeared in October 2009′s Bon Appétit magazine.
• To lazy to cook? Visit Peaches , 393 Lewis Ave, Brooklyn, NY 11233
2 tablespoons extra-virgin olive oil plus additional for brushing
2 cups bread crumbs
1 cup low-salt chicken broth
8 ounces sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon ground or chopped fresh rosemary
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 pound ground turkey (15% fat)/ground dark turkey meat
1 pound ground turkey breast
1. Preheat oven to 350°F. Brush 8-1/2 x 4-1/2 x 2-1/3-inch loaf pan with olive oil.
2. Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, sage, parsley, rosemary, thyme, coarse salt, pepper, and 2 tablespoons oil.
3. Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.