6 servings.
1 Pkg. (about 1 1/14 lbs.) ground turkey
1 1/2 cups plain suffing mix
2/3 cup reduced sodium chicken broth
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 can (16oz.) whole berry cranberry sauce
Heat oven to 350 degrees. Spray your loaf pan with no-stick cooking spray. In medium
bowl, combine all ingredients except cranberry sauce; mix well.
Press your loaf ingredients into a rectangle on a piece of tin foil (for easy rolling), picture your rectangle as 3 pan-bottoms wide, and that should do it. Should be about an inch thick.
Spread cranberry sauce on turkey mixture, reserving 1/3 cup sauce.
Roll up tightly into a loaf (as you would a jellyroll.)
Place in pan seam side down, pressing it into the pan.
Cook 55-65 minutes or until turkey is browned.
Spoon remaining sauce over loaf. Cook 5 minutes more.
Let stand 10 minutes before serving.
Serving extras: Put it with some mashed potatoes and it's like Thanksgiving dinner all rolled into one! :)
Freezer: Can be frozen raw. Thaw before cooking, overnight in the fridge. Cook as normal.
Freeze 1/3 cup cranberry sauce separately.
or Can be frozen from slightly undercooked. Reduce cooking time of thawed loaf to about 20 minutes, continue with cranberry glaze as usual.
This was frozen in a "take-out" aluminum container.
Thanks, JL! Everyone enjoyed this one!
I'm not sure I understand... you use a 9x5" pan, but you make it into a 12x8" rectangle? Should it be a 9x5" rectangle? Or does it make two loaves?
ReplyDeleteAnd, how do you freeze it? Do you freeze it once it's cooked, or raw just after putting it in foil? Does it need to be defrosted first or can it be baked from frozen? If from frozen, how long does it take to bake from frozen?