Thanksgiving Loaf
This year, I am doing a low-key non-traditional Thanksgiving. And yet, I didn’t want to completely forego all the flavors and tastes that I love about Turkey Day— This loaf is my answer. Turkey, stuffing, and cranberries all in one fine and easy bite. And it is so tasty I may never labor over a big bird and a ton of sides ever again. Sweet relief.
I served this loaf alongside squash and salad, but you serve it alongside mashed potatoes or your favorite what-have-you, and I am sure nobody would mind!
Go on with gratitude, I love you.
XO
Danielle
Thanksgiving Loaf
LOAF:
1 pound Ground Turkey
1 pound Ground Pork
2 Eggs
Half an Onion, diced
2-3 small stalks of Celery, diced
2 Shallots, diced
8-10 clvs Garlic, minced
1/2 c fresh Parsley, chopped
2T fresh Sage, minced
1T fresh Rosemary, finely minced
Splash of Brandy
1T dried Poultry Seasoning
1T Salt
1-2t Pepper
1-2t Crushed Red Pepper
2c Cubed Bread, toasted
4T Butter
1c fresh Cranberries, halved
Gravy:
Pre-made Turkey gravy
2T butter
2 clvs. garlic, minced
1-2T Sage, minced
1t Rosemary, minced
Splash of brandy
1/2c Sliced Mushrooms
Salad:
Lemon Zest and Juice
2T Olive Oil
1/4c Parmesan
2 clvs Garlic
1 Shallot
1/4-1/2c Buttery Green Olives, crushed
Salt and pepper, to taste
Squash:
Acorn squash
Pecans, toasted
Crispy Onions, store bought
Butter, browned
For the Loaf: Saute onions, shallots, and celery until translucent. Cool Slightly. Meanwhile, toast cubes of bread in oven on a cookie sheet till golden browned. Set aside to cool. In a mixing bowl, add ground turkey, pork, garlic, eggs, brandy, herbs, cooked onions and celery, salt and pepper and mix well. Add the cranberries and toasted bread, mix completely. Butter a loaf pan and pack meat mixture into pan, pressing firmly. Bake at 325 for an hour and a half or until cooked to 165 degrees on an instant thermometer.
For the Squash: Bake the squash, whole, in the same oven while meatloaf cooks. After an hour an a half the squash should be cooked and tender when poked with a knife. Slice the squash and remove the seeds. Plate topped with a spoon of browned butter and a heap of toasted pecans and crispy fried onions. To make browned butter just melt and cook butter over a low temperature until nutty. I added a few pieces of sage while making the butter and added the crispy leaves on top as a garnish.
For the Gravy: Add butter, garlic, and herbs to a small pan and cook over medium low for a few mins. Add a splash of brandy or white wine and allow it to cook down for a moment. Add the thinly sliced mushrooms, cook a few more minutes. Then, add about a cup or two of store bought gravy to the pan and allow to simmer for 10-15 mins before serving.
For the Salad: In a salad bowl, use a micro-plane to zest a lemon and grate several cloves of garlic. Juice the lemon into the bowl, removing seeds. Add sliced shallot. Add a few tablespoons of olive oil, salt and pepper, and the parmesan cheese. The “dressing” will be somewhat thick with the cheese. Add about a cup of butter olives to the bowl and use the back of a fork to slightly smash the olives. Add all your greens to the bowl on top of the dressing and toss well to mix just when ready to serve.
