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Turkey And Mushroom Bloomer

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Turkey And Mushroom Bloomer will make the best choice if you are on a hunt for a variety dish. The Turkey And Mushroom Bloomer packs in the flavors of button mushrooms, eggs and butter. Why don’t you give this Turkey And Mushroom Bloomer a try for the party next time.
Ingredients
  Loaf 1 Small
  Butter 3 Ounce (75 Gram/1/3 Cup)
  Onion 1 , finely chopped
  Carrots 2 , grated
  Button mushrooms 4 Ounce, sliced
  Minced turkey 8 Ounce
  Dried thyme 1 Teaspoon
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Ground black pepper To Taste
  Egg 1 , beaten
  Hard boiled eggs 3
  Pickles 1 Tablespoon
  Salt To Taste
Directions

Cut a slice horizontally off the loaf, about a third of the way from the top.
Pull out most of the soft bread, leaving a crust 'shell'.
Melt a third of the butter or margarine and use to brush the inside of the loaf and the cut side of the lid.
Melt half the remaining butter in a saucepan.
Fry (saute) the onion for 2 minutes, stirring, until softened but not browned.
Stir in the carrots and mushrooms and fry for a further 1 minute, stirring.
Remove from the heat.
Make the pulled out bread into breadcrumbs and add to the onion mixture with the turkey.
Mix together well and season with the herbs, salt and pepper.
Mix with the beaten egg to bind.
Press half the mixture into the bread shell.
Lay the three hard boiled eggs along the centre, then top with the remaining meat mixture.
Press down lightly, then place the lid on top.
Melt the remaining butter and brush all over the loaf.
Wrap in foil and bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 1/4 hours until cooked through.
Open the foil for the last 15 minutes of cooking to crisp.
Leave to cool.
Rewrap for transporting.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry

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