Turkey Loaf with Pineapple Orange Sauce
|Bread slices||2 , torn|
|Green pepper||1 Medium, cut up|
|Onion||1 Small, quartered|
|Canned water chestnuts||4 Ounce, drained (1/2 Of A 8 Ounce Can)|
|Frozen turkey hindquarter||3 Pound, thawed (1 Piece)|
|Soy sauce||1 Tablespoon|
|Frozen pineapple juice concentrate||3 Ounce, frozen (1/2 Of A 6 Ounce Can / 1/3 Cup)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Bottled steak sauce||2 Tablespoon|
Place steel blade in work bowl; add bread.
Process till finely crumbled; remove and set aside.
Reinsert steel blade in work bowl; add green pepper, onion, and water chestnuts.
Process till coarsely chopped; add to bread.
Cut turkey meat from bones; discard bones.
Cut meat into 1-inch pieces.
Place steel blade in work bowl.
Add 1/3 of the turkey; process till finely chopped.
Remove and set aside.
Repeat with second 1/3 of the turkey.
Process remaining 1/3 of the turkey; leave in work bowl.
Add the bread-vegetable mixture, eggs, soy sauce, salt, and pepper.
Process till mixed.
Add the rest of the chopped turkey; process just till all ingredients are well mixed.
Pat into 8x4x2-inch loaf pan.
Bake in 350° oven 1 hour; drain.
Meanwhile, in small saucepan combine frozen juice concentrate, marmalade, and steak sauce; cook and stir till heated through.
Brush some sauce over meat.
Return to oven; bake 15 minutes more.
Let cool in pan 10 minutes.
Remove loaf to platter; pass remaining sauce.