Tarragon Turkey Loaf
|Yellow onion||1 Medium, chopped|
|Stalk celery||1 Large, chopped|
|Ground turkey||1 Pound|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Egg white||1 Large|
|Non-stick cooking spray||2 Tablespoon|
|Unsalted margarine||2 Teaspoon|
|Chopped mushrooms||1 Cup (16 tbs)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Dried tarragon||1⁄8 Teaspoon, crumbled|
Preheat the oven to 350°F.
In a heavy 7 inch nonstick skillet or medium size saucepan, melt the margarine over moderate heat; add the onion and celery, and cook, uncovered, until the onion is soft about 5 minutes.
Meanwhile, in a large bowl, combine the turkey, parsley, bread crumbs, milk, egg white, tarragon, pepper, and nutmeg.
Add the onion and celery and mix well.
Lightly coat a 7 1/2"x 3 3/4x 2" loaf pan with the cooking spray.
Press the turkey mixture into the pan and bake for 40 to 45 minutes or until lightly browned and firm to the touch.
Cool in the pan for 15 minutes.
Using 2 spatulas, transfer the loaf to a heated platter.
Meanwhile, prepare the sauce.
In the same skillet or saucepan, melt the margarine over moderate heat.
Add the mushrooms and cook for 3 to 5 minutes, stirring occasionally.
Remove from the heat and blend in the flour, chicken broth, nutmeg, salt, pepper, and tarragon; return to the heat and cook about 5 minutes, stirring, until thick.
Ladle some sauce over the loaf and serve the rest at the table.