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Tarragon Turkey Loaf

Healthycooking's picture
Ingredients
  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
  Nutmeg 1⁄4 Teaspoon
  Non-stick cooking spray 2 Tablespoon
  Unsalted margarine 2 Teaspoon
  Chopped mushrooms 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Low sodium chicken broth 1 Cup (16 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dried tarragon 1⁄8 Teaspoon, crumbled
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Healthy

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