Turkey Stuffing Meatloaf with scallion mashed potatoes and green beans
Why I Love This Recipe
From Rachel Ray's Yum-o
Ingredients You'll Need
2 Tablespoons olive oil
6 Tablespoons butter
1 large onion, chopped
5-6 celery ribs with tops, chopped
1 bay leaf
Salt and pepper
1- 16 oz bag of sutffing cubes, such as Pepperidge Farm
2 Tablespoons poultry seasoning
6 cups chicken stock
3 pounds ground turkey or ground turkey breast
2 1/1 pounds peeled potatoes cut into chunks
1/2 cup reduced fat sour cream
1/2 cup milk
1 small bunch of scallions, chopped
1/4 cup all purpose flour
1 pound green beans
Preheat oven to 400 degrees.
In a large skillet heat olive oil with 2 Tbs butter over medium-high heat.
Add onions, celery, and bay leaf, season with salt and pepper and cook until tender, about 10 minutes.
Add the sutffing cubes to the skillet, season with poultry seasoning, then moisten with 4 cups of the chicken stock.
Place sutffing in a bowl to cool.
Once stuffing is cool enough to handle, add the turkey and eggs and season with salt and pepper.
Mix the turkey with the stuffing.
Form the meat mixture into two long loaves on a nonstick baking sheets.
Drizzle the loaves with olive oil and bake for about an hour or until loaves are brown and cooked through and the register 165 degrees on a meat thermometer.
Once the meatloaves have cooked about 25 minutes, start the mashed poatatoes.
Place the potatoes in and medium pot with water to cover.
Bring to a boil and cook until tender, about 12-15 minutes.
Drain the potatoes and then return to the hot pot.
Add the sour cream, milk, scallions, and salt and pepper; mash/smash to preferred consistency and adjust seasoning.
While potatoes are boiling, start the gravy.
Melt remaining 4 Tbs butter in a saucepan.
Add the flour and whick over medium heat for 3-4 minutes. Whisk the remaining2 cups of stock and cook for 6-7 minutes, or until thickened.
Bring 1 inch of water to a boil in a saucepan. Add salt and green beans and cook until green beans are tender about 3-4 minutes. Drain.
Serves 4, with seconds
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