Recipe courtesy of Rachael Ray
Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce
Total:
1 hr 20 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Half 12-ounce bag fresh cranberries
  • 1/3 cup sugar 
  • 1 orange, peel cut into strips and juiced 
  • 1 to 2 tablespoons unsalted butter 
  • 1 small rib celery with leafy top, finely chopped 
  • 1/2 carrot, peeled and grated or finely chopped 
  • 1/4 onion, finely chopped
  • 2 tablespoons dry sherry or white wine 
  • 3/4 pound ground turkey, 94 percent lean 
  • Small pinch ground cloves 
  • A few grates fresh nutmeg 
  • Kosher salt and freshly ground black pepper
  • 3/4 cup fresh breadcrumbs 
  • 2 tablespoons milk 
  • 1/2 large beaten egg 
  • 2 tablespoons chopped hazelnuts, toasted 
  • 2 tablespoons pine nuts, toasted 
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 4 to 5 leaves sage, very thinly sliced 
  • Olive oil, for drizzling 

Directions

Preheat the oven to 400 degrees F.

Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.

Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.

Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.

Serve individual meatloaves with the cranberry sauce on the side.

Recipe courtesy of Rachael Ray

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