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Tuesday, October 20, 2009

Turkey & Stuffing Meatloaf with Cider Gravy

Before Thanksgiving arrives and you eat so much turkey that you never want to see it again, give this recipe a try. I know, I know...it's another Rachael Ray recipe. But this one is my favorite recipe I've made from her vast collection. I made it several times last year, and even my husband liked it (and he doesn't like meatloaf!). It's a nice twist on a comfort food dish that's perfect for Fall. This recipe makes quite a bit, so I shape it into 2 smaller loaves instead of one gigantic loaf. After all, leftovers are great, too! Oh, and don't forget the gravy - it's what 'makes' the meatloaf.

Turkey & Stuffing Meatloaf (Recipe courtesy Rachael Ray)

2 McIntosh or Gala apples, peeled and cut into small dice
1 Tbsp. lemon juice
2 pounds ground all-white-meat turkey or a mix of dark and white meat
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 Tbsp. poultry seasoning
1 large egg
Salt and freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 Tbsp. extra virgin olive oil (EVOO)

Pre-heat the oven to 400F.

In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.

In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into 2 loaves. Coat with EVOO (I used a spray), transfer to the oven and roast until brown and cooked through, about an hour.

Cider Gravy (Recipe courtesy Rachael Ray)

4 Tbsp. butter
4 Tbsp. flour
2 cups apple cider
2 cups chicken stock
Salt and ground black pepper

In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.

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