Pilgrim Meatloaf Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

Steps:

• For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes.
• In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock.
• For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat.
• For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon.
• For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table.
• Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately.
• To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

Steps:

• 1. melt butter with the olive oil in saute pan, add thyme, celery, apples, onion and a little salt and pepper, saute until tender, then set aside and cool.
• 2. drain the steeped cranberries and add to ground turkey and all other ingredients, mix well, add cooled celery,apples and onions, mix in well
• 3. form into a loaf on a baking sheet, bake at 400 for 50 to 60 minutes
• 4. I serve this with steamed green beans and mashed sweet potatoes. Roast sweet potatoes at 350 until tender, peel, then mash with chicken stock and salt and pepper to taste.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
• Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
• Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
• Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

Steps:

• Preheat oven to 400°F.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
• Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
• Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
• Let meatloaf stand 5 minutes before serving.