Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, grated
¼ lb (125 g) cremini mushrooms, chopped
2 lbs (1 kg) ground turkey
½ cup (125 mL) sweet chili sauce or ketchup—divided
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) kosher salt
½ tsp (2 mL) freshly ground black pepper
3 tbsp (45 mL) chopped fresh parsley
1 cup (250 mL) breadcrumbs (preferably panko)
3 cups (750 mL) fresh or frozen cranberries
¾ cup (175 mL) sugar
¾ cup (175 mL) orange juice
3 tbsp (45 mL) sweet chili sauce or ketchup—optional
- Heat oil in a large skillet and cook onions and garlic 5 minutes, or until soft and tender but not brown. Add carrots and mushrooms, and cook until any liquid in pan has evaporated. Cool.
- Place meat in a large bowl and add egg, cooled vegetables, all but 2 tbsp/25 mL chili sauce, Worcestershire, salt, pepper, parsley and bread crumbs. Knead together lightly.
Place meat mixture in a 6 cup (1.5 L) loaf pan lined with parchment paper. Cover with foil and bake at 350°F (180°C) for one hour. Uncover and brush with remaining 2 tbsp (25 mL) chili sauce. Bake a half-hour longer.
- Meanwhile, prepare cranberry salsa. Place cranberries, sugar, juice and chili sauce in a saucepan and bring to a boil. Cook gently until cranberries start to pop. Cook about 5 minutes, until almost all cranberries are broken up. Serve at room temperature or cold. (Sauce will be thicker when cold.)
Imported on 2011-01-20 20:26:46 — Original ID:4271