Jane Brody
- 1 T. vegetable oil
- 2 t. minced garlic (2 large cloves)
- 1 cup finely chopped celery (2 large stalks)
- 1 cup thinly sliced leeks (white and pale green parts) or ½ cup chopped onion
- 1 ½ cups diced red sweet pepper (2 medium) or 2 roasted peppers diced
- 2 ½ cups thinly sliced mushrooms (1/2 pound)
- 1 ¼ lbs. ground turkey
- 1 egg, lightly beaten
- ½ t. salt
- ½ t. freshly ground black pepper
- dash of nutmeg
- ½ cup fresh bread crumbs
- ½ cup minced fresh parsley
In a large skillet, heat the oil briefly, and sauté the garlic, celery, leeks or onions and red pepper, stirring the vegetables until slightly softened, about 3-4 min.
Meanwhile, boil a kettle of water, and preheat the oven to 375.
Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cove, and sauté the vegetables, stirring them, until all the liquid has evaporated. Remove the vegetables from the heat and set them aside.
In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs and parsley. Add the sautéed vegetables, and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (approximately 8 x 4 inches), and set the pan in a large, shallow baking dish.
Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes. Remove the loaf pan from the outer pan and from the oven. Let the loaf rest for 15 minutes, then remove it from its pan for slicing.
Eat On Edgecliff 