Turkey Meatloaf

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.

Turkey Meatball Stroganoff

Jane Brody

6 servings

  • 1 pound ground turkey
  • ¼ cup chopped onion
  • ¼ cup minced fresh parsley
  • ½ t. salt, or to taste
  • ¼ t. freshly ground black pepper
  • 1 t. poultry seasoning
  • 2 slices bread, cubed
  • ¼ cup boiling water or broth
  • 1 egg or 2 egg whites
  • Dry bread crumbs if needed
  • 1 T. vegetable oil
  • 3 cups sliced mushrooms
  • 1 cup chicken broth
  • 1 cup plain nonfat or low-fat yogurt
  • 2 T. flour

In a large bowl, thoroughly combine the turkey, onion, parsley, salt, pepper, and poultry seasoning.

In a small bowl, soften the bread cubes in the water or broth.  Add the cubes to the turkey mixture along with the egg or egg whites.  Mix the ingredients well, and shape the mixture into 24 1 ½-inch balls.  If the mixture is too well to form into balls, either refrigerate it for about 1 hour or add some dry bread crumbs

Heat 2 t. of the oil in a large nonstick skillet.  Add the mushrooms to the pan, and sauté them over medium-high heat to brown them.  Remove them with a slotted spoon to a large bowl.  Set the bowl aside.

Reduce the head to medium-low, and add the meatballs in batches of 8, browning them on all sides.  Add more oil if needed.  Transfer the browned meatballs to the bowl containing the mushrooms.

When all the meatballs have been browned, return them and the mushrooms to the skillet, add teh1 cup of broth, bring the liquid to a simmer, cover the skillet tightly, and simmer the ingredients for about 20 minutes.  With a slotted spoon, remove the solid contents of the skillet to the large bowl, leaving the liquid in the skillet.  Cover the bowl, and keep the ingredients warm.

In a small bowl or measuring cup, combine the yogurt and flour, stirring the ingredients until the mixture is smooth, and add the mixture to the liquid in the skillet.  Bring this mixture to a near-boil, stirring it, lower the heat, and cook the mixture over low heat until the sauce thickens.  Return the meatballs and mushrooms to the skillet, and combine them with the sauce

Serve over cooked medium-wide egg noodles garnished with chopped fresh parsley

Black Beans with Turkey and Rice

Jane Brody

  • 1 T. vegetable oil
  • ½ lb. ground turkey (we usually use 1 lb.)
  • 1 cup chopped onion (1 large)
  • 1 cup chopped sweet green pepper (2 small)
  • 2 cloves garlic, peeled and minced
  • 1 T. fresh lemon juice
  • 1 T. Dijon-style mustard
  • 1 t. chili powder
  • 2 T. soy sauce
  • 1 cup (8 oz.) tomato sauce
  • 2 to 3 cups cooked black beans (we usually use 2 cans)
  • 3 cups hot cooked brown rice (we usually use white rice)

In a large skilled, preferable one with a nonstick surface, heat the oil over medium heat, add the turkey, and cook the turkey for about 5 minutes, breaking up the clumps of meat into small pieces.

Add the onion, green pepper, and garlic, and sauté the vegetables for 5 minutes or until they are softened.

In a small bowl, whisk together the lemon juice, mustard, chili powder, soy sauce, and tomato sauce, stirring the ingredients until they are smooth.  Add this to the turkey mixture, combining the ingredients well.

Stir in the beans, and cook the mixture over medium-low heat for 20 minutes.  Serve the black beans and turkey over the hot cooked rice.