Cranberry-Glazed Turkey Loaf with Stuffing
4 tbsp unsalted butter
2 cups finely chopped onions
1/2 cup finely chopped celery
1 tsp poultry seasoning
1 bay leaf
2 1/2 lb ground turkey
3 eggs, beaten
1/2 cup rolled oats
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 pkg (6oz) Stove Top Stuffing, any flavor, prepared according to
package directions OR 3 cups homemade stuffing
1 (12oz) container ocean spray cranberry-orange crushed fruit
In a large skillet, melt the butter over medium heat. When it foams,
add the onions, celery, poultry seasoning and bay leaf, cover and
cook, stirring once or twice, until the vegetables are lightly
colored, 8-10 minutes. Remove from the heat, discard bay leaf and
cool to room temperature.
Position rack in middle of oven and preheat oven to 350F.
In a large bowl, combine the ground turkey, onion mixture, eggs,
oats, salt and pepper and mix thoroughly.
Pat about half of the mixture into the bottom of a long 9-cup loaf
pan. With the back of a spoon, press a shallow trench in the middle,
running the length of the pan.
Fill the trench with the stuffing, using it all. Mound the remaining
turkey mixture over the stuffing, enclosing the stuffing completely.
Spread the crushed fruit evenly over the top of the loaf, using it
Bake for about 1 1/4 hours, or until an instant-reading thermometer
inserted in the turkey portion of the loaf registers 160F. Let the
loaf rest on a rack for 10 minutes before slicing. Serve hot.