Turkey Loaf with Gravy 

Turkey Loaf
2 lbs. celery chopped
3 lbs. yellow onions chopped
2 lbs. green pepper chopped
1 1/2 lbs. bacon chopped
13 cups bread crumbs, day old
3 cups milk
16 lbs. ground turkey
3 Tbsp. poultry seasoning
3 Tbsp. salt
2 Tbsp. red pepper flakes
25 large eggs
white pepper to taste
2 1/2 lbs. tomato puree

Gravy
7 oz. butter
1 1/2 Tbsp. garlic, minced
1 1/2 lbs. yellow onions chopped
1 1/2 lbs. celery chopped
1 1/2 lbs. carrots chopped
1/2 cup flour
4 1/2 qts. turkey stock
1 1/2 Tbsp. browning agent
Salt and pepper to taste.

For Turkey Loaf
Preheat conventional oven to 350� F. Place one pan of water on lowest rack.

Saute bacon for 3-4 minutes. Drain off any fat.

Crumble the bread in a large bowl. Pour in the milk and let stand, mixing once or twice, until bread has absorbed the milk.

Add all remaining ingredients to the bread except the tomato puree, and mix well.

Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.

Bake for approximately 45 minutes or until the internal temperature reaches 160� F. Drain off any fat/liquid. Let turkey loaf stand for 5 minutes before serving.

Gravy
In a large stock pot, heat butter and saute garlic, onions, celery, and carrots on medium-high heat until light brown. Add flour and saute 2-3 minutes. Add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.

For Service: Slice meat loaf into 1/2-inch thick pieces.

Serve 2 slices per portion. Serve 2 ounces of gravy over turkey loaf.

Serves 50

Note: To make the turkey stock, I would buy some turkey legs, thighs ect, whatever is cheapest. It will make all the difference in taste. Use the turkey meat to make some turkey salad.