Rachaels Turkey Stuffin Meatloaf Recipes

RACHAEL'S TURKEY STUFFIN' MEATLOAF

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet heat the 2 tablespoons of EVOO with 2 tablespoons of the butter over medium-high heat. Add the onions, celery, and the bay leaf, season with salt and pepper, and cook until tender, about 10 minutes. Add the stuffing cubes to the skillet, season with poultry seasoning, then moisten with 4 cups (1 quart) of chicken stock. Discard the bay leaf. Place the stuffing in a bowl and cool.
• Once the stuffing is cool enough to handle, add the turkey and the egg, and season with salt and pepper. Mix the turkey with the stuffing. Form the meat mixture into 2 long loaves on a non-stick baking sheet. Drizzle the loaves with EVOO and bake for about an hour, or until the meatloaves are brown and cooked through and they register 165 degrees F on the the meat thermometer.
• FOR GRAVY: Melt the remaining 4 tablespoons of butter in a sauce pot. Add the flour and whisk over medium heat for 3 to 4 minutes. Whisk in the remaining 2 cups of stock and cook for 6 to 7 minutes, or until it thickens.

TURKEY AND STUFFIN' SOUP

Steps:

• Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
• Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

CIDER GRAVY FOR RACHAEL RAY'S TURKEY AND STUFFING MEATLOAF

Steps:

• In a skillet over medium-high heat, melt butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.