Pilgrim Meatloaf Food

PILGRIM MEATLOAF

Pilgrim Meatloaf image

This meal is awesome when you are wanting Thanksgiving dinner but don't want all the trouble of the whole Thanksgiving meal.

Provided by Amy Ziehm

Time 2h10m

Number Of Ingredients 13

Ingredients

3 Tbsp butter
1 Tbsp extra virgin olive oil
1 Tbsp thyme, dried
2-3 celery stalks, diced fine
1 small apple, peeled and diced
1 small onion, diced fine
1 1/2 c stuffing cubes, crushed
1 1/2 c chicken stock
1/3 c dried cranberries, steeped in boiling water
2 lb ground turkey
1 c extra sharp cheddar cheese, shredded
1 tsp poultry seasoning
1 large egg

Steps:

1. melt butter with the olive oil in saute pan, add thyme, celery, apples, onion and a little salt and pepper, saute until tender, then set aside and cool.
2. drain the steeped cranberries and add to ground turkey and all other ingredients, mix well, add cooled celery,apples and onions, mix in well
3. form into a loaf on a baking sheet, bake at 400 for 50 to 60 minutes
4. I serve this with steamed green beans and mashed sweet potatoes. Roast sweet potatoes at 350 until tender, peel, then mash with chicken stock and salt and pepper to taste.

PILGRIM MEATLOAF

Pilgrim Meatloaf image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 24

Ingredients

3 tablespoons butter
1 tablespoon EVOO, plus more for drizzling
1 tablespoon chopped fresh thyme
2 to 3 small stalks celery with leafy tops, finely chopped
1 small Honeycrisp or McIntosh apple, peeled and chopped
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1 1/2 cups cubed seasoned cornbread or traditional stuffing cubes
1 to 1 1/2 cups chicken stock
1/3 cup dried sweetened cranberries
2 pounds ground turkey (mix of white and dark meat)
1 cup shredded or crumbled extra-sharp white Cheddar
1 tablespoon poultry seasoning
1 large egg
Cider Gravy, optional, recipe follows
Whole berry cranberry sauce (homemade or store-bought), for serving
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 cups chicken or turkey stock
1/2 cup cloudy apple cider
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 egg yolk, optional
Finely chopped fresh flat-leaf parsley, optional, for garnish

Steps:

Preheat the oven to 400 degrees F. Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool. Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften. Cover the cranberries with hot water in a bowl and let soften, then drain. Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine. On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes. Slice the meatloaf and serve with Cider Gravy and cranberry sauce. Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan with chicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider and Worcestershire sauce. Season with salt and lots of pepper. Simmer until the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish and garnish with parsley, if desired.

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