Title: Saged Turkey Loaf #2
Categories: Turkey Blank
Yield: 8 Servings
| 4 | sl | Firm textured bread, trimmed |
| | | Of crusts and cubed |
| 3/4 | c | Chicken broth |
| 1 | ts | Vegetable oil |
| 1/2 | c | Finely chopped shallots |
| 1/2 | c | Finely chopped celery |
| 1 1/2 | ts | Dried sage, crushed |
| 1 | tb | Minced fresh sage |
| 3/4 | ts | Dried thyme |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/4 | ts | Dried orange peel |
| 2 | lb | Ground raw turkey |
| 2 | | Egg whites, lightly beaten |
Preheat oven to 350. Place the bread and chicken broth in a small bowl and
set aside. Heat the oil in a saute pan over medium heat; add the shallots
and celery; cook and stir for 3 minutes. Add the spices including the
orange peel. Cook and stir 1 minute. In a large mixing bowl, combine the
bread, shallot mixture, turkey and egg whites.Mix well and pack into a
lightly greased 9x5 loaf pan. Bake 1 hour and 20 minutes. Let sit 10
minutes before slicing. Optional: garnish with fresh sage leaves before
baking.