This recipe from Rachael Ray's latest cookbook was inspired by the classic New England sandwich of the same name. It has all the tastes of Thanksgiving dinner with a fraction of the work. Delicious cold the next day between two slices of bread.
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 tablespoons butter
1 small tart apple, peeled and chopped
2 to 3 small ribs celery with leafy tops, finely chopped
1 small onion, finely chopped
1 tablespoon fresh thyme Salt and pepper
1½ cups seasoned corn bread or traditional stuffing cubes
1 to 1½ cups chicken stock
2 pounds ground turkey
1 tablespoon poultry seasoning
1/3 cup dried cranberries (I used fresh)
1 cup crumbled or shredded super-sharp white cheddar cheese
1 large egg
Whole-berry cranberry sauce, homemade or store-bought
Cider Gravy (recipe follows)
Preheat oven to 400 degrees Line a rimmed baking sheet with parchment paper.
In large skillet, heat olive oil and butter over medium heat. When butter melts, add apple, celery, onion, thyme and salt and pepper. Cook until onion is tender, 7 to 8 minutes. Transfer to bowl and let cool.
Process stuffing cubes in food processor to make crumbs, then transfer to bowl and moisten with chicken stock.
Place turkey in large bowl and season with salt and pepper. Add moistened stuffing, apple-vegetable mixture, poultry seasoning, cranberries, cheese and egg and stir to combine. Form into loaf 10 inches long and 4 inches wide on baking sheet. Drizzle with olive oil and roast until golden, 50 to 60 minutes.
Let meat stand for 10 minutes before slicing. Serve with cranberry sauce and gravy.
-- "Week in a Day" by Rachael Ray (Atria, Oct. 22, 2013, $24.99)
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3 tablespoons butter
2 rounded tablespoons flour
1/2 cup cloudy apple cider
1 tablespoon Worcestershire sauce
2 cups turkey stock
Kosher salt and pepper
In saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Whisk in cider, Worcestershire and stock and season with salt and pepper. Cook until thick enough to coat back of a spoon.
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