Stuffed Turkey Meatloaf

This is not so much about recipes as method.  Use your favorite meatloaf and stuffing recipes.  Here are my versions to get you started.

Make the stuffing:  (ingredients:  bread, celery, onion, butter, seasonings, broth)

4 slices white bread, finely cubed

1/3 cup finely minced celery (about 1 smallish rib)

1/3 cup finely minced onion

2 tbsp butter

1/3 – 1/2 tsp poultry seasoning

1 pinch salt (adjust as necessary to taste)

freshly ground pepper to taste

1/4 cup hot liquid  (broth, bouillon or water)

Saute onions and celery in butter till tender.  Add to bread crumbs in a bowl.  Add seasonings and stir in liquid, combining all ingredients thoroughly.  Set aside.

Make the meatloaf:  (ingredients:  ground meat, panko or other fine bread crumbs, seasonings, milk, bacon slices, ketchup)

900 grams (2 lbs)  ground turkey, chicken, or beef

1 cup panko

1 tsp salt

fresh ground pepper, to taste

2 tsp onion powder

1/2 -¾ cup milk

Crumble ground turkey into a large bowl.  In a small bowl, mix together panko and seasonings.  Sprinkle over meat, add milk, and stir well.



6 slices bacon

plastic wrap

baking pan, 9×13 or a small cookie sheet

2-3 tbsp ketchup

Lay down a generous length of plastic wrap lengthwise.  Arrange bacon strips.  Over the bacon, pat out the meat mixture to form a rectangle.  Sprinkle the stuffing over the meat.  It might look like there’s not enough stuffing, but I found out the hard way that in this case, less is definitely more!  Now the “tricky part”, grab the top of the plastic and begin to pull it (evenly) toward you to start the roll.  Once it gets going it sort of rolls itself.  Make sure to keep the plastic wrap free from the roll.  Plop the whole thing seam side down in your greased baking pan.  Brush the roll with  ketchup.  Bake at 375 degrees F for about an hour, but start checking for doneness around 45 minutes.  Use a meat thermometer to make sure the inside is cooked through.  Transfer cooked roll to cutting board and slice to serve.


Remains of the Day

I neglected to take a before picture of Christmas dinner, so I have to be content with the after shots.  It was a lovely and delicious meal, turkey with all the trimmings, hosted by my sister Brenda, and her hubby, Rick.

I don’t know why, but we have become serious stuffing aficionados.  As to quantities, in the immortal words of my brother-in-law Glenn, “double the ingredients when you’re making stuffing for the Guretzkis”.  So here’s my version of my mom’s original recipe, which is definitely a family favorite.  This recipe makes a large quantity to serve about 15 stuffing lovers, with some leftovers.

Mom’s Stuffing

2 loaves white bread

1 1/2 onions, diced

4-5 ribs of celery, diced

2 cups finely diced ham

700 grams extra-lean hamburger

2-3 cups chicken broth

salt, pepper and poultry seasoning

butter or oil to  saute vegetables

Let the bread slices dry out somewhat before cubing.  You can very lightly toast the bread to speed the process.   Finely chop the onion, celery and ham.  Saute the vegetables until softened and tender but not browned, seasoning with a pinch or two of salt and pepper.  Saute the chopped ham, browning just slightly for intensified flavor.  Brown the hamburger meat, seasoning with salt and pepper.  Drain if necessary.  In a very large bowl, combine the dry bread cubes, onions, celery and ham and poultry seasoning (start with a scant teaspoon and adjust as necessary, remembering that the flavor will intensify with cooking), stirring in chicken broth a 1/2 cup or so at a time, until the mixture seems appropriately moistened.  I haven’t actually stuffed a bird in years, I just put the mixture  in  a large casserole or roaster and bake it once the turkey comes out of the oven.

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