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1 egg, slightly beaten
½-cup quick cooking oats
½-teaspoon salt
1/8-teaspoon pepper
1-pound ground turkey
¼ cup chopped onion
¼ cup chopped celery
3 Tablespoons butter or margarine
2 Tablespoons water
½ teaspoon rubbed sage
¼-teaspoon ground thyme
2 cups season stuffing cubes
2 bacon strips, halved

I n a bowl, combine the eggs, oats, salt and pepper. Crumble turkey over
mixture and mix well. Pat into a 12-inch X 9-inch rectangle on a piece of
heavy-duty foil; Set aside. In a saucepan, sauté onions and celery in butter
until tender. Remove from heat. Stir in water, sage, and thyme. Add
stuffing; mix well. Spoon over turkey to within one inch of edges. Roll up,
jellyroll style, starting with a short side and peel away foil as you roll.
Place loaf, seam side down, in a greased 9-inch X 5-inch X 3-inch loaf pan.
Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or
until the meat is no longer pink and a meat thermometer reads 165° Let sit 5
minutes before serving. Serves 4

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