This recipe is from a couple of weeks ago, but I wanted to post it – there will be a couple more ‘strays’ over the next little while as I get caught up. This was really good and made really tasty sandwiches as well – the only issue is that it’s very hard to tell when it’s done, so cook it longer just to be safe, I did and it was still very moist. I saw this on the Food Network and found the recipe on their website.
Brock had to go out of town for the day so I decided the girls and I would have Spinach Pizza from our favorite (not Brock’s favorite) pizzeria tonight – they did pretty good eating leftover Vegetarian Chili for breakfast so I don’t feel too bad about a treat for supper.
Dinner tomorrow night will be salmon rubbed with ‘Rub with Love’ brand (hard to find) salmon rub and barbecued by Brock, with Zucchini Pancakes and some peas and carrots from our garden.
2 onions AND 4 -6 cloves of garlic
2 c. mushrooms
2 lbs. ground turkey
2 c. fresh breadcrumbs (day old bread put through the food processor)
1 can (156 mL/5.5 oz) tomato paste
1/2 t. Worcestershire sauce
1 T. dried oregano
1 t. salt AND 1/2 t. freshly ground pepper
Put the onions and garlic through the food processor until they are finely chopped and then add the mushrooms and pulse a couple of times. Saute the whole batch in a bit of oil until everything is nicely softened and starting to brown slightly, 15 to 20 minutes. I actually did this the day before and had it in a container in the fridge.
Preheat the oven to 350. In a large bowl, mix together the turkey, breadcrumbs, eggs, tomato paste, Worcestershire sauce, oregano, salt, pepper and mushroom mixture. Press evenly into a greased 10-inch oven proof skillet, or casserole of proper size, and bake for about an hour and a half. It should be lightly browned on top and firm and you could try testing it with a thermometer but I just ended up cooking it for 1 1/2 hours instead of the 1 hour suggested by the original recipe.
- Category: Ground Turkey/Chicken