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Country Turkey Loaf With Mushroom Sauce |
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Serves: 6 Print this Recipe1 cup onions finely chopped 1 cup celery finely chopped 2 tablespoons vegetable oil 1 1/2 pounds turkeys ground raw 12 ounces pork sausages mild bulk 2 cups bread crumbs soft 2 eggs lightly beaten 1/4 teaspoon black pepper 1/4 teaspoon poultry seasoning Mushroom Sauce (see below) * See note below. 1/4 pound mushrooms cleaned and sliced 1/4 cup butter 1/4 cup flour 1 1/2 cups chicken broth or bouillon 1/2 cup sour cream * See note below. * Part two. 1 10 1/2-ounce can cream of mushroom soup condensed 1 cup sour cream 1/4 cup milk * (Note: Recipes in both calendars are the same; however, the Mushrooms Sauce recipe is different. See below.) Mushroom Sauce: * In a 2-quart saucepan over medium-high heat, sauté mushrooms in butter for 2 minutes. Stir in flour. Cook and stir until flour is moistened. Add broth or bouillon. Stirring constantly, bring to a boil and boil for 1 minute. Remove from heat. Stir in sour cream until smooth. Reheat over low heat if necessary (do not boil). Makes 2 1/4 cups. Preheat oven to 350°. In a medium skillet over medium-high heat, saute onion and celery in oil until tender. Remove from heat. In a large bowl, mix turkey, sausage, bread crumbs, eggs, pepper, poultry seasoning and cooked vegetables until well blended. Spread mixture in a 9 x 5 x 3-inch loaf pan. Bake for 1 hour and 15 minutes or until cooked through. Pour off fat. Turn out onto a platter and slice. Serve with Mushroom Sauce. Mushroom Sauce: *In a small saucepan, mix soup, sour cream and milk until smooth. Stir over low heat until heated through (do not boil). Makes about 2 1/4 cups. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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