Poached Turkey Meat Loaf

Serves: 6
Total Calories: 233


4 or 5 slices Italian breads, crusts removed and torn into pieces (about 1 cup)
1/2 cup milk
2 tablespoons chopped fresh flat-leaf parsley
1 clove large garlic
4 ounces Italian bacon (pancetta), chopped
1/2 cup freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper
1 pound ground turkey
2 large eggs
1/4 cup pistachio nut, skinned and coarsely chopped


1 Soak the bread in the cold milk for 5 minutes or until soft. Gently squeeze the bread and place it in a food processor fitted with a steel blade. Discard the milk.

2 Add the parsley, garlic, pancetta, cheese, and salt and pepper to taste. Process until finely chopped. Add the turkey and eggs and blend until smooth. Stir in the pistachios with a spatula.

3 Lay a 14 × 12-inch piece of dampened cheesecloth out on a flat surface. Shape the turkey mixture into an 8 × 3-inch loaf and center it on the cloth. Wrap the cloth around the turkey, enclosing it completely. With kitchen string, tie the loaf up at 2-inch intervals as though tying a roast.

4 Fill a large pot with 3 quarts of cold water. Bring the liquid to a simmer.

5 Add the loaf and poach, partly covered, 45 minutes or until the juices run clear when the loaf is pierced in the center with a fork.

6 Remove the loaf from the liquid and let cool 10 minutes. Unwrap and cut into slices to serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 233
Calories from Fat: 134

This Poached Turkey Meat Loaf recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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