Turkey Loaf with Mushroom Sauce

Ingredients

• 2 cups finely chopped cooked turkey or chicken
• 1 cup fresh bread crumbs
• 2 tablespoons chopped drained canned pimientos
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/8 teaspoon white or black pepper
• 3/4 cup low-fat (1% milkfat) milk
• 2 large egg whites
• 1 large egg

• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup lower-sodium chicken broth
• 1 can (12 ounces) evaporated skimmed milk
• 3 tablespoons all-purpose flour
• 1/8 teaspoon white or black pepper
• 2 tablespoons minced parsley
• 1 teaspoon lemon juice

How to make it  1 hour, 5 minutes

• 1

  To prepare the turkey loaf, preheat the oven to 325°F. In a large mixing bowl, combine the turkey, bread crumbs, pimientos, celery seed, salt and 1/8 teaspoon pepper. Whisk together the milk, egg whites and egg. Pour over turkey mixture. Mix thoroughly until combined. Press turkey mixture into a lightly greased 8 x 4 x 2-inch loaf pan. Bake for 45 to 50 minutes or until loaf is set in center.
• 2

  Meanwhile, to prepare the mushroom sauce, in a medium saucepan, combine mushrooms and chicken broth. Bring to a boil. Lower heat and simmer, covered, for 1 minute or until mushrooms are tender.
• 3

  In a small bowl, whisk together the evaporated skimmed milk, flour and 1/8 teaspoon pepper. Add to mushroom mixture. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in parsley and lemon juice. Serve mushroom sauce over turkey loaf.