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TwitThisCooking time 45 minutes
You Will Need
Turkey Loaf:
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
Mushroom Sauce:
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
What to Do
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.
Serves: 4
Per serving: Calories 311, Total Fat 8 g, Saturated Fat 2 g, Protein 34 g, Carbohydrates 25 g, Fiber 1 g, Sodium 551 mg, Cholesterol 121 mg
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