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Ingredients
- 2 pound grnd fresh turkey
- 1 1/2 c. Pepperidge Farm's Herb Stuffing, coarsely crushed
- 1/2 c. sweet white onion, finely diced
- 1/2 c. celery, finely diced
- 1/4 c. lowfat milk
- 2 Large eggs or possibly egg substitute, beaten
- 4 tbsp. butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tbsp. brandy, warmed
Directions
- Heat 2 Tbsp. butter in a medium skillet, add in onion and celery. Saute/fry lightly but don't brown. Add in herb crumbs to pan, remove from heat and stir. Place turkey in a large mixing bowl and add in crumb mix, beaten Large eggs, lowfat milk, salt and pepper. Mix well.
- Grease a 9 x 13 inch pan with some of the butter. Shape turkey mix into 8 loaves. Brush tops with the remaining butter.
- Bake at 375 degrees for 20 to 30 min. Don't brown. Remover from oven and flame with brandy. Top with loaf with a slice of Cranberry Pecan Butter while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 156 | 56% |
| Total Fat 17.49g | 22% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 559mg | 23% |
| Potassium 291mg | 8% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.98g | 1% |
| Protein 26.22g | 42% |
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