Yield:
8 servingsIngredients
1 large onion, finely minced (about 1-1/2 cups)
3 cloves garlic, minced
1 tablespoon olive oil
1 rib celery, finely minced
1 carrot, grated (about 1 cup)
1 fresh sage leaf, minced
Kosher or sea salt and freshly ground black pepper, to taste
1-1/4 cups fresh bread crumbs
1/2 cup milk or plain soymilk
Cranberry Ketchup
2 tablespoons Worcestershire sauce
1/4 cup minced parsley
1 teaspoon kosher or sea salt
1⁄2 teaspoon freshly ground black pepper
1 pound ground white-meat turkey
3/4 pound ground dark-meat turkey
2 eggs, lightly beaten
Instructions
Heat oven to 375°. In a heavy skillet over medium heat, sauté onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly.
In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add 1/3 cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well.
Pack mixture into a lightly oiled 9×5-inch loaf pan. Gently spread 1/4 cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.
Cranberry Ketchup
Ingredients
1 medium onion, chopped (about 1/2 cups)
3 tablespoons light olive oil or canola oil
1 12-ounce bag fresh cranberries
1 28-ounce can pureed tomatoes
3 tablespoons tomato paste
1 cup packed dark-brown sugar
1/3 cup cider vinegar
1/2 teaspoon kosher or sea salt
1/2 teaspoon whole black peppercorns
8 whole allspice berries
1/2 cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon mustard seeds
Instructions
In a medium saucepan over medium-high heat, sauté onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups
