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Turkey Meat Loaf with Cider Gravy
Last Friday Rachael Ray made a wonderful looking turkey loaf with cider gravy. I decided to buy the ingredients and give it a try. I'm not a huge fan of ground turkey, but I bought 99% fat free freshly ground turkey breast and went for it. I did tweak her recipe just a bit by cooking the vegetables before adding them to the meat.
This was so good and my house smelled like Thanksgiving. Since we are not experiencing hot weather yet in Southern California, it was a close to the last chance to turn the oven on until late fall. So here it is and I hope you enjoy it!
My Thanksgiving in June:
1 T. olive oil, plus additional for drizzling
1 med. onion, finely minced
3 celery stalks, finely minced
2 Gala apples, peeled and finely minced
2 C. stuffing mix
4 C. chicken broth, divided use
2 lb. ground turkey breast, at room temp
1 T. poultry seasoning
1 egg
salt and pepper, to taste
4 T. butter
4 T. flour
2 C. apple cider
1/2 tsp. garlic powder
1 tsp. sage
Preheat oven to 400 degrees. Line a 9x13 pan with foil. Spray foil with nonstick.
In a skillet, at medium high, sauté the onion, celery and apples in the olive oil. Cook until tender. Set aside to cool.
In a medium bowl, combine the stuffing mix and 2 cups chicken broth. Stir well and set aside so stuffing mix can absorb the broth and plump.
In a very large mixing bowl, combine the ground turkey, poultry seasoning, egg, salt, pepper, cooled vegetables and stuffing. Using your hands, mix thoroughly.
Place meat mixture in the center of the foil lined pan and shape into a large loaf. Drizzle top with additional olive oil.
Bake 1 hour and 10 minutes. Remove from the oven and rest for 10 minutes before slicing.
Make the cider gravy by melting the butter in a medium saucepan. Stir in the flour and cook for 1 minute, stirring constantly to cook the flour taste out of the roux.
Stir in the remaining 2 cups of chicken broth and the cider. Add the garlic powder, sage and salt and pepper. Bring to a boil, stirring often, until thickened.
Serve slices of the turkey loaf with gravy poured over top.
Serves 6 -- 8
This was so good and my house smelled like Thanksgiving. Since we are not experiencing hot weather yet in Southern California, it was a close to the last chance to turn the oven on until late fall. So here it is and I hope you enjoy it!
My Thanksgiving in June:
1 T. olive oil, plus additional for drizzling
1 med. onion, finely minced
3 celery stalks, finely minced
2 Gala apples, peeled and finely minced
2 C. stuffing mix
4 C. chicken broth, divided use
2 lb. ground turkey breast, at room temp
1 T. poultry seasoning
1 egg
salt and pepper, to taste
4 T. butter
4 T. flour
2 C. apple cider
1/2 tsp. garlic powder
1 tsp. sage
Preheat oven to 400 degrees. Line a 9x13 pan with foil. Spray foil with nonstick.
In a skillet, at medium high, sauté the onion, celery and apples in the olive oil. Cook until tender. Set aside to cool.
In a medium bowl, combine the stuffing mix and 2 cups chicken broth. Stir well and set aside so stuffing mix can absorb the broth and plump.
In a very large mixing bowl, combine the ground turkey, poultry seasoning, egg, salt, pepper, cooled vegetables and stuffing. Using your hands, mix thoroughly.
Place meat mixture in the center of the foil lined pan and shape into a large loaf. Drizzle top with additional olive oil.
Bake 1 hour and 10 minutes. Remove from the oven and rest for 10 minutes before slicing.
Make the cider gravy by melting the butter in a medium saucepan. Stir in the flour and cook for 1 minute, stirring constantly to cook the flour taste out of the roux.
Stir in the remaining 2 cups of chicken broth and the cider. Add the garlic powder, sage and salt and pepper. Bring to a boil, stirring often, until thickened.
Serve slices of the turkey loaf with gravy poured over top.
Serves 6 -- 8
Yellow Squash Help!!!
Does anyone have a recipe for using yellow squash? I have steamed and mashed it. I have used it in stir fry. But a friend gifted me with about 8 pounds of it on Friday. What else can I do with it? I'm open to all suggestions. Thanks in advance.
Luscious Lemon Truffle Cake
I made this cake for our family and friends' Easter dessert. It was so wonderful. The recipe came from another group "Down Home Cooking". I decided to share it as it was such a hit and not a cake that is just for Easter. It is a beautiful cake to look at, but the real beauty was in the taste! If you love to bake this is a keeper.
Here it is:
Luscious Lemon Truffle Cake
CAKE:
2 1/4 cups all purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter or white vegetable shortening, at room temperature
1 teaspoon vanilla
5 large egg whites
LEMON TRUFFLE FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 large egg yolks
1 Tablespoon unsalted butter
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 cup (6 ounces) chopped white chocolate or vanilla baking chips
1 (8-ounce) package cream cheese
WHIPPED CREAM FROSTING:
1 cup whipping cream
3 Tablespoons confectioners’ sugar
Shaved white chocolate, for garnish
Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.
MAKE THE CAKE. In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
In a separate bowl, beat the egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.
Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all.
TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan. Whisk in the water until smooth. Cook over medium high heat until the mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Stir about 1/4 cup of the hot mixture into the egg yolks; blend well. Add the egg yolk mixture to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and cool for 15 minutes. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth.
Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over. Top with the last cake layer and spread reserved lemon mixture. Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
MAKE THE FROSTING. In another bowl, whip the cream and sweeten it with the confectioners’ sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Garnish with shaved white chocolate. Refrigerate up to 8 hours before serving. Makes 16 servings.
Enjoy!
Here it is:
Luscious Lemon Truffle Cake
CAKE:
2 1/4 cups all purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter or white vegetable shortening, at room temperature
1 teaspoon vanilla
5 large egg whites
LEMON TRUFFLE FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 large egg yolks
1 Tablespoon unsalted butter
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 cup (6 ounces) chopped white chocolate or vanilla baking chips
1 (8-ounce) package cream cheese
WHIPPED CREAM FROSTING:
1 cup whipping cream
3 Tablespoons confectioners’ sugar
Shaved white chocolate, for garnish
Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.
MAKE THE CAKE. In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
In a separate bowl, beat the egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.
Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all.
TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan. Whisk in the water until smooth. Cook over medium high heat until the mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Stir about 1/4 cup of the hot mixture into the egg yolks; blend well. Add the egg yolk mixture to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and cool for 15 minutes. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth.
Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over. Top with the last cake layer and spread reserved lemon mixture. Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
MAKE THE FROSTING. In another bowl, whip the cream and sweeten it with the confectioners’ sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Garnish with shaved white chocolate. Refrigerate up to 8 hours before serving. Makes 16 servings.
Enjoy!
Hot Fudge Cake
Just tried this recipe for the first time and my friends thought it was a keeper. Hope you enjoy it!
Hot Fudge Cake
1 C. flour
2/3 C. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 C. unsweetened cocoa, divided use
1/2 C. milk
2 T. melted butter
1 tsp. vanilla
1 C. packed brown sugar
1 1/2 C. boiling water
vanilla bean ice cream
Preheat oven to 350 degrees. Spray an 8″x8″ glass baking dish with nonstick.
In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, and 1/4 cup cocoa. Whisk in milk, melted butter, and vanilla just until smooth. Spread batter into prepared baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Carefully pour boiling water over mixture. DO NOT STIR.
Bake for 30 minutes.
Batter will separate into cake and hot fudge layers. Cool in pan on a wire rack for 10 minutes. Serve warm with ice cream.
This cake can be reheated but the fudge layers will absorb into the cake. Still good but there is nothing like it when it’s just fresh out of the oven.
It's from My Wooden Spoon food blog
Hot Fudge Cake
1 C. flour
2/3 C. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 C. unsweetened cocoa, divided use
1/2 C. milk
2 T. melted butter
1 tsp. vanilla
1 C. packed brown sugar
1 1/2 C. boiling water
vanilla bean ice cream
Preheat oven to 350 degrees. Spray an 8″x8″ glass baking dish with nonstick.
In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, and 1/4 cup cocoa. Whisk in milk, melted butter, and vanilla just until smooth. Spread batter into prepared baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Carefully pour boiling water over mixture. DO NOT STIR.
Bake for 30 minutes.
Batter will separate into cake and hot fudge layers. Cool in pan on a wire rack for 10 minutes. Serve warm with ice cream.
This cake can be reheated but the fudge layers will absorb into the cake. Still good but there is nothing like it when it’s just fresh out of the oven.
It's from My Wooden Spoon food blog
Labor Day Barbecue
I thought I might share my menu for the Labor Day BBQ we are having...anyone else want to share theirs??
We are starting with a Shrimp Gazpacho, then Beer Can Chicken made on the grill, Corn and Veggies grilled and then made into a sort of Succotash, Watermelon Basket with cantaloupe and grapes, Red Potato Packets and Grilled Garlic & Asiago Bread.
Oh and also Fresh Peach Sangria made with Turning Leaf Riesling, Budweiser (had to buy a 12 pack to get the two cans for the chickens)and a cheesecake for dessert with strawberry topping.
I can hardly wait...anyone want to come join us?? We have the volleyball net up, the scrabble board dusted off and some DVD's. It will be fun!
We are starting with a Shrimp Gazpacho, then Beer Can Chicken made on the grill, Corn and Veggies grilled and then made into a sort of Succotash, Watermelon Basket with cantaloupe and grapes, Red Potato Packets and Grilled Garlic & Asiago Bread.
Oh and also Fresh Peach Sangria made with Turning Leaf Riesling, Budweiser (had to buy a 12 pack to get the two cans for the chickens)and a cheesecake for dessert with strawberry topping.
I can hardly wait...anyone want to come join us?? We have the volleyball net up, the scrabble board dusted off and some DVD's. It will be fun!
