Stuffing Turkey Meatloaf Ring

Recipes in this PostStuffing Turkey Meatloaf Ring

I love it when I suddenly have something I didn’t know I had. A few days ago, when Spane and I went to one of the wonderful Armenian stores, the check out lady gave us a loaf of Stone bread. I put it up on top of the refrigerator, and forgot it was up there. We don’t eat a lot of bread, so that’s not a surprise. I should have put it in the freezer, but… When I checked it two days later, it had really turned into its namesake, stone.

What to do with bread that has turned to stone that you know has really good flavor? Why turn it into stuffing mix! The stuffing mix that comes in the box has bread that I swear is dryer and harder.

Bread in the bag

Bread in the bag

I only had one problem. It was a big loaf of bread, not sliced, and too hard to cut with a knife. I tried whacking it with a skillet, but that didn’t work too well either. I thought to myself, what is the heaviest thing in the house? Me! So, I put my bread in several plastic bags (hey, finally, a good use for plastic bags), put some flat shoes on, and stepped all over the bread. Let me tell you, the sound was great, and the bread crumbled just the way I wanted it to.

I also had some ground turkey in the freezer, and cranberry sauce in the pantry. That sounded to me like a great head start on Thanksgiving!

Mis en Place for Stuffing Turkey Meatloaf Ring

Mis En Place

Recipe: Stuffing

Ingredients

  • 1 loaf very hard Stone or Barbari bread
  • 1 onion, chopped
  • 3 or 4 stalks celery, chopped
  • 1 stick unsalted butter
  • 1 teaspoon Herbs de Provence
  • 1 tablespoon Poultry Seasoning (see notes)
  • 1 1/2 teaspoon Chicken Base
  • 12 oz hot water

Instructions

  1. Break the bread up in whatever fashion works best for you. I found that putting it into several plastic bags, and then stepping on it worked very well.
  2. Melt the butter in a large sauté pan.
  3. Add the vegetables and saute until they have turned translucent.
  4. Add the herbs and mix well.
    Vegetables for Stuffing

    Vegetables for Stuffing

  5. Remove from the heat.
  6. In a large bowl or in the bowl of a stand mixer (preferred), put the bread and vegetables.
  7. Mix the chicken base and water in another bowl. Mix well to combine.
  8. Start by adding about a cup of the liquid to the bread mixture.
  9. Mix well, and keep adding liquid the bread is a nice consistency and the liquid is all absorbed. You may not need all of it.
  10. Set aside until ready to use.
    Finished Stuffing

    Finished Stuffing

Quick notes

1 If you can get Litehouse Freeze Dried Poultry Blend, use that, or fresh poultry seasoning herbs. If you are using powdered dried herbs, use less.

Variations

You could add other vegetables, oysters or fruit to your liking.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Turkey Meatloaf Ring

Ingredients

  • 1 package ground turkey
  • 1 tablespoon White Worcestershire
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Poultry Seasoning (see notes)
  • 1/4 plain bread crumbs
  • Stuffing
  • Ring mold
  • peanut or sunflower oil to grease the mold
  • Cranberry Sauce

Instructions

  1. In a large bowl, or bowl of a stand mixer, put the turkey, herbs, and Worcestershire.
    Turkey with herbs and White Worcestershire

    Turkey with herbs and White Worcestershire

  2. Add the bread crumbs, and mix well until all are mixed well together.
    Turkey mixed and ready for the mold

    Mixed and ready for the mold

  3. Lightly grease a ring mold.
    Ring mold being oiled

    Ring Mold being oiled

  4. Place the stuffing in the bottom of the mold, using your fingers to spread it evenly.
  5. Top with the turkey mixture.
    Turkey in mold

    Turkey in the mold

  6. Put some of the seasonings in small bowl with a little oil. Oil the top of the mold,
  7. Cover the mold with foil and refrigerate for about a half an hour.
  8. Preheat the oven to 350.
  9. Cook in the oven until done, about 45 minutes, or until an instant read thermometer reads 160.
  10. Let cool slightly, then remove the foil, and over turn onto a nice platter.
  11. Fill the center with cranberry sauce.

Quick notes

2 Try to get LiteHouse Freeze Dried Poultry Blend. If you cannot get that, use fresh herbs. If you must use dried powdered, use much less.

Variations

Do not try to substitute regular Worcestershire sauce. You MUST use the White or poultry Worcestershire sauce.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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