Best Cranberry Turkey Loaf Recipes

CRANBERRY TURKEY LOAF

Cranberry Turkey Loaf image

This is a delightful alternative to traditional meat loaf. It's very moist, and the cranberry sauce gives it a tasty twist.-Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 cup herb-seasoned stuffing mix, crushed
1 egg, lightly beaten
3/4 cup whole-berry cranberry sauce, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground turkey

Steps:

In a large bowl, combine the stuffing mix, egg, 1/4 cup cranberry sauce, salt and pepper. Crumble turkey over mixture and mix well. , Pat into an ungreased 8x4-in. loaf pan. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 165°. , Heat remaining cranberry sauce in a microwave on high for 1 minute or until heated through. Slice turkey loaf; serve with sauce.

Nutrition Facts : Calories 349 calories, Fat 18g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 419mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 21g protein.

NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE

Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Half 12-ounce bag fresh cranberries
1/3 cup sugar
1 orange, peel cut into strips and juiced
1 to 2 tablespoons unsalted butter
1 small rib celery with leafy top, finely chopped
1/2 carrot, peeled and grated or finely chopped
1/4 onion, finely chopped
2 tablespoons dry sherry or white wine
3/4 pound ground turkey, 94 percent lean
Small pinch ground cloves
A few grates fresh nutmeg
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 tablespoons milk
1/2 large beaten egg
2 tablespoons chopped hazelnuts, toasted
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
4 to 5 leaves sage, very thinly sliced
Olive oil, for drizzling

Steps:

Preheat the oven to 400 degrees F.
Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
Serve individual meatloaves with the cranberry sauce on the side.

TURKEY MEAT LOAF BURGERS WITH CRANBERRY SAUCE & WHITE CHEDDAR

Turkey Meat Loaf Burgers with Cranberry Sauce & White Cheddar image

Categories Bread Sauce Sandwich turkey Cheddar Cranberry Meat Raw

Yield serves 4

Number Of Ingredients 19

Ingredients

4 tablespoons (1/2 stick) butter
1 small or 1/2 medium onion, finely chopped
1 small celery stalk, finely chopped
1 small McIntosh apple, peeled, cored, and finely chopped
Salt and pepper
1/3 cup bread crumbs, rounded handful
1 pound ground turkey with some or all dark meat, not breast
2 teaspoons poultry seasoning, 2/3 palmful
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons Dijon mustard
1 medium egg
EVOO (extra-virgin olive oil), for drizzling
4 slices sharp white cheddar, for topping the burgers
4 sandwich-size sourdough English muffins
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped fresh chives
4 thin slices raw red onion
4 red leaf or red romaine lettuce leaves

Steps:

Heat a large skillet over medium heat. Melt the butter and add the chopped onions, celery, and apple, then season with salt and pepper and cook for 3 to 4 minutes under a loose foil tent. Stir in the bread crumbs and transfer to a bowl to cool a bit. Add the meat, poultry seasoning, salt, pepper, parsley, mustard, and the egg and mix. Form 4 burgers. Wipe out the skillet and heat a liberal drizzle of EVOO in it over medium-high heat. Cook the patties for 11 to 12 minutes until cooked through. Melt the cheddar over the tops of the burgers during the last minute or two of cooking.
While the burgers cook, toast the split English muffins under the broiler or in the toaster.
Mix together in a small bowl the cranberry sauce, sour cream, and chives.
Serve the burgers on English muffins with red onion, lettuce, and the cranberry sauce.