How To Make Pilgrim-Style Rolled Turkey Meatloaf By Rachael
How To Make Thanksgiving Lasagna With Turkey, Squash or Pumpkin …
How To Make Turkey Breast Roulade and Simple Gravy | Rachael Ray
How To Make Chicken Cacciatore By Rachael
Sunny Anderson's Beer Can Turkey
How to Make Brisket Braised in Wine & Tomato By Rachael
Citrus and Herb Spatchcock Turkey
Turkey or Chicken Porcini Ragu
How To Make Turkey and Bacon Chili By Rachael
Turkey Meatballs with Fennel, Golden Raisins and Pinenuts
How To Make Chicken Provencal | Rachael Ray
CBSi may earn an affiliate commission if you purchase something through featured links below
Rach's pilgrim-style rolled turkey meatloaf is packed with cranberries and greens, then finished off with an easy homemade gravy.
"Perfect for Friendsgiving any night of the year," Rach says. "Serve with Roasted Broccolini, pickled chili peppers and French Onion Dip Mashed Potatoes."
Rach's Tip: For richer gravy, add chicken demi-glace or tempered egg yolk.
Ingredients
- 1 bag whole raw cranberries
- ¾ cup sugar
- 1 cup water
- 1 bunch red Swiss chard, stemmed and coarsely chopped
- Salt and pepper
- Nutmeg
- 2-2 ½ cups shredded sharp white cheddar cheese
- 2 tablespoons butter
- 2 ribs celery with leafy tops, finely chopped
- 1 onion, finely chopped
- Salt and pepper
- 2 pounds ground turkey, light and dark meat, mixed
- About 1 ¼ cups breadcrumbs spiced with 1 tablespoon Bell's Seasoning or ground traditional flavored stuffing cubes
- About ½ cup unsweetened applesauce
- 1 large egg
- ½ cup finely chopped fresh herbs, packed: parsley, sage, rosemary, and thyme (or ½ tablespoon each dried, lightly crushed in palm)
- About 2 tablespoons olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- Salt and pepper
- 2 tablespoons Worcestershire
- About 2 ½ cups turkey stock or chicken stock
Yield
Preparation
Preheat oven to 400˚F.
Line a rimmed 9x12 or 10x13 baking sheet with a larger piece of parchment paper so that some hangs over the edge.
For the cranberry sauce, combine the cranberries, sugar and water in a small shallow saucepan and bring to a boil. Allow to simmer until the cranberries burst and the sauce thickens.
Bring 4 inches water to boil for chard and set up a large bowl with ice water to cold shock greens. Drain really well on a kitchen towel and squeeze out most of the water.
For the meatloaf mixture, in a skillet over medium heat, melt 2 tablespoons butter, add the celery and onions, season with salt, pepper and nutmeg, and cook to tender, stirring frequently, until softened, then cool.
Meanwhile, mix the turkey with breadcrumbs, applesauce, egg, herbs, and olive oil. Mix in the cooled onions and celery.
Press the meatloaf mixture into the prepared sheet pan, making sure the mixture covers the sheet pan evenly all the way to the corners.
Top the pressed out turkey mixture with cheese, then chard, and then cranberry sauce, leaving about 2 inches turkey mixture uncovered at one short end. Roll the loaf carefully using the parchment paper to guide, ending on uncovered meat to form a smooth seam on the meatloaf log.
Roast on a rimmed baking sheet lined with parchment paper for about 1 hour or until the meatloaf reaches an internal temperature of 160˚F-165˚F. The outside of the loaf should be a deep golden brown. (If it starts to get too dark, tent the meatloaf with foil and continue to roast.) Let loaf rest under foil with dish towel on top until ready to serve, then slice and top with gravy.
For the gravy, melt butter in saucepan over medium heat, whisk in flour and bubble the roux. Add black pepper and whisk in Worcestershire and stock, then season with salt to taste.
