Turkey Spinach Loaf

this is what I made on Saturday for our "Thanks but No Thanksgiving" dinner...

 

Robear’s Turkey Spinach Loaf

 

 

 

Ingredients:

 

 

 

1½ pounds lean ground turkey meat

 

1 large bunch fresh spinach

 

½ large onion, finely chopped

 

1 or 2 cloves garlic

 

¼ cup olive oil

 

1 slice bread

 

2 Tablespoons milk

 

1/3 cup rum-soaked dried cranberries*

 

1 egg white, lightly beaten with a fork

 

2 Tablespoons Worcestershire Sauce

 

1 teaspoon black pepper (or more or less to taste)

 

½ teaspoon sea salt

 

2 Tablespoons catsup, chutney or pumpkin butter (I used pumpkin butter)

 

2 bay leaves

 

1 sprig fresh rosemary

 

 

 

Preparation:

 

 

 

Preheat over to 375º

 

 

 

Line a large bread loaf pan with parchment paper.

 

 

 

Cut the bread into tiny small cubes and place it in a very large bowl; sprinkle with the milk and set aside.

 

 

 

Wash the spinach carefully in several changes of water. Drain and pat dry with paper towels or spin dry in a salad spinner. Cut & discard the stems and chop coarsely.

 

 

 

Finely chop the onion and the garlic and cook them in a large pan** over very low heat in the olive oil, covered, until translucent but not browned. Add the spinach and cook over medium heat, covered, stirring occasionally, until the spinach is wilted, about 5 minutes. Add to the soaked bread in the bowl and stir together.

 

 

 

Break up the turkey meat and mix into the bread/spinach mixture. Add the cranberries, the Worcestershire sauce, salt and pepper. Add the egg white and stir well.

 

 

 

Transfer the mixture to the loaf pan, pack it well and smooth the top. Spread with the catsup or pumpkin butter and place the bay leaves and rosemary on top.

 

 

 

Place the loaf pan into a larger pan to catch any juices that might overflow, and place in the hot oven.

 

 

 

Bake for about an hour, until puffed up and juices run clear when pricked in the center with a wooden skewer..

 

 

 

Let cool about a half hour before unmolding and serving.

 

 

 

 

 

*Note: I always keep a number of jars with dried fruit (raisins, cherries, cranberries etc.) soaking in golden rum. They’re always ready to add to recipes, and I always keep them replenished :-)

 

 

 

**Pan has to be large enough to accommodate the spinach!

Done