Turkey is lighter than meat. It can be made in advance and baked before dinner.
Polettone di Tacchino con Salsa di Funghi (Italian)
Serves 8-10
Preheat the oven to 375F (190C)
A. Meatloaf:
3 cups (600 g) crestless day-old (gluten-free) bread cubes
1 cup (240 ml) (dairy-free) milk
3 pounds (1.365 g) ground organic turkey
2 organic eggs, beaten
2 1/2 cups (1.135 g) panic bread crumbs (or gluten-free bread crumbs)
1 cup (455 g) Italian Grana Padano cheese (or a dairy-free grated cheese)
1 cup (455 g) chopped organic red bell pepper
1 cup (455 g) chopped organic scallions, white and light green parts
1 organic onion, chopped
1 tsp. (5 g) each fresh: marjoram and thyme (or each: 1/2 tsp./ 2,5 g dried)
1/3 cup (65 g) chopped parsley
2 Tbs. (30 ml) olive oil
1. In a bowl, combine the bread cubes and milk, and toss,.
2. Let it sit until the milk is absorbed, about 10 minutes.
3. Squeeze out any excess milk. Place the bread in a large bowl.
4. Add the turkey, eggs, panic, grated cheese, bell pepper, scallions, onions, marjoram, and parsley.
5. Mix with your hands.
6. Brush a large roasting pan with 1 Tbs. (15 ml) oil.
7. Form the meat mixture into a loaf in the pan.
8. Brush the remaining Tbs./15 ml oil.
9. Loosely cover the pan with foil.
10. Bake about 40 minutes.
11. Uncover and bake until cooked through (165F/74C) on a meat thermometer, about 45-50 minutes.
12. Let the meatloaf rest, covered with foil to keep warm.
B. Sauce:
1/4 cup (60 ml) olive oil
2 organic chopped shallots
1 3/4 pounds (475 g) mixed organic mushrooms, thickly sliced (= about 8 cups/1.600 g)
8 sage leaves
2 Tbs. (30 g) organic tomato paste
1 cup (240 ml) dry white wine
2 cups (480 ml) organic chicken stock
3 Tbs. (45 g) each: chopped parsley and unsalted (dairy-free) butter
1. In a skillet, heat the olive over medium heat.
2. Add the shallots, cook until soften, about 4 minutes.
3. Add the mushrooms and sage. Cover and let the mushrooms sweat until tender, about 10 minutes.
4. Uncover and increase the heat to reduce the liquid and brown the mushrooms, about 1-2 minutes.
5. Clear a space in the skillet and add the tomatoes paste. Cook and stir about a minute.
6. Stir the paste into the mushrooms and add the wine.
7. Simmer to reduced the wine by half.
8. Add the chicken stock.
9. Simmer to reduce the stock, about 5 minutes.
10. Just before serving, whisk in the butter until the sauce is smooth.
11. Stir in the parsley.
C. Serve.
1. Slice the meatloaf and serve the sauce one top with sprinkle of parsley or sauce on the side.
-modified Lidia's Celebrate Like an Italian
