This is Ryan's very favorite! You should see the look in his eye when I tell him that this is what's cookin! I know I posted pics of this before, but now you will have the recipe. It is so easy and so yummy! You HAVE to try this one and let me know what you think! This is straight from Rachael Raye's kitchen, to mine, to yours! ENJOY!
TURKEY MEATLOAF WITH CREAMY ASIAGO GRAVY
INGREDIENTS:1 cup Milk
1-1 ½ c. Bread Crumbs
2 lbs. Ground Turkey Breast
1 T poultry seasoning
4 T fresh Sage, chopped
¼ tsp. nutmeg, to taste
6 Shallots, finely chopped (or onions)
1 egg, beaten
2 cloves garlic, pressed or grated
½ c. grated Parmigiano-Reggiano cheese
(if you can't find this cheese, parmesan will do)
GRAVY INGREDIENTS:1 head of garlic, left whole
Olive Oil, for drizzling
3 T. Butter
3 T. Flour
1 c. Chicken Stock (broth)
1 c. Milk
2 ½ c. good quality, shredded Asiago Cheese
DIRECTIONS:
1.Cut top off of whole garlic bulb. Drizzle with Olive Oil. Wrap in foil and roast 20-25 min.
2.In a bowl combine well; Turkey, 2 cloves garlic, bread crumbs, poultry seasoning, sage, nutmeg, shallots Parmigiano-Reggiano and egg. Form a long, thin, oval shaped loaf and transfer to a baking sheet. Drizzle liberally with Olive Oil and roast for 45 min. at 425 or until internal temp is 165.
3.For Gravy, melt butter over medium heat. Mash the whole roasted garlic cloves until they are nice and smooth, add to the butter. When butter is melted whisk in flour and cook for 1 minute.
Whisk in the stock, then milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese melts season with salt and pepper
Just a couple of tips:Anytime you cook meat you should allow it to "rest" for 15 min before you cut it. Make a tent out of tin foil to trap in the heat. While meat is cooking all of the juices are going crazy inside. If you cut into it without letting it rest, the juices will escape and the meat will be more dry. If you let it sit for just a bit the juices will stay in and settle in the meat, making it perfectly juicey and tasty!
I serve this dinner with Roasted Broccoli, Zucchini and Orange Peppers. If you haven't tried roasting...YOU MUST! SO good!
Lay out your veggies on a baking sheet, drizzle with olive oil and salt and pepper. Cook for about 15 min, or until they look done! So crispy and yummy!
TURKEY MEATLOAF WITH CREAMY ASIAGO GRAVY
INGREDIENTS:1 cup Milk
1-1 ½ c. Bread Crumbs
2 lbs. Ground Turkey Breast
1 T poultry seasoning
4 T fresh Sage, chopped
¼ tsp. nutmeg, to taste
6 Shallots, finely chopped (or onions)
1 egg, beaten
2 cloves garlic, pressed or grated
½ c. grated Parmigiano-Reggiano cheese
(if you can't find this cheese, parmesan will do)
GRAVY INGREDIENTS:1 head of garlic, left whole
Olive Oil, for drizzling
3 T. Butter
3 T. Flour
1 c. Chicken Stock (broth)
1 c. Milk
2 ½ c. good quality, shredded Asiago Cheese
DIRECTIONS:
1.Cut top off of whole garlic bulb. Drizzle with Olive Oil. Wrap in foil and roast 20-25 min.
2.In a bowl combine well; Turkey, 2 cloves garlic, bread crumbs, poultry seasoning, sage, nutmeg, shallots Parmigiano-Reggiano and egg. Form a long, thin, oval shaped loaf and transfer to a baking sheet. Drizzle liberally with Olive Oil and roast for 45 min. at 425 or until internal temp is 165.
3.For Gravy, melt butter over medium heat. Mash the whole roasted garlic cloves until they are nice and smooth, add to the butter. When butter is melted whisk in flour and cook for 1 minute.
Whisk in the stock, then milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese melts season with salt and pepper
Just a couple of tips:Anytime you cook meat you should allow it to "rest" for 15 min before you cut it. Make a tent out of tin foil to trap in the heat. While meat is cooking all of the juices are going crazy inside. If you cut into it without letting it rest, the juices will escape and the meat will be more dry. If you let it sit for just a bit the juices will stay in and settle in the meat, making it perfectly juicey and tasty!
I serve this dinner with Roasted Broccoli, Zucchini and Orange Peppers. If you haven't tried roasting...YOU MUST! SO good!
Lay out your veggies on a baking sheet, drizzle with olive oil and salt and pepper. Cook for about 15 min, or until they look done! So crispy and yummy!
1 comment:
That looks so yummy. I want to try it. You must be quite the cook. I look forward to many menu ideas from you. What was the website that you told me about where you can print off your blog into book form? Thanks for all of your help, I am loving blogging.
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