Carol’s Kitchen
Leek & Spinach Stuffed Turkey Loaf & Orange Cranberry Sauce
By Carol Turner Instagram @carolturner9319
Homemade meatloaf is classic winter comfort food - this turkey version is no exception. Sour
cream keeps the turkey moist. Sage & orange zest add fresh bright flavour to this easy to prepare weeknight dinner. For a quicker prep, omit the leek and spinach stuffing. Leftovers make for great turkey loaf sandwiches! Serves 8. INGREDIENTS: 3 tablespoons Olive Oil 2 leeks, white part only, cut in half lengthwise and thinly sliced (rinse well!) 8 oz package of washed spinach (stems removed) roughly chopped 1/2 cup bread crumbs 1/4 teaspoon salt, 1/4 teaspoon pepper 1 egg, lightly beaten 2 lbs ground turkey 3/4 cup sour cream (light or full fat) I use 14% 2 eggs 1/2 cup chopped onion 1/2 cup chopped celery 3/4 cup bread crumbs 2 teaspoons orange zest (from one large orange)
1 teaspoon poultry seasoning 2 teaspoons fresh sage, chopped 3/4 teaspoon salt 1 tin whole cranberry sauce 1/2 tin frozen pure orange juice concentrate, thawed
DIRECTIONS: 1. Heat olive oil over medium heat in a large sauté pan then add leeks. Cook until softened but not browned. (roughly 12 minutes) Add spinach, salt and pepper and cook until spinach is wilted but still bright green. Remove from heat, transfer to a bowl and let cool. 2. Add beaten egg and bread crumbs. Mix well then set aside. Preheat oven to 350 degrees F. 3. In a large bowl gently combine ground turkey, sour cream, onion, celery, poultry seasoning, sage, breadcrumbs, eggs, orange zest, salt and pepper. (be sure ingredients are well combined but use a gentle hand) 4. Place turkey mixture between 2 sheets of waxed paper and roll into 18 x 8 inch rectangle. 5. Remove top sheet then spread leek and spinach mixture evenly over turkey leaving a 1/2 inch border. (it will be a thin layer) 6. Roll up turkey from short end and transfer to a greased 9 x5 inch loaf pan then place on a cookie sheet. 7. Bake for 1 1/4-1 1/2 hours until internal temperature reads 165 F 8. Remove from heat, carefully drain any accumulated liquid and cover lightly with foil. Let rest for 15-20 minutes on top of the stove. 9. Meanwhile, combine cranberry sauce and orange juice concentrate in a small saucepan and cook over medium heat until mixture is hot but not boiling 10. Slice turkey loaf and top with a generous quantity of orange cranberry sauce. Serve with mashed potato and your favourite vegetable. Garnish with fresh sage leaves if desired. Serve hot or cold. 10
Photo credit: Valerie Wilcox
For more delicious recipes, follow Carol Turner on Instagram @carolturner9319
