Pre-soaking the stuffing in stock creates the perfect texture
Processing some stuffing into fine crumbs gives us an amazing crust
Sautéing the vegetables adds depth and ensures they’re perfectly tender
Pro Tip: Always fry up a tiny test patty before baking the whole loaf. This lets you adjust seasonings
Ingredients
For the Meatloaf:
4 cups herb seasoned stuffing mix divided
4 cups turkey stock divided
6 tablespoons butter
1½ cups onion finely diced
1 cup celery finely diced
2 teaspoons fresh garlic minced
1 tablespoon Bell’s Seasoning
4 large eggs beaten
2 pounds ground turkey 85% lean
1½ teaspoons kosher salt
½ teaspoon black pepper
For the Gravy:
2 cups reserved turkey stock
3½ tablespoons butter
5 tablespoons all-purpose flour
½ teaspoon Kitchen Bouquet
Salt and pepper to taste
Instructions
Preheat oven to 375°F. In large bowl, combine 3 cups stuffing mix with 2 cups stock. Let soften.
Melt butter in pan over medium heat. Cook onions, celery, garlic until soft. Add Bell’s Seasoning. Cool slightly.
Process remaining cup of stuffing into fine crumbs. Mix ground turkey, eggs, salt, and pepper into soaked stuffing. Fold in cooled vegetables and crumbs.
Line sheet pan with parchment and spray. Shape mixture into loaf with wet hands. Bake 55-60 minutes to 155°F internal temperature. Rest 15 minutes.
For gravy: Melt butter, whisk in flour. Cook 2-3 minutes. Gradually whisk in hot stock. Add Kitchen Bouquet. Simmer until thickened.
Notes
Use thermometer for perfect doneness
Keep hands wet when shaping
Can be made ahead and frozen
Perfect for leftovers
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