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- 4 ounces pancetta, chopped
- 2 cups chopped portobella mushrooms
- 2 cups fresh mozzarella cheese, cubed (8 oz.)
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 2 eggs, lightly beaten
- 1/2 cup chicken broth
- 2 cups soft bread crumbs
- 1/2 cup Romano cheese, finely shredded (2 oz.)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, crushed
- 1 pound uncooked ground turkey
- 8 ounces bulk Italian sausage
- Fresh oregano
- 1 recipe Sauteed Green Beans and Onions (recipe below)
1. Preheat oven to 350 degrees F. In large skillet, cook pancetta until crisp; remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 Tbsp. drippings from skillet. Cook mushrooms in drippings until tender and all liquid has evaporated; cool.
2. For filling, in medium bowl combine pancetta, mushrooms, mozzarella, and dried tomatoes; set aside.
3. In large bowl combine eggs and chicken broth. Stir in bread crumbs, Romano cheese, garlic, Italian seasoning, and 1/2 tsp. salt. Stir in turkey and sausage.
4. On heavy-duty foil or parchment, pat meat mixture into a 9x12-inch rectangle. Evenly sprinkle filling on meat mixture. From one long end of foil or parchment, begin rolling the meat mixture jelly-roll-style. Transfer the roll, seam side down, to a 15x10x1-inch baking pan. *See Roll in Flavor below.
5. Bake, uncovered, for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees F. Let stand 10 minutes before slicing. Top with oregano. Serve with Sauteed Green Beans and Onions. Makes 8 servings.
- For extra flavor, cheese and veggies are rolled into Rolled Turkey Loaf. To shape, place the turkey mixture on parchment or heavy-duty foil. Pat to a 9x12-inch rectangle, then evenly sprinkle with the filling. Beginning at one long side, roll up jelly-roll style, using the parchment to lift and roll. Once rolled, lift using the parchment and transfer to a foil-lined, rimmed baking pan. Use your hands to adjust the loaf seam-side down.
- 2 pounds fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small red onion, thinly sliced
1. In a Dutch oven bring 2 quarts salted water to boiling. Add green beans. Simmer, covered, for 4 to 5 minutes. Drain, then plunge into ice water to halt cooking. Drain and pat dry with paper towels. (Beans may be covered and refrigerated up to 24 hours.) In 12-inch large skillet heat olive oil and butter over medium-high heat. Add red onion and cook until softened and beginning to brown. Add green beans to skillet. Cook and stir for 5 minutes or until heated through. Season to taste with salt and pepper.
- Servings Per Recipe 8,
- cal. (kcal) 482,
- Fat, total (g) 32,
- chol. (mg) 161,
- sat. fat (g) 13,
- carb. (g) 19,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 0,
- fiber (g) 5,
- sugar (g) 3,
- pro. (g) 29,
- vit. A (IU) 1069,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1100,
- Potassium (mg) 838,
- calcium (mg) 353,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet