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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rolled Turkey Loaf

Makes: 8 servings
Prep 30 mins Bake 350°F1 hr Stand 10 mins
Rolled Turkey Loaf
Ingredients
  • 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)
Directions

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.

From the Test Kitchen*Roll in Flavor:
  • 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.
Sauteed Green Beans and Onions
Ingredients
  • 2  pounds  fresh green beans, trimmed
  • 1  tablespoon  olive oil
  • 1  tablespoon  butter
  • 1  small red onion, thinly sliced
Directions

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.

Nutrition Facts (Rolled Turkey Loaf)
  • 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 (g) 77,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1100,
  • Potassium (mg) 838,
  • calcium (mg) 353,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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