Turkey Loaf
(yield: 24 servings)
temp: 350 degrees
time: 30 minutes
1 can (6 lb. 10 oz) mixed vegetables
1 tbsp. instant chicken bouillon
3-1/2 lb. chopped turkey (chicken may be substituted)
1 c. chopped celery
1 c. chopped onion
3 c. bread crumbs
6 eggs, beaten
1 tbsp. rubbed sage
1 tsp. rosemary leaves
1 tsp. leaf marjoram
1 c. butter.
1 c. flour
1 tbsp. curry pqwdsr
1 tsp. salt
1 qt. milk
2-2/3 c. liquid from vegetables
procedure:
1. drain vegetables reserving liquid,
2. combine 2 cups (set aside remaining liquid for sauce) op the liquid with 1 tbsp, chicken bouillon; heat until dissolved, then set aside to cool slightly,
3. chop 4 cups (set aside remaining vegetables for sauce) vegetables and toss with turkey, celery, onion, bread crumbs, eggs, sage, rosemary, marjoram and cooled vegetable liquid.
4. divide mixture in half and pat evenly into 2 greased 12 x 10 x 2-inch baking pans,
5. bake in 350 (f) degree oven for 30 minutes,
for sauce:
melt butter; blend in flour, curry powder and salt, gradually blend in milk and remaining vegetables.
to serve, cut pans 4 x 3: spoon about 1/2 cup sauce over each portion.
Source: KJFSC