Walnut Crusted Turkey Loaf with warm Cranberry Coulis
- 2 lbs ground turkey
- ¾ c dried cranberries
- 2 eggs
- 1 tsp garlic granules
- 1 tsp coriander
- 1 tsp salt
- 20 cracks fresh black pepper
- 1 medium onion, chopped
- 1/3 c fresh parsley, coarsely chopped
- ¼ c fresh rosemary
- ½ c walnut or pecan pieces, roughly chopped
- 6 carrots, sliced (or 3 large golden beets, cut into 8ths)
- 2 c fresh salad greens
- 1 c white rice
- ½ c dried cranberries
- ½ c dry white wine
- 1 tsp Orange Extract
- 1 tbsp natural sugar
- 1 c water
- Pinch of salt
Step by Step Instructions
Preheat oven to 400°.
Place all ingredients, except the walnuts, into a large bowl and use your hands to mix ingredients until well combined. Press turkey mixture into loaf pan and sprinkle walnut pieces evenly over top. Gently press walnuts pieces into the top of the turkey loaf. Place loaf pan into 400° oven for 10 minutes, then reduce temperature to 350° for 50 to 60 minutes.
While the loaf is in the oven, prepare the coulis. Place dried cranberries, wine, orange extract, sugar, and a pinch of salt to a small pot. Bring to a boil over medium heat and keep it at a gentle boil until wine begins to reduce (about 10 min). Add enough water to cover the berries and continue to boil gently until the mixture begins to thicken (about 10 min more). If it gets too thick, add a little more water. Remove from heat and let cool and when cool to the touch pour into a blender and puree, then pour through a strainer and return the coulis to the pot over low heat to keep warm until you are ready to serve.
When there is about 20 minutes left on the turkey loaf start the rice and carrots (or beets). Cook rice as per package instructions and place carrots (or beets) into a steamer set over high heat and steam until tender to your liking.
When the turkey loaf has reached an internal temperature of 165° remove from oven, cover and let stand for 5 minutes before slicing. If there is an excessive amount of liquid in the pan, pour half of it off before covering.
When rice is done fluff with a fork, cover and set aside until ready to serve. When veggies are tender remove water from steamer, cover veggies and keep warm until ready to serve.
After the turkey loaf has had its little rest, slice and serve over 4 plates. Place a handful of greens on the side and serve your veggies over the greens (add a curl of butter to the top of the veggies if you like!). Serve the rice alongside the turkey loaf and veggies and top the loaf with warm cranberry coulis – now with down and enjoy this delightful twist on traditional flavors!
Ps – there will be leftover turkey loaf – and that means turkey loaf sandwiches for lunch!!