Mom's Turkey Loaf
List of Ingredients
Mom’s Turkey Loaf
Leslie was born the day after Thanksgiving—probably because we’d spent the day before sipping wine and playing games while the turkey roasted. At the time, I wasn’t very fond of turkey and figured it was a friendly fate that allowed me to miss all the leftovers. Mom and Dick spent the three days at home trying to find ways to use up all that big bird. Mom made a turkey loaf. It was so good that Dick wanted the recipe. Sad to say, I’ve not ever had enough leftovers to make it since Leslie was still a toddler.
2-4 cups ground up cooked turkey (or finely diced)
1 1/2 cups bread cubes
2-3 eggs, slightly beaten
1/2 cup (scant) mayonnaise (low-fat is fine)
1/2-1 teaspoon salt
Pepper to taste
1 tablespoon lemon juice (or more, to taste)
1/2 cup (scant) onions, finely diced
Recipe
Combine all ingredients. Put into a greased breadpan. Bake at 350 degrees about 45 minutes.
Mom wrote that this made two small loaves. She said, “I enjoyed a lot of catsup on mine.” And I’m sure she did.
She also recommended adding more bread cubes if the mixtures seemed too wet.
My notes: Change the flavor just moderately by adding finely diced celery and/or bell peppers.
Try 1-2 tablespoons chipotles in adobo sauce for hot and spicy version.
Leftover cornbread may be used in place of the white bread cubes. 1/2 cup creamed corn and 1/4 cup sour cream could replace the mayonnaise.
Top loaves with bacon before baking to add a smoky flavor.
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