Mystic Mini Turkey Loaves
Ingredients
- 1 large egg
- 2 pounds 93% lean ground turkey
- 1 medium DOLE® Yellow Onion finely chopped
- 1/2 cup oat milk
- 1/2 cup whole-wheat panko breadcrumbs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt divided
- 1 tablespoon olive oil
- 1/2 package 8 ounces Dole Mushrooms, sliced
- 2 cups unsalted chicken stock
- 3 tablespoons whole-wheat flour
- 1/4 cup plain almond milk yogurt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Heat oven to 350° F. Line rimmed baking pan with parchment paper.
- In large bowl, whisk egg; gently mix in turkey, onion, oat milk, breadcrumbs, pumpkin pie spice and 1/2 teaspoon salt. Form turkey mixture into eight (4-by-2 1/2-inch) loaves; place on prepared pan. Bake loaves 40 minutes, or until internal temperature reaches 165° F.
- In large skillet over medium-high heat, heat oil; add mushrooms and cook 5 minutes, or until tender, stirring occasionally. In medium bowl, whisk chicken stock and flour; add to skillet and cook 3 minutes, or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining salt.
- Serve loaves topped with gravy and sprinkled with parsley.
Video
Notes
To freeze loaves, prepare turkey loaves but do not bake; freeze 2 hours, or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe, zip-top plastic bags up to 3 months. Thaw loaves in refrigerator overnight then bake on parchment-lined rimmed baking pan at 350° F 40 minutes, or until internal temperature reaches 165° F. Proceed with remaining instructions.
Approximate nutritional information per serving (1 loaf, 1/3 cup gravy): 216 calories; 94 calories from fat; 10 g fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 88 mg cholesterol; 397 mg sodium; 344 mg potassium; 11 g carbohydrates; 2 g fiber; 2 g sugars; 21 g protein; vitamin A 4%; vitamin C 2%; calcium 4%; iron 10%; vitamin E 2%; thiamin 8%; vitamin B6 20%; phosphorus 15%; magnesium 6%; manganese 10%.