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Greg Calejo

Turkey Loaf:
an inexpensive
and nutritious favourite


It’s traditional. It’s a turkey dinner. But turkey is also one of the most difficult meats to prepare because it is easy to overcook or undercook. Proper timing depends on the recipe and the temperature of your oven. Below is a turkey recipe that always works. It doesn’t cost much to make this recipe. And, it makes a beautiful family dinner.


1 1/2 lbs. fresh ground turkey
8 oz. sour cream
tbsp. salt
1 tbsp. ground pepper
1 tbsp. Worcestershire sauce
Fine ground
bread crumbs
1 whole egg
Small cup of chopped fresh
basil leaves
tsp. pepper or hot sauce (optional)
1 1/2 jar of pimentos,
1 medium onion, chopped
tbsp. extra virgin olive oil
Your favourite barbecue sauce or ketchup

Pre-heat oven to 350 degrees. In a skillet or frying pan, cook onion and pimento with olive oil over medium-high heat until the onion is soft. This will take about 10 minutes. Set aside. This mixture becomes what’s called sofritto. In a mixing bowl, combine remaining ingredients. Then, add onion and pimento sofritto.

Butter or grease a 2 litre loaf pan or other rectangular baking dish, and then spread 2 tablespoons of your favourite barbecue sauce or ketchup on the bottom of the baking dish. Add turkey. Spread evenly and repeat with a thin layer of barbecue sauce/ ketchup over the top of the meat. Bake for approximately 1 hour and 15 minutes.

Note: After 45 minutes baking time, the natural juices will accumulate and will bubble around the turkey loaf. Take the turkey loaf out of the oven and gently tip the pan to drain the juice. Save the juices to use as a light sauce to put over the rice and turkey loaf when serving.

Serves 4-6

1 1/2 cup parboiled rice.
1 medium onion, chopped
1 cup unsalted peanuts
2 cups chicken
1 cup water
1/2 tsp. ground black pepper
Salt to taste (be careful not to over-salt if using a salty chicken broth)
1/2 cup fresh parsley, chopped
tbsp. canola oil/vegetable oil

In a medium-sized pot, cook onion with oil over medium heat until soft. This will take approximately 8 to 10 minutes. Add peanuts and sauté for about five minutes. Add chicken stock, water, pepper, a little salt and bring to a boil. Add rice, stirring constantly over a low heat. Cover and cook for about 20 minutes. Take the pot off the heat and let it cool about 15 minutes. Add chopped parsley and toss.

Serves 4-6

2 bunches watercress
1 tbsp. extra virgin olive oil
Juice of 1 lime
Salt and fresh ground pepper to taste

Trim off bottom of watercress stems, rinse and dry. Put the watercress in a salad bowl. Add a little salt and pepper. Add olive oil and toss to cover the watercress with the oil. Add lime juice. Toss again and serve.

feast: festín, comilona, banquete; overcook: recocer; undercook: no cocinar lo suficiente, dejar algo cruda la comida; tbsp = tablespoon: cucharada (de sopa); bread crumbs: migas de pan; basil leaves: hojas de albahaca; tsp = teaspoon: cucharadita (de té); chopped: cortado en trocitos, picado; skillet: pequeña sartén plana;  broth: caldo; sauté: saltear o freír ligeramente; watercress: berro; trim off: recortar, despuntar.