This is one of my favorites- I make this recipe about twice a month. Chock full of veggies and fills the house with the smells of Thanksgiving. It reminds me of my moms stuffing, I get the lovely taste of turkey, my kiddos get delicious cranberries, and everyone benefits from the green beans.
You are gonna love this one. Make it on a night you want to remind your kiddos to be thankful. Make it on a night you feel thankful. Make it on a night you want to remember a special day in late November when people drive great distances to be with the ones they love.
Recipe:
2 lbs ground turkey (I use 1 lb 93% and 1 lb 99% but you could also use 1lb breakfast saugage if you are familiar with that as an ingredient in stuffing)
3 cups old fashioned oatmeal
1.5 teaspoons thyme
1 teaspoon sage
1 onion chopped
1/2 head celery
1 package frozen chopped green beans or 1 lb fresh chopped
1 bottle button mushrooms drained
4 eggs or 1 cup eggbeaters
1 cup dried cranberries
Saute chopped onion and celery. While cooking, combine all other ingredients. Let onions cool slightly before adding to the mixture. Combine well! Form into a loaf or a 9x9 pyrex.
Cover with parchment paper or aluminum foil to prevent meatloaf from drying out.
Bake at 350 for 1 hr or at internal temperature appropriate for poultry.
Serve with cranberry sauce and sweet potatoes.
