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Cajun and Creole   -   Spicy Turkey Loaf   adapted from Chef Paul Prudhomme's Fork In The Road

  • 1 Tablespoon Salt
  • 1 Tablespoon Paprika
  • 1 1/2 Teaspoons Basil
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Pepper
  • 1/4 Teaspoon Cayenne
  • 1/4 Teaspoon Allspice
  • 2 Large Onions -- chopped
  • 1 Medium Bell Pepper -- chopped
  • 2 Stalks Celery -- chopped
  • 1 Tablespoon Garlic -- finely chopped
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Worcestershire Sauce
  • 1 1/2 Cups Evaporated Skim Milk
  • 1 1/4 Cups Bread Crumbs
  • 4 Ounces Egg Substitute, Liquid
  • 2 Pounds Turkey -- ground
Directions Combine seasoing mix in a small bowl. Preheat a skillet over high heat for 4 minutes. Add onion, pepper, celery and 3 tablespoons of seasoning mix. Cook just until the vegetables start to soften about 3 minutes. Add garlic, vinegar and worchestshire sauce, and cook stirring occasionally until all liquid evaporates about 5 minutes. Stir in milk and continue to cook until liquid comes to a full boil. Turn off heat and let mixture cool to room temp. Preheat over to 300 degrees. Place milk mixture in a large bowl, add the remaining seasoning mix and combine thoroughly. Stir in the bread crumbs and egg. Add ground turkey and gently stir just until combined. Press mixture into a loaf pan and bake until done about 45 minutes.
Serves 10
Time to Make 0:00

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