Nice going! I am a little squeamish about doing a whole chicken.
I made a good dinner tonight, too! Arugula and tomato salad, baked acorn squash, and this turkey meatloaf: It came together quickly because I sauteed the veg the night before. Super yum!
2 T vegetable oil
1/2 lb cremini mushrooms, sliced
coarse salt and ground pepper
2 small leeks, white and light green parts only, thinly sliced, washed and dried
2 garlic cloves, minced
1 c shredded fontina cheese (I used gouda)
1 slice day-old bread, cubed
1 egg (I used 1 and a half)
1 T chopped fresh sage (I used dried thyme instead because I think my sage plant wants to die.)
1 1/2 lb ground turkey, 93% lean. (I only had 1 and 1/4 lb)
Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.
