1 - 1 1/2 cups Gluten-Free Herb-Seasoned Stuffing Mix or brown rice
1/2 cup warm water
Seasonings: Himalayan pink salt, fresh ground pepper, etc.
1 - 2 eggs, beaten
2 Tb parsley
1/4 tsp nutmeg
1 tsp tarragon
2 cloves minced garlic
1 Tb Parmesan cheese (opt.)
1 cup chopped mushrooms (opt.)
1/2 - 1 cup fresh ketchup to taste (*See my recipe)
Directions 1 Preheat oven to 400 degrees. Moisten stuffing with warm water, then gently combine with turkey. Season to taste.
2 In a separate small bowl, beaten eggs and add parsley, nutmeg, tarragon, garlic and Parmesan.
3 Add mixture to turkey, blending gently and check seasoning. Add mushrooms here.
4 Add in ketchup and turn into lightly greased loaf pan. Add some ketchup on top.
5 Bake for 55-60 minutes. Bake to preference- longer makes it firmer and drier.
6 Serve with grilled onions, mustard or ketchup.
HINT: This same recipe can be used to make turkey meat balls. Just form mixture into balls, brown in an oven for 20-30 minutes. Drain and add to any sauce. Simmer for another 30 minutes.