Thankfully not a post about another episode of Clifford chasing those feral turkeys and paying the consequences here at Struan Farm. We've had enough of all that, at least poor Clifford has. His back leg is recovering slowly thanks to monthly doggie anti-inflammatories.
I'm always on the lookout for fresh turkey at butcher shops around the traps here in New Zealand, and stock up the freezer when I can find it. Unlike Americans, who eat turkey in many different guises, Kiwis aren't all that used to eating and cooking turkey. It's a bit of a novelty, fresh turkey just isn't all that available. Like chicken here, it also isn't inexpensive when you do find it.
The good news is that Magills Butchery in nearby Te Awamutu has started to stock fresh, free range turkey, breasts and mince. They are purveyors of excellent beef and lamb, have won national awards a number of years. The butchers are always good about answering my off the wall questions when I find yet another interesting recipe using obscure or unavailable cuts. But they've told me that turkey is a "use it or lose it" situation, pretty much a test to see if there's enough demand. I'm trying to do my part.
John and I enjoy turkey meatloaf quite a bit. It's low fat, healthy and good. One loaf lasts for 2-3 meals, depending on John. I've adapted a turkey meat loaf recipe from the US that I make from memory at this point and can share with you.
Put one peeled, chopped onion and two crushed cloves of garlic in a saute pan with two tablespoons of butter (can use olive oil if you prefer, or a mixture of the two). Cook on medium heat for 5 minutes until the onions are soft and slightly caramelised. Remove from the heat and cool for 5 minutes while you mix up everything else. Put 800 grams-1 kg turkey mince in a bowl with one beaten egg, 1 cup breadcrumbs, 1/4 cup ketchup (we use the Heinz version with 50% less sugar and salt), 2 tsp. Worcestershire sauce, and seasoning to taste. I tend to use my hands for this, it's easier, but you can also use a fork. Once this is combined, mix in the cooled onion and garlic. Put this mixture into a loaf pan, pressing down and smoothing the top. (I use a pyrex glass loaf pan.) Coat the top with 1/2 cup ketchup and bake for one hour at 180C. Slice and serve.
For this version I've played around with using puffed quinoa instead of the breadcrumbs to see how that changes the consistency and taste, if at all. It also makes it gluten free, if that's important to you.
After trying this with puffed quinoa instead of the breadcrumbs I've decided that I prefer the breadcrumbs. It tasted fine, for me it was about consistency and absorption of liquid. But if you've got a food allergy by all means substitute puffed quinoa, it does work.
Leftover turkey meatloaf is great warm or cold in sandwiches/wraps. It's something just that little bit different.
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