This is a slightly sweet, firm loaf baked in individual portions that children will find irresistible at Thanksgiving -- or anytime. The fruit adds moisture, eliminating the need for bread crumbs.
- 2/3 cup dried cranberries, coarsely chopped
- 4 very small ribs celery, peeled and cut into 1/4-inch dice (2/3 cup)
- 1 medium bunch flat-leaf parsley, stemmed and finely chopped (1/3 cup)
- 1 1/3 pounds ground turkey, preferably dark meat
- 1 scant tablespoon kosher salt
- 1 scant tablespoon celery seed
- 2 teaspoons dried sage
- 3 tablespoons vegetable oil
- Few grinds black pepper
Preheat the oven to 350 degrees. Have a 9-by-13-inch baking dish at hand (preferably glass).
Soak the chopped cranberries in 1/3 cup very hot tap water for 10 minutes, then drain and place them in a mixing bowl. Add the celery, parsley, ground turkey, salt, celery seed, sage, oil and black pepper; use your clean hands to incorporate.
Divide the mixture into four equal portions, then form into mounded ovals in the baking dish, spaced at least 1 inch apart. Bake for 30 minutes, until browned on top.
Let them rest in the baking dish for 5 minutes before serving.
Adapted from "The Intolerant Gourmet: Glorious Food Without Gluten & Lactose," by Barbara Kafka (Artisan Books, November 2011).
Tested by Dean Felten.
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