Sage Turkey Meatloaves With Gravy Recipes

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SAGE MEAT LOAF



Sage Meat Loaf image

"As a child, I loved coming home from school to the aroma of Mom's meat loaf baking in he oven. I've never tasted another meat loaf quite as good as this recipe." -Emily Dennis Hancock, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1 egg, lightly beaten
2/3 cup milk
1 tablespoon Worcestershire sauce
1 cup crushed saltines
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 50 minutes., Combine the ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 336 calories, Fat 17g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein.

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

TURKEY MEATLOAF AND GRAVY



Turkey Meatloaf and Gravy image

Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

Provided by Bree

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h40m

Yield 6

Number Of Ingredients 33

1 tablespoon butter
⅔ cup minced white onion
¾ cup minced green onions
½ cup minced carrots
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
½ teaspoon ground cumin
3 eggs
½ cup ketchup
½ cup half-and-half cream
1 ½ pounds ground turkey
½ pound chicken sausage
¾ cup fresh bread crumbs
2 tablespoons butter, divided
4 shallots, minced
¼ cup minced red bell pepper
½ cup minced yellow bell pepper
1 sprig fresh thyme
1 bay leaves
freshly ground black pepper to taste
½ cup half-and-half cream
2 tablespoons minced garlic
1 cup beef stock
1 cup chicken stock
2 roma tomatoes - peeled, seeded and chopped
½ cup ketchup
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
  • In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
  • Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
  • To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY



Sage-Roasted Turkey with Caramelized Onions and Sage Gravy image

Provided by Jim Fobel

Categories     Onion     turkey     Roast     Christmas     Thanksgiving     Dinner     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil
1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved
2 tablespoons (1/4 stick) butter, room temperature
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped
1 cup (or more) canned low-salt chicken broth
6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg

Steps:

  • Position rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
  • Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
  • Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.
  • Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
  • Serve turkey with gravy.

SAGE TURKEY MEATLOAVES WITH GRAVY



Sage Turkey Meatloaves with Gravy image

Enjoy these meatloaves made using turkey, apple and Progresso® bread crumbs. Serve with gravy that's made using Progresso® chicken broth - a wonderful Italian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1 1/2 lb ground turkey breast
1 cup shredded peeled apple (1 medium)
1/2 cup Progresso™ plain bread crumbs
2 tablespoons finely chopped fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup apple cider
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon light stick butter
1 large sweet onion, sliced
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Heat oven to 425°F. Spray broiler pan with cooking spray. In large bowl, mix turkey, apple, bread crumbs, sage, 1/2 teaspoon of the salt and the pepper. Shape mixture into 6 oval-shaped loaves. Place on pan
  • Bake uncovered 25 minutes or until meat thermometer inserted in center of loaves reads 165°F.
  • Meanwhile, in 2-quart saucepan, heat cider and broth to boiling; boil about 20 minutes or until reduced to 1 cup. In large nonstick skillet, melt butter over medium-high heat; add onion. Cook 10 minutes, stirring frequently, until golden brown; set aside. In small bowl, stir cornstarch, water and remaining 1/4 teaspoon salt with whisk; add to reduced cider mixture, stirring constantly. Cook over medium heat 1 minute or until slightly thickened. Stir in onion. Serve meatloaves with gravy.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 550 mg

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