Frank's Recipes! Turkey Loaf with Gravy for 50

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Turkey Loaf with Gravy for 50

LOAF
3 lbs. celery chopped
3 lbs. yellow onions chopped
3 lbs. green pepper chopped
1 1/2 lbs. TURKEY BACON chopped
13 cups bread crumbs, day old
3 cups 2% milk
16 lbs. GROUND TURKEY
3 tablespoon poultry seasoning
3 tablespoon salt
2 tablespoon red pepper flakes
25 large eggs
white pepper to taste
2 1/2 lbs tomato puree

TURKEY GRAVY
7 oz. butter
1 1/2 tablespoon garlic, minced
1 1/2 lbs. yellow onions chopped
1 1/2 lbs. celery chopped
1 1/2 lbs. carrots chopped
1/2 cup flour
4 1/2 quarts TURKEY STOCK
1 1/2 tablespoon browning agent
Salt and pepper to taste.

LOAF
Preheat conventional oven to 350 degrees Fahrenheit.

Place one pan of water on lowest rack.

Sauté bacon for 3-4 minutes. Drain off any fat.

Crumble the bread in a large bowl. Pour in the milk and let stand, mixing once or twice, until bread has absorbed the milk.

Add all remaining ingredients to the bread except the tomato puree, and mix well.

Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.

Bake for approximately 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Drain off any fat/liquid. Let turkey loaf stand for 5 minutes before serving.

GRAVY
In a large stock pot, heat butter and sauté garlic, onions, celery, and carrots on medium-high heat until light brown. Add flour and sauté 2-3 minutes. Add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.

For Service:
Slice meat loaf into 1/2-inch thick pieces. Serve 2 slices Per portion. Ribbon 2 ounces of gravy over turkey loaf.

Garnish as needed.