© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 lbs GROUND TURKEY
3/4 c carrots, peeled and small dice
1 c yellow bell pepper, small dice
1-1/2 c yellow onion, small dice
1/2 c celery, small dice
3/4 c roasted poblano peppers, seeded and small dice
1 c fresh basil, chiffonade
1/4 c roasted garlic puree
5 Large eggs, beaten
1-1/2 c toasted bread crumbs
1 tsp salt
2 tsp black pepper
SANDWICH ASSEMBLY
30 Slices French bread, toasted
15 Slices aged brick cheese
4 c basil pesto
30 Slices red ripe tomato
45 Slices ripe avocado
TURKEY LOAF
In a large bowl, combine all turkey loaf ingredients and gently mix until thoroughly incorporated.
Spray a 4-inch deep third pan with non-stick spray. Place turkey mixture in prepared third pan, cover with plastic wrap and refrigerate for 8-10 hours.
Bake in a preheated 350 degree F convection oven for about 45-60 minutes or until internal temperature reaches 165 degrees F. Remove from oven and let cool completely in refrigerator.
After it is chilled, slice into ¾-inch slices.
SANDWICH ASSEMBLY
Place one slice of cheese on each slice of turkey loaf and heat under salamander to melt cheese.
Spread about 1 tablespoon of basil pesto on each slice of grilled French bread. Place hot, sliced turkey loaf on one slice of bread and stack with 2 slices tomato, 3 slices avocado and top with final slice of bread.
910 Total Calories
390 Calories from Fat
43 g Total Fat
66 % Daily Total Fat
13 g Saturated Fat
65 % Daily Saturated Fat
200 g Cholesterol
67 % Daily Cholesterol
1660 mg Sodium
72 % Daily Sodium
83 g Total Carbohydrates
28 % Daily Total Carbohydrates
10 g Dietary Fiber
40 % Daily Dietary Fiber
4 g Sugars
46 g Protein
45 % Daily Protein
80 % Daily Vitamin C
40 % Daily Calcium
35 % Daily Iron