© 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
2 Large eggs
2 lbs GROUND TURKEY
1/2 c dried bread crumbs
4 Medium garlic cloves, minced
1 Medium yellow onion, finely chopped
1/4 c green bell pepper, seeded and diced
1/4 c red bell pepper, seeded and diced
2 tbsp Worcestershire sauce
1/2 c chili sauce
2 tsp fresh thyme, finely chopped
2 tsp dried marjoram
2 tbsp cream sherry
1 tsp ground allspice
1 tsp kosher salt
1-1/4 c mayonnaise
1/4 tsp minced fresh garlic
1 tbsp fresh thyme, finely chopped
20 Slices multigrain bread
20 Slices red ripe tomatoes
10-20 butterhead lettuce leaves
TURKEY LOAF
Beat eggs in a large mixing bowl.
Add remaining ingredients and mix gently.
Mold into a large loaf pan and bake in a preheated 350 degree F oven for an hour or until the internal temperature reaches 165 degrees F.
Allow to cool slightly prior to cutting into 10 3-ounce portions.
THYME MAYONNAISE
Blend mayonnaise, garlic and thyme together. Cover and hold in refrigerator for service.
SERVICE
Per order: grill 2 slices bread. Spread with thyme mayonnaise.
Build sandwich with 3-ounces sliced turkey loaf, 2 slices tomato and lettuce leaves. Slice on the diagonal.