© 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
1/4 c olive oil
1 c porcini mushrooms, cleaned and coarsely chopped
1/4 c sweet onion, chopped
2 tsp minced garlic
10 oz fresh spinach, cooked, well drained and chopped
3/4 tsp salt
1/2 tsp freshly ground pepper
1/2 c Parmesan cheese, grated
1/2 c whole milk Mozzarella cheese, shredded
1 lb GROUND TURKEY
3/4 c quick-cooking oats, uncooked
1/2 c milk
1 Large egg, beaten
1 tsp fresh basil, chopped
1 tsp fresh oregano
In a sauté pan, heat olive oil over medium heat. Sauté mushrooms, onions and garlic in hot oil. Remove from heat and drain any excess juices.
Stir in well-drained spinach, salt, pepper, Parmesan and 1/4 cup of the Mozzarella. Reserve.
Combine ground turkey and remaining ingredients in a large mixing bowl. Mix gently, but well.
Spoon 2/3 of the mixture into a lightly greased hotel pan. Make a 7 X 1-1/2-inch indentation lengthwise down the center of the turkey mixture and fill with the spinach mixture. Spoon remaining turkey mixture on top and press edges to seal.
Bake loaf in a preheated 350 degree F oven for about 35-40 minutes. Sprinkle remaining 1/4 cup of Mozzarella on top of loaf and bake until cheese melts and loaf is cooked to an internal temperature of 165 degrees F.
Remove from pan and let rest 5 to 10 minutes before slicing.
Yield: 10 servings of two 2-ounce slices.
210 Total Calories
110 Calories from Fat
12 g Total Fat
18 % Daily Total Fat
3 g Saturated Fat
18 % Daily Saturated Fat
55 g Cholesterol
18 % Daily Cholesterol
360 mg Sodium
15 % Daily Sodium
9 g Total Carbohydrates
3 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
1 g Sugars
15 g Protein
100 % Daily Protein
15 % Daily Vitamin C
15 % Daily Calcium
15 % Daily Iron