Turkey Loaves with Latino Flavors

By Chef Jimmy Gherardi


1 c olive oil

4-1/2 qt chopped onions

1/4 c sea salt

1/2 c freshly ground black pepper

1/4 c dried thyme leaves

1/4 c ground cumin

2% milk 1 qt

1 Pint Worcestershire sauce

1 Pint chunky salsa


5 lbs breadcrumbs

18 Large eggs, beaten


Heat oil in a large pot. Add onions, salt, pepper, thyme and cumin. Sauté until onions are translucent.

Remove from heat and add milk, Worcestershire sauce and salsa. Stir to combine well. Cool to room temperature.

In a large mixing bowl, combine turkey, breadcrumbs, eggs and cooled onion mixture. Gently mix to combine well.

Divide mixture evenly among loaf baking pans (about 12). Place a large pan of water on the bottom rack of the oven. Bake loaves in a preheated 325 degree F oven for about 1 hour or until the internal temperature registers 165 degrees F in the center of the loaves.