“You’re Gonna Love This”
Newsletter Vol III – [ October 12, 2009 ]

A Little Wild Turkey History

The wild turkey, which is native to the North American continent, was the largest ground nesting bird found by the first European immigrants.

Unfortunately the abundant numbers of wild turkey written about in early historical accounts declined with colonization until its continued existence was questionable.

The wild turkey populations dipped to their lowest numbers between the end of the 19th century and the 1930s, surviving only in the most inaccessible habitats.

After World War II, active restoration programs and research efforts by state agencies eventually led to wild turkey populations in every state except Alaska.

It wasn’t until the 1960s that the restoration of the wild turkey was heralded as a wildlife management comeback marvel.

If you would like to discover more about wild turkey visit
http://www.nwtf.org/conservation/bulletins/bulletin_14.pdf

For a great site with hundreds of turkey recipes, turkey cooking tips, and videos visit www.eatturkey.com

Turkey Meatloaf with Mushrooms

Info:

Makes a little over 4 servings

Nutritional info per serving:
328.9 kcal calories
36.5% calories from fat
13.4 g fat
3.6 g saturated fat
129.2 mg cholesterol
22.2 g carbohydrates
1.4 g dietary fiber
2.8 g total sugars
20.8 g net carbs
29.0 g protein

Ingredients:

* 2 tablespoons extra-virgin olive oil plus a little more for brushing

* 2 cups 1/3-inch cubes crustless day-old pain rustique

* 1 cup low-salt chicken broth

* 8 ounces sliced button mushrooms

* 2 large eggs, lightly beaten

* 1/4 cup minced shallots

* 2 tablespoons chopped fresh Italian parsley

* 1 tablespoon chopped fresh thyme

* 2 teaspoons coarse kosher salt

* 1/2 teaspoon ground black pepper

* 1 pound ground turkey (15% fat)

* 1 pound ground turkey breast

8 1/2" long x 4 1/2" wide x 2 1/3" deep loaf pan

large bowl for mixing

meat thermometer

Directions:

Preheat oven to 350°F.

Brush the loaf pan with olive oil.

Toss bread with broth in large bowl.

Let stand until bread absorbs broth and softens, about 10 minutes.

Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tbls oil.

Add turkey; mix just until blended.

Transfer to pan, mounding in center.

Insert thermometer into center and bake until it registers 170°F, about 1 hour 25 minutes.

Let rest 15 minutes before serving your moist turkey meatloaf.

Tips:

Saute the mushrooms first in a little oil

Add one small finely diced red onion to the shallots, and saute in butter.

Substitute low-salt chicken broth with low-sodium broth

Substitute crustless day-old pain rustique with store bought bread crumbs

Gluten free? Use a firm gluten free bread.

With a little modification you can turn the above recipe into an edible meatloaf bowl using Cook’s Choice Reversible Better Baker Loaf Bowl.

Imagine the Possibilities

Better Baker Loaf Bowl

Reg. 14.95 On sale @ 9.95 – Save 5.00
sale ends Friday Oct. 16th, 09