Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Turkey Meatloaf/Burger/Sausage

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • klflowers
    replied
    I really like the drink the port part.

    Leave a comment:


  • jgreen
    replied
    Yum. I would not have said I like turkey burgers either, until I tried the thanksgiving turkey burger from the main site. Will definitely give this a try. Thanks.

    Leave a comment:


  • Elton's BBQ
    replied
    Looks darn good to me..

    Leave a comment:


  • FireMan
    replied
    Your right, I don’t like turkey burgers or turkey sausage, buuuuuut, pancetta, Gouda cheese, a little port & all the other stuff makes it sound inviting. With smoke tossed in, it sounds worth tryin. 👍

    Leave a comment:


  • EdF
    replied
    Sounds great!

    Leave a comment:


  • Meathead
    started a topic Turkey Meatloaf/Burger/Sausage

    Turkey Meatloaf/Burger/Sausage

    turkey meatloaf

    This decadent meatloaf (when was the last time you saw a turkey recipe called decadent, or a meatloaf recipe called decadent for that matter) is, basically, a killer oversized turkey sausage or if you prefer, turkey burger. So if you wish, it can be stuffed into a casing or formed into patties. And I’m here to tell you, I hate turkey burgers. But this is different. Really.

    Makes. 4 servings
    Takes. About 40 minutes to prep and chill, 60 to 70 minutes to cook
    Special tools. Small baking sheet

    Loaf
    1/4 cup dried cranberries
    ½ cup inexpensive ruby port
    1 pound ground turkey
    4 ounces pancetta
    4 ounces gouda cheese
    1/2 small onion
    4 cloves garlic
    1/3 cup panko breadcrumbs
    1 large egg
    1/2 teaspoon Morton’s kosher salt
    1/2 teaspoon ground black pepper
    2 tablespoons fresh sage (about 6 leaves)
    zest of 1 orange

    Topping
    2 tablespoons unsalted butter
    1/4 cup panko breadcrumbs
    2 tablespoons real maple syrup

    About the sage. You can use 1 tablespoon dried rubbed sage if you can’t find fresh.

    1) Prep. Trim excess fat from the pancetta and chop it into about 1/4-inch or smaller squares. Chop the onion. Peel and mince or press the garlic. Beat the egg a little. Chop the sage into small bits. Cut the cheese cut into 1/4-inch or smaller cubes. Melt the butter and mix it into the panko. Soak the cranberries in the port for 20 minutes. Squeeze the cranberries and drink the port.

    2) Loaf. Combine the turkey, pancetta, cheese, onion, garlic, egg, 1/3 cup panko, sage, zest, salt and pepper in a bowl and blend with your hands or a spatula. Pinch off a sample, fry in a pan, and taste to check the seasoning. If it is OK, form into a log about 3 1/2 inches thick. Poke any exposed cheese cubes deep into the loaf, smoothing over the craters. Line a baking sheet with parchment paper, silpat, or aluminum foil. If you use foil, oil it well to keep the meat from sticking. Place the loaf into the pan. Brush the loaf with maple syrup and pat the panko mixture evenly onto the top.

    3) Fire Up. Light your smoker and get it up to 225°F or set up your grill in 2-zones, get the indirect side to 225°F, and get some smoke rolling.

    4) Cook. Place the pan with the loaf over indirect heat and roast until the internal temperature reaches 160°F. This will take about 1 hour and ten minutes, but let your thermometer, not your clock, be your guide.

    5) Serve. Slice and serve. Put the sauce on the side if you made it, not on top (the panko will drink it all up).

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here