I was so tired when I wrote this post in the wee hours of the morning. My apologies for any typos. I’m usually really good about reading what I write, and I promised you in my facebook live video that I would post the information last night. Well, I am here today to let you know that I appreciate you looking on and sharing this journey with me. I have fixed some of the typos and added some tips and pics.

This is the first time I cooked this loaf, it wasn’t enough for our family of five. It called for 1.5 pounds of ground turkey. It was devoured in a matter of minutes, so I told my husband he’d have to pick up an additional pound or two the next time he went shopping. This also meant that I had to increase the ingredients. Have you ever gone to the store with a list to then come back home and realized you didn’t get the right amount of something. Well, since I had to increase the cheese and the heavy cream, I also had to relay that information to the person who does the grocery shopping, “No, it’s not a half a pint any more, you have to get a pint!” I would say.

I would say, you probably would have to triple the recipe if you have more eating. So here it goes:

RECIPE:

The original recipe asked for 1.5 pounds ground turkey, 1 medium onion (chopped), 1/3 cup of heavy cream, 1/4 of parmesan cheese, dried parsley salt and pepper. (NOTE: cooking at 425 degrees on convection for 30 minutes, it should be done. If cooking at the baking setting, then set the temp to 450 degrees for 30 minutes). Convection cooks around, while bake cooks from underneath.

Now, this is what I did:

Sautés medium onion, salt and pepper, set aside. Combine 2 pounds ground turkey (can be white or dark – dark has more flavor), 1/2 cup of heavy cream (I didn’t increase to 2/3 of a cup because I wanted it a little bit moister, 1/2 parmesan cheese, salt and pepper to your liking, tablespoon of parsley. I cooked sliced mushrooms (sautéed) and set aside (sauce in a little oil, splash of balsamic vinegar and a splash of lime juice).

If you are going to cook it in baking dishes, about one pound in each dish will work well for 30 minutes of cooking time. Again, at 450 bake is pretty hot. If you are using convection, set bake temp to 425. If you choose the cast iron stove, keep the heat on medium and cook for about 20 – 25 minutes. I found 30 minutes was a little longer than I would have liked in my cast iron pan. I covered it too – there is a lot of liquid at the beginning, but it soaks into the meat when you let it sit after you take it off the heat and/or out of the oven.

The balsamic glaze – 1/4 cup balsamic vinegar, one medium whole tomato, 2 tablespoons of swerve brown sugar, 1/4 tsp of yellow mustard. I chopped the tomato, placed it in a saucepan, cooked the balsamic vinegar down (not completely (just until you see a shinny glaze forming), added salt and pepper to taste. Great addition with the mushrooms.