by gabrielaskitchen
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my 10 recipes »
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gabrielaskitchen's Notes:
Expand1 1/2 cup rustic or Italian style bread Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
2 ounces Pancetta (about 1/2 cup diced) Ask a question about this ingredient
1 stick or 1/2 cup unsalted butter (divided into four, 2 tbs. chunks) Ask a question about this ingredient
1 small red onion(1/2 cup diced) Ask a question about this ingredient
1-2 shallots(1/2 cup diced) Ask a question about this ingredient
1/4-1/3 pound oyster mushrooms, stems removed (3/4 cups diced) Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
1 tablespoon white sugar Ask a question about this ingredient
1 D'Anjou pear (1 cup diced) Ask a question about this ingredient
2 tablespoons chopped fresh parsley Ask a question about this ingredient
1 tablespoon chopped fresh thyme Ask a question about this ingredient
zest of one lemon Ask a question about this ingredient
1 1/4 - 1 1/3 pound lean ground turkey Ask a question about this ingredient
salt to taste Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/3 cup bread crumbs Ask a question about this ingredient
Large cast-iron skillet (DO NOT use a non-stick or teflon pan! You want to end up with a fond (brown bits) to deglaze (use liquid (red wine) to make a pan sauce)! ) Ask a question about this ingredient
Preheat oven to 300 degrees. Tear bread into about 1 centimeter size pieces, removing the crust. Spread bread on baking sheet and place in oven for 5-7 minutes until slightly toasted. Remove from oven and set aside in a medium-size mixing bowl. Evenly pour ¼ cup milk over bread in mixing bowl.
Ask a question about this stepNow, prep all of the ingredients that will be sautéed in batches. The following should be diced into approximately ½ centimeter pieces and kept in separate pep bowls: pancetta, red onion, shallots, oyster mushrooms, and pears.
Ask a question about this stepCook the pancetta in a large skillet on medium heat, slowly and steadily until fat is rendered and pancetta is slightly crisp, about 5-8 minutes. Remove from skillet and add to medium size mixing bowl with the bread.
Ask a question about this stepAdd 2 tablespoons butter to the skillet and cook the red onion and shallots on medium heat until transparent, about 3-5 minutes. Remove from skillet and add to the mixing bowl.
Ask a question about this stepAdd 2 more tablespoons butter and the mushrooms to the skillet and cook until brown, about 5 minutes. And as Ms. Julia Child used to say: “Don’t crowd the mushrooms or they won’t get brown!” (You may have to cook in two batches, depending on the size of your skillet). Add to mixing bowl.
Ask a question about this stepNow deglaze the pan by adding ½ cup red wine to the skillet. Cook on medium heat while scrapping the brown bits off the bottom with a wooden spoon until the wine has reduced by about half. Evenly pour reduced wine in to mixing bowl.
Ask a question about this stepAdd yet another 2 tablespoons butter to the skillet. Sautee the diced pears plus 1 tablespoon of sugar evenly dispersed on medium high heat until they begin to caramelize slightly. Add to the mixing bowl.
Ask a question about this stepCombine ground turkey plus the herbs, lemon zest and salt to taste (about 1/2 - 1 teaspoon) to the the mixing bowl ingredients and knead for about 1 minute, until fully incorporated.
Ask a question about this stepLightly butter a loaf pan and transfer meatloaf mixture to the pan. Sprinkle the top of the meatloaf with breadcrumbs and any remaining diced pears (optional).
Ask a question about this stepCook at 450 degrees for 25 minutes. Remove from oven and drizzle with 1 tablespoon olive oil, return to oven at 325 degrees for 20-25 more minutes. Remove from oven and let rest for 10 minutes before serving.
Ask a question about this stepThanks so much for letting me know!
I can't wait to try your meatloaf recipe! The Thanksgiving smackdown between Kim and Julia was hilarious. My guests enjoyed my heritage turkey, but said Julia's stuffing was the best they ever had.
As you say: "It is a perfect way to make amends between bird and breadcrumbs." And with Kim since I also sided with Moskin - even though Kim's my favorite food writer.
It's one of my all time favorite food articles, for sure. Turns out the stuffing was Kim's recipe, my memory failed me...the stuffing came with the bird! So without knowing it Kim hedged her bets and made the best part of the feast! Hope you enjoy the meatloaf; let me know how you like it when you do.
Don't know if you saw but Kim tweeted a link to this today!