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- Preparing Time: 1 hour and 55 minutes
- Total Time: -
- Served Person: 8
- 1/2 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 teaspoons salt
- 4 eggs, beaten
- 2 tablespoons worcestershire sauce
- 1 teaspoon dried rosemary
- 2 pounds ground turkey
- 1/4 teaspoon dried sage
- 1/2 large yellow onion, finely chopped
- 1 3/4 cups skim milk, or more as needed
- 2 fresh jalapeno peppers, diced
- 2 fresh serrano peppers, diced
- 1 large carrot, shredded
- 1/2 cup snipped fresh chives
- 5 slices whole grain bread, or more as needed
- Carbohydrate 13.3
- Cholesterol 167
- Fat 13.3
- Protein 29.7
- Sodium 816
- Calories 290 calories;
Preheat the oven to 350 degrees F (175 degrees C). Mix together ground turkey, milk, eggs, jalapeno peppers, serrano peppers, carrot, onion, chives, Worcestershire sauce, olive oil, salt, rosemary, thyme, garlic powder, mustard powder, black pepper, and sage in a large bowl. Place 5 slices bread in the bowl of a food processor; pulse for a few seconds at a time until bread is ground into crumbs. Add bread crumbs to turkey mixture. Rake a fork across the surface of the mixture. When the surface barely retains the fork impression, the consistency is correct. Add more bread crumbs if mixture is too moist; add more milk if mixture is too dry. Form turkey mixture into a loaf shape and place in a large cast-iron skillet. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
