In this recipe, we substituted turkey for beef, which is a leaner protein. We also used lots of herbs and spices to enhance the flavor of foods without adding fat, salt, sugar or calories. These spices when added to recipes contribute sensational aroma as well as balance flavor. The original recipe was significantly higher is saturated fat, calories and salt.
Yields 6 portions (5-oz each)
1 teaspoon pure canola oil
5 ounces diced white onion
1 tablespoon fresh garlic, minced
½ tablespoon fresh parsley, chopped
¼ tablespoon fresh thyme, chopped
¼ tablespoon chopped fresh sage chopped
1 pound plus 12 ounces ground turkey
1/3 cup Panko-style breadcrumbs
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
¼ teaspoon Kosher salt
Ground black pepper, to taste
1 ½ cups chicken stock
1/3 cup cider vinegar
¾ ounces unsalted butter
¾ ounces gluten-free all-purpose flour
2 ¼ teaspoons fresh sage, chopped
2 ¼ teaspoons fresh thyme, chopped
Salt and black pepper to taste
Preheat oven to 325°. Grease a loaf pan. Heat oil in a medium sized pan over medium-high heat; add onions and cook until translucent. Add the garlic and cook for two minutes. Remove from heat and fold in herbs; set aside to cool. In a large mixing bowl, combine turkey, breadcrumbs, ketchup, Worcestershire, salt and pepper and the onion mixture. Mix well. Place in a well-greased loaf pan. Cover with foil and bake at 325° until loaf has an internal temp of 150°. Remove from oven and cool.
Prepare apple gravy: In a sauce pot, combine chicken stock and cider vinegar. Bring to a boil. In a separate pot, melt butter, then whisk in flour to make the roux (the traditional French name for the cooked mixture for flour and fat). Slowly whisk in the hot stock. Simmer for five minutes until the sauce becomes thick. Add the herbs and adjust seasoning with salt and pepper.
Slice loaf into 4-ounce portions and top with apple gravy.