Ingredients

4 slices firm textured bread, trimmed of crusts and cubed
3/4 C. chicken broth
1 tsp. vegetable oil
1/2 C. finely chopped shallots
1/2 C. finely chopped celery
1-1/2 tsp. dried sage, crushed
1 Tbsp. minced fresh sage
3/4 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
1/4 tsp. dried orange peel
2 lb. ground raw turkey
2 egg whites, lightly beaten

Cooking Instructions

Preheat oven to 350. Place the bread and chicken broth in a small bowl and set aside. Heat the oil in a Saute pan over medium heat; add the shallots and celery; cook and stir for 3 minutes. Add the spices including the orange peel. Cook and stir 1 minute. In a large mixing bowl, combine the bread, shallot mixture, turkey and egg whites. Mix well and pack into a lightly greased 9×5-inch loaf pan. Bake for 1 hour and 20 minutes. Let sit for 10 minutes before slicing.
 
 
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