August 1, 2007
From: Corporate Executive Chef Todd Sicolo, Warner Brothers Stage 16 Restaurant, Las Vegas. Yield: 24 servings.
10 eggs, lightly beaten
10 lb. ground turkey
1 lb. shiitake mushrooms, cleaned and chopped
1 large red bell pepper, seeded and medium chopped
1 large yellow pepper, seeded and medium chopped
1 large green bell pepper, seeded and medium chopped
1 large red onion, chopped fine
4 oz. dry white wine
8 oz. turkey stock
1 1⁄2 lb. Italian bread crumbs
5 Tbsp. kosher salt
5 Tbsp. freshly ground black pepper
5 Tbsp. onion powder
1⁄4 cup fresh garlic, minced
1⁄3 cup ground sage
5 Tbsp. poultry seasoning
1⁄4 cup fresh cilantro, chopped
Chipotle Barbecue Sauce:
2 medium white onions, small dice
2 Tbsp. fresh garlic, minced
2 cups salad oil, divided
8 oz. canned chipotle peppers
1 cup sun-dried tomatoes, reconstituted in water
2 cups orange juice
4 oz. lime juice
1 gallon tomato ketchup
2 lemons, cut into wedges
2 cups brown sugar
1⁄2 cup fresh basil leaves
2 Tbsp. salt
1 Tbsp. freshly ground black pepper
For turkey loaf: Combine all ingredients in mixer bowl. Use dough hook to blend until well-combined. Divide into 4 equal parts and shape each into a log. Place on oiled sheet pan sprayed with vegetable cooking oil. Bake in preheated 325°F oven for 4560 minutes, or until internal temperature reaches 165°F. Let cool before slicing.
For chipotle barbecue sauce: Saute onions and garlic in small amount of oil. Strain liquid from canned chipotles and rinse well. Strain liquid from sun-dried tomatoes. Place all ingredients together in food processor and process until smooth. Season with salt and pepper. Bottle, label and date. Hold for service.
For service: Shingle slices of turkey loaf on warm dinner plates. Spoon warm chipotle barbecue sauce over turkey loaf slices. Serve with horseradish mashed potatoes and steamed asparagus.
NATIONAL TURKEY FEDERATION
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