March 1, 2005
National Turkey Federation
| Yield: 24 |
| Establishment: Restaurant, Club Operation, Business and Industry Account |
| Ethnicity: New American |
| Meal Type: Main Course, Entrée |
| Preparation Method: Bake |
| Product Type: Ground Turkey |
| Dish Type: Turkey Loaf |
Ingredients
10 eggs, lightly beaten
10 Pounds GROUND TURKEY
1 Pound shiitake mushrooms, cleaned and chopped
1 Large red bell pepper, seeded and medium chop
1 Large yellow bell pepper, seeded and medium chop
1 Large green bell pepper, seeded and medium chop
1 Large red onion, chopped fine
4 Ounces dry white wine
8 Ounces TURKEY STOCK
1-1/2 Pounds Italian bread crumbs
5 Tablespoons kosher salt
5 Tablespoons freshly ground black pepper
5 Tablespoons onion powder
1/4 Cup fresh garlic, minced
1/3 Cup ground sage
5 Tablespoons poultry seasoning
1/4 Cup fresh cilantro, chopped
Chipotle Barbecue Sauce
2 Medium white onions, small dice
2 Tablespoons fresh garlic, minced
2 Cups salad oil, divided
8 Ounces canned chipotle peppers
1 Cup sun-dried tomatoes, reconstituted in water
2 Cups orange juice
4 Ounces lime juice
1 Gallon tomato ketchup
2 lemons, cut into wedges
2 Cups brown sugar
1/2 Cup fresh basil leaves
2 Tablespoons salt
1 Tablespoon freshly ground black pepper
Turkey Loaf
Combine all ingredients in the mixer bowl. Use the dough hook and blend until well combined.
Divide into 4 equal parts and shape each into a log. Place on an oiled sheet pan sprayed with vegetable cooking oil.
Bake in a preheated 325 degree F. oven for 45-60 minutes or until the internal temperature reaches 165 degrees F. Let cool before slicing.
Chipotle Barbecue Sauce
Saute onions and garlic in a small amount of oil.
Strain liquid from canned chipotles and rinse well. Strain liquid from the sun-dried tomatoes.
Place all ingredients together in a 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
Recipe Source: This flavorful entree was developed by Corporate Executive Chef Todd Sicolo from the Warner Brothers Stage 16 Restaurant in Las Vegas, NV.
Chef: Todd Sicolo
WB Stage 16 Restaurant's executive chef, Todd Sicolo started in the business when he was 13 - peeling potatoes in his parent's restaurant. Chef Sicolo now creates an eclectic menu incorporating Mediterranean, Asian, European, and American influences. Chef Sicolo also works closely with John Baydale, Director of Operations at WB Stage 16 Restaurant. Prior to joining WB Stage 16 in Nevada, Chef Sicolo held various chef positions throughout Florida and New York. A native of Highland, New York, Sicolo graduated with honors from the Culinary Institute of America where he also served as a teaching assistant after graduation.
Restaurant: Warner Brothers Stage 16 Restaurant
Location: Nevada
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