- 1 pound [454 g] ground chicken breast [raw or cooked*]
- 1 beaten egg
- 4 tablespoons [60 mL] dry whole wheat breadcrumbs
- Salt and pepper, to taste
- 1 small onion, minced
- 2 tablespoons [30 mL] skim milk
Stuffing
- 10 ounces [275 g] chopped frozen spinach
- 6 ounces [170 mL] ricotta or cottage cheese, drained
- 1 tablespoons [15 mL] grated Parmesan cheese
- 1 beaten egg
- 1 teaspoon [5 mL] freshly grated nutmeg
- Salt and pepper, to taste
To Garnish
- 1 [8-ounce / 227-mL] can tomatoes, drained and chopped
- 1 tablespoon [15 mL] olive oil
- 1/2 teaspoon [2.5 mL] basil
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- *For a loaf that is more compact, use ground raw turkey.
- Cook for the same time, checking the center of the loaf with the tip of a pointed knife for doneness.
- Into an 8-cup [2-L] bowl, mix together ground turkey, beaten egg, breadcrumbs, salt, pepper, minced onion and milk until smooth.
- Flatten half of turkey mixture into a glass [8 x 5-inch / 20 x 12.5-cm] bread loaf pan.
- Prepare stuffing.
- Spread stuffing over turkey mixture; evenly top with remaining turkey mixture.
- Cover pan; transfer into microwave oven, over an upside-down saucer.
- Microwave for 5 minutes on 'MAXIMUM', turning by 1/4th once.
- Then microwave on 'MEDIUM-MAXIMUM' for 10 to 12 minutes, until juices run clear and top is firm to the touch, turning pan by 1/4 every 4 to 5 minutes.
- Into a bowl, mix together all garnish ingredients [tomatoes, olive oil and basil]; spread over cooked turkey loaf.
- Microwave, uncovered, for 2 minutes on 'MEDIUM', until topping is done.
- Leave to rest for 5 minutes, unmold and serve, sliced.
Stuffing
- Arrange chopped frozen spinach into a bowl; microwave on 'MAXIMUM' for 4 to 5 minutes, until thawed, breaking-up pack twice.
- Thoroughly drain into a sieve; transfer into a bowl.
- Mix in ricotta or cottage cheese, grated Parmesan cheese, beaten egg, freshly grated nutmeg, salt and pepper.
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