SERVES 50

For the LOAF
3 lbs. celery chopped
3 lbs. yellow onions chopped
3 lbs. green pepper chopped
1 1/2 lbs. TURKEY BACON chopped
13 c. bread crumbs, day old
 3 c.  2% milk
 16 lbs. GROUND TURKEY
3 Tbsp. poultry seasoning
3 Tbsp.salt
2 Tbsp. red pepper flakes
25 large eggs
white pepper to taste
2 1/2 lbs tomato puree
 

For the TURKEY GRAVY

 7 oz. butter
1 1/2 Tbsp. garlic, minced
1 1/2 lbs. yellow onions chopped
1 1/2 lbs. celery chopped
1 1/2 lbs. carrots chopped
1/2 cup flour
4 1/2 qts. TURKEY STOCK
1 1/2 Tbsp.browning agent
Salt and pepper to taste.

LOAF
1.For Turkey Loaf: Preheat conventional oven to 350 degrees Fahrenheit.
Place one pan of water on lowest rack.
2.Saute bacon for 3-4 minutes. Drain off any fat.
3.Crumble the bread in a large bowl. Pour in the milk and let stand, mixing
once or twice, until bread has absorbed the milk.
 4.Add all remaining ingredients to the bread except the tomato puree, and mix well.
5.Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.
 6.Bake for approximately 45 minutes or until the internal temperature
 reaches 160 degrees Fahrenheit. Drain off any fat/liquid. Let turkey loaf
 stand for 5 minutes before serving.

GRAVY
7.For Gravy: In a large stock pot, heat butter and saute garlic, onions,
celery, and carrots on medium-high heat until light brown.
 8.Add flour and saute 2-3 minutes. Add stock and browning agent and
 bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.
 9.For Service: Slice meat loaf into 1/2-inch thick pieces. Serve 2 slices per
 portion. Ribbon 2 ounces of gravy over turkey loaf.
 10.Garnish as needed.
 
 
 

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