Ingredients:

  • 5 lb Lean Ground Turkey (93% lean recommended)
  • 1 (6 oz) box Stove Top Stuffing Mix (Chicken Flavour, used dry)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Whole Milk or Chicken Broth
  • 1/2 cup, finely chopped Yellow Onion
  • 1 teaspoon Dried Sage
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/3 cup Ketchup
  • 2 tablespoons Light Brown Sugar (packed)
  • 1 teaspoon Apple Cider Vinegar (or Worcestershire Sauce)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x5 inch loaf pan.
  2. Prepare the Glaze: In a small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Whisk until smooth. Set aside.
  3. In a large mixing bowl, combine the dry stuffing mix, chopped onion, dried sage, and black pepper.
  4. Add the ground turkey and the lightly beaten eggs to the bowl. Pour in the milk or broth.
  5. Using clean hands, gently mix all the ingredients until just combined. The goal is to distribute the stuffing and moisture evenly without compacting the meat.
  6. Transfer the mixture into the prepared loaf pan. Gently form it into an even loaf shape, pressing lightly to fill the pan, but avoid aggressive compaction.
  7. Initial Bake: Place the loaf in the preheated oven and bake for 30 minutes without the glaze.
  8. Glaze Application: Remove the loaf from the oven. Brush about two-thirds of the prepared glaze evenly over the top of the loaf.
  9. Finish Baking: Return the loaf to the oven and continue baking for another 25–30 minutes.
  10. Check Doneness: Use an instant-read thermometer to check the internal temperature. The loaf is done when it reaches 165°F (74°C) in the center.
  11. The Crucial Rest: Remove the loaf from the oven and let it rest in the pan for 10 minutes before slicing. This allows the juices to redistribute, ensuring a perfectly moist slice.
  12. Slice and Serve: Carefully remove the loaf from the pan (discarding excess fat), slice into thick portions, and drizzle with any remaining glaze or pan juices.