Chilled Turkey Loaf
Rummaging through old magazines, mom and dad have both been finding plenty of recipes to inspire them. Personally, I would never have picked this one out of the bunch, but something in it caught my dad’s eye. Perhaps that it is made from turkey drumsticks (his favorite)? Or perhaps because it jells in its own marrow (a pretty cool feat)? Or perhaps it’s just a midwestern thing (my father is from Minnesota). Anyway, if you like dark meat turkey, you’ll probably love this turkey loaf. Use the slices for sandwiches or eat plain.
- 4 lbs turkey drumsticks (about 4 small)
- 6 cups water
- 2 chicken bouillon cubes
- 1 bay leaf
- 1 teaspoon salt
- 1/2 cup dry white wine or 1 Tbsp lemon juice
- 1 teaspoon Thyme
- 1 teaspoon sage
- 2 cloves of garlic, minced or pressed
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 1 small jar (2 oz) diced pimento
- 1/4 teaspoon freshly ground black pepper
1 In a 6-quart kettle, combine the turkey, water, bouillon, bay leaf, and salt. Cover and simmer until meat is very tender and begins to fall away from the bone, about 2 1/2 hours. Lift out meat and set aside to cool. Add wine to cooking liquid and boil, uncovered, until reduced to 3 cups.
2 Remove meat from the bones, discarding skin, tendons, and bones. Tear meat into fine shreds and combine with the thyme, sage, garlic, onion, parsley, pimento (drained), and black pepper. Pack meat mixture into a 5x9-inch loaf pan, then pour in the cooking liquid. Cover and chill until set, at least 6 hours.
3 Run a knife around the pan sides to loosen. Dip pan into hot water for 5 seconds, then invert onto a serving plate and slice.
Serve with bread, lettuce, and condiments for sandwiches, or serve plain.