Thanksgiving for All Turkey Loaf

Makes 12 servings

I have many memories of getting up very early on Thanksgiving morning as a child in New York, my mother with her hands in the oven making one dish or another, and my father getting us kids ready to go to the Macy's Thanksgiving Day Parade. When I asked my mother why Thanksgiving was her favorite holiday, she answered that:

a) it was the time to give thanks to the people who founded this country, and
b) it was a non-religious holiday that all Americans could celebrate.

My mother was known for having a big feast—every year we had at least seventy people for a sit-down dinner. To this day, I always remember what a great childhood I had and what a great day Thanksgiving is. Our dogs always got to participate in Thanksgiving, and I have passed on the tradition to my boys. We celebrate every Thanksgiving together. This recipe is a great way to use up leftover turkey, and the boys can smell the turkey and sweet potatoes a mile away. You can refrigerate this loaf for up to 5 days, or freeze for up to 3 months.

6 cups cooked diced turkey
3 cups cooked, boiled, and cubed sweet potatoes
1 cup cooked brown rice
1 cup plain dry bread crumbs
1 1/2 cups chopped green beans
1 1/2 cups chopped carrots
1 cup canned crushed pineapple
2 eggs, beaten
1 tablespoon brewer's yeast
1/4 cup chopped fresh parsley, or 1 1/2 tablespoons parsley flakes
1/2 cup rolled oats
4 tablespoons plain wheat germ
1 tablespoon bone meal
1/2 teaspoon salt
5 tablespoons ketchup

1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.

2. In a large mixing bowl, combine all the ingredients except the ketchup.

3. Fill the prepared pan with the mixture and spread the ketchup over the top.

4. Bake for 1 hour or until a knife inserted into the center comes out clean. Let cool, slice, and serve.

All About Brown Rice

Brown rice is the whole rice with the edible husk still on. It is a good source of fiber, vitamins, and texture. It has a nutty flavor, too.




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