Turkey Loaf With Dried Tomatoes And Jarlsberg Recipe
Ingredients
1 (1/2 ounce) package dried mushrooms
12 pieces (about 1 1/2 ounces) sun-dried tomatoes, chopped
2 cups dry white wine or chicken broth
1 tablespoon dried thyme leaves or 3 tablespoons chopped fresh thyme
1/2 cup toasted pignoli (pine nuts) or chopped walnuts (optional)
1 cup seasoned bread crumbs
2 egg whites
2 1/2 pounds ground turkey
2 1/2 to 3 cups (10 to 12 ounces) shredded JARLSBERG LITE Cheese, divided
Directions
Microwave first 4 ingredients on HIGH 6 minutes; let stand 2 minutes.
Allow to cool.
Preheat oven to 350°F.
Combine vegetable mixture with nuts, crumbs, egg whites, turkey and 2 to 2 1/2 cups of the cheese.
On baking sheet lined with foil and sprayed with nonstick cooking spray, form a 12 x 5 inch rectangular loaf.
Bake 55 to 60 minutes.
Sprinkle top with remaining 1/2 cup cheese.
Bake 8 to 10 minutes longer or until cheese is melted.
Let stand approximately 15 minutes before serving.
Allow to cool.
Preheat oven to 350°F.
Combine vegetable mixture with nuts, crumbs, egg whites, turkey and 2 to 2 1/2 cups of the cheese.
On baking sheet lined with foil and sprayed with nonstick cooking spray, form a 12 x 5 inch rectangular loaf.
Bake 55 to 60 minutes.
Sprinkle top with remaining 1/2 cup cheese.
Bake 8 to 10 minutes longer or until cheese is melted.
Let stand approximately 15 minutes before serving.
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