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Tuesday, August 28, 2012

Loafing and Loving It

Janet Groene’s
Slow Cooker Turkey Loaf
This loaf is easier to remove from the slow cooker if you line it first with foil. Tear off an 8-inch strip of heavy duty foil and fold it in half. Spray the cooker. Lay the 4-inch-wide strip lengthwise on the bottom of the cooker with ends coming up on both sides. Spray the foil.

2 pounds ground turkey
Small can cranberry sauce
½ cup quick or one-minute oatmeal ( not instant)
½ cup milk
Medium onion, finely chopped
1 egg
1 teaspoon each salt, pepper, ground sage
2 tablespoons soy sauce

Prepare cooker as above. In a large bowl mix ground turkey with half the cranberry sauce plus the oatmeal, milk, egg, salt, pepper. and sage  Mix well. Form into a loaf and place it on the foil. Cook 8 to 10 hours on Low or 5 hours on High. (Internal temperature should reach 170 degrees.) Mash soy sauce and remaining cranberry sauce, spoon over the loaf. Cover and cook another 10 minutes.
Using the ends of the foil, carefully lift the loaf out of the cooker and let it rest on a cutting board about 5 minutes for easier slicing. Slice and serve with pan juices. Serves 8.

Cook's note: I keep disposable plastic gloves on hand for handling raw meat recipes like this one.  Just strip them off and discard.

See more RV-ready recipes from Janet Groene at

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