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Mystic Mini Turkey Loaves

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Total Time (minutes)
65
Difficulty
1
Servings
8
Ingredients
14
Total Prep Time: 25 minutes
Calories Per Serving: 216
Nutrients

Nutrition Facts

1 loaf, 1/3 cup gravy

Amount per serving
Calories 216 Calories from fat: 94
% Daily Value*
Fat 10 g 13 %
Saturated 2 g 12 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 4 g %
Cholesterol 88 mg 29 %
Sodium 397 mg 17 %
Potassium 344 mg 7 %
Carbohydrate 11 g 4 %
Fiber 2 g 6 %
Sugars 2 g
Protein 21 g
Vitamin A 4 %
Vitamin C 2 %
Calcium 4 %
Iron 10 %
Vitamin E 2 %
Thiamin 8 %
Vitamin B6 20 %
Phosphorus 15 %
Magnesium 6 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 large egg
  • 2 pounds 93% lean ground turkey
  • 1 medium DOLE® Yellow Onion, finely chopped
  • ½ cup oat milk
  • ½ cup whole wheat panko breadcrumbs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ½ (8-ounce) package DOLE® Mushrooms, sliced
  • 2 cups unsalted chicken stock
  • 3 tablespoons whole wheat flour
  • ¼ cup plain almond milk yogurt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. Preheat oven to 350°F. Line rimmed baking pan with parchment paper.
  2. Whisk egg in a large bowl; gently mix in turkey, onion, milk, breadcrumbs, pumpkin pie spice and ½ teaspoon salt. Form turkey mixture into 8 (4 x 2½-inch) loaves; place on prepared pan. Bake loaves 40 minutes or until internal temperature reaches 165°F.
  3. Heat oil in a large skillet over medium-high heat; add mushrooms and cook 5 minutes or until tender, stirring occasionally. Whisk stock and flour in a medium bowl; add to skillet and cook 3 minutes or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining ½ teaspoon salt. Makes about 3 cups.
  4. Serve loaves topped with gravy sprinkled with parsley.

Chef Tip: To freeze loaves, prepare recipe through step 2, but do not bake; freeze 2 hours or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe zip-top plastic bags up to 3 months. Thaw loaves in the refrigerator overnight then bake on a parchment-lined rimmed baking pan at 350°F for 40 minutes or until internal temperature reaches 165°F. Proceed with step 3 to prepare gravy.

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Mystic Mini Turkey Loaves Prep Time:25 minutes Cook time:65 minutes Serves: 8
Nutrition facts: 216 Calories, 10 grams fat
Ingredients: 1 large egg, 2 pounds 93% lean ground turkey, 1 medium DOLE® Yellow Onion, finely chopped, ½ cup oat milk, ½ cup whole wheat panko breadcrumbs, 2 teaspoons pumpkin pie spice, 1 teaspoon salt, 1 tablespoon olive oil, ½ (8-ounce) package DOLE® Mushrooms, sliced, 2 cups unsalted chicken stock, 3 tablespoons whole wheat flour, ¼ cup plain almond milk yogurt, ¼ teaspoon ground black pepper, 1 tablespoon chopped fresh parsley, Directions:Preheat oven to 350°F. Line rimmed baking pan with parchment paper.Whisk egg in a large bowl; gently mix in turkey, onion, milk, breadcrumbs, pumpkin pie spice and ½ teaspoon salt. Form turkey mixture into 8 (4 x 2½-inch) loaves; place on prepared pan. Bake loaves 40 minutes or until internal temperature reaches 165°F.Heat oil in a large skillet over medium-high heat; add mushrooms and cook 5 minutes or until tender, stirring occasionally. Whisk stock and flour in a medium bowl; add to skillet and cook 3 minutes or until thickened, whisking occasionally. Whisk in yogurt, pepper and remaining ½ teaspoon salt. Makes about 3 cups.Serve loaves topped with gravy sprinkled with parsley.Chef Tip: To freeze loaves, prepare recipe through step 2, but do not bake; freeze 2 hours or until frozen. Wrap loaves tightly with plastic wrap and freeze in freezer-safe zip-top plastic bags up to 3 months. Thaw loaves in the refrigerator overnight then bake on a parchment-lined rimmed baking pan at 350°F for 40 minutes or until internal temperature reaches 165°F. Proceed with step 3 to prepare gravy.