Mystic Mini Turkey Loaves

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.

Tips & tricks

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.