4 cups dry stuffing mix, divided (we used Pepperidge Farms Herb Seasoned Classic Stuffing Mix)
6 tablespoons butter
1 ½ cups onion, diced
1 cup celery, diced
2 teaspoons minced garlic
1 tablespoon Bell’s Seasoning
4 whole eggs, beaten
2 pounds ground turkey (we used 85% lean from Shady Brook Farms, which is a mix of white and dark meat)
1 ½ teaspoons kosher salt (taste your stock. If salty, cut back on adding salt)
½ teaspoon freshly ground black pepper
Half of stock from above
3 ½ tablespoons butter
5 tablespoons all-purpose flour
½ teaspoon browning and seasoning sauce, such as Kitchen Bouquet
Cranberry sauce, for serving on the side
Preheat oven to 375 degrees F.
In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.
In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.
Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.
Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine
Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.
In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.
Line a medium sheet tray with parchment and spray with pan spray.
Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.
Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It’s best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)
Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.
While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.
In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.
Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.
Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.
To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.
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