Thankful Turkey Loafs

I really wanted to host Thanksgiving this year, but a condo size kitchen makes you re-think your menu.  So I thought a turkey loaf that had the same Thanksgiving turkey flavors would be perfect.  Yes I am a bit obsessed with using my muffing pan, but it is so easy and the meat cooks so much faster.  Plus, they really are the perfect little size! 


What you will need...

• 3 lbs ground turkey
• 1 can pinto beans, drained and rinsed, mashed
• 2 onions, diced fine
• 2 carrots, diced fine
• 2 celery, diced fine
• 3 eggs
• 1 box chicken stock
• 1 cup bread crumbs or oats
• olive oil
• salt and pepper
• 1 tbsp rosemary
• 1 tbsp thyme
• flour

In a bowl, mix together the turkey, beans, vegetables, eggs, a few splashes of stock, bread crumbs, a few tbsps olive oil, generous amounts of salt and pepper, rosemary and thyme.  Mix well.  If the mixture seems dry, add a few more splashes of stock.  Put small amounts of the mixture into two muffin pans to make individual loafs.  Cover with foil and bake at 425* for 10 minutes.  Remove the foil and cook 10 minutes.  Meanwhile, on the stove, heat some stock with salt and pepper.  Slowly wisk in flour and reduce until a gravy forms.  Add the four slow so to prevent clumps and to make sure you don't make the gravy thicker than you desire.  Top each loaf with a small spoonful of gravy and cook for 5 to 10 more minutes or  until done.  Serve with more gravy and all the traditional Thanksgiving favorites...YUM-OLA!!!

How many people can eat...makes 24 loafs