YIELD: 25 servings
|2 Tbsps.||vegetable oil|
|2½ cups||chopped sweet onion|
|½ cup||minced garlic|
|1 Tbsp.||freshly ground black pepper|
|2 Tbsps.||dried thyme|
|1 Tbsp.||ground cumin|
|2 Tbsps.||Worcestershire sauce|
|1 ¼ cups||chunky salsa|
|2½ cups||fresh bread crumbs|
|5||large eggs, beaten|
|5 lbs.||ground turkey|
|Oil for loaf pans as needed|
In large stockpot over medium heat, heat oil. Add onion, garlic, salt, pepper, thyme and cumin. Sauté until onions and garlic are translucent, but not brown. Remove from heat. Add Worcestershire sauce, milk, salsa and bread crumbs. Stir to combine well. Cool slightly. Add eggs; stir well. Gently blend in ground turkey and mix until well combined.
Divide mixture and form into 2 loaves. Place in oiled loaf pans. Bake at 350°F for 50 to 60 minutes for a 9×5” loaf pan or until the internal temperature registers 165°F.
Remove from oven and allow to rest for at least 10 minutes before slicing.
Recipe by Jimmy Gherardi, The Seven Hills School, Cincinnati.