It is December 1st which means we have had more than a few days’ worths of Turkey Leftovers. Instead of doing the same old same old let’s visit 1959 and go for the Turkey Macaroni Loaf. It has almost everything that a Mid Century food would be known for- except the Gelatin.
Turkey Macaroni Loaf
- 1½ Cups Hot milk
- ¼ Cup Fat
- 4 Eggs (Well beaten)
- 1 Cup Soft bread crumbs
- ¼ Pound Cheese (Grated)
- 2 Cups Cooked turkey (Diced)
- 2 Cups Macaroni (Cooked)
- 2 Tbsp Parsley (Chopped)
- 1 Small onion (Chopped)
- 1 Tbsp Pimento (Chopped)
- 1 Tsp Salt
- ⅛ tsp Pepper
- 2 Tomatoes
- Parsley
Melt fat in hot milk.
Combine remaining ingredients.
Pour milk and fat over mixture, stirring until well mixed.
Pour into a 9”x5”x3” greased loaf pan.
Set in pan of hot water.
Bake at 350°F until a knife inserted in center comes out clean, about 60 minutes.
Let stand in pan about 5 minutes before inverting on platter.
Slice or cut in squares.
Garnish with parsley and tomato wedges; serve plain or with mushroom sauce.
If you need to pick up a loaf pan my two personal favorites are the Le Creuset Stoneware Heritage Loaf Pan, 9″ x 5″ x 3″ (1.5 qt.), Caribbean, or the Rachael Ray Yum-o! Bakeware Oven Lovin’ Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan, Gray with Orange Handles
