Turkey Wild Rice Loaf
with Ginger Cranberry Compote
1 pound ground turkey breast
1/4 cup chopped onion
3/4 cup well-drained cooked
wild rice 1 tablespoon Worcestershire sauce
1/4 teaspoon
salt freshly ground
black pepper to taste
1 teaspoon
dried parsley 1 teaspoon
dried sage 1 egg white
12 ounces fresh cranberries, picked over and rinsed or 12 ounces frozen cranberries, picked over and rinsed
3/4 cup water
1/4 cup brown sugar
1/4 cup
granulated sugar 2
whole cloves 1/8 teaspoon
cayenne pepper 1/8 teaspoon
allspice 1 teaspoon
ground ginger 1/4 cup raisins
1 medium firm, ripe Bartlett pear, unpeeled and finely diced
Turkey Wild Rice Loaf:
Preheat oven to 350 degrees.
Combine all the above ingredients, mixing well. Turn into greased 8 1/2x4 1/2-inch loaf pan. Bake for 30 minutes or until firm.
Ginger Cranberry Compote:
Combine cranberries, water, sugars, and spices in heavy saucepan. Bring to a boil uncovered over high heat, stirring frequently.
When mixture boils and berries begin to pop, reduce heat to medium. Cook 8 to 10 minutes longer, until all berries have popped and mixture has begun to thicken.
Add raisins and diced pear; cook about 2 minutes longer until the pear pieces are soft yet retain their shape.
Serve warm with wild rice turkey loaf.
As prepared, each serving contains 220 calories, 1g total fat, 30mg cholesterol, 190mg sodium, 35g total carbohydrate and 21g protein.
