Turkey Wild Rice Loaf

with Ginger Cranberry Compote

Turkey Wild Rice Loaf
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
Ginger Cranberry Compote
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.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 45 min

Servings: 6

Recipe By: Susan Carol Hauser

From:  Wild Rice Cooking
Used with permission of Lyons Press

Nutrition Facts
As prepared, each serving contains 220 calories, 1g total fat, 30mg cholesterol, 190mg sodium, 35g total carbohydrate and 21g protein.