Recipes:Turkey Loaf,Jamaican Jerk Chicken

Dear Anais,
Dad said you were eager to have the recipe for Thanksgiving turkey loaf. It is not my recipe as I have seen it posted in many places, but this is my version of it that you all seem to love so much.

Thanksgiving Turkey Loaf

1 lb ground turkey
2Tb milk
1/2 box stuffing mix (turkey flavored or traditional is good)

In a large bowl mix all the ingredients. It will get super cold, so you may want to do it with gloves on. Spray a loaf pan with non-stick cook spray and preheat oven to 375. Fill loaf pan with turkey mixture. I like to mold the mixture into the middle of the pan keeping it from the shortest sides of the pan. This gives the end pieces a nice crisping-my favorite part. Cook for 40 minutes. You can generally tell if the loaf is finished by pressing on it. If it is firm it is generally done cooking.

Notes: Of course this serves splendidly with cranberry sauce, garlic mashed potatoes, gravy and veg. It makes an awesome leftover sammy if you can keep any leftovers. For a larger loaf just double the batch using the whole box of stuffing and 2lbs of gr.turkey, etc.


Heidi's Jamaican Jerk Chicken

3 Tb McCormick Jamaican Spice
3 dashes apple pie spice
1 Tb red wine vinegar
3 Tb olive oil
2 Tb soy sauce w/ mushroom
1 Tb smoke flavor
1 Tb honey
1/4 tsp molasses
2 dash chili powder

Notes: I found this recipe I used to make when you were a little baby. You should see the page it came from. It is colored on and greasy and really a mess. I believe I made this as a marinade and then Daddy used to grill the chicken or I would put it in the broiler. But I am going to include this with how I make jerk chicken nowadays too. It follows the same basic principle of preparation and marinating, but they will probably taste a bit different. Either one will be delicious.

Mom's Jamaican Jerk recipe
1 lb or more of chicken legs
cinnamon
nutmeg
allspice
powdered ginger
crushed or powdered garlic
pomegranate molasses
soy sauce
limes

I generally use chicken legs for the jerk because they are inexpensive, but you can use breasts or thighs too. First I remove the skin from the chicken. The easiest way to do this is to loosen it up by beating it up a little, and then hold one end of the chicken with a cloth or paper towel and then pull the skin really hard until it detaches. Once you have the skin off salt and pepper the meat. Then sprinkle it with powdered herbs and garlic. Cover with saran wrap and marinate one hour at least, or overnight. When ready to cook you can grill, broil, or bake at high temp (400) for 20 min each side. Sprinkle with soy sauce and coat generously with pomegranate molasses (Mom's super secret ingredient!!! you cannot substitute regular molasses it will not taste the same. The only thing that might work would be a TB of orange juice concentrate) I would coat it twice in the cooking. Cook until meat is nearly charred.

Notes: This dish serves well with couscous or rice and lentils. And if you cook lentils always remember to use a piece of kombu seaweed in them to make them taste just right! But I digress-we will get to lentils in another recipe. I like to sprinkle the chicken with lime juice and salt. I have omitted any peppers from the recipe to keep it mild enough for your sisters, but usually jerk is a HOT dish. I serve it with rooster sauce on the side for John and I, but if you are making it you might as well put some chiles in the marinade to spice it up.