Turkey And Cranberry Meatloaf

• 23 cup dried cranberries, coarsely chopped
• 4 very small ribs celery, outsides peeled with a vegetable peeler, trimmed and cut into 1/4-inch dice ( 2/3 cup)
• 1 medium bunch flat-leaf parsley, leaves only, chopped fine ( 1/3 cup)
• 1 13 pounds ground turkey
• 1 scant tablespoon kosher salt
• 1 scant tablespoon celery seed
• 2 teaspoons dried sage
• 3 tablespoons vegetable oil
• Few grinds black pepper

1. Place a rack in the center of the oven, and heat to 350 degrees.
2. Soak chopped cranberries in 1/3 cup very hot tap water for 10 minutes; drain.
3. Combine with all of the other ingredients.
4. Divide the mixture into 4 equal parts.
5. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish.
6. Bake for 30 minutes.
7. Let rest 5 minutes.
8. Using a pancake turner, remove to individual plates and serve.

cranberries, celery, flatleaf parsley, ground turkey, kosher salt, celery, sage, vegetable oil, black pepper

Taken from cooking.nytimes.com/recipes/299 (may not work)