Turkey Loaves Flambe With Cranberry Pecan Butter Recipe

• 2 pound grnd fresh turkey
• 1 1/2 c. Pepperidge Farm's Herb Stuffing, coarsely crushed
• 1/2 c. sweet white onion, finely diced
• 1/2 c. celery, finely diced
• 1/4 c. lowfat milk
• 2 Large eggs or possibly egg substitute, beaten
• 4 tbsp. butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tbsp. brandy, warmed

1. Heat 2 Tbsp.
2. butter in a medium skillet, add in onion and celery.
3. Saute/fry lightly but don't brown.
4. Add in herb crumbs to pan, remove from heat and stir.
5. Place turkey in a large mixing bowl and add in crumb mix, beaten Large eggs, lowfat milk, salt and pepper.
6. Mix well.
7. Grease a 9 x 13 inch pan with some of the butter.
8. Shape turkey mix into 8 loaves.
9. Brush tops with the remaining butter.
10. Bake at 375 degrees for 20 to 30 min.
11. Don't brown.
12. Remover from oven and flame with brandy.
13. Top with loaf with a slice of Cranberry Pecan Butter while warm.

turkey, stuffing, sweet white onion, celery, milk, eggs, butter, salt, white pepper, brandy

Taken from cookeatshare.com/recipes/turkey-loaves-flambe-with-cranberry-pecan-butter-34059 (may not work)