Chef’s Choice I
Italian Turkey Meatloaf
TARANTINO
Recipe developed by Leanne Ely
1 large egg
1/2 14 1/2-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup finely chopped onion
1/3 cup minced fresh parsley
1/2 cup oats
1/3 cup grated Parmesan cheese
Salt and pepper
5 Tarantino’s Italian sausage links (or 1 pound), removed
from casings
1/2 pound ground turkey
1/3 cup prepared spaghetti sauce
1. Preheat oven to 375°F.
2. In a large bowl, beat the egg. Stir in tomatoes, onion, parsley, oats,
Parmesan, and salt and pepper to taste.
3. Mix in Italian sausage and ground turkey by hand just until blended.
4. Form into a large meatloaf on a baking sheet (such as a jelly-roll pan),
patting to remove any air spaces.
5. Bake for 1 hour. Top with spaghetti sauce and continue baking for
15-30 minutes. Let stand for 10 minutes before serving. Makes 5 servings.
Serving Suggestion: Pasta with a little shaved Romano cheese on top,
steamed broccoli and baked butternut squash are good accompaniments.
From Saving Dinner, by Leanne Ely (© 2003, Ballantine Books)
*Brands may vary by region; substitute a similar product.
Italian Sausage Kabobs
TARANTINO
1 pound Tarantino’s mild Italian sausages
1 large red bell pepper, cut into wedges
1 large green bell pepper, cut into wedges
2 fresh tomatoes, cut into wedges
1/2 pound fresh whole medium mushrooms
1 large onion, cut into wedges
1 teaspoon balsamic vinegar
1/4 cup olive oil
1. Preheat barbecue or broiler.
2. Cut each sausage into 3 pieces. Thread on 10-inch skewers, alternating
with bell peppers, tomatoes, mushrooms and onion.
3. Mix vinegar and olive oil in a bowl for basting.
4. Barbecue or broil the kabobs on medium heat for 20 minutes, basting and
turning occasionally.
5. Serve over rice or polenta. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
