Jerk-spiced Turkey Picnic Loaf
- 8 ounces of finely chopped mushrooms
- 1 ½ pounds turkey breast meat
- ½ cup of flour
- ½ cup of chicken broth (fat-skimmed)
- 1 finely chopped onion
- 1 egg
- ½ teaspoon ground cinnamon
- 2 tablespoon molasses
- ¼ teaspoon cayenne
- ½ teaspoon ground nutmeg
- ¾ cup pickled cocktail onion (drained & cut in half)
- 2 tablespoon salad oil
- 6 ounces thin slices prosciutto
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 3 tablespoons cider or white vinegar
Put a 12-inch pan over high heat and stir onions and mushrooms with 2 tablespoons of oil until they become brown. Usually it will take around 7-8 minutes.
Then add nutmeg, allspice, cayenne, ground cinnamon and salt according to your taste. Stir for 2 minutes until it is fragrant. Then add vinegar, molasses and stir until the liquid is evaporated. Take it in a bowl and mix flour to blend and stir (about 5 minutes) until the temperature comes to hand-hot.
After that, put egg, broth and turkey meat into the bowl and mix it well. Add pickle onion.
Take a 9-inch nonstick loaf pan and oil it. Take the prosciutto slices and line the pan with a single layer. Scrape meat mixture into the pan and gently pat or spread level. Fold prosciutto slices over meat.
Then bake the turkey loaf on convection oven in 350° temperature. Between cooking take a food thermometer and insert it into the center or thickest part of the meat and check if the temperature reaches 160° and cut the meat to test if the meat is no longer pink. It should take around 55 minutes and the loaf begins to shrink.
Take out the dish from oven keep it in room temperature for about 10-12 minutes. Take the loaf in a platter and it is ready to serve.
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