Turkey & Stuffing Holiday Meatloaf Recipe
This Turkey & Stuffing Holiday Meatloaf is a festive and comforting dish perfect for holiday dinners. Ground turkey is combined with herb-seasoned stuffing, sautéed vegetables, and flavorful seasonings, then baked to juicy perfection. A rich turkey gravy made from turkey stock and butter-flour roux completes the meal, making it a delicious centerpiece for any special occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Stuffing and Meatloaf
- 4 cups herb seasoned stuffing mix (divided)
- 4 cups turkey stock (divided)
- 6 tablespoons butter
- 1½ cups onion (finely diced)
- 1 cup celery (finely diced)
- 2 teaspoons fresh garlic (minced)
- 1 tablespoon Bell’s Seasoning
- 4 large eggs (beaten)
- 2 pounds ground turkey (85% lean)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Gravy
- 3½ tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups reserved turkey stock
- ½ teaspoon Kitchen Bouquet
- Salt and pepper to taste
Instructions
- Prepare stuffing base: Preheat your oven to 375°F (190°C). In a large bowl, combine 3 cups of herb-seasoned stuffing mix with 2 cups of turkey stock. Stir and let it soak to soften the stuffing for a moist base.
- Sauté vegetables: Melt 6 tablespoons of butter in a pan over medium heat. Add the finely diced onions, celery, and minced garlic, cooking until they are soft and fragrant. Stir in 1 tablespoon of Bell’s Seasoning, then remove from heat and allow the mixture to cool slightly.
- Mix meatloaf ingredients: Process the remaining 1 cup of stuffing mix into fine crumbs using a food processor or similar tool. In the large bowl with the soaked stuffing, combine the ground turkey, beaten eggs, kosher salt, and black pepper. Fold in the cooled sautéed vegetables and the stuffing crumbs, mixing well to evenly distribute all ingredients.
- Shape and bake meatloaf: Line a sheet pan with parchment paper and lightly spray it to prevent sticking. With wet hands, shape the turkey stuffing mixture into a loaf shape and place it on the prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until the meatloaf reaches an internal temperature of 155°F (68°C). Once done, remove from oven and let it rest for 15 minutes before slicing to retain juices.
- Prepare turkey gravy: While the meatloaf rests, melt 3½ tablespoons of butter in a saucepan over medium heat. Whisk in 5 tablespoons of all-purpose flour to create a roux, cooking for 2 to 3 minutes until it turns golden and bubbles. Gradually whisk in 2 cups of hot reserved turkey stock to avoid lumps. Add ½ teaspoon of Kitchen Bouquet for color and depth of flavor. Simmer the gravy, stirring occasionally, until it thickens. Adjust seasoning with salt and pepper to taste.
Notes
- Ensure the meatloaf reaches 155°F internally for safe poultry consumption.
- Using wet hands to shape the loaf helps prevent sticking.
- Kitchen Bouquet is optional but enhances gravy color and flavor.
- Allow the meatloaf to rest to keep it juicy and easier to slice.
- Leftover gravy can be refrigerated and used within 3 days.
Keywords: turkey meatloaf, holiday recipe, stuffing meatloaf, turkey gravy, festive dinner
