Turkey Loaf

(based on a recipe from Jane Brody’s Good Food Book)

1 T vegetable oil

2 t minced garlic (2 large cloves)

1 c finely chopped celery (2 large stalks)

1/2 c chopped onion

1 green pepper, chopped

½ lb thinly sliced mushrooms

1-1/4 lb ground turkey

1 egg white or 1 whole egg, lightly beaten

1/2 t salt

1/2 t freshly ground black pepper

Dash nutmeg

1/2 c minced fresh parsley or 2 T dried parsley flakes

In a large skillet, heat the oil briefly and saute the garlic, celery, onion, and pepper, stirring the vegetables until they are slightly softened, about 3 - 5 minutes. Do not let them burn. Stir the mushrooms into the vegetable mixture, cover the skillet for a few minutes until the mushrooms start to give up their moisture, then remove the cover and saute the vegetables, stirring them, until all the liquid has evaporated. Remove the vegetables from the heat and set aside. In a large bowl, combine the rest of the ingredients. Add the vegetables and combine the ingredients well. Put turkey mixture in a lightly greased loaf pan (approximately 8x4 inches) and bake loaf for 1 hour and 15 minutes. Let the loaf rest for 15 minutes, then remove it from its pan for slicing.