Because I'm so fond of Thai food, I decided to build it's dominate flavors ? coconut, lemongrass and cilantro ? into a turkey loaf. Or rather, into 6 individual loaves that bake in a muffin tin in just half an hour. By chopping the scallions, cilantro, lemongrass, and garlic together in a food processor, I can do 4 jobs at 1 time ? on fast-forward. Minus a food processor (or electric blender), you'll have to hand-chop, but his shouldn't take more than 10 minutes. This recipe needs no salt or pepper.
Recipe courtesy of Sara Moulton
Episode: Loafin'It
Total:
55 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Coat 6 muffin-pan cups with nonstick cooking spray and set aside.

Pulse the scallions, cilantro, lemongrass, and garlic 8 to 10 times in a food processor fitted with the chopping blade (or in an electric blender) until finely chopped.

Scrape into a large bowl, add the turkey, rice, 1/2 cup each of the coconut milk and peanut sauce, and the sesame oil ad mix thoroughly with your hands.

Pack the turkey mixture into the muffin-pan cups and bake until an instant-read thermometer inserted into the center of a loaf registers 170 degrees F, 30 to 35 minutes.

Meanwhile, make a sauce by whisking the remaining coconut milk with the remaining peanut sauce and the sugar.

To serve, unmold the loaves onto a heated platter and garnish with a sprig of cilantro, if desired. Pass the sauce – either at room temperature or slightly warmed.

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