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Pilgrim Rolled Turkey Meatloaf with Apple Walnut Stuffing, Cracked Cranberries, Gravy & Mashed Potatoes

Pilgrim Rolled Turkey Meatloaf with Apple Walnut Stuffing, Cracked Cranberries, Gravy & Mashed Potatoes


For the Ground Turkey Meatloaf Base and Cheese: 

  • 2 ½ pounds ground turkey, light and dark meat

  • 2 tablespoons poultry seasoning

  • Salt and black pepper  

  • 2 tablespoons Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 egg

  • ½ cup panko

  • ½ cup parsley, finely chopped

  • 2 tablespoons olive oil

  • 2 ½ cups shredded white sharp cheddar

For the Cranberry Sauce:

  • 1 bag fresh cranberries

  • ¾ cup sugar

  • 2 teaspoons orange zest

For the Stuffing:

  • 4 tablespoons butter

  • 2 ribs celery with leafy tops, finely chopped

  • 1 onion, finely chopped

  • 2 crisp apples, such as Braeburn or Northern Spy, peeled and chopped, small dice

  • 10 to 12 sage leaves, thinly sliced

  • 2 tablespoons finely chopped fresh rosemary

  • 2 tablespoons chopped fresh thyme

  • 1 tablespoon poultry seasoning

  • Salt and black pepper

  • 6 cups toasted bread cubed small or 1 package stuffing cubes

  • 1 cup toasted walnuts, finely chopped

  • 2 cups chicken bone broth or turkey stock

For the Sour Cream and Chive Mashed Potatoes: 

  • 3 pounds (4 large) russet potatoes, peeled and cubed

  • Salt

  • ¾ cup milk, warmed

  • 3 tablespoons melted butter

  • ½ cup sour cream

  • ½ cup chopped chives

  • White pepper, to taste

For the Gravy:

  • 4 tablespoons butter

  • 1 tablespoon black pepper

  • 4 tablespoons flour

  • 2 tablespoons Worcestershire sauce

  • 3 cups turkey stock

  • Salt, to taste


Serves: 6

Preheat the oven to 400°F. 

For the meatloaf base, combine ground turkey meat with poultry seasoning, salt and pepper, mustard, Worcestershire, egg, panko, parsley and olive oil. Spread the meat onto a parchment paper-lined baking sheet in an even layer and top turkey with shredded cheese. Chill while you prepare the cranberry sauce and stuffing.           

For the cranberry sauce, combine the cranberries in small pot with 1 cup water, the sugar and zest. Bring to boil and cook over medium-high heat to burst the berries and thicken sauce, then remove from heat and cool.           

For the stuffing, melt butter in saute pan over medium to medium-high heat and add the celery, onions, apples, herbs, poultry seasoning and salt and pepper.

Once very tender, add the bread and walnuts and moisten with bone broth or stock to combine the stuffing and soften the small cubes. Cool.     

Top cheese-covered turkey with stuffing in an even layer, then make a 4- to 5-inch-wide stripe of cranberry sauce lengthwise down the center of the stuffing and meatloaf. Next, roll jelly roll-style into a spiral stuffed meatloaf about 13 inches long.  

Roast on clean parchment-lined pan to 165°F on thermometer. Serve with mashed potatoes and gravy (below).  

For the mashed potatoes, cover potatoes with water and bring to boil, then add salt and cook to tender. Drain and return to hot pot to dry. Use food mill to mash and add warm milk and butter, sour cream, chives and white pepper. Cover and keep warm in bain marie (low-simmering water bath).   

For the gravy, melt butter in saucepan and whisk in pepper and flour to combine. Add Worcestershire and whisk in stock, thicken and season with salt to taste.