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"This is a fun meal that can make any day into a Thanksgiving-ish experience," says Rach. "It's something I do all the time in a lot of different varieties, and it's really popular and it's really silly: rolled, stuffed meatloaf. 'Pilgrim-style' is a sandwich that's typically made out of Thanksgiving leftovers with shredded sharp cheddar cheese all jammed into a roll. Well, this is a Pilgrim-style, Thanksgiving-ish rolled meatloaf that you could make any time of the year." Rach serves it with mashed potatoes and gravy on the side, along with any cranberry sauce that wasn't used to fill the meatloaf. Enjoy!
For more Thanksgiving side dish ideas, check out Amanda Freitag's Green Beans with Toasted Almonds and Crispy Shallots and Mashed Sweet Potatoes with Toasted Meringue.
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.