Best 8 Sage Turkey Meatloaves With Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Preparing a delectable sage turkey meatloaf with gravy is a delightful culinary experience that promises a burst of flavors and a satisfying meal. Indulge in the art of crafting this savory dish by discovering the perfect blend of seasonings, the right ingredients, and the ideal cooking techniques. Embark on a journey to create a meatloaf that is moist, flavorful, and complemented by a rich, velvety gravy. With careful attention to detail and a passion for cooking, you'll be able to create a dish that will impress your family and friends.

Let's cook with our recipes!

SAGE TURKEY MEATLOAVES WITH GRAVY



Sage Turkey Meatloaves with Gravy image

Enjoy these meatloaves made using turkey, apple and Progresso® bread crumbs. Serve with gravy that's made using Progresso® chicken broth - a wonderful Italian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1 1/2 lb ground turkey breast
1 cup shredded peeled apple (1 medium)
1/2 cup Progresso™ plain bread crumbs
2 tablespoons finely chopped fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup apple cider
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon light stick butter
1 large sweet onion, sliced
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Heat oven to 425°F. Spray broiler pan with cooking spray. In large bowl, mix turkey, apple, bread crumbs, sage, 1/2 teaspoon of the salt and the pepper. Shape mixture into 6 oval-shaped loaves. Place on pan
  • Bake uncovered 25 minutes or until meat thermometer inserted in center of loaves reads 165°F.
  • Meanwhile, in 2-quart saucepan, heat cider and broth to boiling; boil about 20 minutes or until reduced to 1 cup. In large nonstick skillet, melt butter over medium-high heat; add onion. Cook 10 minutes, stirring frequently, until golden brown; set aside. In small bowl, stir cornstarch, water and remaining 1/4 teaspoon salt with whisk; add to reduced cider mixture, stirring constantly. Cook over medium heat 1 minute or until slightly thickened. Stir in onion. Serve meatloaves with gravy.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 550 mg

VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE



Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
Salt
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs, a couple of handfuls
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage, thinly sliced
Black pepper
3 tablespoons extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 clove garlic, cracked from skin
1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
1 cup dry red wine
Salt and pepper
2 teaspoons lemon zest, eyeball it

Steps:

  • Preheat oven to 400 degrees F.
  • Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
  • While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
  • While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
  • Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
  • Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
  • Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Ease of preparation: easy

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

PARMESAN-SAGE ROAST TURKEY WITH SAGE GRAVY



Parmesan-Sage Roast Turkey With Sage Gravy image

I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine.

Provided by SharleneW

Categories     Whole Turkey

Time 28m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups chopped onions
1 cup chopped celery
1 cup chopped carrot
10 garlic cloves
cooking spray
1 (13 lb) fresh whole turkey or 1 (13 lb) frozen whole turkey, thawed
1/3 cup grated fresh parmigiano-reggiano cheese
5 tablespoons chopped fresh sage, divided
2 tablespoons butter, softened
1 tablespoon minced garlic
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 lemon, halved
2 1/2 cups fat-free low-sodium chicken broth, divided
1/3 cup chopped shallot
1 cup sherry wine
1/4 cup all-purpose flour
1/4 cup water

Steps:

  • Preheat oven to 425°F.
  • Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
  • Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.
  • Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
  • Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
  • Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
  • Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
  • Serving size approx 5 oz turkey, 3 tablespoons gravy.
  • Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.

Nutrition Facts : Calories 502.1, Fat 23.9, SaturatedFat 7.4, Cholesterol 188.4, Sodium 386.5, Carbohydrate 8.3, Fiber 1.3, Sugar 2.1, Protein 57.5

TURKEY MEATLOAF AND GRAVY



Turkey Meatloaf and Gravy image

Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

Provided by Bree

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h40m

Yield 6

Number Of Ingredients 33

1 tablespoon butter
⅔ cup minced white onion
¾ cup minced green onions
½ cup minced carrots
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
½ teaspoon ground cumin
3 eggs
½ cup ketchup
½ cup half-and-half cream
1 ½ pounds ground turkey
½ pound chicken sausage
¾ cup fresh bread crumbs
2 tablespoons butter, divided
4 shallots, minced
¼ cup minced red bell pepper
½ cup minced yellow bell pepper
1 sprig fresh thyme
1 bay leaves
freshly ground black pepper to taste
½ cup half-and-half cream
2 tablespoons minced garlic
1 cup beef stock
1 cup chicken stock
2 roma tomatoes - peeled, seeded and chopped
½ cup ketchup
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
  • In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
  • Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
  • To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g

SAGE AND BACON TURKEY GRAVY



Sage and Bacon Turkey Gravy image

The bacon fat adds depth to the gravy and requires a good quality applewood smoked bacon, preferrably Hog Wild brand. Sage is a good compliment to garlic or rosemary seasoned turkey.

Provided by tiffin

Categories     Sauces

Time 35m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

dripping, roasting pan bits and pan juices from 1 roasted turkey
2 cups low sodium chicken broth (or homemade giblet broth)
4 slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
3 tablespoons flour
1 1/2 tablespoons dry vermouth (or dry white wine)
1 tablespoon fresh sage, chopped

Steps:

  • Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.).
  • Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid).
  • Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet.
  • Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes).
  • Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low.
  • Mix in vermouth and sage. Simmer until thickened (about 10 minutes).
  • Season with salt and pepper.

Nutrition Facts : Calories 145.9, Fat 11.1, SaturatedFat 3.7, Cholesterol 15.4, Sodium 225, Carbohydrate 6.4, Fiber 0.4, Sugar 0.2, Protein 5.7

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY



Sage Butter-Roasted Turkey with Cider Gravy image

Provided by Jeanne Thiel Kelley

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Low Cal     Dinner     Family Reunion     Sage     Christmas Eve     Potluck     Calvados     Butter     Apple Juice     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 13

Turkey:
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for Turkey Stock
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
Gravy:
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage

Steps:

  • Turkey:
  • Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
  • Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
  • Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  • Gravy:
  • Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
  • Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
  • Serve turkey with gravy.

Tips:

  • Use fresh ground turkey: Fresh ground turkey will yield a more flavorful and moist meatloaf. If you can't find fresh ground turkey, you can use frozen ground turkey, but be sure to thaw it completely before using.
  • Don't overmix the meatloaf mixture: Overmixing the meatloaf mixture can make the meatloaf tough. Mix the ingredients just until they are combined.
  • Use a loaf pan that is the right size: The meatloaf mixture should fill the loaf pan about 2/3 full. If the loaf pan is too big, the meatloaf will be too thin and may not cook evenly.
  • Bake the meatloaf at the right temperature: The meatloaf should be baked at 350 degrees Fahrenheit for about 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the meatloaf rest before slicing: Let the meatloaf rest for about 10 minutes before slicing. This will help the meatloaf to hold its shape and prevent it from crumbling.

Conclusion:

Sage turkey meatloaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of savory sage, tender turkey, and flavorful gravy, this meatloaf is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this sage turkey meatloaf a try. You won't be disappointed!

Related Topics