Makes 6 servings
1/2 cup chicken broth
1 tablespoon vegetable oil, plus some to grease baking sheet
3 large shallots, finely chopped
1/2 cup finely chopped carrot
10 ounces small white mushrooms, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound lean ground turkey
1 1/4 cups fresh bread crumbs
1 Granny Smith apple, peeled and grated
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage leaves, crumbled
1 large egg, lightly beaten
1. In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrot and cook, stirring, until the shallots have softened, about 4 minutes. Add the mushrooms, garlic, salt and pepper. Cook, stirring, until most of the liquid has evaporated, about 5 minutes. Transfer the mixture to a large bowl and let cool.
2. Lightly oil a baking sheet.
3. With your hands, thoroughly mix the turkey, bread crumbs, apple, parsley and sage into the cooled vegetable mixture. Add the egg and mix well.
4. Divide the mixture in half. On the baking sheet, shape each portion into an oval about 6 1/2 inches long, 4 inches wide and 1 1/2 inches high.
5. Bake in a preheated 350-degree oven until cooked through, about 45 minutes.
6. Let the loaves rest, loosely covered with foil, at room temperature for 5 minutes. Cut into 1/2-inch slices, arrange on a platter and serve.