Chicken and Veggie Loaf
Ingredients:
1 pound Lean ground chicken breast meat
2 Eggs
1 C. Celery, chopped
1 Small onion, chopped
1 Small Rutabaga, cooked and pureed
3 Slices whole grain bread, torn into bite sized pieces
1 tsp. Dry ginger
1 tsp. Dry mustard
1/2 tsp. Salt
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 9" by 5" by 3" loaf pan. Set aside
3. Peel rutabaga with a paring knife cutting away the outer skin. Dice into cubes and rinse under cold running water. In a small saucepan over medium heat cook rutabaga in boiling salted water for 5 to 10 minutes until nice and tender.
4. Mash and puree rutabaga with a potato masher. Set aside
5. Chop onion and celery into small cubes. Toss onion cubes into food processor and pulse several times until onion is finely minced. Repeat for celery and put together in a large bowl with ground chicken and eggs.
6. Tear bread slices into the food processor and pulse until bread is at fine crumb stage.
7. Add spices and salt to bread crumbs and mix well together
8. Add bread crumb mixture to ground chicken and mix all ingredients together well.
9. Pat chicken mixture into greased loaf pan and bake for 35 minutes or until loaf tests done in the middle.
10. Allow to cool and then loosen around the edges and invert onto serving plate.
Servings: 9 thick slices
