Yield: 36 Establishment: Business and Industry Account, Restaurant, Club Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Bake   Product Type: Turkey Broth, Ground Turkey   Dish Type: Turkey Loaf

Ingredients

4 sweet bell peppers, seeded and diced

30 Pounds GROUND TURKEY

6 eggs, beaten

1-1/4 Cups Red Hot Sauce or harissa sauce

1-1/2 Cups low-sodium soy sauce

2 Cups tomato juice

1 Bunch fresh thyme, cleaned and chopped

1 Bunch fresh parsley, cleaned and chopped

3 Cups scallions, cleaned and chopped

4 Cups dried bread crumbs

1/4 Cup onion powder

As needed salt and freshly ground pepper

18 Pounds Yukon potatoes, peeled

9 Bunches chives, finely chopped

As needed milk

As needed butter

As needed kosher salt

As needed freshly ground black pepper

5 Medium Spanish onions, fine dice

As needed butter

7 Pounds Turkish or Greek figs, chopped

2 Ounces Chinese five spice powder

1 Gallon apple cider

1 Quart TURKEY STOCK

As needed parsley, chopped

Turkey Loaf

Lightly saute green pepper in oil. In a large mixing bowl, thoroughly mix cooked green peppers with turkey, eggs, Red Hot or harissa sauce, soy sauce, tomato juice, herbs, scallions, bread crumbs and onion powder. Fill 36 non-stick individual loaf pans with turkey mixture and shape into loaves. Place loaf pans in full size steam table pans. Fill with hot water to 3/4 way up the sides of the loaf pans. Bake in a 400 degree F oven for 40-50 minutes until the internal temperature reaches 165 degrees F.

Chive Mashed Potatoes

Boil potatoes in salted water until tender. Drain, leaving a touch of water in stock pot. Add chives, butter, milk, salt and pepper. Whip together until creamy. Hold for service.

Fig Gravy

Saute onion in butter until onion is slightly brown. Add figs and Chinese five spice powder, stirring regularly so figs do not stick. Deglaze with cider and turkey stock. Let reduce until gravy is thick and rich.

For service

Place mashed potato in center of plate. Remove turkey loaves from the pans and place turkey loaf half on/half off the potatoes. Spoon gravy over turkey and potatoes. Sprinkle chopped parsley over the entire presentation.

Recipe Source: Recipe provided by David DuBois, Chef/Owner of the Franklin Cafe in Boston, MA. This upscale turkey loaf recipe is a signature menu item at the Franklin Cafe. Chef: Dave Du Bois Chef Dave Du Bois began his culinary career at a very early age in Boston restaurants. He furthered his skills in Palm Beach, Santa Barbara, New York and Martha's Vineyard. He has since opened the Franklin Café along with a partner. Chef Dave focuses on New American Cuisine as well as bringing quality, value and a great time to all that enter into the Franklin Cafe. Restaurant: Franklin Cafe Location: Massachusetts

Nutrition Facts Calories 1130   Calories from Fat 460 % Daily Value* Total Fat 52g 80% Saturated Fat 20g 100% Cholesterol 390mg 130% Sodium 1650mg 69% Total Carbohydrate 87g 29% Dietary Fiber 7g 28% Sugars 30g   Protein 81g   Vitamin A 25% Vitamin C 130% Calcium 25% Iron 60% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4