Ingredients
1tbspbutter
⅔cupwhite onion,minced
¾cupgreen onions,minced
½cupcarrots,minced
½cupcelery,minced
¼cupgreen bell pepper,minced
¼cupred bell pepper,minced
2tspgarlic,minced
1tspsalt
1tspground black pepper
½tspcayenne pepper
½tspground nutmeg
½tspground cumin
3eggs
½cupketchup
½cuphalf-and-half cream
1½lbground turkey
½lbchicken sausage
¾cupbread crumbs,fresh
2tbspbutter,divided
4shallots,minced
¼cupred bell pepper,minced
½cupyellow bell pepper,minced
1sprigthyme,fresh
1bay leaves
ground black pepper,freshly to taste
½cuphalf-and-half cream
2tbspgarlic,minced
1cupbeef stock
1cupchicken stock
2Roma tomatoes,peeled, seeded and chopped
½cupketchup
salt and freshly ground black pepper,to taste
Preparation
Preheat oven to 350 degrees F and grease a 9×5-inch loaf pan.
Melt butter in a large heavy skillet over medium heat. Sauté 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 a vegetable mixture from a skillet.
Add ground turkey, chicken sausage, and bread crumbs. Mix well with hands, then shape into a loaf. Place into the greased 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.
Melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté 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 ¼, 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.
