Tonight, I made a chicken loaf from ground chicken. I managed to get the spices just right…and with the help of good old olive oil the texture was nice and moist.
Normally, for the sauce on a chicken or turkey loaf, I would take a can of campbell’s mushroom soup. lightly dilute it with water….and pour it on.
However, I am learning….to apply my knowledge in a quick and easy manner and avoiding these salt infested processed canned goods. In a can of Campbell’s mushroom soup if you took all the mushrooms in that can and rebuilt them, you’d be hard to be able to make one whole mushroom.
And, really, the sauce is easy-peasy and takes very little time.
Just wash a cup of mushrooms well. Cut the big ones, leave the little ones whole. Put them in a sauce pan and saute’ them in 1/4 cup of butter. Now while whisking vigorously, add 1/4 cup of all-purp. flour. Cook this on medium heat until the flour forms a nice smooth paste around all those yummy mushrooms. Now, add 1/2 cup of half n half cream, whisking fast (this goes very fast), and now whisk in 1 full cup of milk. Whisk until it is a smooth thick sauce. Add salt and pepper to taste. Done. (if your sauce is too thick, add more milk, if too thin add more flour as flours do vary and you may need to adjust)
Pour sauce over your nicely done chicken or turkey loaf.