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1
Preheat the oven to 400 degrees F.
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2
Heat the butter and EVOO in a large skillet over medium heat.
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3
Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes.
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4
Transfer the mixture to a bowl and let cool.
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5
Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften.
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6
Cover the cranberries with hot water in a bowl and let soften, then drain.
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7
Put the turkey in a large bowl and sprinkle with salt and pepper.
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8
Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine.
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9
On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high.
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10
Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes.
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11
Slice the meatloaf and serve with Cider Gravy and cranberry sauce.
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12
Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf.
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13
For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste.
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14
The meatloaf can be covered and refrigerated for a make-ahead meal.
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15
Reheat in a moderate oven or slice and heat in a pan with chicken stock.
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16
The gravy, without the egg yolk, can be made ahead of time and refrigerated.
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17
Reheat over medium heat and add the egg yolk as directed.
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18
Heat the butter in a saucepan over medium heat.
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19
Add the flour and cook, whisking, for 2 minutes.
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20
Whisk in the stock, cider and Worcestershire sauce.
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21
Season with salt and lots of pepper.
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22
Simmer until the gravy is thick enough to coat the back of a spoon.
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23
Lightly beat the egg yolk, if using, in a medium bowl.
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24
Slowly pour in some of the gravy, whisking constantly to temper the yolk.
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25
Whisk in the remaining gravy.
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26
Transfer to a gravy boat or serving dish and garnish with parsley, if desired.
