PHILLY.INQUIRER
2 lb GROUND TURKEY
1 tb WORCHESTERSHIRE SAUCE
1    LARGE EGG
1 tb CHOPPED PARSLEY
1    LARGE ONION
1 tb GROUND THYME
2 c  FINE DRY BREAD CRUMBS
SALT AND  PEPPER TO TASTE
1/2 c  CHOPPED MUSHROOMS
MILK OR POULTRY STOCK AS NEE

PREHEAT OVEN TO 400 DEGREES.IN MIXING BOWL,COMBINE GROUND TURKEY WITH
EGG.SAUTE ONIONSIN NON STICK SKILLET UNTIL LIMP.ADD TO TURKEY MIXTURE ALON
WITH THE BREAD CRUMBS,MUSHROOMS,WORCHESTERSHIRE SAUCE,PARSLEY,THYME,SALT A
PEPPER;BLEND WELL.THE FAT AND MOISTURE CONTENT OF GROUND TURKEY CAN VARY.I
THE MIXTURE IS DRY,MOISTEN WITH MILK OR BROTH AS NEEDED.PLACE IN A NON
STICK,OR LIGHTLY OILED 9 X 5 X 3 INCH LOAF PAN.TOP LOAF WITH A PIECE OF
LIGHTLY OILED WAX PAPER,AND COVER PAN WITH FOIL.PLACE LOAF PAN IN A LARGER
PAN WITH BOILING WATER TO ABOUT 1/2″ DEEP.BAKE AT 400 DEGREES FOR TEN
MINUTES;REDUCE HEAT TO 350 AND CONTINUE BAKING FOR ONE HOUR MORE OR UNTIL
FIRM. REMOVE LOAF FROM PAN;LET STAND FOR 10 MINUTES BEFORE UNMOULDING.SLIC
AND SERVE PLAIN OR,IF DESIRED,WITH A FRESH TOMATO SAUCE OR MUSHROOM GRAVY.
MAKES SIX TO EIGHT SERVINGS.