Prune butter may be best known for its role in low-fat baking. Lots of low-fat recipes—especially for brownies—call for prune butter to replace some of the fat. However, it can also play a role in savory dishes.
Prune butter is used in this recipe to provide moisture and a hint of sweetness, as well as some fiber. The other ingredients that contribute to the exceptionally moist texture of this turkey loaf are carrot juice (with a handsome amount of beta carotene) and heart-healthy oats.
1 cup carrot juice
1 large onion, finely chopped
3 cloves garlic, minced
1 pound skinless, boneless turkey breast, cut into large chunks
1/2 cup quick-cooking oats
1/4 cup prune butter
1 tablespoon Dijon mustard
1 large egg white
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1. Preheat the oven to 350°F. In a small skillet, combine 1/2 cup of the carrot juice, the onion, and garlic, and cook over low heat until the onion is tender and the liquid has been absorbed, about 10 minutes. Transfer the onion mixture to a large bowl and let cool to room temperature. Stir in the remaining 1/2 cup carrot juice.
2. In a food processor, pulse the turkey until finely ground.
3. Add the turkey to the bowl with the onion mixture and stir to combine. Stir in the oats, prune butter, mustard, egg white, salt, and sage.
4. Spoon the mixture into an 8½ x 4 1/2-inch loaf pan. Bake 50 minutes, or until the turkey is cooked through. Cool 10 minutes in the pan, then run a spatula around the edges and invert the turkey loaf onto a serving platter. Makes 4 servings
PER SERVING 256 calories, 1.9g total fat (0.4g saturated), 70mg cholesterol, 3g dietary fiber, 27g carbohydrate, 32g protein, 619mg sodium
Good source of: beta carotene, niacin, selenium, vitamin B6
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.