Categories: Poultry 
      Yield: 7 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
      2 lb GROUND TURKEY                       1 tb GROUND THYME 
      1 tb WORCHESTERSHIRE SAUCE               2 c  FINE DRY BREAD CRUMBS 
      1    LARGE EGG                                SALT AND  PEPPER TO TASTE 
      1 tb CHOPPED PARSLEY                   1/2 c  CHOPPED MUSHROOMS 
      1    LARGE ONION                              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.