I have decided for the rest of the month, I am celebrating Thanksgiving in Retro Food here. A holiday for the whole country that has its roots in food, deserves that!

This one is the Holiday Memories Turkey Loaf from The Great American Meat Loaf Cookbook. I love these stuffed jelly roll type meatloaves

Filling

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
1/2 cup sliced fresh mushroom
1/4 cup water
1 cup Pepperidge Farm Stuffing mix

Loaf

1 1/3 pounds ground turkey
1 cup fresh breadcrumbs
1/4 cup chopped onion
1/2 teaspoon garlic salt
1/4 cup milk
1 large egg, lightly beaten

Sauce

1/3 cup crushed cranberry sauce (not whole berry sauce)

Preheat oven to 350 degrees. Lightly oil a 9 x 13-inch baking dish.

In a large skillet, saute the celery and onion in the butter until tender, about 4 to 6 minutes. Add the mushrooms and saute another 3-4 minutes. The mixture should be spreadable, not dry.

Add the water and bring to a boil,; stir in the parsley and stuffing mix. Cover and remove from the heat. (If the mushrooms do not release much moisture, you may need to add 1 to 2 teaspoons hot water.)

In a large bowl, combine the loaf ingredients.

Spray a 10 x 16 in piece of aluminum foil with nonstick cooking spray. Spread the poultry mixture on top of the foil to form a 12 x8 inch rectangle. Spread the cranberry sauce on top of the poultry loaf mixture. Then spread the stuffing mixture on top of the cranberry sauce.

Roll up the loaf jelly roll style, starting with the long side for a long loaf. Wrap foil tightly around the roll and place in the prepared baking dish.

Bake for 45 minutes. Open the foil and continue baking for 15 minutes or until done. Let the loaf stand 10 minutes. Unwrap the foil and serve