Turkey & Shiitake Loaf with Chipotle Barbecue Sauce

National Turkey Federation

Ingredients
10 eggs, lightly beaten
10 Pounds GROUND TURKEY
1 Pound shiitake mushrooms, cleaned and chopped
1 Large red bell pepper, seeded and medium chop
1 Large yellow bell pepper, seeded and medium chop
1 Large green bell pepper, seeded and medium chop
1 Large red onion, chopped fine
4 Ounces dry white wine
8 Ounces TURKEY STOCK
1-1/2 Pounds Italian bread crumbs
5 Tablespoons kosher salt
5 Tablespoons freshly ground black pepper
5 Tablespoons onion powder
1/4 Cup fresh garlic, minced
1/3 Cup ground sage
5 Tablespoons poultry seasoning
1/4 Cup fresh cilantro, chopped
Chipotle Barbecue Sauce
2 Medium white onions, small dice
2 Tablespoons fresh garlic, minced
2 Cups salad oil, divided
8 Ounces canned chipotle peppers
1 Cup sun-dried tomatoes, reconstituted in water
2 Cups orange juice
4 Ounces lime juice
1 Gallon tomato ketchup
2 lemons, cut into wedges
2 Cups brown sugar
1/2 Cup fresh basil leaves
2 Tablespoons salt
1 Tablespoon freshly ground black pepper

Turkey Loaf

Chipotle Barbecue Sauce

For Service

Recipe Source: This flavorful entree was developed by Corporate Executive Chef Todd Sicolo from the Warner Brothers Stage 16 Restaurant in Las Vegas, NV.

Chef: Todd Sicolo

WB Stage 16 Restaurant's executive chef, Todd Sicolo started in the business when he was 13 - peeling potatoes in his parent's restaurant. Chef Sicolo now creates an eclectic menu incorporating Mediterranean, Asian, European, and American influences. Chef Sicolo also works closely with John Baydale, Director of Operations at WB Stage 16 Restaurant. Prior to joining WB Stage 16 in Nevada, Chef Sicolo held various chef positions throughout Florida and New York. A native of Highland, New York, Sicolo graduated with honors from the Culinary Institute of America where he also served as a teaching assistant after graduation.

Restaurant: Warner Brothers Stage 16 Restaurant
Location: Nevada