2 lb. ground fresh turkey
1 1/2 c. Pepperidge Farm's Herb Stuffing, coarsely crushed
1/2 c. sweet white onion, finely diced
1/2 c. celery, finely diced
1/4 c. milk
2 eggs or egg substitute, beaten
4 tbsp. butter, melted
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. brandy, warmed

Heat 2 tablespoons butter in a medium skillet, add onion and celery. Saute lightly but do not brown. Add herb crumbs to pan, remove from heat and stir. Place turkey in a large mixing bowl and add crumb mixture, beaten eggs, milk, salt and pepper. Mix well.

Grease a 9 x 13 inch pan with some of the butter. Shape turkey mixture into 8 loaves. Brush tops with the remaining butter.

Bake at 375 degrees for 20 to 30 minutes. Do not brown. Remover from oven and flame with brandy. Top with loaf with a slice of Cranberry Pecan Butter while hot.

CRANBERRY PECAN BUTTER:

2 c. fresh cranberries
1/2 c. fresh orange juice
1/3 c. sugar
Grated zest of one orange
3/4 c. (1 1/2 sticks) unsalted butter at room temperature
1/2 c. finely chopped, toasted pecans

Mix the cranberries, orange juice, sugar and orange zest in a small saucepan. Heat to boiling over a medium high heat. Reduce heat, simmer, stirring occasionally, for 15 minutes. Let mixture cool to room temperature.

Puree in a blender or food processor fitted with the steel blade. Cream the butter in a medium bowl. Beat in the cranberry puree and add the pecans to the mixture. Store in the refrigerator. Serve at room temperature.

Serves 8.