2 tsp. unsalted butter
1 lg. stalk celery, chopped fine
1/3 c. chopped parsley
1/4 c. skim milk
1/2 tsp. dried tarragon, crumbled
1/4 tsp. nutmeg
1 med. yellow onion, chopped
1 lb. turkey
1/4 c. fine dry bread crumbs
1 lg. egg white
1/4 tsp. black pepper

SAUCE:

2 tsp. unsalted butter
2 tbsp. flour
1/8 tsp. nutmeg
1/8 tsp. black pepper
1 c. chopped mushrooms
1 c. chicken broth
1/8 tsp. salt
1/8 tsp. dried tarragon

Preheat oven to 350 degrees. In a heavy skillet, melt butter. Add onion and celery and cook, uncovered until the onion is soft, about 5 minutes.

In a large bowl combine the turkey, parsley, bread crumbs, milk, egg white, tarragon, pepper and nutmeg. Add the onion and celery and mix well.

Press the turkey mixture into a pan that has been sprayed with cooking spray. Bake for 45 minutes or until lightly browned and firm to touch. Transfer to heated platter.

To prepare the sauce, melt butter. Add mushrooms and cook 3-5 minutes, stirring occasionally. Remove from heat and blend in the flour, chicken broth, nutmeg, salt, pepper and tarragon and return to heat. Cook about 5 minutes. Stir until thick. Ladle the sauce over the loaf and serve the rest at the table.