3 tablespoons finely chopped onion

1 small celery rib, finely chopped

1 cup turkey gravy, left over or canned

3 cups chopped cooked turkey (about 1 pound)

1 1/2 cups fresh bread crumbs

2 whole large eggs plus 1 egg yolk, lightly beaten

2 tablespoons chopped fresh parsley

1 teaspoon poultry seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat the oven to 350 degrees. In medium skillet, heat the butter. Add the onion and celery and cook over moderate heat, stirring often, until the vegetables are softened, about 3 minutes. Add the gravy and heat through.

In a large bowl, combine the gravy mixture with the cooked turkey, bread crumbs, lightly beaten eggs, parsley, poultry seasoning, salt and pepper. Transfer the mixture to a lightly buttered 9-by-5-by-3-inch loaf pan. Place the loaf pan in a larger baking pan. Place in oven. Add enough hot water to the baking pan to reach 1 inch up the side of the loaf pan. Bake until a meat thermometer inserted in center of loaf reads 165 degrees, 1 to 1 1/4 hours. Let loaf stand for 10 minutes before slicing. Serves four to six.