- Place oil in a large skillet set over medium, medium-high heat. Add the apple and onion and cook until tender, about 5 minutes. Remove from the heat and set aside to cool.
- Place cranberries, barbecue sauce, stock, honey, vinegar and mustard in a small pot. Bring to a gentle simmer over medium-high heat, and then reduce heat to maintain that simmer. Cook the sauce 13 to 15 minutes, until thickened and the cranberries have softened. Remove from heat and set aside.
- Preheat oven to 350˚F. Line a shallow roasting pan with parchment paper. Place cooked apple and onion, turkey, egg, breadcrumbs, sage, salt and pepper in a bowl and mix to combine. Transfer the turkey mixture to the pan.
- With cold water-dampened hands, shape turkey into a loaf that’s about 12" long and 3" high. Bake loaf for 30 minutes. Now brush the top of the loaf with the sauce and bake 30 to 35 minutes more, or until meat thermometer inserted in centre of the loaf registers 165ºF (75°C). Let loaf rest a few minutes to set before slicing and serving.
Note: To get the 1 cup of fresh bread crumbs needed for this recipe, place 2 slices white bread, cubed, in a food processor and pulse them until crumb-like. If you don’t have a food processor, freeze the bread slices until solid, and then use a fine grater, to grate them into crumbs.