1. Preheat oven to 400 degrees. Spray a 9-inch square pan with vegetable cooking spray.
2. Heat oil in a large skillet over medium high heat. Add onion and celery and saute until softened, about 5 to 8 minutes. Set aside to cool slightly.
3. In a large bowl, combine turkey, egg, sage, salt, and pepper and mix well. Stir in panko, cranberries, and parsley and mix to distribute, then stir in onion and celery and mix well.
4. Form mixture into a loaf shape in the prepared pan, being careful not to pack too tightly. Bake until temperature reaches 165 degrees on an instant-read thermometer, about 30 to 40 minutes. Let rest 5 minutes, then slice and serve with gravy and cranberry sauce on the side, if desired.
Source: Hannaford fresh Magazine, May - June 2012