Heat oven to 375°. In a heavy skillet over medium heat, saute onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly. In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add ⅓ cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, ½ teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well. Pack mixture into a lightly oiled 9x5-inch loaf pan. Gently spread ¼ cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.

In a medium saucepan over medium-high heat, saute onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups