Turkey Meatloaf and Turkey Meatballs

Yields:  8, 7-ounce servings

  • 8 ounces onion, small dice
  • 3 ounces celery, small dice
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 ½ pounds ground turkey
  • 2 ounces wheat bran
  • 2 ounces ketchup
  • 1 tablespoon Worcestershire sauce
  • ½ cup flat-leaf parsley, chopped fine
  • 2 egg whites, beaten

1.  Sauté onions and celery in olive oil until translucent—do not brown.  Add the garlic, herbs, salt, and pepper and sauté for roughly 2 minutes.  Remove from pan and cool.

2.  Place turkey in a bowl and add the bran, ketchup, Worcestershire sauce, parsley and egg whites; mix well.  Stir in cooled onion mixture and adjust seasonings.

3.  Spray a 9-inch by 5-inch by 3-inch loaf pan with nonstick spray and fill the pan with the turkey mixture.

4.  Bake the loaf at 350°F to an internal temperature of 160°F (about 1 hour and 20 minutes).

5.  Allow the meatloaf to cool in the pan for 15 minutes.  Remove from the pan, slice and serve.

Note:  For turkey meatballs, use meatloaf recipe and form mixture into meatballs of desired size.  Brown meatballs in a sauté pan and finish in the oven.

Published in: on September 1, 2010 at 10:11 pm  Leave a Comment  
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Mango Ketchup

Yields Roughly 12 fluid ounces

  • 1 medium mango
  • ½ tablespoon white or apple cider vinegar
  • 1 teaspoon chopped, fresh ginger
  • Pinch ground cinnamon
  • Pinch kosher salt
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 2 tablespoon white wine
  • Pinch ground allspice
  • Pinch cayenne
  • Pinch ground cloves

1.  Peel and pit mangoes.  Puree in food processor or blender.

2.  Add all remaining ingredients and pulse until incorporated.

3.  In a saucepan, gently cook mixture over low heat for approximately 30-45 minutes, until reduced and thickened.  Remove from heat and cool completely.

4.  Strain through mesh sieve.  Refrigerate for 24 hours before serving.

Published in: on September 1, 2010 at 5:29 pm  Leave a Comment  
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Lemon Rémoulade

Yield:  10 fluid ounces

  • 1 cup mayonnaise
  • ½ ounce sweet pickle relish
  • 1 tablespoon onion, fine chop
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • To taste:  kosher salt, cracked black pepper, Worcestershire, Tabasco

1.  Whisk ingredients in a bowl until thoroughly blended.

Published in: on September 1, 2010 at 5:27 pm  Leave a Comment  

Ginger-Soy Glaze for Turkey Burgers

  • 2 tablespoons plus 2 teaspoons soy sauce
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chopped garlic

1.  Whisk ingredient together.  Brush on turkey burger patties as needed.

Published in: on September 1, 2010 at 5:26 pm  Leave a Comment  
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