Ina's Turkey Meatloaf

 

Recipe courtesy of The Barefoot Contessa Cookbook

  

Ingredients

• 2 large onions, chopped
  
• 2 tablespoons olive oil
  
• 2 teaspoons kosher salt
  
• 1 teaspoon black pepper
  
• ½ teaspoon thyme
  
• ¾ cup chicken broth
  
• 1/3 cup Worcestershire sauce
  
• 1 ½ teaspoons tomato paste
  
• 5 pounds ground turkey
  
• 1 ½ cups bread crumbs
  
• 3 eggs, beaten
  
• ¾ cup ketchup
  

 
Directions

1. Preheat the oven to 325 degrees.
   
2. Heat the olive oil in a medium-sized sauté pan over medium-low heat. Add the onions, salt, pepper and thyme. Cook until the onions are translucent, about 15 minutes. Remove from the heat and stir in the chicken broth, Worcestershire sauce, and tomato paste. Set aside and allow to cool slightly.
   
3. In a large bowl combine the turkey, breadcrumbs, eggs, and onion mixture. Spoon meatloaf mixture onto a sheet pan and shape into a loaf. Spread the top of the meatloaf with ketchup. Bake for 1 ½ hours or until internal temperature reaches 165 degrees. Bake the meatloaf with a pan of hot water on the oven rack directly beneath it. This will prevent the top of the meatloaf from cracking. Serves 8 to 10. Per Ina, this recipe can easily be halved (use 2 eggs).

Indian Spiced Ground Turkey with Potatoes and Spices (Keema Alu)

Ingredients

• 2 tablespoons canola oil
  
• 1 medium onion, finely chopped
  
• 4 cloves garlic, minced
  
• 4 teaspoons grated peeled fresh ginger
  
• 4 teaspoons ground cumin
  
• 4 teaspoons ground coriander
  
• 2 teaspoons dry mustard
  
• ¼ teaspoon ground red pepper
  
• ½ teaspoon red pepper flakes, or to taste
  
• 1 pound lean ground turkey or ground beef
  
• ½ cup chopped lightly drained canned tomatoes
  
• 1 ½ teaspoons kosher salt
  
• 12 ounces boiling potatoes, cut into ½-inch cubes
  
• 1 cup boiling water
  
• 2 tablespoons chopped fresh parsley
  

Directions

1. In a medium sized skillet brown the turkey or ground beef. Drain and set aside.
   
2. Heat canola oil in a large skillet over medium-high heat. Add the onion and cook until golden brown, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, mustard, and ground red pepper. Stir to combine. Add the browned meat, canned tomatoes, and salt, stirring thoroughly to ensure spices coat meat; reduce heat and cook for 5 minutes.
   
3. Add the potatoes, water, and stir to combine. Bring to a boil and simmer for 20 minutes, or until potatoes are fork tender. Uncover, add the red pepper flakes and increase the heat; cook until most of the liquid is evaporated. Sprinkle with parsley and serve. Serves 4.   

Recipe adapted from Joy of Cooking

Turkey Croquettes with 
Spinach Mashers and Pan Gravy

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 3 large starchy potatoes, peeled and cubed
• coarse salt
• 1 package (about 1 1/3 lbs.) ground turkey breast
• 2 celery ribs and their greens, finely chopped
• 1 small yellow onion, finely chopped
• 2 tsp. poultry seasoning
• 3 tbs. chopped fresh thyme
• 3 tbs. chopped fresh parsley
• coarse black pepper
• 1 egg yolk
• 6 tbs. EVOO, divided
• 2 tbs. brown rice flour
• 2 1/2 c. chicken broth
• 1/2 c. almond milk
• 1 pound triple-washed baby spinach leaves
• prepared whole-berry cranberry sauce to pass at the table

Directions

1. Place the potatoes in a pot and cover with cold water.  Put the  lid on the pot and bring the water to a boil.  Salt the water and cook the potatoes until tender, about 15 minutes.  
2. While the potatoes cook, make the croquettes.  Place the turkey in a bowl.  Add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.  Combine and form 8 patties.  Heat 2 tbs. of EVOO in a large nonstick skillet over medium high heat.  Cook the patties for 5 minutes on each side.  Remove the croquettes to a plate and cover loosely with foil to keep warm.  Reduce the heat under the skillet.  Add 2 tbs. of EVOO to the skillet and heat through, then whisk in the flour.  Cook the roux for a minute or two.  Whisk in 2 cups of the chicken broth and bring to a bubble.  Thicken for a minute or so and turn off the heat.  Season the sauce with salt and pepper.  
3. Drain the cooked potatoes and return to the hot pot.  Add the remaining 2 tbs. of EVOO, the remaining 1/2 cup of chicken broth, and the almond milk.  Mash and season the potatoes with salt and pepper.  Fold in the spinach leaves until they all wilt into the potatoes.  
4. To serve, pile the spinach mashers on a plate and top each portion with 2 croquettes and a spoonful of gravy.  Pass the cranberry sauce at the table.  Serves 4.

Pumpkin Turkey Chili
recipe adapted from LoveandOliveOil.com

Ingredients

• 2 tbs. canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes
• 2 large cloves garlic, minced
• 1 pound ground turkey
• 1 (28 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 can chicken or vegetable broth
• 2 tbs. chili powder
• 2 tsp. cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp. ground red pepper
• 3 tbs. hot sauce

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, bell pepper, sweet potato, and garlic until tender, about 15 minutes.
   
2. Meanwhile in a separate skillet, brown ground turkey and drain. Add turkey to sauteed vegetable mixture. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, red pepper and hot sauce.
3. Reduce heat and simmer for 1 hour. Serves 6.

My helper in his new apron..."Real Men Wear Aprons"

Simmering Chili...

Almost done...

Let's eat!

Turkey & Wild Mushroom Meatloaf
recipe adapted from Rachael Ray

Ingredients

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 2 tbs. EVOO, divided
  
• 1-6oz. package whole mushrooms, diced
  
• 1/2 Vidalia onion, chopped
• Salt and pepper
• 1 1/3 pounds ground turkey, the average weight of 1 package
• 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 1/2 cup GF bread crumbs
• 1 egg, beaten
• 1 tbs. EVOO
  
• 2 tablespoons brown rice flour
• 2 cups chicken broth
• 1 teaspoon poultry seasoning

Directions

1. Heat a nonstick skillet over medium high heat. Add 1 tbs. oil. Add chopped mushrooms and onion and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
2. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tbs. of EVOO to pan and arrange patties in the skillet. Cook 8 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add 1 tbs. EVOO. Once oil has heated through, whisk in flour and cook 30 seconds. Whisk in broth and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Roasted Sweet Potatoes and Butternut Squash

Ingredients

• 3 medium sweet potatoes, peeled and cut into 1-in. cubes
• 1 medium butternut squash, peeled, seeded and cut into 1-in. cubes
• 2 tbs. EVOO
• 2 tbs. honey
• 1 tbs. maple syrup
• 1 tsp. kosher salt, plus more for sprinkling

Directions

1. Whisk together EVOO, honey, and maple syrup. Toss sweet potatoes and squash in mixture. Spread vegetables onto roasting sheet. Sprinkle with 1 tsp. of kosher salt.
2. Roast at 400 degrees for 45 minutes, flipping once. Before serving sprinkle with additional kosher salt to taste. Serves 6.