a little of each

A family's cookbook

Lemon Rosemary Turkey Meatballs December 24, 2012

Filed under: Main Dishes — alittlemoreofeach @ 10:06 am
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MeatBall Army

MeatBall Army (Photo credit: Mr. Usaji)


Ingredients

  • 1 medium onion, cut into chunks (I omitted)
  • 2 large cloves garlic, smashed and peeled
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
  • 1 pound ground turkey
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 egg
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine (or substitute more chicken broth)
  • 1 (14 oz) can chicken broth
  • 4 teaspoons lemon juice
  • 1 tablespoon butter

Instructions

Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, egg, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

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Creamy Turkey and Wild Rice Soup December 21, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 12:52 pm
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Ingredients

Turkey Broth
2 tablespoons unsalted butter

2 onions, chopped
1 celery rib, chopped
1 smoked turkey or chicken carcass, cut into 4 pieces (see note)
3 cups white wine
6 cups low-sodium chicken broth

Soup
1 cup wild rice
2 carrots, peeled and chopped
1/2 tsp dried thyme
1/4 tsp baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups chopped cooked turkey
Salt and pepper

Instructions

For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.