Thursday, October 9, 2014

One of my favorite Fall recipes, just for U!

   I found this recipe in a Rachael Ray Magazine in 2008, and HAD to try it. The night I first made it was Halloween, and I remember this because I have made it for dinner every Halloween since. It's fast, it's easy, and I can get real food into my kids before they go out and fill their faces...I mean buckets...with candy. In fact, I'm kind of craving it now, but I'll wait for another couple weeks. Maybe.


Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes




4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
  • Salt
  • 1 1/4 pounds ground turkey
  • Pepper
  • 2/3 cup breadcrumbs (a couple of generous handfuls)
  • 2 scallions, white and green parts only, finely chopped
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 large egg
  • 1 teaspoon whole milk or half-and-half
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 small red onion or 1 large shallot, chopped
  • Juice of 1 orange plus 2 teaspoons grated peel
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon spicy mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
Directions
  1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
  2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.
  3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
  4. Mash the potatoes with 1 to 1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.


Enjoy! Yummyummyumm........

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