TURKEY MEATBALLS ON A BED OF LEEKS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them.
- Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
- While the leeks are cooking, start the meatballs:
- In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
- Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.
- Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.
- Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.
- This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy!
Nutrition Facts : Calories 265, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 351 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 24 grams, Sugar 3 grams
TURKEY, THYME & LEEK MEATLOAF
A yummy meatloaf that is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
- Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.
Nutrition Facts : Calories 302 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
TURKEY AND LEEK LASAGNE
A different take on this classic with low-fat turkey and heaps of leeks
Provided by saraheoliver
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 degrees. Heat the oil in a large pan. Brown the turkey mince, ensuring it breaks up nicely.
- Meanwhile start the white sauce: melt the butter in a small pan over a low heat. Add the flour and mix to form a roux. Allow this to cook out for a few minutes.
- Add the leeks and tarragon to the turkey. Season and stir well. Cover and cook on a low heat for about 10 minutes while you finish the sauce.
- Gradually add the milk to the roux, continually whisking it in to avoid any lumps. Add the nutmeg (about 12 scrapes of a grater) if using, and some seasoning. Increase the heat and continue whisking the sauce until it thickens and coats the back of a spoon. Add a handful of the cheese and stir until it melts.
- Place half the turkey filling evenly in the bottom of an oven-proof dish. Pour over 1/3 of the white sauce. Add a layer of lasagne sheets, breaking one up to fill any gaps if necessary. Add the remaining filling. 1/3 of the sauce and another layer of lasagne. Pour the remaining sauce over the top and sprinkle over the cheese.
- Bake in the oven for 30 minutes until bubbling and cooked through.
- Serve with green salad leaves and crusty or garlic bread.
TURKEY AND LEEKS A LA LLANI
A trukey and leek dish with sauce. I used to do this for my DD when she was young, as she wouldn't eat leeks, but she loved them done this way. You can also add some pasta or rice.
Provided by Jane Gib
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in the butter cook the leeks by placing in a pan in a medium heat and keep covered, stirring occasionally, for 15 minute.
- stir in the sage and turkey and cook for another 10 minute.
- stir in flour, breadcrumbs, salt and pepper. slowly pour in the stock and bring to the boil.
- add grated apple and sugar, stir well and cover tightly.
- simmer gently for 30 minute
- stir in the sherry.
- if using rice or pasta, cook and add to dish.
Nutrition Facts : Calories 462, Fat 19.1, SaturatedFat 6.8, Cholesterol 92.4, Sodium 192.5, Carbohydrate 36, Fiber 3.4, Sugar 12.1, Protein 26.8
LEEKS A LA GRECQUE
A quick and easy, flavoursome leek and tomato side dish which is equally delicious warm or cold. It freezes well, so you may want to double the ingredients and freeze some.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths.
- Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste.
- Heat gently until the vegetables are simmering and simmer for 20 minutes.
- If serving warm, place in a serving dish, garnish with basil leaves - and serve.
- If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.
Nutrition Facts : Calories 120.6, Fat 3.9, SaturatedFat 0.6, Sodium 24.7, Carbohydrate 20.3, Fiber 3.2, Sugar 7.3, Protein 2.6
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