Turkey Meatball Salad With Roasted Peppers And Parmesan Recipes

Steps:

• Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, the garlic, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier).
• Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.
• Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
• Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
• Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

Steps:

• For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
• For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.
• To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the carrots, potato and celeriac in a roasting dish. Pour over half the olive oil and some seasoning, then cook for 45-50 mins, turning occasionally, until tender and golden.
• Meanwhile, make the patties. Put the mince, basil and fennel seeds in a bowl, add some seasoning and shape into little patties. Heat a griddle pan to hot, brush the patties with oil and cook for 5-6 mins on each side, or until cooked through.
• To make the dressing, mix the remaining oil, Parmesan, vinegar, mustard and yogurt with some seasoning. Lay the roasted veg and patties over the salad, then drizzle over the dressing and serve.