Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

These turkey patties are stuffed wtih fresh herbs, served with nutritious mashed potatoes and topped with a spicey gravey with citrus.  My family loved this dinner.  I'm going to make a bunch of these and freeze them for future meals.  This is sure to become a staple meal at our house!

TURKEY-THYME MEATLOAF PATTIES
with MASHED SWEET POTATOES
from Rachael Ray Magazine


Mashed Potatoes
4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
1 to 1-1/4 cups chicken broth (try homemade)
Salt


Turkey-Thyme Meatloaf Patties
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 (I used green onions)
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I used regular parsley)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)


Gravey
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce

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.


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.


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.


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.


Printable Recipe

 
Happily Submitted to Prairie Story's Recipe Swap Thursday and Ultimate Recipe Swap at Life As Mom.
 
Enjoy!

  from "Fact and Story Readers, Book One"

by Henry Suzzallo

illustrated by Ruth M. Hallock and Others

1930, American Book Company

I purchased this from a thrift shop for $2.00.

Pasta with Pumpkin, Sausage and Spinach

Get ready because your family is going to love this!  Everyone at our table, including Grandma and a picky-eater friend our daughter had over, ate 2 bowls of this delicious supper.
 
Turkey sausage, rotini pasta, spinach in a pumpkin sauce with sage and nutmeg form a mouth-watering combination.  Serve with Pamesan cheese and it's perfection in a bowl.  The leftovers are even better.

This cooks up in a flash, so it's perfect for a week night meal after a busy day.  If you can make spaghetti, you can make this easy meal.  If you can pop a pre-made convenience meal in the microwave, you can make this meal.  As Roni from Green Lite Bites says, you don't even have to tell anyone there's pumpkin in it.  I'll be making this again and again and it's now added to our rotation of family favourite meals.

PASTA WITH PUMPKIN, SAUSAGE AND SPINACH
from Green Lite Bites

1 small onion chopped
3 cloves of garlic diced
1 package of mild Italian sausage (I used homemade turkey sausage)
1 15oz can of chicken broth (I used homemade)
1 15oz can of pumpkin
1/4 cup of non fat greek yogurt (I used plain yogurt)
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
8 oz whole wheat fusilli pasta
About 1/3 of a bag of fresh baby spinach leaves

Cook the pasta according to the package directions.

While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.  Once brown, add the chicken broth and bring to a boil.

Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.

By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.

Serve with a sprinkle of Parmesan.

Printable Recipe

Happily submitted to
Ultimate Recipe Swap Thursdays over at Life As Mom
Family Friendly Fridays over at Mommie Cooks!

Enjoy! (I know you will)

from the book "Let's Think About Time"

written by Jane Hart

illustrated by Judy Varga

1965, Hart Publishing Company

I purchased this book from a local thrift shop.

Recipe: Turkey Chili (Slow Cooker)

I love chili made in the slow cooker.  It's so easy to dump the ingredients in and leave it all day to fill the house with wonderful smells.  This hearty chili has an undertone of sweet flavouring which is exactly what I love about it.  The recipe made such a huge batch that I froze half of it for later meals.

TURKEY CHILI
from Taste of Home Casseroles, Slow Cooker & Soups Cookbook

1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper (I used frozen peppers)
1 can (28 oz) diced tomatoes, drained
1 can (16 oz) meatless spaghetti sauce
1 can (15-1/2 oz) hot chili beans (I used regular)
1-1/2 cups water
1/2 cup frozen corn (I skipped this)
2 Tablespoons chili powder
1 Tablespoon ground cumin
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained

In a large nonstick skillet cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender.  Drain; transfer to a 5-quart slow cooker.  Add the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings.  Cover and cook on high for 1 hour.

Reduce heat to low; cook for 5-6 hours.  Add kidney and pinto beans; cook 30 minutes longer.

Printable Recipe

Happily submitted to Family Friendly Fridays over at Mommie Cooks! (Julie's so hilarious.. she's already started her Gingerbread House!)

Enjoy!

"The Boy Who Liked Puppets"

by Carolyn Sherwin Bailey

Illustrated by Ruth van Tellingen

1954 Spencer Press, Inc.

Recipe: Calzone with Home Made Turkey Sausage

For a picnic lunch on the boat I made a traditional Italian sandwich.  It was full of savory flavours from the cheese, oregano, white wine, fresh basil, and a plethora of spices from the home made turkey sausage.  The kids loved it (I told them it was a pizza sandwich).

It's heartwarming to serve a sandwich like this knowing everything that's in it.  No "mystery meats" or added sodium.  The basil came from our garden and I made a quick pesto with it prior to adding it into the sauce.

For easy serving on the boat, I wrapped individual sandwiches in foil.

BASIL PESTO
1 cup fresh basil leaves
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 Tbsp parmesan cheese, shredded

Blend together with a food processor.  Add more oil if needed.

HOME MADE TURKEY SAUSAGE
from Heavenly Homemakers
1 lb ground turkey
3 Tbsp. minced onion
¼ tsp. cumin
¼ tsp. marjoram
¼ tsp. ground pepper
¼ tsp. oregano
¼ tsp. ground nutmeg
1/8 tsp. cayenne pepper
¼ tsp. ground ginger
½ tsp. dried basil
½ tsp. thyme
½ tsp. sage
2 tsp. sea salt
1 egg

Mix all ingredients. Chill for about an hour. (If you forget to chill this ahead of time…it cooks up okay anyway!) Form into patties. Saute in butter.

CALZONE
from Southern Living 30 Years of Our Best Recipes
 
Dough
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1 tsp. salt
1/4 cup vegetable oil
2 1/2 to 3 cups all-purpose flour, divided
 
Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes.  Combine yeast mixture, salt, oil, and 1 cup flour in a large bowl; beat a medium speed with an electric mixer until blended.  Gradually stir in enough remaining flour to made a soft dough.
 
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).  This is where I added much of the extra flour.  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.  Punch dough down; roll into a 14 x 10" rectangle.
 
Sauce
1/2 pound ground pork sausage (or home made turkey sausage - I had this already in the freezer)
1 6-ounce can tomatoe paste
1/2 cup dry white wine
1 Tablespoon chopped fresh basil (or home made pesto)
1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 cups shredded mozzarella cheese, divided
1 large egg, lightly beaten
2 Tablespoons milk
1 teaspoon seasame seeds
1/2 teaspoon dried oregano
Freshly ground pepper
 
Brown sausage in a large skillet 5 minutes, stirring until it crumbles.  (I added in my already cooked home made turkey sausage patties and broke them up).  Drain well; return to skillet.  Add tomatoe paste and wine; simmer 5 to 6 minutes.  Remove from heat; stir in basil, 1 Table spoon fresh oregano, and 1 cup cheese.
 

Spread mixture in a 12 x 14" strip lengthwise down center of dough.  Sprinkle with remaining cheese. 
 

Fold long sides of dough over filling, overlapping edges.  Pinch ends together to seal.  Place on a lightly greased baking sheet, seam side down.  Cover and let rise in a warm place.
 

Score top of loaf to allow steam to escape.  Combine egg and milk; beat with a wire whisk.  Brush loaf with egg mixture.  Sprinkle with sesame seeds, dried oregano, and pepper.  Bake at 400 for 25 minutes or until golden.
 
Printable Recipes
 
Enjoy!

from the book "The Children's Story Hour - Best Loved Poems"

1953 Spencer Press, Inc.

Recipe: Fragrant Curried Turkey Meatballs

This curry was fragrant and delicious.  There wasn't a drop of sauce left in our bowls.  The recipe has quite a few steps but is worth every effort.  The curry spice is from scratch and you may be surprised by what's included in it.

I served this over noodles but I think it would've tasted better over basmati rice to absorb the sauce better.  Next time I will also use crushed tomatoes instead of diced so it's not as lumpy.

When I formed the meatballs they were mushy and I was tempted to add breadcrumbs to firm them up a bit, however, I trusted in the recipe and just kept going.  When I placed them on top of the sauce I thought there was no way they'd hold together.  Much to my surprise, after 15 minutes simmering they were well formed and floating on top of the sauce.

FRAGRANT CURRIED TURKEY MEATBALLS
from The Perfect Pantry

Meatballs
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley
3/4 tsp garam masala
1 tsp minced ginger root
3 garlic cloves, minced
3 Tbsp minced onion
1 large egg
3/4 tsp kosher salt

In a large bowl, using your impeccably clean hands, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion (the remainder will go into the sauce). Do not overmix, but be sure the ingredients are thoroughly incorporated. Set aside while you make the sauce.

Sauce
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
2 bay leaves
1 small (2-inch) piece of cinnamon stick
1 28oz can of diced tomatoes, drained
2 tsp minced ginger root
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste
2 tsp ground coriander
1 tsp garam masala
Kosher salt, to taste (3/4 tsp or more)
Handful of flat-leaf parsley leaves, roughly chopped

In a deep sauce pan, heat the canola oil. Add the remaining onion, bay leaves and cinnamon stick, and saute over medium heat until the onions are golden brown, 3-4 minutes.

Add the tomatoes, ginger and garlic. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry.

Add the powdered spices and salt, and the remaining water. Bring to a boil, cover the pot, reduce heat to simmer, and cook for 5-6 minutes while you form the meatballs.

Form the turkey into meatballs approximately 1-1/2 inches in diameter (the size of large walnuts). Set the meatballs into the sauce, cover, and simmer for 15 minutes, shaking the pan every 2-3 minutes to turn the meatballs and coat them with the sauce. Uncover the pan and continue to cook the meatballs for 3 minutes. Add the parsley, and shake the pan or gently stir. Serve hot or at room temperature.

Printable Recipe
 
Enjoy!

from the book "Aesop's Fables"

translated from the Greek by the Rev. Geo. Fyler Townsend

illustratins designed by Harrison Weir

and engraved by J. Greenaway

1964, Parents Magazine Enterprises, Inc.

I purchased this book from a local thrift shop.

Recipe: Sour Cream Lasagna with Kohlrabi

This lasagna is so delicious.  The sour cream sauce screams with flavour from the olives and parmesan cheese.  The tomatoe sauce balances the dish with lots of oregano, parsley and basil.  My husband and daughter don't like olives but they loved this dish. 

The Marble Jack cheese even worked well on this when I wasn't sure it would.  I didn't have any Mozzerella so had to improvise and I was pleasantly surprised at how well these flavours worked together.

I was trying to think of a clever way to use the Kohlrabi from my CSA and decided to blend it into the tomatoe sauce for the lasagna.  My neighbour had given me some of her home made sour cream (which tasted amazing) and I used it in this recipe.  Like all lasagna's there's quite a few steps here, but it keeps for many meals, or if your family will be eating a different times that evening.

SOUR CREAM LASAGNA WITH KHOLRABI
adapted from All Recipes

1 (8 ounce) package lasagna noodles
1 lb ground turkey
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped pitted green olives
2 teaspoons salt
1/4 teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided (or Marble Jack which I used)

Preheat oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.

Heat a large skillet over medium-high heat, stir in the garlic,l and cook until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.

Chop the kohlrabi into 1" chuncks and boil in salted water until soft, about 20 minutes.  Drain water and blend in a food processor until smooth.  Add to tomatoe mixture.

Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.

To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

 

Printable Recipe

 

Enjoy!

 

from the book "Big and Little"

by Joe Kaufman

1966, Golden Press

I got this book from our local library.