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.

Recipe: Warm Sweet Potatoe Salad

This is a great way to use up some of your leftover Easter ham that you probably still have in your freezer.  This salad is hearty enough to serve on its own for supper with a crusty bread.  The mix of sweet potatoes, cider vinegar, dijon mustard, maple syrup and more was tangy and savoury.  What a great flavour combination.

WARM SWEET POTATOE SALAD
from Family Circle Magazine, October 1 2009

3 Tablespoons cider vinegar
3 Tablespoons maple syrup
2 teaspoons dijon mustard
3 Tablespoons olive oil
2 pounds sweet potatoes, peeled and cut into one inch-pieces
1 large onion, thinly sliced
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup walnuts, toasted

Heat oven to 400. Stir together vinegar, maple syrup, and mustard. Slowly whisk in 2 tablespoons of the olive oil; set aside.

Place sweet potatoes, onions, and ham in a large bowl. (omit the ham to make the dish vegetarian.) Drizzle with the remaining 1 tablespoon olive oil; stir until coated. Spread on a rimmed baking sheet, sprinkle with thyme, salt and pepper. Roast at 400 for 45 minutes, stirring halfway through.

Remove from oven and place in large bowl. Stir in spinach and walnuts. Drizzle with vinaigrette and serve immediately.  Makes 6 servings.

For a printable copy of this recipe go here.

Happily submitted to the Ultimate Recipe Swap over at Life As Mom everyone is sharing their root vegetable recipes this week.
Enjoy!

There's lots of tractors going up and down our road this week. 

The farmer's are busy planting and it's filling the air with the wonderful smell of soil.

from the book "Food From Farm to Home"

Written and Illustrated by  Walter Buehr

1970 William Marrow and Company

Recipe: Parmesan-Coated Sweet Potatoe Fries

Delicious! Great way to use sweet potatoes and is a healthier alternative to packaged frozen french fries. Our 8 year old daughter did all the breading, which was a bit messy, and took some time as each fry needs to be dipped 3 times. We served this as a side-dish for hamburgers.

Here's the recipe from Whole Living's website.

Parmesan-Coated Sweet Potato Fries

Ingredients
Serves 4.

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Directions
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.

In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.

Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.

Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Below is a picture of our daughter dipping the sweet potatoe fries. She was very patient and dipped 2 trays full! Note our little guy helping with the flour clean-up (as always) in the background.