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There’s still a bit of Thanksgiving amidst the Christmas decorations in our home.  Earlier today, I put away a cute pair of pinecone turkeys…brightly colored feathers glued in for a tail and golden beads for eyes.  One had already lost his construction paper foot and was leaning against his friend for support.  Too cute.  Since we haven’t quite gotten over the hump of Thanksgiving, I chose to make some turkey meatballs for tonight’s dinner.  The freshly made cranberry sauce is so easy to put together.  It’s a great combination and inspired by a recipe I found at Williams-Sonoma.   

You can keep any leftover cranberry sauce in a covered container in your refrigerator for about a week.   And be a bit adventurous with the recipe below.  It can handle pretty much anything you can dream up, such as, chopped crystalized ginger, tangerine juice, orange or tangerine zest, chopped apple, blueberries.  I am a huge fan of all things cranberry.  I’d even have a hard time telling you whether I’m in the sauce or relish camp.  Love both equally.

Turkey Meatballs with Cranberry Sauce

Ingredients

1 tbsp unsalted butter

1 rib of celery, finely minced

1 small shallot, finely minced

1 1/4 cups fresh breadcrumbs (approximately 2 slices of white bread)

1 lb ground turkey

1 egg, lightly beaten

Kosher salt

freshly ground black pepper

Method

Pre-heat oven to 425 degrees.  Line a baking sheet with parchment or use a Silpat.

Melt butter in skillet over medium-high heat.  Add celery and shallot and and cook until softened, about 4 minutes.  Remove pan from heat and transfer celery and shallot into mixing bowl to cool.

Mix breadcrumbs, ground turkey, egg, salt and pepper with cooled celery-shallot mixture.  Form into 12 meatballs and space evenly on prepared baking sheet.  Bake for about 12 minutes.   Serve meatballs with cranberry sauce. 

For Cranberry Sauce

2 cups fresh cranberries, rinsed and picked over for stems

3/4 cup sugar

2/3 cup fresh orange juice

Add cranberries, sugar and orange juice to a 10-inch pan over medium heat.  Stir and cook for about 3 minutes until cranberries begin to pop.  Remove from heat.  Sauce will thicken as it begins to cool slightly.

Serves: 4

I’m linking to Cindy’s Show and Tell Friday over at My Romantic Home. 

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