Thanksgiving Tonight
21 ingredients
16 steps
Ingredients
- 1 pound whole-wheat, whole-grain or semolina spaghetti
- Salt
- 1 cup dry stuffing (recommended: Pepperidge Farm)
- 3 cups turkey or chicken stock
- 1 pound ground turkey
- Freshly ground black pepper
- 1 medium Golden Delicious apple, peeled, cored and finely chopped
- 1 teaspoon lemon juice
- 2 celery ribs from the heart, finely chopped
- 1 small onion or 1/2 medium onion, finely chopped
- 1 tablespoon poultry seasoning
- 1 egg
- Extra-virgin olive oil, for liberal drizzling
- 1/2 pound crimini mushrooms, thinly sliced
- A few sprigs fresh thyme, leaves stripped and chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1/2 cup cream or half-and-half
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- A couple handfuls flat-leaf parsley, chopped
Directions
-
1Heat the oven to 425 degrees F.
-
2Bring water to a boil in large pot for pasta.
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3When the water boils wait until meatballs go into oven.
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4When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente.
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5Drain pasta and keep warm.
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6Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.
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7Place turkey in mixing bowl and season with salt and pepper.
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8Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined.
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9Line a baking sheet with parchment paper.
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10Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.
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11While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper.
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12Make a well in the center of the pan, add the butter, and when melted, whisk in the flour.
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13Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce.
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14Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.
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15Toss pasta in a large serving bowl with the meatballs, sauce and cheese.
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16Garnish with parsley and serve.
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