parmesan turkey meatballs with orzo and salad

meatballs! turkey meatballs. with parmesan and panko crumbs (which i’ve recently become addicted to). so delicious with some orzo and a salad, but can really be accompanied with a number of things (pasta, asparagus, brussel sprouts…you name it).

adapted from food52.

makes 4-6 servings, depending on what is served with it

• 1 lb lean ground turkey
• 1/2 cup panko bread crumbs
• 1/2 cup onion, minced
• 1 garlic clove, minced
• 1/2 cup parmesan, grated
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken stock

in a large bowl, mix turkey, bread crumbs, half the onions, garlic, parmesan, salt, pepper, and half of the oregano, thyme and poultry seasoning. use your hands to blend the mixture well. it should stick together but not be wet. if it is too dry, add a couple teaspoons of chicken stock. once well mixed, roll into 1 inch balls (should make about 15-18 meatballs).

in a dutch oven or other large dish, melt butter and saute the remaining onions and herbs. add in the flour, turning the mixture into a rue. pour in 1 cup of the chicken stock. reduce heat and let simmer.

in a large pan, heat olive oil. once pan is hot, place meatballs in and allow to brown on all sides. they do not need to get cooked all the way through at this stage. when the outsides have browned, gently move the meatballs into the pot with the chicken stock. pour the remaining chicken stock over the meatballs. simmer for 15-20 minutes.

stuffed eggplants

adapted from Lidia’s Italy in America

makes 4 servings

• 2 large eggplants
• 1/2 cup olive oil
• 1 small onion, chopped
• 1 pound ground turkey
• 1/3 cup dry white wine
• 2 teaspoons kosher salt
• 2 cups dry bread, cubed
• 1 cup milk
• 1 cup parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 2 plum tomatoes, chopped

preheat oven to 400. cut the eggplants in 1/2 lengthwise. remove the inside flesh, leaving an inch or so of meat in the eggplant on all sides. chop the eggplant you removed.

heat olive oil in a large pan and cook onion until translucent. add in the ground turkey. after 3-4 minutes, pour in wine and scrape the turkey off the bottom of the pan. continue to cook for about 7-8 minutes. add chopped eggplant and season with salt and pepper. cook until eggplant is soft.

in a separate bowl, pour milk over the bread cubes. once bread has softened, squeeze out the liquid and add to the meat mixture. add in parmesan, parsley and tomatoes and mix well. fill the eggplant halves with the mixture and arrange on a baking dish. cover with tinfoil and cook for 40-45 minutes, until eggplant is cooked through. uncover and bake an additional 10 minutes to crispen up the top.

turkey soup with mushroom and sage

i love fall for many reasons, and one of them is because i love soup. tonight, it turkey soup with rice, mushroom & sage.

adapted from the cookbook “soup” which i cannot find any reference of online.

makes 5-6 servings

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, chopped
• 25 sage leaves, finely chopped
• 4 tablespoons butter
• 5 cups chicken stock
• 2/3 cup uncooked brown rice
• 3/4 lb ground turkey
• 3 cups mushrooms, chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1/2 cup pinto beans
• 1 1/2 cup chopped spinach
• parmesan cheese, as garnish
• sage leaves, as garnish

in a dutch oven, melt 3 tablespoons butter and saute onion, celery stalks, and sage leaves. add in flour and stir until onions are well cooked. add in chicken stock, one cup at a time, stirring to make sure everything is well mixed. bring to a boil. add in uncooked brown rice. partially cover and cook the rice for 30 minutes, stirring occasionally.

meanwhile, cook ground turkey in a medium sized pan. set aside. melt remaining butter in pan and cook mushrooms. set aside. after rice is cooked in main pot, add in the turkey meat and mushrooms. pour heavy cream and season with salt and pepper to taste. finally, add in pinto beans and spinach. turn down heat and let the soup simmer for 10 min. serve with parmesan cheese on top, and a little extra sage if you’ve got it.