Turkey Waldorf Bites

Total Time:
5 hr 55 min
Prep:
15 min
Inactive:
5 hr 10 min
Cook:
30 min

Yield:
40 hors d'oeuvres
Level:
Intermediate

Ingredients
  • Nonstick cooking spray
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons milk, room temperature
  • 2 eggs, room temperature
  • 2 teaspoons Dijon mustard
  • 4 jarred piquillo peppers, drained and finely diced
  • 1 shallot, minced
  • 1 pound ground turkey
  • 1/4 cup fresh basil leaves, chopped
  • 3/4 teaspoon salt
  • 40 red seedless grapes
  • 2 stalks celery, cut into 3/4-inch pieces
  • 1 apple, such as Fuji, diced into 40 pieces
Directions
Watch how to make this recipe.
  • Special equipment: forty 4-inch skewers or decorative toothpicks

  • Preheat the oven to 375 degrees F.

  • Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.

  • In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.

  • Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.

  • When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.

  • To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.

  • Serve cold or at room temperature.


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    This recipe is featured in:

    Thanksgiving Entertaining