Thanksgiving Tonight

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • Heat the oven to 425 degrees F.

  • Bring water to a boil in large pot for pasta. When the water boils wait until meatballs go into oven. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente. Drain pasta and keep warm.

  • Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.

  • Place turkey in mixing bowl and season with salt and pepper. Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined. Line a baking sheet with parchment paper. Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.

  • While 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. Make a well in the center of the pan, add the butter, and when melted, whisk in the flour. Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce. Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.

  • Toss pasta in a large serving bowl with the meatballs, sauce and cheese. Garnish with parsley and serve.


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    This recipe is featured in:

    Top Thanksgiving Leftovers