Thanksgiving Tonight
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1077
- Total Fat
- 42
- Saturated Fat
- 15
- Carbohydrates
- 121
- Dietary Fiber
- 8
- Sugar
- 15
- Protein
- 55
- Cholesterol
- 163
- Sodium
- 1596
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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.