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Ground Turkey Normandy

Ingredients

1 lb. ground turkey (or ground pork)
1 onion, peeled and finely chopped
1 granny smith apple peeled, cored and finely chopped
1 c white or brown fresh breadcrumbs.
2 tsp. chopped fresh sage
2 cloves garlic, peeled and crushed
Salt and pepper
1 egg, or egg white or egg beaters.

Method

1. For very smooth meat balls, place all above ingredients in food processor and run until well combined and smooth. If you don't mind the apples, onions, etc being obvious then mix everything together in a mixing bowl. ( my son won't eat onions If he can see them and from the processor they are not obvious)

2. Take a deep skillet approx. 10" wide and 2-3" deep and half fill with boiling water. Using a 2 tbsp scoop make meatballs and drop into boiling water. After about 3 minutes, flip meatballs so topside is sealed by heat of water. (using boiling water stops meatballs from sticking to pan, uses no fat for frying and gives you a gravy for your meal since the juices ooze into surrounding water.

3. Add :
  • 1 small onion, peeled and chopped
  • 1 granny smith apple, peeled, cored and chopped
  • 2 tsp. chicken bouillon
  • 4 carrots, peeled and sliced
  • 1 tsp. white wine Worcestershire sauce
4. Cover skillet and leave to cook for about 20 minutes on medium heat. Obviously adjust heat if your stove cooks hot, the water should not be boiling over the side but there should be bubbles showing and bursting.

5. Check that meatballs are cooked and removed to serving plates, with some of vegetables.

6. Mix 2 tbsp cornstarch with 2 tbsp water and stir into gravy, let thicken and simmer for 2 minutes. Taste and adjust seasoning.

7. Serve with creamy, mashed potatoes.

This can also be cooked using stock or apple juice instead of water, but by adding vegetables etc, the gravy is tasty and vegetables are cooked with the meat in one pot. I also like to add green beans or snap peas for color.

Don't make this in a deep pan as a greater depth of water tends to cause meatballs to break up. It is important to chop onion and apple in small pieces as left in large pieces it will cause meatballs to break up.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: January 26, 2000
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