Thanksgiving Tonight Recipes

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THANKSGIVING TONIGHT



Thanksgiving Tonight image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • 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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