The Golden Gathering: Thanksgiving Bites from page 33
5. When meatballs are cooked, remove from oven and transfer to pan with cranberry sauce. Gently toss to coat.
6. Using a slotted spoon, transfer meatballs to a serving bowl and garnish with a few parsley leaves. Serve with remaining sauce on side.
Savoury Monkey Bread Makes enough for a crowd
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2 lbs (900 g) store-bought pizza dough, unproofed ½ cup (125 ml) finely chopped pecans 1 tbsp (15 ml) brown sugar ½ tsp (2.5 ml) pumpkin pie spice ½ tsp (2.5 ml) salt, divided ⅔ cup (160 ml) lightly packed finely grated Parmesan ⅓ cup (80 ml) lightly packed finely grated cheddar
Tequila Cocktail Mix Pack $18.29 BC 248082 4 × 355 ml
Turkey & Stuffing Meatballs Makes 20 meatballs
2 tbsp (30 ml) finely sliced fresh chives ½ cup (125 ml) butter, melted but not hot 1 tbsp (15 ml) finely chopped fresh sage 1 tsp (5 ml) dehydrated minced onion ½ tsp (2.5 ml) freshly ground black pepper ¼ tsp (1 ml) dried savory or thyme 1 clove garlic, finely minced ⅓ cup (80 ml) frozen whole cranberries, thawed (optional) gravy, to serve 1. Portion dough and roll into balls about 1-in (2.5 cm) in diameter. 2. In a mixing bowl, combine pecans, brown sugar, pumpkin pie spice and ¼ tsp (1 ml) salt. Mix well. 3. In a separate mixing bowl, combine Parmesan, cheddar and chives and mix well. 4. Brush about a quarter of the dough balls with melted butter, then roll in pecan-sugar mixture to coat. Brush another quarter of the dough balls with butter and coat them in cheese-chive mixture. 5. To remaining melted butter, add sage, dehydrated onion, pepper, remaining ¼ tsp (1 ml) salt, dried savory and minced garlic, and stir. Add remaining dough balls (about half of original amount) to butter mixture and gently toss to coat. 6. Lightly grease a 10-in (25 cm) Bundt cake pan or tube pan with a removable bottom. Place coated dough balls in greased pan, either divided by flavour or mixed as desired. Tuck in a few cranberries as you go, if desired, for a festive pop of colour. 7. Cover pan with a dry tea towel and let dough proof in a warm spot until doubled in size, 1 to 2 hours. 8. Preheat oven to 350 F (175 C) and place oven rack at centre position. 9. Bake bread for 35 to 40 minutes, until top is golden and interior of dough reaches 205 F (96 C). 10. Remove from oven and let cool for at least 20 minutes before removing from pan. Serve with your favourite gravy for dipping.
1 cup (250 ml) boxed stuffing mix ½ cup (125 ml) milk 1 egg, lightly beaten ¾ lb (340 g) ground turkey ¼ lb (110 g) ground pork 1
2 tsp (10 ml) chopped fresh parsley, plus a few whole leaves for garnish 1 tsp (5 ml) salt ½ tsp (2.5 ml) garlic powder ¼ tsp (1 ml) freshly ground black pepper 1 tbsp (15 ml) vegetable oil 1 small shallot, minced 2 tbsp (30 ml) minced fresh ginger ¾ cup (180 ml) Stone’s Original Green Ginger Wine
1 × 12 oz (348 ml) can cranberry sauce ⅛ tsp (a pinch) cayenne pepper (optional)
1. Preheat oven to 400 F (200 C), then switch to high broiler setting. Grease a baking sheet and set aside. 2. In a mixing bowl, combine stuffing, milk and egg and let sit for 10 minutes. Add turkey, pork, parsley, salt, garlic powder and pepper. Mix gently with a fork until evenly combined. 3. Form into 20 even-sized meatballs, about 2 tbsp (30 ml) each, then transfer to greased baking sheet. Place in oven and broil until centre of meatballs reaches 165 F (74 C), about 8 minutes. 4. While meatballs cook, prepare cranberry-ginger sauce. In a large skillet over medium-high heat, warm oil. Add shallots and ginger and sauté for about 2 minutes, then deglaze with ginger wine. Let alcohol cook out for about a minute, then add cranberry sauce and cayenne, if using. Reduce heat to low and simmer gently for about 5 minutes, using back of a fork to mash any large chunks of cranberry sauce.
1 If all turkey is preferred, omit pork and up turkey portion by ¼lb.
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