RECIPE

Thanksgiving Tonight

Ground turkey and stuffing meatballs on whole wheat spaghetti give you the flavors of Thanksgiving in a whole new way!

Serve with Fennel and Red Onion Salad with Cran-Balsamic Dressing.

Ingredients

  • 1 pound whole wheat, whole grain or semolina spaghetti
  • Salt
  • 1 cup dry stuffing, such as Pepperidge Farm brand
  • 3 cups turkey stock or chicken stock, divided
  • 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
  • 2 tablespoons extra virgin olive oil (EVOO), plus more for liberal drizzling
  • 1/2 pound crimini mushrooms, thinly sliced
  • A few sprigs of 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 cheese (a couple of handfuls)
  • A couple handfuls of flat leaf parsley, chopped

Preparation

Pre-heat the oven to 425°F.

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

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

Place the turkey in a mixing bowl and season with salt and pepper. Add the apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined.


Line a baking sheet with parchment paper. Form the meat mixture into 16 2-inch balls, drizzle with some EVOO and roast until cooked through, firm and golden, about 12 minutes.

While the meatballs roast, heat a couple of tablespoons the EVOO in a large skillet. Add the mushrooms and thyme and cook over medium-high heat until tender; season with salt and pepper. Make a well in the center of the pan and add the butter; when melted, whisk in the flour. Cook for 1 minute, then whisk in about 2 cups stock and the Worcestershire sauce. Reduce the heat to low and cook for a few minutes to thicken the sauce, then stir in the cream or half-and-half.

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

What's Fresh from @RachaelRay

Rachael Ray