Seasonal Recipe of the Week
Personally, I love turkey leftovers and could eat the whole meal for about 3 days before getting tired of it. But some people don’t feel that way. However, you certainly aren’t going to throw good meat away, so here is a slightly funky old Italian recipe for Turkey balls made with cooked turkey, which can be served with pasta and some fresh grated Parmesan cheese for a complete change of pace. This recipe is from the Talisman Cookbook by Ada Boni.
Ingredients
2 cups cooked, chopped turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cinnamon
3 tablespoons grated Parmesan
1 egg yolk
3 slices bread
1 tablespoon butter
1 teaspoon tomato paste
2 cups turkey or chicken stock
1 tablespoon melted butter
1 tablespoon flour
Procedure
Mix turkey meat with salt, pepper, cinnamon, cheese and egg yolk. Soak bread in water and then squeeze out excess water and add to turkey mixture and blend well. Form mixture into 12 balls. Place 1 tablespoon of butter in large saucepan and add tomato paste and stock and cook 5 minutes. Add turkey balls to stock and simmer for 20 minutes, Remove balls from broth and place on platter. Boil remaining broth rapidly until it reduces by half. Blend together the melted butter and the flour in a small cup and add to hot liquid and whisk till thickened. Pour sauce over balls and serve. Serves 4. I personally would add pasta, maybe spinach fettuccine.
