Turkey lurky

19 Dec

Calgary Petroleum Club executive chef Liana Robberecht created some Christmas meatballs that sound interesting.

Turkey Meatballs stuffed with Brie
1 small onion, grated and caramelized

1 large egg

1/4 cup chopped fresh parsley leaves

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 pound ground dark turkey meat

1/2 pound white turkey meat

3 tablespoons olive oil

1 tsp chopped thyme leaves

1/4 cup dry bread crumbs

1/2 tsp chopped Madagascar green peppercorns

zest of ½ orange

2 tsp brandy

125gr wheel of brie cut into small pieces ( to stuff middle of meatball) put into freezer

Directions:

Add the onion, garlic, egg bread crumbs , zest , peppercorns, herbs, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Take frozen brie pieces and push into middle of meatball. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a baking pan , bake at 350 F , for approx 10 minutes or until done, season with salt and pepper . dollop small amount of tomato jam on top , skewer with a festive wooden pick and serve . enjoy and have Fun

Tomato Jam Recipe

2 Lt Tomato (Pulsed in blender until liquid consistency)

2 Lt Sugar

1.5 Bay Leaves

1/2 Red Onions Finely Diced

1 tsp Minced Garlic

4 springs Chopped Rosemary (removed from stem)

2 springs Chopped Thyme ( removed from stem)

1 Tbsp. Salt

1/2 Tbsp. Pepper

1/2 Cup Vermouth

Directions:

Add all ingredients and simmer for 4 hours until thick.

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One Response to “Turkey lurky”

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  1. Tree trimming treats 2.0 | Saucy Cherie - December 1, 2016

    […] Calgary Petroleum Club’s turkey meatballs stuffed with brie: […]

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