Friday, December 10, 2010

Rachael Ray's Turkey Meat Loaves with Smashed Sweet Potatoes, Pease, and Radishes

I seriously love Rachael Ray's recipes... here is one that I found on Dr. Oz for turkey meat loaves and mashed sweet potatoes.


Sweet potatoes are one of the most nutrient-filled items in the produce department, and ground turkey breast is 99% fat-free. In addition to being nutritious, this recipe stretches your dollars by making up to 6 mini meatloaves that you can roast in your oven.


Serves 6

5 medium sweet potatoes, peeled and cubed


2 lbs ground turkey

2 slices whole-wheat bread, toasted and buttered, finely chopped

1½ cups chicken stock

1 egg, beaten

1 large shallot, finely chopped

2 tbsp chopped fresh thyme leaves

2 rounded tbsp orange marmalade

2 rounded tbsp grainy mustard

Black pepper

Extra-virgin olive oil, for drizzling

4 tbsp (½ stick) butter

2 tbsp all-purpose flour

Splash of orange juice

1 tbsp Worcestershire sauce

2 (10-oz) boxes frozen green peas

1/2 cup chopped radishes

1/4cup chopped fresh chives

1/2 cup cream or half-and-half

Freshly grated nutmeg


Preheat the oven to 425°F. Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes.

Cover a large rimmed baking sheet with parchment paper.

Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper. Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so. An instant-read thermometer inserted into the centers of the loaves should read 165°F.

For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock. Cook to thicken for a few minutes and season with salt and pepper to taste.

To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter. Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and sauté with the radishes for 2 to 3 minutes more. Add the chives and season with salt and pepper.

Drain the cooked sweet potatoes and return them to the hot pot. Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste.

Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside.