For some unknown reason I was thinking about Thanksgiving the other day, which prompted me to think about Thanksgiving foods, which prompted me to consider how I could turn Thanksgiving dishes into Tapas Monday dishes. My first consideration was what dishes are quintessentially reflective of Turkey Day. For both my husband and me, turkey, stuffing, and cranberry sauce were atop the menu.
The stuffing component was easy. I had been saving a mushroom recipe, which I had found weeks ago, that combined an assortment of mushrooms, cubed bread, and Cambozola cheese, among other ingredients. This dish proved to be quite rich but also was the perfect choice for a dinner for two.
Making turkey into an appetizer was simple. Meatballs are one of our favorite dishes for Tapas Monday. All I would need to do was use ground turkey and seasonings and spices that were reflective of Thanksgiving. Served with a cranberry reduction or cranberry sauce, they would be bite-sized versions of the holiday meal.
I found these meatballs to be quite tasty. My husband proclaimed them to be his favorite meatballs thus far. However, I’m pretty sure when I make lamb meatballs, buffalo wing meatballs, or some other type of meatball, they will become his favorite. Of course, I’m not going to complain that he likes all of the things that I make!
- 1-1/2 lb. ground turkey
- 2 Tb. flaxseed
- 1 egg white
- 3 sage sprigs
- poultry seasoning
- 2 cloves garlic, minced
- Preheat oven to 400.
- Remove leaves from sage sprigs and mince. Combine ground turkey, flaxseed, egg white, minced sage, poultry seasoning, and garlic.
- In a food processor or blender, grind a few slices of a baguette into breadcrumbs.
- Add to meatball mixture. If mixture is too moist, make more breadcrumbs and add to mixture.
- Form meatball mixture into small meatballs, about the size of small walnuts.
- Place on a rimmed baking sheet. Bake for 20 minutes. Serve immediately.
- *You will need only a portion of the baguette.