3 lbs ground turkey
1 1/2 cups chopped yellow onions
1 tbs good olive oil
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
3/4 tsp fresh thyme leaves (1/2 tsp dried)
1/2 cup worcestershire sauce
2/3 cup chicken stock
1 tsp tomato paste
1 c plain dry bread crumbs
2 eggs, beaten
ketchup for topping
Directions
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent, but not browned. About 10 min. Mix the worcestershire sauce, chicken stock, and tomato paste in a separate bowl then add to the saute pan. Mix well and allow to cool to room temp.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and place even amounts into either mini muffin pans or regular muffin pans (Meat does NOT rise so put enough mixture in to make a good sized muffin, I pretty much fill mine up with a mound on top). Squeeze the ketchup evenly on top. Bake until the internal temperature is 160 degrees F or approximately 30 min for the mini and 45-60 min for the regular muffins. Serve hot, at room temperature, or cold in a sandwich.
Makes: 12 regular muffins + 24 mini muffins
(two pans in any combination)
Great sides:
Yukon Gold Mashed Potatoes or Russet Baked Potato
Steamed Sugar Snap Peas (microwave bag is a sure quicky)
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