Skillet Turkey Meatloaf With Roasted Sweet Potatoes Peas Recipes

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

Steps:

• Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
• Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
• Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.

Steps:

• To make the meatloaf: Preheat the oven to 350 degrees F.
• Spray the ring mold pan with the nonstick cooking spray, set aside. Slice off the top 1/3 of the head of garlic. Place on a piece of aluminum foil and spray lightly with cooking spray. Place in the oven and roast for 45 minutes.
• While the garlic is in the oven, start the meatloaf: Heat the oil in a large skillet over medium heat. Add the onions, celery, and apples, cook until softened, about 5 minutes, stirring occasionally. Transfer the vegetables to a large bowl. Add the remaining meatloaf ingredients and mix well. Place the meatloaf mixture in the prepared ring mold. Bake until cooked through, about 30 minutes.
• Meanwhile: make the mashed potatoes: In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. We've found that boiling the potatoes whole, with the skin on gives the potatoes more potato flavor.
• Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately add the buttermilk and roasted garlic, to taste, and combine well. Season with the remaining 1 teaspoon of salt and pepper, to taste.
• When the meatloaf is done, turn on the broiler. Invert the ring mold onto an ovenproof platter, or, if a baking sheet was used, carefully transfer meatloaf to the platter using a large spatula. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 12 minutes.
• To make the chutney: Combine all the ingredients in a small bowl.
• Special Equipment: large ring mold pan, pastry bag and tip (optional) .
• *Cooks Note: Yukon gold potatoes have a great buttery appearance when mashed which is a great way to fool the eye when cooking and eating lower fat foods.

Steps:

• Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
• In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
• Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

Steps:

• In a skillet coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Remove turkey and keep warm. , Set aside seasoning packet from rice. In the same skillet, saute rice in butter until lightly browned. Stir in the water, cayenne and contents of seasoning packet., Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the corn, broccoli, red pepper if desired and turkey. Return to a boil. Reduce heat; cover and simmer until the rice and vegetables are tender, 6-8 minutes.

Steps:

• 1. Roast sweet potatoes Preheat oven to 425°F with rack in the center. Peel and finely chop ½ the onion; cut rest into 1-inch slices. Scrub sweet potato, quarter lengthwise, then cut into across 1-inch pieces. On a baking sheet, toss potatoes and sliced onions with 2 tablespoons oil, 1 teaspoon salt, and a few grinds pepper. Roast until golden brown and tender, about 25 minutes. 2. Cook onion While sweet potatoes roast, heat 1 tablespoon oil in a large non stick skillet over medium high. Add chopped onions and cook until lightly browned and softened, about 3 minutes. Add 2 teaspoons smoked paprika (save rest for step 5) and cook, about 30 seconds more. 3. Cook meatloaf In a medium bowl, combine turkey, panko, onion mixture, 2 large eggs, and 1 teaspoon salt. Using wet hands, shape into 8 thin (4-inch) patties. Heat 1 tablespoon oil in same skillet over medium high. Working in batches, addmeatloaves and cook until golden brown, crisp, and cooked through, 2-3 minutes per side. Transfer to a plate. Rinse and dry skillet. 4. Cook peas Melt 2 tablespoons butter in same skillet over medium-high. Add peas and a pinch each salt and pepper, and cook until peas are heated through and tender, 2-3 minutes. 5. Finish & serve Serve meatloaf alongside sweet potatoes and peas. If desired, stir remaining smoked paprika into ½ cup ketchup and serve on the side for dipping. Enjoy! 6. Make it ahead! Mix and shape the meatloaf patties ahead of time and hold them in the fridge until ready to cook!