Tag Archives: turkey

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs

Did you watch the Superbowl last night?  I did even though neither one of the teams were my team (I’m talking about you, Philadelphia Eagles).  I always used to find myself quietly routing for Denver in games I didn’t have a personal investment in because I lived there when I was 24-years old. But this time I found myself routing for Seattle and, even though I’m kind of a Peyton Manning fan and don’t know anything about anyone on Seattle other than what has been highlighted in recent interviews and sports news, I tend want to see the underdog win.

Regardless, did you know that the Pacific Northwest is a big producer of blackberries?  I didn’t know this until I read Blackberry Winter, a book by one of my favorite authors, Sarah Jio.  I didn’t intentionally make these Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs with the Seattle Seahawks in mind but they are what I made for Superbowl Sunday and I was plenty happy with them.

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Blackberry jam and hickory smoked barbecue sauce are mixed together and tossed with frozen turkey meatballs before hot tubbin’ it in a slow-cooker for a few hours.  I came up with this recipe after my sister and I made meatballs over Christmas using the typical chili sauce and grape jelly.  One of my sister’s friends mentioned how she used barbecue sauce instead of chili sauce so it got me thinking about using blackberry jam instead of grape jelly.  So this appetizer was born. Any of your favorite bottled or homemade barbecue sauces would work here but I particularly love how the smokiness pairs nicely with the sweetness of the jam.

Serve this as an appetizer or throw a few on a bun for a fun and different meatball sandwich.

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs (makes 8 servings)

  • 10 oz. seedless blackberry jam
  • 12 oz. hickory smoke barbecue sauce
  • 24 oz. frozen turkey meatballs

Place jam and barbecue sauce in the bowl of a slow-cooker and mix together. Add in frozen meatballs and toss until meatballs are coated. Turn slow-cooker on high and cook for 3 hours, stirring occasionally. Top with chives, basil, or scallions before serving.

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Turkey Burgers with Cranberry-Apple Relish

Here we are…2013 is almost over and the holidays will all soon be behind us.  There are certain foods that I only like to eat around the holidays and cranberries are one of them.  I know they are mostly used at Thanksgiving but some people make a whole Thanksgiving dinner for Christmas too so I tend to think of them as a holiday food, not just a Thanksgiving food.  These Turkey Burgers with Cranberry-Apple Relish are slightly festive and a good meal for these days between holidays when we are waiting for the New Year to come.

Fresh cranberries, orange, and apple are whirled together to come up with a unique relish that tops a homemade juicy turkey burger flavored with onion, parsley and sage.  Maybe you wouldn’t normally think to top a burger with a fruity relish but this adds a tangy yet slightly sweet contrast to the herby burger and really works.  I used provolone cheese and baby spinach to complement this burger but any cheese (especially a spicy cheese like cheddar jack) will do.  If you want some holiday flavors at some point but don’t really feel like making a whole big meal, why not try this burger?  It’ll take you back to the holidays any day of the year.

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The ingredients:

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Place cranberries, orange zest, orange, sugar and apple in a mini food processor. Pulse 10 times or until coarsely chopped. Stir in 1/8 teaspoon salt; set aside.

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Heat a small skillet over medium heat. Add oil; swirl to coat. Add onion to pan; sauté 3 minutes or until tender. Cool slightly.

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Combine onion, breadcrumbs, parsley, sage, pepper, turkey, and remaining 1/4 teaspoon salt in a large bowl, stirring just until combined.  Divide mixture into 4 equal portions, shaping each into a 4-inch patty.  Heat a grill pan over medium-high heat; coat with cooking spray. Add patties to pan; grill 5 minutes. Turn patties; grill 3 minutes. Top each with 1 cheese slice; grill 2 minutes or until cheese melts and turkey is done.

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Divide arugula evenly among bottom halves of buns. Top each serving with 1 patty. Divide relish evenly among servings; top with top halves of buns.

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Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Provolone cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

SoCal Guacamole Burger

Happy 4th! I hope everyone is relaxing and enjoying the day today whether you are somewhere near water, at a barbecue, or just hanging out at home. It seems only fitting to me that we all have burgers and dogs so I decided to make these SoCal Guacamole Burgers.

Basic burgers (which I made with 93% lean ground turkey) are topped with a creamy guacamole made with avocado, sour cream, mayonaisse, tomato, and jalapeño. Alfalfa sprouts add a fresh flavor and crunch and bring a healthy twist. Served with whole wheat buns, these burgers might be a little different than what you are used to but if you like guacamole, these should be right up your alley. No matter what kind of burger you are having today, enjoy the day and have a safe and Happy 4th of July!

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 The ingredients:

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  Preheat grill to medium-high heat.  Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream, mayonaisse, lime juice and cumin to bowl; stir to combine. Dice remaining half of avocado.

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 Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.

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 Divide meat into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

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 Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.

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 Additions:  None

Omissions:  None

Substitutions:

  • Ground turkey
  • Broccoli sprouts

Overall Rating:  Love It

Source:  Cooking Light Magazine

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