Take away the Christmas dinner stress with this festive recipe guaranteed to excite even the fussiest of eaters. Packed with protein from the turkey, and vitamins from the cranberries!
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4 Portions
-
mins
prep time -
30 mins
Cook time -
Ingredients
- For the meatballs:
- 500g Turkey Mince
- 2.5 Tbsp Dried Cranberries
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 7 Sage Leaves Chopped finely
- 2 Tbsp Milk
- For the gravy:
- 2 Tbsp Butter
- 2 Tbsp Flour
- 300ml Chicken Stock
- 2 Tbsp Milk
- For the parsnip and potato mash:
- 2 Large Parsnips
- 3 Large Potatoes
- 2 Tbsp Butter (Optional)
- 2 Tbsp Milk (Optional)
Method
- Rehydrate your cranberries in some boiling hot water for around 5-10 mins.
- Add your minced turkey to a bowl with all your spices, breadcrumbs along with your chopped sage leaves.
- Once your cranberries are rehydrated, chop them into very small pieces and add them to the bowl with your other ingredients. Pour in your milk, and stir until everything is combined. Once mixed, use the mixture to form your meatballs, try to get them as equal sized as possible.
- Spray a frying pan with oil, and brown the meatballs on all sides, before putting into an oven dish and bake for 15-18 mins at 200/180 fan until cooked through and crispy on the outside.
- Using the same pan you browned your meatballs, melt the butter - add in the flour and stir until you have formed a paste. This is your roux. add in your hot chicken stock, and stir until the roux has dissolved and there are no lumps (you can always pass through a seive at the end if you are unable to remove the lumps!). Cook on a medium heat for 5-6 minutes, add in the milk - and cook for a further 3 minutes.
- To make the mash, chop your parsnips and potatoes, boil until soft, and mash. You can leave them plain, but I like to add in butter and milk to make them smooth and add extra flavour.
- To serve, plate your mash, add your meatballs on top, cover in gravy and serve with your favourite veg.
- Enjoy!