Anne Taylor Pittman and Scott Mowbray have tricks for turning a turkey from dreary to happy.
“Turkey can be bland and dry, until you use our breadcrumb technique,” says Pittman, who teamed up with another James Beard Award winner for their cookbook, Global Pantry.
The chefs make homemade bread crumbs from chopped white bread, mix them with evaporated milk and wait for the crumbs to absorb all that moisture before adding them to the ground turkey.
In order to enhance the “super lean and mild flavor” turkey even more, they add a light glaze to the meatballs.
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“We slather the oyster sauce on the meatballs to give them a nice golden brown color and add more meaty flavor,” says Mowbray.
The final dish is “garlic, rich in umami and a bit buttery,” adds Mowbray.
Garlic Herb Turkey Meatballs by Scott Mowbray and Anna Taylor Pittman
Cooking spray
2 oz. soft white bread (such as Cuban bread, French bread, or hoagie rolls)
⅔ cup of evaporated milk (from 1 [12-oz.] can)
1 lb ground turkey breast
¼ cup chopped fresh flat parsley
1 teaspoon kosher salt
½ teaspoon of freshly ground black pepper
½ teaspoon dried oregano
1 large clove of garlic, finely grated
1 large egg, lightly beaten
1 tablespoon oyster sauce
2 teaspoons of tap water
1. Preheat the oven to 400°. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray.
2. Tear bread into 1-inch pieces and place in food processor; pulse until coarse breadcrumbs form, about 10 pulses. Transfer to a large bowl and stir in the evaporated milk. Let stand until the breadcrumbs absorb the milk, about 5 minutes.
3. Crumble the turkey into a bowl with the breadcrumbs. Add parsley, salt, pepper, oregano, garlic and egg. Mix the mixture with your hands until well combined. (Mixture will be very soft.) Using a 2-tablespoon cookie scoop, scoop mixture onto prepared pan to form 20 meatballs.
4. Bake in the preheated oven until a thermometer inserted into several test meatballs registers 165°, 10 to 12 minutes. Remove from the oven. Heat the oven to bake.
5. Mix oyster sauce and water in a small bowl; coat the meatballs. (It won’t seem like enough, but it’s just the right amount.) Return to the oven and cook the meatballs until lightly browned, 1 to 2 minutes.
Serves: 4 Active time: 15 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education