Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs.Photo:FRED HARDY IIAnne Taylor PittmanandScott Mowbrayhave some tricks for turning turkey from dreary to cheery.“Turkey can be bland and dry, until you use our breadcrumb technique,” says Pittman, who teamed up with the fellow James Beard Award winner for their cookbook,The Global Pantry.The chefs make homemade breadcrumbs from chopped white bread, combine them with evaporated milk and wait for the crumbs to absorb all that moisture before adding it to ground turkey.To amp up the “super lean and mild in flavor” turkey even more, they add an easy glaze to the meatballs.“We brush oyster sauce onto the meatballs to give them a lovely golden-brown color and add more meaty flavor," says Mowbray.The final dish is “garlicky, rich in umami savoriness and slightly buttery-tasting,” adds Mowbray.Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey MeatballsCooking spray2 oz. soft white bread (such as Cuban bread, French bread or hoagie rolls)⅔ cup evaporated milk (from 1 [12-oz.] can)1 lb. ground turkey breast¼ cup chopped fresh flat-leaf parsley1 tsp. kosher salt½ tsp. freshly ground black pepper½ tsp. dried oregano1 large garlic clove, finely grated1 large egg, lightly beaten1 Tbsp. oyster sauce2 tsp. tap water1.Preheat 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 a food processor; pulse until coarse breadcrumbs form, about 10 pulses. Transfer to a large bowl, and stir in evaporated milk. Let stand until breadcrumbs absorb milk, about 5 minutes.3.Crumble turkey into the bowl with breadcrumbs. Add parsley, salt, pepper, oregano, garlic and egg. Combine mixture with hands until well blended. (The mixture will be very soft.) Using a 2-tablespoon cookie scoop, scoop mixture onto prepared pan to form 20 meatballs.4.Bake in preheated oven until a thermometer inserted into a few test meatballs registers 165°, 10 to 12 minutes. Remove from oven. Preheat oven to broil.5.Stir together oyster sauce and water in a small bowl; brush over meatballs. (It will not seem like enough, but it’s just the right amount.) Return to oven, and broil meatballs until lightly browned, 1 to 2 minutes.Serves:4Active time:15 minutesTotal time:30 minutes
Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs.Photo:FRED HARDY II
FRED HARDY II
Anne Taylor PittmanandScott Mowbrayhave some tricks for turning turkey from dreary to cheery.“Turkey can be bland and dry, until you use our breadcrumb technique,” says Pittman, who teamed up with the fellow James Beard Award winner for their cookbook,The Global Pantry.The chefs make homemade breadcrumbs from chopped white bread, combine them with evaporated milk and wait for the crumbs to absorb all that moisture before adding it to ground turkey.To amp up the “super lean and mild in flavor” turkey even more, they add an easy glaze to the meatballs.“We brush oyster sauce onto the meatballs to give them a lovely golden-brown color and add more meaty flavor," says Mowbray.The final dish is “garlicky, rich in umami savoriness and slightly buttery-tasting,” adds Mowbray.Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey MeatballsCooking spray2 oz. soft white bread (such as Cuban bread, French bread or hoagie rolls)⅔ cup evaporated milk (from 1 [12-oz.] can)1 lb. ground turkey breast¼ cup chopped fresh flat-leaf parsley1 tsp. kosher salt½ tsp. freshly ground black pepper½ tsp. dried oregano1 large garlic clove, finely grated1 large egg, lightly beaten1 Tbsp. oyster sauce2 tsp. tap water1.Preheat 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 a food processor; pulse until coarse breadcrumbs form, about 10 pulses. Transfer to a large bowl, and stir in evaporated milk. Let stand until breadcrumbs absorb milk, about 5 minutes.3.Crumble turkey into the bowl with breadcrumbs. Add parsley, salt, pepper, oregano, garlic and egg. Combine mixture with hands until well blended. (The mixture will be very soft.) Using a 2-tablespoon cookie scoop, scoop mixture onto prepared pan to form 20 meatballs.4.Bake in preheated oven until a thermometer inserted into a few test meatballs registers 165°, 10 to 12 minutes. Remove from oven. Preheat oven to broil.5.Stir together oyster sauce and water in a small bowl; brush over meatballs. (It will not seem like enough, but it’s just the right amount.) Return to oven, and broil meatballs until lightly browned, 1 to 2 minutes.Serves:4Active time:15 minutesTotal time:30 minutes
Anne Taylor PittmanandScott Mowbrayhave some tricks for turning turkey from dreary to cheery.
“Turkey can be bland and dry, until you use our breadcrumb technique,” says Pittman, who teamed up with the fellow James Beard Award winner for their cookbook,The Global Pantry.
The chefs make homemade breadcrumbs from chopped white bread, combine them with evaporated milk and wait for the crumbs to absorb all that moisture before adding it to ground turkey.
To amp up the “super lean and mild in flavor” turkey even more, they add an easy glaze to the meatballs.
“We brush oyster sauce onto the meatballs to give them a lovely golden-brown color and add more meaty flavor," says Mowbray.
The final dish is “garlicky, rich in umami savoriness and slightly buttery-tasting,” adds Mowbray.
Scott Mowbray and Anne Taylor Pittman’s Garlic and Herb Turkey Meatballs
Cooking spray
2 oz. soft white bread (such as Cuban bread, French bread or hoagie rolls)
⅔ cup evaporated milk (from 1 [12-oz.] can)
1 lb. ground turkey breast
¼ cup chopped fresh flat-leaf parsley
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. dried oregano
1 large garlic clove, finely grated
1 large egg, lightly beaten
1 Tbsp. oyster sauce
2 tsp. tap water
1.Preheat 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 a food processor; pulse until coarse breadcrumbs form, about 10 pulses. Transfer to a large bowl, and stir in evaporated milk. Let stand until breadcrumbs absorb milk, about 5 minutes.
3.Crumble turkey into the bowl with breadcrumbs. Add parsley, salt, pepper, oregano, garlic and egg. Combine mixture with hands until well blended. (The mixture will be very soft.) Using a 2-tablespoon cookie scoop, scoop mixture onto prepared pan to form 20 meatballs.
4.Bake in preheated oven until a thermometer inserted into a few test meatballs registers 165°, 10 to 12 minutes. Remove from oven. Preheat oven to broil.
5.Stir together oyster sauce and water in a small bowl; brush over meatballs. (It will not seem like enough, but it’s just the right amount.) Return to oven, and broil meatballs until lightly browned, 1 to 2 minutes.
Serves:4Active time:15 minutesTotal time:30 minutes
source: people.com
