Cocktail Turkey Meatballs In Cognac Cream Sauce For Fiesta Friday #96
I hope everyone had a wondeful Thanksgiving and is spending today relaxing. This is not made with leftover turkey, I have plenty of that but with ground turkey and this is a recipe I posted in May 2012. I tweaked it for Fiesta Friday, making the meatballs cocktail size and adding some cognac to the cream sauce to make it festive. I actually made these a week ago and they were so good I wanted to bring them to the party. Great on their own or with bread, rice or roasted potatoes.
After probably the biggest food holiday of the year Angie still manages to host this party, you are amazing Angie!! This week there are no co hosts everyone is recovering from the big day. Follow this link to join the party!
2 lbs ground turkey
1 shallot or small onion chopped
1 clove garlic minced
2 thick slices of bread soaked in milk
salt and pepper to taste
I added chopped parsley, it’s optional and if you do just a few tbs is all you need.
2 cups chicken stock
3 tbs flour
1/3 cup heavy cream
1/2 cup milk
3 tbs cognac or brandy and 1 tbs worcestershire sauce
Heat some olive oil in skillet, saute onions until they are soft. In mixing bowl add the turkey, bread soaked in milk, garlic powder, salt and pepper, when onions are done add to the turkey mixture. Stir to combine all ingredients and form into meatballs. In same skillet fry the meatballs, browning on all sides but don’t cook them through. Remove from skillet, using the same skillet with the drippings add the flour, you are making a roux, stir so that its mixed with the pan drippings and let it cook for about a minute. whisk in the the stock, cream, milk,cognac and worcestershire, season with salt and pepper and let it cook so that it thickens.
Place meatballs in baking dish and pour cream sauce over them. Bake in 400 degree oven for 15-20 minutes.