LCBO Food & Drink Autumn 2024

TALKIN’ TURKEY

Turkey Meatballs, Gravy & Biscuits These giant meatballs are like soft, moist, individually sized meat loaves. Braising them instead of cooking them in a loaf pan nets you some gravy in the end. They can be made ahead, and are even better if you let them spend a night in the fridge. If you have a food processor, it makes easy work of chopping the bacon. Serve with the usual suspects: mashed potatoes, a green veg or a roasted one, and a salad. They’re pretty great with cranberry sauce, too— and don’t forget the Sour Cream & Chive Biscuits (p. 139). 6 strips bacon, finely chopped 11/2 cups (375 mL) panko bread crumbs 1 cup (250 mL) unsweetened apple sauce, divided 1 large clove garlic, finely grated on a rasp 2 lbs (905 g) ground turkey 1/3 cup (80 mL) finely chopped sage 1 tbsp (15 mL) chopped thyme 21/2 tsp (12 mL) fine kosher salt 1/2 tsp (2 mL) freshly ground black pepper 3 tbsp (45 mL) softened butter, divided 4 cups (1 L) chicken broth 1 cup (250 mL) water 1/4 cup (60 mL) all-purpose flour 1/2 cup (125 mL) store-bought crispy onions or shallots 1. In a large bowl, combine bacon, panko, 1/2 cup (125 mL) apple sauce and garlic; stir to combine. Add turkey, sage, thyme, salt and pepper. Using your hands, mix thoroughly. Refrigerate for 30 min utes to firm up. 2. Divide into six equal portions. With wet hands, form each into a ball.

gravy over meatballs and top with crispy onions.

3. Set a large Dutch oven over medium heat. Melt 1 tbsp (15 mL) butter and fry meatballs until browned all over, about 12 minutes total. Pour chicken stock over; stir in water and remaining 1/2 cup (125 mL) apple sauce. Bring to a boil. Reduce heat to low, cover and simmer for 25 minutes. (Meat balls may be made to this point, covered and refrigerated for up to 3 days. Set over medium heat and gently boil for 10 minutes before proceeding with the recipe.)

4. Mash remaining 2 tbsp (30 mL) butter with the flour to form a thick paste. Roll into 2 balls roughly equal in size. 5. Using a slotted spoon, arrange meatballs on a platter. Set pot containing braising liquid over medium heat; bring to a boil. Add one ball of the butter mixture and whisk until completely incorporated. Repeat with remaining butter mixture; boil for 2 minutes. Pour

Serves 6

WHAT TO SERVE La Vieille Ferme Luberon Blanc AOC LCBO 298505, $13.85

The sage and thyme in the recipe suggest a white blend from the Rhône, wine that typically bal ances herbal notes with subtle stone-fruit flavours.

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———————— AUTUMN 2024