Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

cranberry sauce

recipe courtesy Rachael Ray

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

Bog Burgers:

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast

1 small McIntosh apple, finely chopped

1 small white onion, chopped

1 rib celery from heart of the stalk, finely chopped

1 rounded teaspoon poultry seasoning

Salt and pepper

Vegetable oil, for drizzling

4 sandwich size sourdough English muffins

1 cup prepared whole berry cranberry sauce

1/2 cup mayonnaise or reduced fat mayonnaise

8 leaves Bibb lettuce, cleaned

Corn:

4 ears corn, shucked

4 tablespoons butter

20 blades fresh chives, finely chopped

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.

Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.  Serves 4.

Mahogany Grilled Turkey Breast

recipe courtesy Family Circle

Mahogany Grilled Turkey Breast

2 tablespoons molasses

2 tablespoons balsamic vinegar

1 tablespoon coarse-grain mustard

2 teaspoons reduced-sodium Worcestershire sauce

1/2 onion, chopped

3 cloves garlic, chopped

1 boneless, skinless turkey breast half (about 2 1/4 pounds)

1/2 teaspoon salt

1/4 teaspoon black pepper

6 ears corn

1/2 cup reduced-sodium chicken broth

Combine molasses, vinegar, mustard and Worcestershire sauce. Pour into a resealable plastic bag; add onion, garlic and turkey breast. Shake to coat turkey and refrigerate for 8 hours.

Set a gas grill to medium-high for indirect grilling or the coals in a charcoal grill to medium-hot for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

Remove turkey from plastic bag and pour marinade into a small saucepan. Season turkey with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill on indirect heat, covered, for 40 minutes, turning once or until internal temperature reaches 160 degrees. Brush with marinade a few times during cooking. Add corn to grill during last 10 minutes of cooking time, brushing with marinade and turning so all sides are lightly charred.

Add broth to remaining marinade in saucepan and simmer for 3 minutes. Season turkey and corn with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with broth mixture.  Serves 6.

Meatballs with Balsamic-Apple Chutney

recipe courtesy Better Homes and Gardens

Meatballs

1 pound lean ground beef or ground turkey

1/2 cup soft bread crumbs

1 egg, lightly beaten

2 tablespoons minced onion

1 tsp. salt

1/8 tsp. pepper

Balsamic-Apple Chutney

2 tablespoons olive oil

1 1/2 cups chopped onions

1/2 teaspoon kosher salt

3 Granny Smith Apples

1/3 cup balsamic vinegar

2 tablespoons honey

2/3 cup water

Garnish

Crusty bread slices

3 ounces crumbled blue cheese

Italian (flat-leaf) parsley

To make chutney, in large nonstick skillet heat olive oil over medium heat. Add chopped onions and kosher salt. Cook over medium to medium-high heat about 10 minutes, stirring frequently, just until golden. Add Granny Smith apples, peeled, cored, and chopped; balsamic vinegar; and honey to skillet. Cook over medium heat, uncovered, until most of the liquid has evaporated. Add water to skillet; simmer, covered 20 minutes or until apples are tender.


Meanwhile, to make meatballs, line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. In a medium bowl combine ground beef, bread crumbs, egg, onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix to combine. Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.

Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.

Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.