- 5 medium sweet potatoes, peeled and cubed
- 2 lbs ground turkey
- 2 slices whole-wheat bread, toasted and buttered, finely chopped
- 1 1/2 cups chicken stock
- 1 egg, beaten
- 1 large shallot, finely chopped
- 2 tbsp chopped fresh thyme leaves
- 2 tbsp orange marmalade
- 2 tbsp grainy mustard
- Black pepper
- Extra-virgin olive oil, for drizzling
- 4 tbsp (½ stick) butter
- 2 tbsp all-purpose flour
- Splash of orange juice
- 1 can Worcestershire sauce
- 2 (10-oz) boxes frozen green peas
- 1/2 cup (10-oz) boxes frozen green peas
- 1/4 cup chopped fresh chives
- 1/2 cup cream or half-and-half
- Freshly grated nutmeg
Preheat the oven to 425°F. Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes.
Cover a large rimmed baking sheet with parchment paper.
Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper. Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so. An instant-read thermometer inserted into the centers of the loaves should read 165°F.
For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock. Cook to thicken for a few minutes and season with salt and pepper to taste.
To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter. Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and sauté with the radishes for 2 to 3 minutes more. Add the chives and season with salt and pepper.
Drain the cooked sweet potatoes and return them to the hot pot. Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste.
Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside.