Rachael Ray’s Turkey Meat Loaves With Smashed Sweet Potatoes, Peas and Radishes

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Serves 6

Ingredients

  • 5 medium sweet potatoes, peeled and cubed
  • Salt
  • 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

Directions

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.