5 medium sweet potatoes, peeled and cubed
2 lbs ground turkey
2 slices whole-wheat bread, toasted and buttered, finely chopped
1½ cups chicken stock
1 egg, beaten
1 large shallot, finely chopped
2 tbsp chopped fresh thyme leaves
2 rounded tbsp orange marmalade
2 rounded tbsp grainy mustard
Extra-virgin olive oil, for drizzling
4 tbsp (½ stick) butter
2 tbsp all-purpose flour
Splash of orange juice
1 tbsp Worcestershire sauce
2 (10-oz) boxes frozen green peas
1/2 cup chopped radishes
1/4cup 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.
Reprinted from the book Rachael Ray’s Look + Cook by Rachael Ray. Copyright © 2010 by Rachael Ray. Photographs copyright © 2010 by Stephen Murello. Published by Clarkson Potter, a division of Random House, Inc.”