Bubbys Turkey Meatloaf Dave Lieberman Recipes

BUBBY'S TURKEY MEATLOAF (DAVE LIEBERMAN)

Steps:

• Meatloaf:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
• Red Pepper Sauce:
• Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

BACON-ROSEMARY-RED BLISS HASH

Steps:

• Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
• Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.
• Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
• Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.
• Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.

SWEDISH TURKEY MEAT BALLS

Steps:

• Preheat oven to 375 degrees F.;
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean. In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls. Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.;
• For the pan sauce:
• Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves. Serve meatballs with preserves.;

BRAISED DARK MEAT TURKEY OVER EGG NOODLES

Steps:

• Generously salt and pepper the turkey.
• Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.
• Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles.
• Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.

BAY AND LEMON BRINED TURKEY

Steps:

• Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.