Cranberry Dijon Turkey Meatloaves Plus A Brussels Sprout Sweet Potato Toasted Almond Jumble Recipes

CRANBERRY DIJON TURKEY MEATLOAVES PLUS A BRUSSELS SPROUT, SWEET POTATO & TOASTED ALMOND JUMBLE

Steps:

• • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces.
• • Toss Brussels sprouts and sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you'll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• • Meanwhile, in a large bowl, stir together panko and 2 TBSP water (4 TBSP for 4 servings). (TIP: Have milk on hand? Use it in place of water for an even more flavorful meatloaf.) Add turkey*, half the mustard (you'll use the rest in the next step), remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4), and pepper. Mix to thoroughly combine, then form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet your hands or coat with oil first to prevent sticking. • Coat a second baking sheet with a drizzle of oil. Add meatloaves to prepared sheet. Tent meatloaves with foil. • Roast on middle rack until browned and cooked through, 15-20 minutes.
• • While meatloaves roast, in a small bowl, combine jam, half the ketchup (all for 4 servings), and remaining mustard. • When meatloaves are done, remove sheet from oven; remove foil. Top loaves with cranberry glaze. • Return to oven until glaze is tacky, 2-3 minutes more.
• • Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. • When veggies are done, add toasted almonds and cranberries to sheet with veggies. Season with salt and pepper; toss to coat.
• • Divide meatloaves and roasted veggies between plates. Serve.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

TURKEY-CRANBERRY MEATBALLS WITH ROASTED BRUSSELS SPROUTS AND SWEET POTATO

Steps:

• Prep and roast the vegetables. • Heat the oven to 425°F. • Scrub or peel the sweet potato. Cut the potato into one-inch pieces. • Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise. • On a sheet pan, drizzle the sweet potato and Brussels sprouts with 1 to 2 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 18 to 20 minutes. Remove from the oven and season to taste with salt and pepper. Drizzle the honey-mustard vinaigrette over the vegetables and toss gently to coat. • While the vegetables roast, prepare the meatballs.
• Prep the meatballs. • Coarsely chop the dried cranberries. • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. • In a large bowl, combine the ground turkey, dried thyme and cranberries. Season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1½- to 2-inch meatballs.
• Cook the meatballs. • In a medium (large) frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Reduce the heat to medium and continue cooking, turning occasionally, until the meatballs are cooked through, 7 to 9 minutes longer. Remove from the heat.
• Serve. • Transfer the meatballs and roasted vegetables to individual plates. Sprinkle the vegetables with the pumpkin seed dukkah and serve.