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Blackberry Baked Brie
1 cup blackberries, reserving a few for garnish
½ lemon, juiced
1 tsp chopped rosemary
2-3 tbsp honey (depending on how sour your blackberries are)
1 8-oz wheel of brie
¼ cup pecans

Remove the top rind of the brie and set aside. Place the base of the brie on parchment lined baking sheet and bake at 350ºF for 8-10 minutes, or until hot and slightly bubbly. While brie is baking, add blackberries, lemon juice, honey and rosemary to a medium pot over medium heat. Cook for 8-10 minutes, or until the blackberries have released their juices and liquid has thickened. Once the brie begins to melt, transfer to a serving dish and top with blackberry mixture. Garnish with pecans, whole blackberries and rosemary sprigs.

Stuffed Mushrooms
2 tbsp butter
18 whole cremini mushrooms, stems removed and finely chopped
2 garlic cloves, minced or grated
1 tsp thyme leaves
1 cup cream cheese, at room temperature
¼ cup grated parmesan, divided in half
1 tbsp chopped parsley
Salt and pepper to taste

Preheat oven to 350ºF. Melt butter in a large cast iron skillet over medium-high heat. Add chopped mushrooms stems and cook, stirring occasionally, until juices release, about 4-5minutes. Add garlic, parsley and thyme and cook until fragrant, about 30 seconds. Stir in the cream cheese and remove from the heat. Fill each mushroom cap with a spoonful of cream cheese mixture and place into a lightly greased oven-safe baking dish. Sprinkle with parmesan and bake until mushrooms have softened slightly and cheese is golden brown, about 15-20 minutes.

Turkey Stuffing Meatballs
1 cup dry store bought stuffing
1 cup milk
1 lb ground turkey
1 egg
2 tsp chopped sage
1 tsp thyme leaves
¼ cup cranberry sauce, divided in half
Salt and pepper taste

In a large bowl, pour the milk over the stuffing. Let the stuffing mixture side for about 5 minutes, or until liquid has been absorbed. Add turkey, egg, herbs and salt and pepper to taste. Add half of the cranberry sauce and mix well. Shape into 1-inch meatballs. Place meatballs onto a parchment-lined baking sheet and bake at 400ºF until golden and cooked through, about 20-25 minutes. Once cooked, remove from the oven and brush with remaining cranberry sauce.

Roasted Grape Crostini
2 cups red grapes
2 rosemary sprigs
1 baguette, sliced
Salt to taste
1 cup goat cheese, at room temperature
¼ cup chopped pistachios
2 tbsp honey (optional)

Preheat oven to 400ºF. To make roasted grapes, place grapes into a baking dish and add rosemary. Bake for 30-40 minutes or until grapes have softened. To make crostini, place baguette slices onto a nonstick pan or parchment lined baking sheet and drizzle with oil. Season with salt to taste. Bake until golden, about 6-8 minutes. To assemble crostini, spread goat cheese over each baguette slice and top with roasted grapes, pistachios and drizzle with honey.

Pear & Blue Cheese Cups
1 store bought puff pastry sheet
3 pears, cored and sliced into thin wedges
¼ cup blue cheese
¼ cups walnuts, chopped
Honey (optional)
1 egg, beaten for egg wash

Preheat oven to 400ºF. Lightly grease a 12-cup muffin tin and set aside. Cut 12 even squares from the rolled out puff pastry sheet and place a square into each muffin cup. Lightly brush each puff pastry square with egg wash. Fill each cup with pears and bake until pastry is golden and puffed up, about 15-20 minutes. Top with blue cheese and walnuts and return to the oven until cheese has heated through and walnuts have toasted, about 3-5 minutes. To finish, drizzle with honey.

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