Cuisinart Cook and Hold Spécifications télécharger pdf (Page 15)

15

Turkey Swedish

Meatballs

What was old is new and popular again, and

that is true with this classic dish. These are

sure to please everyone, Swedes and

non-Swedes alike.

Setting: Brown/Sauté

Makes about 60 meatballs

¼ cup (60ml) milk (whole or

reduced fat)

1 slice sandwich bread, torn into

1-inch (2.5cm) pieces

1 small celery stalk, finely chopped

1 pound (450g) ground turkey

1 small onion, peeled and finely

chopped

¾ teaspoon (4ml) kosher salt

¼ teaspoon (1ml) ground white pepper

½ teaspoon (2.5ml) baking powder

¼ teaspoon (1ml) ground allspice

1 pinch ground nutmeg

1 large egg, lightly beaten

3½ tablespoons (50ml) unsalted butter,

divided

3 tablespoons (45ml) unbleached,

all-purpose flour

4 cups (1,000ml)chicken broth,

low sodium

1

⁄3 cup (75ml)sour cream or crème

fraîche

1. Put the milk into a large liquid

measuring cup and add the bread. Let

soak.

2. While the bread is soaking, combine

the celery, turkey, onion, salt, pepper,

baking powder, spices and egg in a large

mixing bowl. Squeeze the milk out of the

bread and add the bread (discarding the

milk) to the turkey mixture. With clean or

gloved hands, gently mix together until

fully combined. Do not over-mix or the

meatballs will be tough. Using a small ice

cream scoop, form into 1-inch (2.5cm)

meatballs (about 1 tablespoon (15ml) of

mixture per ball).

3. Put ½ tablespoon (7ml) of the butter

into the cooking pot of the Multicooker

set to Brown/Sauté at 375˚F (190ºC).

Once the butter melts and is hot and

foamy, add the meatballs in about four

batches, turning the meatballs every

minute

or two until browned or all sides.

Remove, reserve and repeat with

remaining meatballs. Once all are

browned, remove and reserve together.

5. Add the remaining butter to the

cooking pot. Once it is melted and foamy,

stir in the flour. Stirring constantly with a

wooden spoon, cook until the butter/flour

mixture is lightly browned. Slowly stir in

the broth. Bring to a boil and cook until

thickened, about 10 minutes. Reduce

heat to 300°F (150ºC) and stir in the sour

cream.

6. Put all of the meatballs into the

cooking pot with the gravy. Raise heat to

350°F (180ºC) and bring to a boil. Boil for

about 10 minutes to coat the meatballs

with the thickened gravy.

7. Serve immediately or reduce heat to

200°F (100ºC) and keep covered until

ready

to serve.

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