The other day, I was digging through my freezer and I found cooked turkey breast that I had freezer packed from our overly large turkey we made on Thanksgiving. I decided turkey sounded good for dinner and that some of my freezer pack left overs needed to be used.
I didn’t want to just heat some turkey on a plate. I wanted a new spin on a dish. I stood in my kitchen a while, eyeing the contents of my pantry. Then, the idea hit me.
I began by chopping some potatoes and boiling them until tender. I suggest using a fork to test. I drained the water, dumped the potatoes in my Kitchen Aid stand mixer. I added the sour cream, salt, pepper, and butter then mixed them with the paddle until mashed.
On a Sidenote…
I didn’t skin the potatoes. The skin is good for you. Besides, waste is bad. During the great depression, it was imperitive to make use of everything possible. If you look up Great Depression recipes you will see how versatile women had to be. Now a days, in a world of instant gratification and large amounts of waste produced every day…It is important that we teach our children the art of using every last drop, using everything edible, and eating everything on your plate. I recall that my grandmother washed her Ziploc bags that were possible to reuse. (Maybe it was full of crackers or a small block of cheese. And she wasn’t a hoarder! Just frugal.)
Now, using my Kitchen Aid meat grinder attachment, I ground up the cooked turkey. It turned out perfectly. Now, for cooked meat, you need a decent grinder or it won’t be very consistent looking. In the bowl, I added a packet of French onion soup mix, egg, and bread crumbs. I cooked them until browned in a cast iron skillet, but any skillet will do.
For the gravy, I made a roux and then added the turkey stock, a bit of seasonings.
I placed it on my new servingware and the family devoured it.
1 lb ground turkey (can be cooked left overs or fresh ground. Just make sure you can grind it)
1 pkt French onion soup mix
1/4 c bread crumbs
Combine all ingredients, roll into meatballs. Cook in a skillet until browned, and cooked through.
8-10 small red potatoes, roughly cut for faster cooking
1 c sour cream
4 tbsp butter
Salt and pepper to taste
Chop potatoes and boil until tender. Put in a stand mixer or mash. Add sour cream, butter, salt and pepper.
28 oz turkey stock
1 c butter
1/4 cup flour
Salt and pepper to taste
1/2 tsp onion powder
1/2 tsp garlic powder
Melt the butter. Add flour. Add turkey stock while whisking. Add seasonings. Turn the heat up to medium high and bring to a boil, whisking consistently. Once thick, allow to boil for one minute.
Layer a serving dish with mashed potatoes. Top with meatballs, then with gravy. Add fried onion strips. Serve hot.
1/4 cup fried crispy onion strips for garnish