Thanksgiving Turkey Twist

1hr 58min prep 27min cook 1hr 31min  | 

Ingredients

  • Fresh Parsley (2 Tablespoons)

  • Fresh Thyme (2 Teaspoons)

  • Garlic (2 Cloves)

  • Haricots Verts (1 Pound)

  • Onions (1 Cup)

  • Parsnips (2)

  • Sweet Potato, Large (1)

  • White Onion (1/3 Cup)

  • Ground Beef (1 Pound)

  • Parmesan Cheese, Grated (1/2 Cup)

  • Butter, Unsalted (1/2 Tablespoon)

  • Butter, Unsalted, Optional (1 Tablespoon)

  • Eggs, Large (2)

  • Almonds, Raw and Sliced (1/4 Cup)

  • Black Pepper

  • Breadcrumbs, Plain (1/2 Cup)

  • Dried Thyme Leaves (1/2 Teaspoon)

  • Kosher Salt

  • BBQ Sauce (3 Tablespoons)

  • Extra Virgin Olive Oil (4 Tablespoons)

  • Honey (1 Tablespoon)

  • Worcestershire Sauce (1 Teaspoon)

Equipment

  • Aluminum Foil

  • Ice

  • Paper Towels

  • Toothpicks, Wooden

  • Oven

  • Stove Top

  • Chef's Knife

  • Colander

  • Cutting Board

  • Heat-Proof Bowl, Large

  • Instant-Read Thermometer

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • Mixing Bowl, Small

  • Pastry Brush

  • Peeler

  • Pot, Large (4-6 QT)

  • Saute Pan, Large (12" or Larger)

  • Saute Pan, Medium (10"-12")

  • Sheet Pan

  • Whisk

Notes

  1. For a healthier alternative, substitute ground turkey for the ground beef. Cook slightly longer, until temperature reaches 165 degrees.
     
  2. Haricots verts are a thin variety of green beans. Regular green beans will work too, they just might need to boil 1-2 minutes longer.

    For a dairy free dish, omit the butter.
     
  3. Leave out the butter for a more healthful alternative.
     

Prep Steps

  • 1

    Cut an onion into 1/4 inch dice to measure the indicated amount.

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the onion.

  • 3

    Trim parsley leaves from the stems and finely chop to measure the indicated amount.

  • 4

    Combine honey and BBQ sauce in a small mixing bowl.

  • 5

    Cut the stem ends off the haricots verts.

  • 6

    Peel the sweet potatoes and cut into 1/4 inch cubes. Place in a medium mixing bowl.

  • 7

    Peel parsnips and cut into a 1/4 inch dice. Add to the sweet potatoes.

  • 8

    Cut an onion into 1/4 inch dice to measure the indicated amount.

  • 9

    Pick thyme leaves off the stems and finely chop to measure the indicated amount.

Cook Steps

  • 10

    Preheat the oven to 350 degrees.

  • 11

    Heat a medium saute pan over medium heat. Add olive oil and warm.

  • 12

    Once oil is warm, add onions, garlic and dried thyme. Crush the thyme between your fingertips as you add it to the pan. Season with salt and pepper, then saute until onions are softened and translucent. Do not brown.

  • 13

    Once cooked, transfer the onion mixture to a clean platter and allow to cool slightly.

  • 14

    Lightly grease a sheet pan with olive oil.

  • 15

    Crack the eggs into a large mixing bowl and whisk to combine.

  • 16

    Add the ground beef to the egg along with breadcrumbs, Parmesan cheese, chopped parsley, Worcestershire sauce and cooled onion mixture. Season with salt and pepper.

  • 17

    Use clean hands to mix the beef thoroughly. Transfer the meat mixture to the prepared sheet pan and form the meat into a rectangle shape, about 5 inches long by 3 inches high and 3 inches wide.

  • 18

    Use a pastry brush or spoon to evenly spread the honey BBQ mixture over the top of the meat loaf.

  • 19

    Transfer the meat loaf to the preheated oven. Bake for [45-55 minutes] until an instant-read thermometer reads at least 160 degrees.

  • 20

    Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 21

    Prepare a plate with layers of paper towels. Set the plate near the sink to dry the haricots verts.

  • 22

    Fill a large heat-proof bowl with ice water and set it near the sink to shock the haricots verts.

  • 23

    Heat a large saute pan over medium-high heat.

  • 24

    Once pan is warm, add the sliced almonds and toast until golden brown, about 5-7 minutes. Keep a close watch and shake the pan often to prevent burning.

  • 25

    Heat a large saute pan over medium-high heat. Add olive oil and warm.

  • 26

    Once oil is hot, add the onion and cook until slightly caramelized.

  • 27

    Add parsnips, sweet potatoes and chopped thyme to the onions. Season with salt and pepper. Cook until potatoes and parsnips are softened and caramelized, about 8-12 minutes. Stir often.

  • 28

    Once the water is boiling, add 1 tablespoon of salt and the trimmed haricots verts. Boil until tender, but with a slight bite, about [5-7 minutes]. Strain and immediately transfer to the bowl of ice water.

  • 29

    Once you remove the meat loaf from the oven, stick a toothpick in the top and cover loosely with foil. Let it rest for 10 minutes before slicing.

  • 30

    Let the haricots verts cool thoroughly in the ice water, about 5 minutes.

  • 31

    Strain the chilled haricots verts from the ice water. Remove any pieces of ice. Transfer to the plate lined with paper towels and dry thoroughly.

  • 32

    Place the almond pan back over medium heat. Add olive oil and warm.

  • 33

    Once oil is warm, add the haricots verts. Season with salt and pepper. Add the butter and toasted almond. Toss to combine as the butter melts. Cook for 2-3 minutes to heat through, then remove from heat.

  • 34

    Transfer meat loaf to a cutting board and cut 1/2 inch thick slices.

  • 35

    Once potatoes and parsnips are caramelized, add the butter. Toss to coat as the butter melts. Remove pan from heat and cover loosely with foil.

  • 36

    Transfer 2 slices of honey BBQ meat loaf to each dinner plate. Serve warm.

  • 37

    Transfer potatoes to a serving dish or dinner plates. Serve warm.

  • 38

    Transfer the haricots verts to a serving platter or dinner plates. Ready to eat!

Produce

  • Fresh Parsley (2 Tablespoons)

  • Fresh Thyme (2 Teaspoons)

  • Garlic (2 Cloves)

  • Haricots Verts (1 Pound)

  • Onions (1 Cup)

  • Parsnips (2)

  • Sweet Potato, Large (1)

  • White Onion (1/3 Cup)

Meat & Seafood

  • Ground Beef (1 Pound)

Cheese & Lunchmeat

  • Parmesan Cheese, Grated (1/2 Cup)

Dairy & Eggs

  • Butter, Unsalted (1/2 Tablespoon)

  • Butter, Unsalted, Optional (1 Tablespoon)

  • Eggs, Large (2)

Dry Goods & Packaged Goods

  • Almonds, Raw and Sliced (1/4 Cup)

Spice & Baking

  • Black Pepper

  • Breadcrumbs, Plain (1/2 Cup)

  • Dried Thyme Leaves (1/2 Teaspoon)

  • Kosher Salt

Condiments, Oils & Dressings

  • BBQ Sauce (3 Tablespoons)

  • Extra Virgin Olive Oil (4 Tablespoons)

  • Honey (1 Tablespoon)

  • Worcestershire Sauce (1 Teaspoon)

Kitchen Supplies

  • Aluminum Foil

  • Ice

  • Paper Towels

  • Toothpicks, Wooden

Appliances

  • Oven

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Colander

  • Cutting Board

  • Heat-Proof Bowl, Large

  • Instant-Read Thermometer

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • Mixing Bowl, Small

  • Pastry Brush

  • Peeler

  • Pot, Large (4-6 QT)

  • Saute Pan, Large (12" or Larger)

  • Saute Pan, Medium (10"-12")

  • Sheet Pan

  • Whisk

Prep Steps

  • 1

    Cut an onion into 1/4 inch dice to measure the indicated amount.

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the onion.

  • 3

    Trim parsley leaves from the stems and finely chop to measure the indicated amount.

  • 4

    Combine honey and BBQ sauce in a small mixing bowl.

  • 5

    Cut the stem ends off the haricots verts.

  • 6

    Peel the sweet potatoes and cut into 1/4 inch cubes. Place in a medium mixing bowl.

  • 7

    Peel parsnips and cut into a 1/4 inch dice. Add to the sweet potatoes.

  • 8

    Cut an onion into 1/4 inch dice to measure the indicated amount.

  • 9

    Pick thyme leaves off the stems and finely chop to measure the indicated amount.

Cook Steps

  • 10

    Preheat the oven to 350 degrees.

  • 11

    Heat a medium saute pan over medium heat. Add olive oil and warm.

  • 12

    Once oil is warm, add onions, garlic and dried thyme. Crush the thyme between your fingertips as you add it to the pan. Season with salt and pepper, then saute until onions are softened and translucent. Do not brown.

  • 13

    Once cooked, transfer the onion mixture to a clean platter and allow to cool slightly.

  • 14

    Lightly grease a sheet pan with olive oil.

  • 15

    Crack the eggs into a large mixing bowl and whisk to combine.

  • 16

    Add the ground beef to the egg along with breadcrumbs, Parmesan cheese, chopped parsley, Worcestershire sauce and cooled onion mixture. Season with salt and pepper.

  • 17

    Use clean hands to mix the beef thoroughly. Transfer the meat mixture to the prepared sheet pan and form the meat into a rectangle shape, about 5 inches long by 3 inches high and 3 inches wide.

  • 18

    Use a pastry brush or spoon to evenly spread the honey BBQ mixture over the top of the meat loaf.

  • 19

    Transfer the meat loaf to the preheated oven. Bake for [45-55 minutes] until an instant-read thermometer reads at least 160 degrees.

  • 20

    Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 21

    Prepare a plate with layers of paper towels. Set the plate near the sink to dry the haricots verts.

  • 22

    Fill a large heat-proof bowl with ice water and set it near the sink to shock the haricots verts.

  • 23

    Heat a large saute pan over medium-high heat.

  • 24

    Once pan is warm, add the sliced almonds and toast until golden brown, about 5-7 minutes. Keep a close watch and shake the pan often to prevent burning.

  • 25

    Heat a large saute pan over medium-high heat. Add olive oil and warm.

  • 26

    Once oil is hot, add the onion and cook until slightly caramelized.

  • 27

    Add parsnips, sweet potatoes and chopped thyme to the onions. Season with salt and pepper. Cook until potatoes and parsnips are softened and caramelized, about 8-12 minutes. Stir often.

  • 28

    Once the water is boiling, add 1 tablespoon of salt and the trimmed haricots verts. Boil until tender, but with a slight bite, about [5-7 minutes]. Strain and immediately transfer to the bowl of ice water.

  • 29

    Once you remove the meat loaf from the oven, stick a toothpick in the top and cover loosely with foil. Let it rest for 10 minutes before slicing.

  • 30

    Let the haricots verts cool thoroughly in the ice water, about 5 minutes.

  • 31

    Strain the chilled haricots verts from the ice water. Remove any pieces of ice. Transfer to the plate lined with paper towels and dry thoroughly.

  • 32

    Place the almond pan back over medium heat. Add olive oil and warm.

  • 33

    Once oil is warm, add the haricots verts. Season with salt and pepper. Add the butter and toasted almond. Toss to combine as the butter melts. Cook for 2-3 minutes to heat through, then remove from heat.

  • 34

    Transfer meat loaf to a cutting board and cut 1/2 inch thick slices.

  • 35

    Once potatoes and parsnips are caramelized, add the butter. Toss to coat as the butter melts. Remove pan from heat and cover loosely with foil.

  • 36

    Transfer 2 slices of honey BBQ meat loaf to each dinner plate. Serve warm.

  • 37

    Transfer potatoes to a serving dish or dinner plates. Serve warm.

  • 38

    Transfer the haricots verts to a serving platter or dinner plates. Ready to eat!

Thanksgiving Turkey Twist

1hr 58min prep: 27min cook: 1hr 31min

Notes:
  1. For a healthier alternative, substitute ground turkey for the ground beef. Cook slightly longer, until temperature reaches 165 degrees.
     
  2. Haricots verts are a thin variety of green beans. Regular green beans will work too, they just might need to boil 1-2 minutes longer.

    For a dairy free dish, omit the butter.
     
  3. Leave out the butter for a more healthful alternative.
     

Ingredients

Produce

  • Fresh Parsley (2 Tablespoons)
  • Fresh Thyme (2 Teaspoons)
  • Garlic (2 Cloves)
  • Haricots Verts (1 Pound)
  • Onions (1 Cup)
  • Parsnips (2)
  • Sweet Potato, Large (1)
  • White Onion (1/3 Cup)

Meat & Seafood

  • Ground Beef (1 Pound)

Cheese & Lunchmeat

  • Parmesan Cheese, Grated (1/2 Cup)

Dairy & Eggs

  • Butter, Unsalted (1/2 Tablespoon)
  • Butter, Unsalted, Optional (1 Tablespoon)
  • Eggs, Large (2)

Dry Goods & Packaged Goods

  • Almonds, Raw and Sliced (1/4 Cup)

Spice & Baking

  • Black Pepper
  • Breadcrumbs, Plain (1/2 Cup)
  • Dried Thyme Leaves (1/2 Teaspoon)
  • Kosher Salt

Condiments, Oils & Dressings

  • BBQ Sauce (3 Tablespoons)
  • Extra Virgin Olive Oil (4 Tablespoons)
  • Honey (1 Tablespoon)
  • Worcestershire Sauce (1 Teaspoon)

Equipment

Kitchen Supplies

  • Aluminum Foil
  • Ice
  • Paper Towels
  • Toothpicks, Wooden

Appliances

  • Oven
  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Colander
  • Cutting Board
  • Heat-Proof Bowl, Large
  • Instant-Read Thermometer
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Medium
  • Mixing Bowl, Small
  • Pastry Brush
  • Peeler
  • Pot, Large (4-6 QT)
  • Saute Pan, Large (12" or Larger)
  • Saute Pan, Medium (10"-12")
  • Sheet Pan
  • Whisk

Prep Steps

  1. [ Honey BBQ Meat Loaf ] Cut an onion into 1/4 inch dice to measure the indicated amount.
  2. [ Honey BBQ Meat Loaf ] Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the onion.
  3. [ Honey BBQ Meat Loaf ] Trim parsley leaves from the stems and finely chop to measure the indicated amount.
  4. [ Honey BBQ Meat Loaf ] Combine honey and BBQ sauce in a small mixing bowl.
  5. [ Haricot Verts with Almonds ] Cut the stem ends off the haricots verts.
  6. [ Sweet Potato Hash ] Peel the sweet potatoes and cut into 1/4 inch cubes. Place in a medium mixing bowl.
  7. [ Sweet Potato Hash ] Peel parsnips and cut into a 1/4 inch dice. Add to the sweet potatoes.
  8. [ Sweet Potato Hash ] Cut an onion into 1/4 inch dice to measure the indicated amount.
  9. [ Sweet Potato Hash ] Pick thyme leaves off the stems and finely chop to measure the indicated amount.

Cook Steps

  1. [ Honey BBQ Meat Loaf ] Preheat the oven to 350 degrees.
  2. [ Honey BBQ Meat Loaf ] Heat a medium saute pan over medium heat. Add olive oil and warm.
  3. [ Honey BBQ Meat Loaf ] Once oil is warm, add onions, garlic and dried thyme. Crush the thyme between your fingertips as you add it to the pan. Season with salt and pepper, then saute until onions are softened and translucent. Do not brown.
  4. [ Honey BBQ Meat Loaf ] Once cooked, transfer the onion mixture to a clean platter and allow to cool slightly.
  5. [ Honey BBQ Meat Loaf ] Lightly grease a sheet pan with olive oil.
  6. [ Honey BBQ Meat Loaf ] Crack the eggs into a large mixing bowl and whisk to combine.
  7. [ Honey BBQ Meat Loaf ] Add the ground beef to the egg along with breadcrumbs, Parmesan cheese, chopped parsley, Worcestershire sauce and cooled onion mixture. Season with salt and pepper.
  8. [ Honey BBQ Meat Loaf ] Use clean hands to mix the beef thoroughly. Transfer the meat mixture to the prepared sheet pan and form the meat into a rectangle shape, about 5 inches long by 3 inches high and 3 inches wide.
  9. [ Honey BBQ Meat Loaf ] Use a pastry brush or spoon to evenly spread the honey BBQ mixture over the top of the meat loaf.
  10. [ Honey BBQ Meat Loaf ] Transfer the meat loaf to the preheated oven. Bake for [45-55 minutes] until an instant-read thermometer reads at least 160 degrees.
  11. [ Haricot Verts with Almonds ] Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
  12. [ Haricot Verts with Almonds ] Prepare a plate with layers of paper towels. Set the plate near the sink to dry the haricots verts.
  13. [ Haricot Verts with Almonds ] Fill a large heat-proof bowl with ice water and set it near the sink to shock the haricots verts.
  14. [ Haricot Verts with Almonds ] Heat a large saute pan over medium-high heat.
  15. [ Haricot Verts with Almonds ] Once pan is warm, add the sliced almonds and toast until golden brown, about 5-7 minutes. Keep a close watch and shake the pan often to prevent burning.
  16. [ Sweet Potato Hash ] Heat a large saute pan over medium-high heat. Add olive oil and warm.
  17. [ Sweet Potato Hash ] Once oil is hot, add the onion and cook until slightly caramelized.
  18. [ Sweet Potato Hash ] Add parsnips, sweet potatoes and chopped thyme to the onions. Season with salt and pepper. Cook until potatoes and parsnips are softened and caramelized, about 8-12 minutes. Stir often.
  19. [ Haricot Verts with Almonds ] Once the water is boiling, add 1 tablespoon of salt and the trimmed haricots verts. Boil until tender, but with a slight bite, about [5-7 minutes]. Strain and immediately transfer to the bowl of ice water.
  20. [ Honey BBQ Meat Loaf ] Once you remove the meat loaf from the oven, stick a toothpick in the top and cover loosely with foil. Let it rest for 10 minutes before slicing.
  21. [ Haricot Verts with Almonds ] Let the haricots verts cool thoroughly in the ice water, about 5 minutes.
  22. [ Haricot Verts with Almonds ] Strain the chilled haricots verts from the ice water. Remove any pieces of ice. Transfer to the plate lined with paper towels and dry thoroughly.
  23. [ Haricot Verts with Almonds ] Place the almond pan back over medium heat. Add olive oil and warm.
  24. [ Haricot Verts with Almonds ] Once oil is warm, add the haricots verts. Season with salt and pepper. Add the butter and toasted almond. Toss to combine as the butter melts. Cook for 2-3 minutes to heat through, then remove from heat.
  25. [ Honey BBQ Meat Loaf ] Transfer meat loaf to a cutting board and cut 1/2 inch thick slices.
  26. [ Sweet Potato Hash ] Once potatoes and parsnips are caramelized, add the butter. Toss to coat as the butter melts. Remove pan from heat and cover loosely with foil.
  27. [ Honey BBQ Meat Loaf ] Transfer 2 slices of honey BBQ meat loaf to each dinner plate. Serve warm.
  28. [ Sweet Potato Hash ] Transfer potatoes to a serving dish or dinner plates. Serve warm.
  29. [ Haricot Verts with Almonds ] Transfer the haricots verts to a serving platter or dinner plates. Ready to eat!
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