Miso Meatballs

https://www.frugalnutrition.com/easy-miso-meatballs-turkey-beef-chicken-or-pork-no-bread-crumbs/

• 1/2 pound ground turkey, chicken, beef, or pork (8 ounces)
• 1 heaping Tablespoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon soy sauce/tamari (can omit if you want, I’ve made it with and without)
• 1/2 Tablespoon sesame oil
• 1 Tablespoon miso – red or white
• 1/2 teaspoon chili powder or red pepper flakes
• optional: mix in 1/4 cup sliced green onion if you’ve got it – it’s good!

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INSTRUCTIONS

1. Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
2. To bake: Place on parchment- or foil-lined baking sheet. Bake on 475 for 15-18 minutes.
3. To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
4. *Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!
5. Note: I’ve made these both baked and fried, and have no real preference. I like the crisp exterior of frying, but it’s hard to beat the convenience of tossing a big batch in the oven!

Yummy Stuffing

3-4 c potatoes, cubed
chicken broth to cover the potatoes
-----------> bring to boil, simmer 5 minutes
2 tbsp butter, melted
-----------> fry potatoes, set aside in large bowl

1/2 c raisins, chopped
1/2 c cranberries, chopped
1/2 c apricots, chopped
1/4 c apple juice
1/4 c brandy
------------>bring to boil, simmer for 2 minutes, set aside

1/4 c butter, melted
1 1/2 c celery
1 1/2 c onion
------------> cook until celery loses crunch
500 g sausage, crumbled
------------>cook until browned
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tbsp sage
1/2 c pumpkin seeds
1/2 c pinenuts 
------------>also add dried fruit, cook 3 minutes
------------>add to potatoes in large bowl
2 eggs
------------> mix gently
------------> stuff, cook

http://www.winekitz.com/2012-wine-and-food-calendar-recipes/-december-2012

As per M, raisins instead of figs, add pumpkin seeds, substitute diced potatoes for stuffing mix (cook in chicken broth for ten minutes, then fry in butter), add feta at the end

INGREDIENTS

• 1, (4 to 5 lbs / whole turkey breast (2.2 to 2.5 kg) halves), boned, butterflied
• 1/2 cup (125 mL) each chopped figs, cranberries and apricots
• 1/4 cup (50 mL) each apple juice and brandy
• 1/4 cup (50 mL) butter
• 1 1/4 cup (300 mL) each chopped onion, chopped celery
• 1/2 lb (227 g) each hot and sweet pork sausages, casings removed
• 1 tbsp (15 mL) each chopped fresh parsley, rosemary, sage
• 1/4 cup (50 mL) hazelnuts, toasted, chopped
• 4 cups (1 L) seasoned stuffing mix
• 1 cup (250 mL) chicken broth
• 2 large eggs, beaten
• Melted butter, salt, pepper

METHOD

• Heat oven to 325º F.
• Place dried fruit in small sauce pan with apple juice and brandy. Bring to boil, reduce heat to simmer and cook 2 minutes.
• Melt butter in large skillet. Add onion and celery and cook 5 minutes.
• Crumble sausage and add to skillet. Cook until browned. Add dried fruit mixture, herbs and hazelnuts. Cook 2 minutes.
• Place stuffing mix in large bowl. Add eggs, chicken broth and sausage mixture. Mix well. Let cool slightly.
• Lay turkey breast skin side down on plastic wrap. Pound lightly with a mallet until even thickness. Season inside with salt and pepper. Spread stuffing in 1 1/2 inch thick layer over meat, leaving a 1/2 inch border on all sides. Roll the turkey like a jelly roll. Lay two rosemary twigs on top and tie the roast.
• Place the breast seam side down on rack on baking sheet. Brush with melted butter, sprinkle with salt and pepper.
• Bake 1 1/2 to 2 hours or until thermometer reads 150ºF/68º C. Cover with foil for 15 minutes.