Healthy Holiday Ideas: Turkey Meatballs; Pear & Parmesan Stuffed Mushrooms

Updated 2 years ago

Mary Lavanway is a dietician with Hannaford. In this segment she shares a recipe for Orange & Port Glazed Turkey Meatballs, Pear & Parmesan Stuffed Mushrooms.Yields: 16 servings • Prep Time: 5 minutesIngredients:4 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided1/2 cup finely chopped onion1 rib celery, finely chopped (about 1/4 cup)1 lb. lean ground turkey1 egg1/4 cup plain dry bread crumbs1/4 cup dried cranberries, chopped1/8 tsp. McCormick’s® dried thyme leaves, crushed1/2 tsp. salt1/8 tsp. McCormick’s® ground black pepper1/2 cup orange marmalade2 Tbsp. port wine or grape juice1 tsp. apple cider vinegar1/4 tsp. McCormick’s® ground cinnamonDirections:1. Melt 2 tablespoon I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cookonion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl:shape into 44 (1- inch) meatballs.3. Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7minutes or until golden brown and almost cooked. Remove meatballs and set aside: repeat with remaining Spreadand meatballs.4. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat,stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.Recipe courtesy of Unilever.Pear & Parmesan Stuffed MushroomsIngredients:1 package (16 oz.) white mushrooms1/4 cup I Can’t Believe It’s Not Butter!® Spread1 large pear, peeled, cored and finely chopped1 large shallot, finely chopped1/4 cup shredded Cabot® cheddar cheese1 Tbsp. finely chopped fresh parsley (optional)1/8 tsp. McCormick’s® ground black pepperDirections:1. Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups): reserve mushroom caps.2. Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook choppedstems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, and pepper.3. Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or untilmushrooms are tender. Garnish, if desired, with cheddar cheese shavings.Recipe courtesy of Unilever


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