Ground Turkey Bake show #189
2 tablespoons Dijon mustard
¼ cup extra-virgin olive oil (EVOO),
plus more for apples and onions
1 tablespoon rosemary,
Salt and pepper
2 apples, sliced into ½-inch wedges or
chopped into bite-sized cubes
1/2 red onion or 2 shallots, thin
wedges or chopped
A little nutmeg,
about ⅛ teaspoon
2 teaspoons honey
Juice of ½ lemon
rimmed baking sheet and reserve.
For the traybake, in a large bowl, toss
Turkey and potatoes with
balsamic, Dijon, EVOO, rosemary, and salt
and pepper, arrange on a large parchment-lined rimmed baking sheet, and roast
30 to 45 minutes. Then toss apples and
onions or shallots with nutmeg, honey, a
drizzle of oil, salt, pepper, and lemon, add
to the sheet pan and roast about 20
minutes more, adding stuffing balls to the
oven as well.
Serve Turkey, potatoes, and apples and
onions with stuffing balls.
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