COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Tsuyu Sauce

 

Course: Sauces & Condiments
Keyword: Condiments, Japanese, Sauces, Tsuyu Sauce

Tsuyu Sauce

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 1/2 cups
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 cup dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 1/2 cups

Procedure

  • Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine, and refrigerate until cold, approximately 1 hour. Serve cold with soba noodles.

Tapioca Pudding

 

Course: Sweets
Keyword: Desserts, Gluten-Free, Make-Ahead, Tapioca Pudding

Tapioca Pudding

ACTIVE TIME: 20 minutes
TOTAL TIME: 16 hours 25 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1/2 cup large pearl tapioca
  • 2 cups cold water
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • Pinch kosher salt
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 lemon, zested
ACTIVE TIME: 20 minutes
TOTAL TIME: 16 hours 25 minutes
Yield: 4 servings

Procedure

  • Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
  • Drain water from tapioca. Place the tapioca into a slow-cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
  • In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Add the tempered egg mixture back into the remaining tapioca in the slow-cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour, and then place in the refrigerator until thoroughly chilled.

Seaside Squid Salad

 

Course: Sides & Salads
Keyword: Gluten-Free, Healthy, Salads, Seafood, Seaside Squid Salad, Sides

Seaside Squid Salad

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 49 minutes
Yield: 4 -6 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 49 minutes
Yield: 4 -6 servings

Procedure

  • Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut tubes in half lengthwise and then into 1/2-inch wide pieces. Set aside.
  • Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
  • In a large mixing bowl, whisk together the lemon juice, olive oil, salt, black pepper, cumin, and cayenne pepper. Add the squid, tomato, onion, capers, and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Pan-Steamed Broccoli

 

Course: Sides & Salads
Keyword: Sides, vegan, Vegetarian

Pan-Steamed Broccoli

ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings
Pan steaming is the easiest and fastest way to cook broccoli. Period.
Broccoli contains almost as much calcium as milk and delivers more vitamin C than an orange. It also contains vitamins K and A and is an excellent source of dietary fiber, folate, riboflavin, iron, potassium, manganese, and phosphorous.
But wait, there's more! Some very special antioxidants are also on tap that can jump-start what's called phase-2 detoxification enzymes, which have the power to flush potentially harmful free radicals from your body, and that qualifies broccoli as a bona-fide super food.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 1/2 pounds broccoli with stalks, rinsed and trimmed
  • 1/3 cup water
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter, cut in 4 pats
  • freshly ground black pepper, for serving
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings

Procedure

  • Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch-thick slices lengthwise.
  • Place the stalk pieces in the bottom of a 2 1/2- to 3-quart saucepan, add the water and 1/4 teaspoon of the salt. Lay the florets on top and sprinkle on the remaining salt.
  • Cover the pot, place over high heat, and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat and add the butter and a few grinds of freshly ground black pepper. Serve immediately.

That Ol’ Cap Magic

 

Course: Appetizers
Keyword: Appetizers, Holidays, That Ol' Cap Magic, Vegetarian

That Ol' Cap Magic

ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Photo by. Lynne Calamia
Read More
Read Less
Print Recipe

Software

For the filling

  • 2 tablespoons clarified butter
  • 2 pounds cremini mushrooms, siced 1/4-inch thick
  • 1 tablespoon minced shallots
  • 1 1/2 fluid ounces cognac
  • 1 tablespoon chopped chives
  • 1 1/2 teaspoons Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1/3 cup heavy cream
  • 1/4 cup shredded Parmesan
  • 1 teaspoon dried tarragon
  • 2 tablespoons bread crumbs, divided

For the mushroom caps

  • 24 large white mushrooms, stems removed
  • 3 tablespoons Olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, minced

Specialized Hardware

Half-sheet pan with fitted wire rack
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes

Procedure

  • Heat oven to 350ºF.
  • Melt the clarified butter In a 12-inch heavy sauté pan over high heat. When the butter begins to shimmer, add the sliced mushrooms and cook, stirring frequently, until all the liquid has released and mushrooms are golden brown, 12 to 15 minutes.
  • Make a space in the middle of the pan and add the shallots. Cook for about 30 seconds then stir to combine with the mushrooms. Kill the heat and add the cognac, scraping up any browned mushroom bits. Season with 1 teaspoon of the salt, the black pepper, and the chives.
  • Return the pan to medium heat and add the cream, Parmesan, and tarragon. Stir to combine and let simmer for 1 minute. Remove the pan from the heat and add 1 tablespoon of the breadcrumbs. Allow the filling to cool while preparing the caps.
  • Place the mushroom caps in a large bowl and toss with the olive oil to evenly coat. Add the rosemary, thyme, garlic, and the remaining salt and toss to combine thoroughly.
  • Place the mushroom caps concave side (where the stem used to be) down on a half-sheet pan fitted with a wire rack. Roast the mushroom caps until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance, about 10 minutes.
  • Remove the mushroom caps from the oven and crank the setting to high broil. Flip the caps over and fill each cavity with about 1 tablespoon of the cooked mushroom filling. Top each cap with the bread crumbs and broil until the tops have browned, 3 to 4 minutes.
    Serve immediately.

Cod Chowdah

Course: Soup
Keyword: chowder, Fish

Cod Chowdah

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 2 quarts
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 4-5 slices smoked bacon, chopped
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 large white onion, chopped
  • 2 tablespoons good quality unsalted butter
  • 7-8 small white potatoes, unpeeled, cut into 1/2-inch chunks
  • 1 medium bulb fennel, thinly sliced, fronds reserved
  • 2 cups quality fish broth
  • 1/4 cup dry vermouth or dry white wine
  • 1 1/2 pounds cod filets (previously frozen is fine)
  • 4-5 sliced lemon rounds
  • 1 1/2 cups half and half
  • 1/2 cup leftover mashed potatoes (optional secret texture weapon)
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 2 quarts

Procedure

  • Place the bacon in a 5-6-quart pot over medium heat and cook until the fat has rendered, about 5 minutes. Add the onions, salt, and pepper and sweat, stirring frequently, 5 minutes. Add the butter and melt, then pile on the potatoes and fennel, without stirring. Pour in the broth and the vermouth (or wine) then arrange the cod filets (still frozen is fine) on top along with the lemon wheels.
  • Cover with a lid and simmer over medium-low heat for 20 minutes or until fish is cooked through. Remove and discard the lemons and break up the fish a bit, stirring into the stew. Add the half and half and drop the heat to low and barely simmer (do not boil) for another 20 minutes, uncovered.
  • Correct the seasoning with more salt and pepper and, if desired, stir in some mashed potatoes, a spoonful at a time, to smooth the texture (especially helpful if the dairy has slightly curdled).
  • Serve immediately or better yet, refrigerate and serve the next day, giving the flavors time to meld. Garnish, if you wish, with finely chopped fennel fronds. The chowder also freezes well in airtight containment for up to 3 months.

Spiced Pecans

 

Course: Sweets
Keyword: Christmas, Fall, Hacks, Holidays, Snacks, Spicy Pecans, Thanksgiving

Spiced Pecans

ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 1 pound
These brown sugar-glazed pecans tossed in a sweet and spicy coating make fantastic host/hostess gifts, as well as a simple snack or holiday appetizer.
Although the nuts can be stored at room temperature for up to 3 weeks or frozen (tightly wrapped) for up 3 months, odds are good these pecans won’t last more than a day or two.
This recipe first appeared on altonbrown.com.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon Chinese five spice powder
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried ground orange peel
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter, cut into small pats
  • 1/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons water

Specialized Hardware

10-12-inch cast iron or stainless skillet
ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 1 pound

Procedure

  • Line a half sheet pan with a piece of parchment paper or foil.
  • Mix the salt, cumin, Chinese five spice, cayenne, cinnamon, and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-12-inch cast-iron or stainless skillet and set over medium heat. Cook, stirring frequently, with a wooden spoon 5-6 minutes.
  • Stir in the spices until just fragrant, 15 to 30 seconds, then add the butter pats and stir to melt. Reduce the heat to medium-low and add the sugars. Mix thoroughly to coat the nuts then add the water. Stir until the sugar has dissolved completely and the nuts look glazed, 2 to 3 minutes.
  • Spread the nuts onto the prepared sheet pan and separate with a spatula so that they don't dry in clumps. Cool completely before transferring to an airtight container for storage.

Sourdough Rye Bread

 

Course: Breads
Keyword: rye, sourdough

Sourdough Rye Bread

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
Yield: 1 9-inch loaf
Yes, there are a lot of steps here. But once you have them down, you can apply them to hundreds of other breads.
Now...
Two terms that can sow the seeds of confusion amongst both sourdough novices and seasoned practitioners, despite the fact they're almost identical, are: levain and poolish. Both are what I call "full batch" preferments, meaning that unlike a starter, which is dosed into the dough in relatively small amounts, all of the levain and poolish made for a specific bread will end up in that bread. Both are mostly composed of flour and water, But a poolish contains a small amount of commercial yeast, which brings some particular characteristics to the party, while the levain contains only a dose of your wild sourdough starter. Could you make a respectable loaf with one or the other? Yes you could but when it comes to levains and poolishes (say that fast three times) the resulting loaf will be far more than the sum of its parts. It's like a car with a supercharger and a turbocharger and that really helps when you're working with heavier grains like rye.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

For the Poolish:

For the levain:

For the dough:

  • 300 grams bread flour, plus more for dusting the countertop
  • 200 grams dark rye flour
  • 8 grams caraway seeds
  • 9 grams kosher salt
  • 400 grams filtered water, room temperature
  • 20 grams barley malt syrup (SEE NOTE C)
  • 1 batch active levain
  • 1 batch fermented poolish

To top the dough:

  • 1 egg white, beaten
  • 3 grams caraway seeds

Specialized Hardware

Digital scale
7-8-quart Dutch oven
Parchment paper
bread lame, razor blade, or sharp knife
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
Yield: 1 9-inch loaf

Procedure

  • Using a rubber spatula, combine the ingredients for the poolish in a small bowl, scraping the sides of the bowl to bring the mass together. Cover tightly with plastic wrap and refrigerate for 24-72 hours to ferment and develop flavor. the longer the ferment, the deeper the flavor. (SEE NOTE A)
  • The next day, combine the ingredients for the levain in a pint size glass jar. Cover with a lid but don't screw it on, and place in the warmest area of your kitchen, The warmer the area, the quicker the levain will double in size and become bubbly (active). This will take between 3 to 5 hours, depending on the temperature of the room. (SEE NOTE B)
  • Once the levain is active, you are ready to make the dough. Combine the bread flour, dark rye flour, caraway seeds, and salt in a large bowl. In a separate bowl, whisk the water, barley malt syrup, and the entire contents of your jar of active levain together until incorporated. Retrieve the poolish from the fridge and whisk it into the levain mixture until incorporated. Add this mixture to the dry ingredients until you have a wet and shaggy looking dough with no traces of dry spots or poolish streaks remaining. Cover the bowl with a kitchen towel and leave it at room temperature for 1 hour.
  • After the hour, dump the dough onto a floured countertop. The dough will be very sticky so be sure to generously flour your hands and the top of the dough. Press into a 1-inch-thick disk, about 9x9-inches in diameter. Grab an edge of the disk with your hand, stretch it out a few inches and fold it over itself. If the dough is sticking to the counter, add more flour as needed. Repeat this 4 times, rotating the disk 90 degrees each time. Shape the dough into a ball and place it in a container or bowl large enough to allow it to double in size. Cover with a kitchen towel and stash in the warmest part of your kitchen. Again, the warmer the area, the quicker the dough will double in size. We've found that leaving it in an area around 78-80℉, the dough doubled in 2 1/2-3 hours.
  • When your dough has doubled, spread a clean non-terrycloth kitchen towel inside a large bowl and generously sprinkle with bread flour. Dump the dough onto a floured countertop and repeat the stretching and folding procedure (in step 4) until you have a somewhat smooth ball. Place the ball into the prepared bowl and fold the edges of the towel up and over the dough. Place in the refrigerator overnight (12-24 hours).
  • The next day place a 7-8 quart Dutch oven with a lid on the middle rack of your oven and crank the heat to 450℉. Leave it there for 1 hour to fully heat the pot. Remove the dough (leaving it in the bowl) from the fridge at this time and place it on a countertop near your oven.
  • When the hour is almost up, place a 12-inch x 16-inch piece of parchment paper on the countertop. Remove the dough from the towel-lined bowl and place it on the parchment. Brush the top of the dough with some of the egg white and sprinkle the caraway seeds evenly over. Score the top of the dough with a bread lame (if you have one), razor blade, or sharp knife in a criss cross design ar any design you wish. Remove the pot from the oven and take off the lid. Grab the edges of the parchment paper to lift and carefully lower the bread into the hot pot. Cover with the lid and place in the oven for 20 minutes.
  • Remove the pot from the oven, take off the lid and place back in the oven to bake for another 15 minutes, or until the top is very browned and crackly. Remove the pot from the oven and leave the bread in it for 15 minutes before removing it to a wire rack to cool for at least 2 hours. Cutting the bread too soon may result in a gummy center.
NOTE A: If you decide to go for the 72 hour poolish, plan accordingly as this will be a 4-day process.
NOTE B: To test if your sourdough starter or levain are active, drop a pea size piece of it into a cup of water. If it floats it's active, if it sinks it needs more time.
NOTE C: Barley malt syrup is derived from "malted" barley, that is barley that's been sprouted then dried. Containing around 65% maltose (a disaccharide made up of two glucose molecules), malt syrup is nowhere near as sweet to the taste as sucrose or honey, despite it being, quite possibly, the stickiest substance on the planet. But, yeast adore the stuff, and its complex flavor (acidic, and almost meaty), brings a lot to this particular party.

Thanksgiving Meatballs with Gravy

 

Course: Appetizer
Keyword: 20 Second Scrambled Eggs, Thanksgiving

Thanksgiving Meatballs with Gravy

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 24 meatballs
This is almost the exact same meatball mixture as our Baked Thanksgiving Meatballs, but these get pan-fried, then the gravy is built on the fond, then the meatballs slowly braise in the gravy until done. I cannot endorse this dish highly enough and should you serve it on egg noodles I approve as Thanksgiving dinner.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1/2 cup schmaltz, divided SEE NOTE
  • 1/2 cup+2 tablespoons minced yellow onion
  • 1/2 cup+2 tablespoons minced celery
  • 1 tablespoon kosher salt, divided
  • 10 large sage leaves, thinly sliced, divided
  • 1 1/2 teaspoons minced thyme leaves, divided
  • 1 1/2 pounds ground turkey
  • 1/2 cup toasted, chopped pecans
  • 1/2 cup herbed stuffing mix
  • 1 teaspoon dried marjoram
  • 2 teaspoons freshly ground black pepper, divided
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped parsley
  • 1 whole egg, beaten
  • 1/4 cup+2 tablespoons all-purpose flour, divided
  • 1/2 cup dry white wine (like a sauvignon blanc)
  • 2 cups unsalted chicken or turkey stock
  • egg noodles for serving, if desired
  • Fresh parsley and sage, finely chopped to garnish

Specialized Hardware

2 half-sheet pans, 1 with a fitted wire rack
Digital thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 24 meatballs

Procedure

  • Melt 2 tablespoons of the schmaltz in a 12-inch skillet over medium heat for 1 minute. Add the onion, celery, and 1/2 teaspoon of the salt and sauté, stirring frequently, until the vegetables begin to brown, 4-5 minutes. Finish with half of the sage leaves and 1 teaspoon of the minced thyme leaves and cook 1 more minute. Remove this mixture to a small bowl to cool for 5 minutes. Kill the heat and leave the dirty pan there, you'll need it again.
  • Place the turkey in a large mixing bowl along with 2 teaspoons of the salt, pecans, stuffing mix, marjoram, 1 1/2 teaspoons of the black pepper, nutmeg, parsley, egg, and the cooled vegetables. Thoroughly combine with your fingers. Scoop the meatball mixture with a tablespoon into 24 equal portions (about 33 grams each) and place them on a sheet pan. They don't have to be perfect balls at this point. Refrigerate for 30 minutes (or cover and store overnight to finish the next day).
  • When 30 minutes are up, line a half-sheet pan with a layer of paper towels, place a wire rack upside down on it, and stash near your cooktop. Dump 1/4 cup of the flour into a pie pan or shallow plate. Roll each meat portion into a ball, lightly coat in the flour, and return to its sheet pan.
  • Heat 2 tablespoons of the schmaltz over medium heat in the pan you cooked the vegetables in for 1 minute. Add 12 of the meatballs and brown, flipping them around occasionally until the internal temperature reaches 145℉, about 8 minutes. You may have to lower the heat as needed if the bottom of your pan begins to get too dark. Remove the meatballs to the half-sheet pan lined with paper towels and the rack. Add another 2 tablespoons of the schmaltz and repeat the process with the remaining meatballs.
  • Add another 2 tablespoons of the schmaltz to the meatball pan and sprinkle in the remaining 2 tablespoons of flour along with the remaining sage and thyme. Use a whisk to help scrape up the browned bits of fond left the pan to make a paste with the schmaltz and flour. Cook this for 1-2 minutes until golden brown. Slowly pour the wine and stock into the pan and increase the heat to medium-high. Continue whisking and scraping the bits from the bottom until the mixture comes to a boil. Season with the remaining salt and pepper. Reduce the heat to low and simmer, Whisking occasionally, until thick enough to coat the back of a spoon, about 8 minutes.
  • Add all the meatballs into the gravy and continue simmering until the meatballs are cooked through (160℉), another 3-5 minutes.
  • Serve over a bed of egg noodles with a sprinkling of chopped parsley and sage.
NOTE: For those who have not yet discovered the delicacy that is schmaltz, it's simply rendered chicken fat and is available at many mega-marts and certainly on the inter webs. Here's the one we like: https://fatworks.com/collections/single-jar/products/organic-free-range-chicken-fat-a-k-a-chicken-schmaltz-14-oz-1
If you don't have time to obtain, you can use any neutral cooking oil but you're gravy will be missing that certain something.

Baked Thanksgiving Meatballs

 

Course: Appetizer
Keyword: Thanksgiving

Baked Thanksgiving Meatballs

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 24 meatballs
These are the meatballs famously (in infamously) baked in egg cartons. Why? Because they come out perfectly round and light brown and therefore, ideal for stabbing with toothpicks and dunking in our Tart Cranberry Dipping Sauce. If you're looking for more of an entree vibe, try pan-fried Thanksgiving Meatballs with Gravy, which I usually serve on egg noodles because it's the holidays and carbs be damned!
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 1/4 cup herbed stuffing mix, divided
  • 1/2 cup unsalted chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 1/2 cup+2 tablespoons minced yellow onion
  • 1/2 cup+2 tablespoons minced celery
  • 1 tablespoon kosher salt, divided
  • 8-10 large sage leaves, thinly sliced
  • 1 teaspoon minced thyme leaves
  • 1 1/2 pounds ground turkey
  • 1/3 cup toasted, chopped pecans
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped parsley
  • 1 whole egg, beaten
  • vegetable oil spray
  • Tart Cranberry Dipping Sauce https://altonbrown.com/recipes/tart-cranberry-dipping-sauce/

Specialized Hardware

2 12-count cardboard egg cartons
quart size zip top bag
Half-sheet pan
Digital thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 24 meatballs

Procedure

  • Measure 3/4 cup (50 grams) of the stuffing mix into a quart size zip top bag and seal, pushing any air out. Crush the crumbs with a rolling pin, meat mallet, or even a large can until finely ground. Remove the crumbs to a pie pan or plate and set aside.
  • Melt the butter in a 10-inch skillet over medium heat. Add the onion, celery, and 1/2 teaspoon of the kosher salt and sauté, stirring frequently, until the vegetables begin to brown, 4-5 minutes. Finish with the sage and thyme leaves and cook 1 more minute. Remove this mixture to a small bowl to cool for 5 minutes.
  • Place the turkey in a large mixing bowl along with the remaining salt, pecans, the remaining stuffing mix, marjoram, black pepper, nutmeg, parsley, egg, and the cooled vegetable mixture. Thoroughly combine with your fingers. Scoop the meatball mixture with a tablespoon into 24 equal portions (42-43 grams or 1 1/2 ounces each) and place them on the sheet pan. They don't have to be perfect balls at this point. Refrigerate for 30 minutes (or cover and store overnight to finish the next day.)
  • Heat the oven to 400℉ with a rack in the middle position.
  • Using scissors or a utility knife, separate the egg carton lids from the side that holds the eggs. Form trays by nesting the egg cup sides into the lids.
  • When 30 minutes are up, roll each portion into a ball then thoroughly coat each with the crushed stuffing crumbs. Return to the sheet pan then spray the tops of the balls generously with cooking spray. Place lubed side down into the egg cartons, then spray the tops with additional spray.
  • Place the cartons in the oven and bake for 25 minutes, or until the internal temperature hits 160℉.
  • Serve the meatballs hot, or at room temperature, dipped into our Tart Cranberry Dipping Sauce, if desired...and it will be, desired that is.