Thanksgiving Meatballs, Cranberry Red Sauce, Pressure Cooked Turkey Stock, and Pumpkin Noodles

Adapted by StarChefs.com
November 2011
Yield: 6 to 8 Servings

INGREDIENTS:

Pressure Cooked Turkey Stock
1 kilogram turkey wings
1.5 kilograms water
600 grams apple cider
50 grams dark miso paste
500 grams smoked turkey wings
135 grams celery, roughly chopped
50 grams mushroom stems
50 grams garlic, roughly chopped
225 grams onion, roughly chopped
200 grams carrot, roughly chopped
225 grams kimchi
Cranberry Red Sauce
175 grams shiitake mushrooms
100 grams celery
150 grams onion
150 grams dried cranberries
50 grams smoked, sun-dried tomatoes
340 grams fresh cranberries
100 grams olive oil
35 grams fish sauce
4.5 grams salt
780 grams canned whole tomatoes
7 grams lemon pepper
7 grams paprika
2 grams crushed red pepper flakes
Thanksgiving Meatballs
7 grams smoked paprika
1 gram nutmeg
1.5 grams red pepper flakes
3 grams fennel seeds
5 grams garlic powder
15 grams salt
110 grams celery
300 grams onion
100 grams shiitake mushrooms
250 grams sliced bacon
250 grams challah bread
35 grams potato flakes
200 grams whole eggs
60 grams heavy cream
25 grams soy sauce
10 grams Crystal hot sauce
7 grams sage leaves
1 kilogram ground turkey thigh
500 grams ground turkey breast
Pumpkin Noodles
2 kilograms semolina flour
15 grams salt
15 grams Ras al Hanout
15 grams baking soda
840 grams pumpkin purée
To Assemble and Serve
20 grams chopped parsley
20 grams chopped celery leaves
Grated cheese

METHOD:

For the Pressure Cooked Turkey Stock:
Preheat an oven to 400°F. Put the turkey wings onto a sheet pan and roast them in the oven until they are a rich, golden brown, about 45 minutes. Put them into a pressure cooker with the water, cider, miso, smoked wings, celery, mushrooms, garlic, onion, carrot, and kimchi. Cook the stock for 30 minutes at high pressure. Let the pressure dissipate naturally and strain the stock. Cool over an ice bath and reserve until needed.

For the Cranberry Red Sauce:
Put the mushrooms, celery, onion, dried cranberries, and sun-dried tomatoes into a food processor and pulse to fully mince the vegetables. Remove the vegetables and put the fresh cranberries into the food processor. Pulse to mince the fruit. Combine the minced vegetables and fresh cranberries in a bowl and mix to combine. Put a large pot on medium high heat. When the pot is hot, add the olive oil and when it shimmers, add the vegetable mixture. Cook the vegetable mixture for 10 minutes, stirring so that it does not stick. When the mixture turns burgundy red and the ingredients come together, add the fish sauce and salt. Stir the mixture and add the canned tomatoes. Use a spatula to break the tomatoes into pieces. Cook the mixture for 10 minutes and turn the heat down to low. Add the lemon pepper, paprika, and red pepper flakes and stir to combine. Add some Pressure Cooked Turkey Stock and stir to combine. Cook the sauce for 1 hour, or until it thickens slightly and becomes dark red.  

For the Thanksgiving Meatballs:
Preheat the oven to 350°F. Put the paprika, nutmeg, red pepper flakes, fennel seeds, garlic powder, and salt into a spice grinder. Grind into a fine powder. Put the celery, onion, and shiitake mushrooms into a food processor and process to a fine mince. Mince the bacon by hand or in a food processor. Cook it in a large skillet over medium heat, stirring occasionally, until it is browned and crispy. Add the minced celery mixture and the spice mixture and cook until the vegetables are just tender.

While the bacon and vegetables are cooking, cut the challah into a 2-centimeter dice and toast in the oven until it is a foxy brown, about 15 minutes. Put the potato flakes in a heatproof skillet and toast them in the oven until they are golden brown, about 10 minutes. Add the toasted challah bread and toasted potato flakes to the warm vegetables and mix to combine. Allow this mixture to cool to room temperature, about 20 minutes.

Preheat the oven to 325°F. Put the eggs, heavy cream, soy sauce, hot sauce, and sage leaves into a blender and blend on medium speed until homogenous. Pour the egg mixture over the vegetable-bread base. Add the turkey thigh meat and turkey breast meat. Mix all the ingredients together. Use your fingertips to break up the challah so that is combined with everything else. Shape the meatball mixture into 4-centimeter meatballs and lay them out on a tray.

Once the oven is up to temperature, put the Cranberry Red Sauce in a Dutch oven or roasting pan large enough to hold all the meatballs and the liquid and put it in the oven to heat up. Once all the meatballs are shaped, put them in the Cranberry Red Sauce, put the lid on the pan and put it back in the oven. Cook the meatballs for 45 minutes, until they are firm. Remove the meatballs from the oven and allow them to cool in their braising liquid.

For the Pumpkin Noodles:
Put the flour, salt, Ras al Hanout, and baking soda into a pasta machine and mix to combine. Add the pumpkin purée and mix the dough for 6 to 7 minutes. Check the consistency after 4 minutes. It should begin to resemble coarse streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles, add additional water in 20 gram increments. Knead the dough and let it rest for 10 minutes for ideal hydration. You can begin to extrude through a pasta machine at this point.

To Assemble and Serve:
Warm the meatballs, still in the Cranberry Red Sauce, and cook the Pumpkin Noodles in a large pot of salted water. Sauce the noodles with the hot Cranberry Red Sauce and serve the Turkey Meatballs on top. Garnish with the parsley, celery leaves, and grated cheese.