| Level: | Intermediate |
| Total: | 6 hr 25 min |
| Active: | 45 min |
| Yield: | 40 hors d’oeuvres |
Ingredients
- Nonstick cooking spray
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 2 tablespoons milk, room temperature
- 2 eggs, room temperature
- 2 teaspoons Dijon mustard
- 4 jarred piquillo peppers, drained and finely diced
- 1 shallot, minced
- 1 pound ground turkey
- 1/4 cup fresh basil leaves, chopped
- 3/4 teaspoon salt
- 40 red seedless grapes
- 2 stalks celery, cut into 3/4-inch pieces
- 1 apple, such as Fuji, diced into 40 pieces
Instructions
- Special equipment: forty 4-inch skewers or decorative toothpicks
- Preheat the oven to 375 degrees F.
- Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
- In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
- Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
- When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
- To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
- Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 45 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 86 mg |
| Serving Size | 1 of 40 servings |
| Calories | 45 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 86 mg |
Reviews
It was very simple to make and everyone at my get together loved it. I will make it again.
Very snobby
A homemade Gorgonzola dip would go great with these!
perfection. think ahead about brown apples. use lemon water to keep that from happening. Everyone ate these up. it was a big hit. even the little kids. it was easy to make. I used regular baby bell peppers. I’ll chop them smaller. Really perfect bite and simple
This recipe for Turkey Waldorf Bites are a great party idea not only for Thanksgiving but New Years too since they are pretty and creative .Thank you for sharing from your holiday handbook. A great idea to combine cubed turkey meatloaf bites with Waldorf salad on a toothpick with two great flavors brought together in one delightful bite.
Happy Thanksgiving to you!