Turkey and Squash Dumplings with Watercress Dip
Easy to prepare and enough for a large group, these moist turkey dumplings with peppery watercress dip are ideal for a holiday aperitivo. They’ll appeal to guests of all ages with their buttery texture and rich flavor from a generous amount of Grana Padano. Try this recipe and all you’ll need for total happiness is to add a glass of Prosecco.
- FOR TURKEY DUMPLINGS:
- ⅓ loaf white bread such as ciabatta, with the crust removed and torn into pieces
- ½ cup milk
- 1 pound ground turkey
- 1 ½ cup butternut squash, peeled and grated
- ⅔ cup of raisins, soaked overnight then drained
- 2 medium eggs, lightly beaten
- 1 ½ cup Grana Padano, grated
- 1 tablespoon red onion or spring onion tops, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil
- Fried sage leaves, to garnish
- FOR DIP:
- 4 cups watercress
- ⅓ cup Grana Padano Riserva 24 months, grated
- 1 tablespoon pine nuts
- 2 teaspoons salt
- ½ cup extra virgin olive oil
- Mix the bread pieces with the milk and let soak for a few minutes, or until the bread has absorbed all of the liquid.
- In a large bowl, combine the ground turkey, grated butternut squash, eggs, Grana Padano, chopped onion, raisins, and soaked bread. Season well with salt and pepper and mix until well blended.
- Place in the fridge for 30 minutes to firm up, then form into small round patties, about one inch wide.
- While the mixture is in the fridge, prepare the watercress dip. Pick the watercress leaves, discarding the larger tougher stems. Boil a pot of water and blanch half of the leaves by putting in the boiling water for a few seconds. Drain, then run leaves under cold water, and squeeze dry.
- Place blanched watercress in a tall measuring cup with the remaining watercress, Grana Padano, pine nuts, salt and pepper, and about ¼ cup of olive oil. Using an immersion blender, start blending. Slowly add the rest of the oil, until you get a creamy paste. Set this aside.
- To cook the entire batch, heat two large frying pans, pour 2 tablespoons of oil in each, and gently fry the dumplings for about 5 minutes on each side, until well golden and slightly crusted.
- Serve dumplings warm with the watercress dip on the side and garnish with fried sage leaves.
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