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  • 1 lb ground turkey
  • 2 bread slices
  • 1/2 small onion finely chopped
  • 1 tsp freshly chopped parsley
  • 2 garlic cloves finely minced
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • 1 tbsp cooking oil
INSTRUCTIONS (turkey meatballs)
  1. Cut bread slices into large pieces. Pulse them in a blender or food processor to make them into crumbs.
  2. In a large mixing bowl combine ground turkey, fresh bread crumbs, onion, parsley, minced garlic, chopped rosemary, salt, and pepper. Mix everything well.
  3. Roughly divide the mixture into 20 parts and form them into small meatballs (see helpful tips or notes).
  4. Heat oil in a large skillet. Place meatballs keeping some distance in between
  5. Cover the pan and cook for about 3 minutes. Flip the meatballs, cover and cook for another 3 minutes.
  6. Once done take them out
INGREDIENTS (turkey meatballs)
Château de Poncié
750ml, $26.99
Recipe Courtesy of Watch What U Eat
Bright brilliant colour, reflecting garnet and violet nuances. Bouquet, fine and elegant with notes of cherry and blueberry. Palate, extremely expressive, with a freshness highlighting the balance between structure and aromatic richness.
INGREDIENTS (gravy)
  • 2-3 garlic cloves minced
  • 1/2 small onion finely chopped
  • ½ cup finely chopped mushrooms
  • 3 tbsp whole wheat flour
  • 1 tsp freshly chopped parsley
  • 1 tsp freshly chopped rosemary
  • 3 cup chicken stock or half stock or half water
  • salt and pepper
INSTRUCTIONS (gravy)
  1. In the same pan add garlic, onion, and mushrooms. Cook them for 3-4 minutes. Add more oil if necessary.
  2. Then add flour and cook the mixture for another 1-2 minutes.
  3. Now slowly add chicken stock. Simultaneously mix continuously using a whisk.
  4. Bring mixture to boil. Cover and cook the gravy on low heat for about 5 minutes.
  5. Finally add meatballs, herbs, salt, and pepper. Mix well, cover and cook for about one minute.
  6. Take it out from the heat and keep covered until serving.
Pinot Noir is always a traditional pairing but I prefer to step outside the box on occasion. Here we stepped into the region just south of Burgundy to Beaujolais and the Gamay grape. Due to it’s delicate flavor, turkey needs to be paired with light bodied, low tannin wine so it doesn’t taste overly astringent. These wines are sure to impress.
Randy Freeland - Head Wino at Bubbles
Domaine Les 
Gryphées Molin A Vent
750ml, $26.99
Moulin-à-Vent combines the floral elegance of cru Fleurie and the muscle of cru Morgon for a supple, balanced and beautiful Gamay wine that is fruity and expressive in its youth yet can age gracefully over a number of years.