40 hors d'oeuvresTurkey Waldorf Bites
Recipe by Giada De Laurentiis
These turkey Waldorf bites turn a classic turkey Waldorf salad into the perfect holiday party appetizer. Skewer pieces of turkey meatloaf, grapes, celery, and apple for an easy-to-serve, easier-to-eat snack! The only real cooking involved is preparing the meatloaf. It’s a classic turkey meatloaf recipe, except you flatten it out a bit so you can cut it into uniform cubes. After that, you just chill and assemble!
If you’re looking for more ways to switch up your Thanksgiving turkey, I’ve got you covered! These turkey Waldorf bites are great to serve alongside other small appetizers, like my ricotta and orzo meatballs or my antipasti skewers. To suit everyone’s preferences, I like to have some vegetarian options on the menu, too.
Turkey Waldorf Bites
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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:
- As seen on: Giada's Holiday Handbook, Episode 3. Friendsgiving Party.
- 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.
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