Name: Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze and Salad Greens
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 meatballs
Ingredients: 1¼ lbs (567 g) lean ground turkey; ½ cup (30 g) Panko breadcrumbs; ½ small onion, grated; 1 large egg yolk (white reserved for the filling); 2 teaspoons minced fresh rosemary; 2 teaspoons minced fresh sage; 1 teaspoon Worcestershire sauce; ½ teaspoon coarse kosher salt; ¼ teaspoon ground black pepper; 1 pack (3.5 oz/100 g) Societe Roquefort cheese; 1 large egg white (reserved from making the meat mixture); 1 tablespoon olive oil, for the baking sheet; 1 (8.5 oz/241 g) jar cranberry chutney, divided; ¾ cup (177 ml) fresh 100% apple cider; 1 tablespoon olive oil; 1 tablespoon raw, organic apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; ⅛ teaspoon coarse kosher salt; ⅛ teaspoon ground black pepper; 6 cups (6 oz/170 g) mixed field greens; 4 tablespoons chopped, toasted pecans; 4 tablespoons dried cranberries; ½ pack (3.5 oz/100 g) Societe Roquefort cheese, crumbled; ½ cup (120 ml) Cranberry Apple Salad Dressing