Mary Lavanway is a dietician with Hannaford. In this segment she shares a recipe for Orange & Port Glazed Turkey Meatballs, Pear & Parmesan Stuffed Mushrooms.

Yields: 16 servings • Prep Time: 5 minutes

Ingredients:
4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1/2 cup finely chopped onion
1 rib celery, finely chopped (about 1/4 cup)
1 lb. lean ground turkey
1 egg
1/4 cup plain dry bread crumbs
1/4 cup dried cranberries, chopped
1/8 tsp. McCormick's® dried thyme leaves, crushed
1/2 tsp. salt
1/8 tsp. McCormick's® ground black pepper
1/2 cup orange marmalade
2 Tbsp. port wine or grape juice
1 tsp. apple cider vinegar
1/4 tsp. McCormick's® ground cinnamon

Directions:
1. Melt 2 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook
onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl;
shape into 44 (1- inch) meatballs.
3. Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7
minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with remaining Spread
and meatballs.
4. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat,
stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.
Recipe courtesy of Unilever.


Pear & Parmesan Stuffed Mushrooms

Ingredients:
1 package (16 oz.) white mushrooms
1/4 cup I Can't Believe It's Not Butter!® Spread
1 large pear, peeled, cored and finely chopped
1 large shallot, finely chopped
1/4 cup shredded Cabot® cheddar cheese
1 Tbsp. finely chopped fresh parsley (optional)
1/8 tsp. McCormick's® ground black pepper

Directions:
1. Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps.
2. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped
stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, and pepper.
3. Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until
mushrooms are tender. Garnish, if desired, with cheddar cheese shavings.
Recipe courtesy of Unilever

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