Turkey Molé Onion Bake
4 large cooking onions
1 lb (500 g) ground turkey
1⁄2 lb (225 g) ground pork
1⁄4 cup (60 mL) fine breadcrumbs
1 egg, beaten
1 tsp (5 mL) minced garlic
1⁄2 tsp (2.5 mL) salt
1⁄4 tsp (1 mL) ground black pepper
1⁄2 cup (120 mL) water
Molé Sauce
1 1⁄2 cups (350 mL) ketchup
2 Tbsp (30 mL) brown sugar
2 Tbsp (30 mL) unsweetened cocoa
2 Tbsp (30 mL) cider vinegar
2 Tbsp (30 mL) molasses
1 1⁄2 tsp (7.5 mL) ancho chili pepper
1⁄2 tsp (2.5 mL) cinnamon
1 tsp (5 mL) salt
1⁄4 tsp (1 mL) ground black pepper
Cut roots and tops off onions and discard. Remove outer layer on each onion and cut each onion in half from root to tip. Separate the top two or three layers of each onion to choose 8 that are similar in size and shape and reserve. Dice centres of onions to make 1⁄3 cup (80 mL) onion.
Combine turkey and pork with diced onion, breadcrumbs, egg, garlic, salt, pepper and water and mix well. The mixture should be fairly sticky and hold together. Form 8 meatballs suitable in size to completely fill the onion skin shells. Fill the shells with the meatballs.
Whisk Molé Sauce ingredients together in a mixing bowl. Lay each onion ball on a small, individual sheet of aluminum foil. Spoon 3 Tbsp (45 mL) of Molé Sauce on top of each onion ball and wrap in foil, making sure to make a complete seal. Transfer onion balls to a baking sheet. Bake at 375F (190C) for 30 minutes., opening up the foil packages about halfway through the cooking time to allow browning. Serve hot.
Variation: Barbecue
Barbecue over medium-high heat for 20 to 30 minutes.
Variation: Campfire
Wait until your wood fire has settled into a bed of red-hot coals before cooking the onion balls; or place a grate over a flaming fire, leaving space between the flames and the grate, being careful not to poke the foil, or the juices will run out.
Turn the onion balls several times during the cooking process, or the sauce will burn. Use a thermometer to make sure each onion ball reaches an internal temperature of 165F (75C) before serving.
Source: Ontario Turkey (ontarioturkey.ca), courtesy of Chef David Wolfman
