Cranberries and maple are treasured New England foods, and they are joined in this recipe. The quickly grilled skewers also include some grated apple for moisture and some crushed cornflakes to add a crunchy texture.
8 to 12 (8-inch) bamboo skewers
1 large egg
2 tablespoons whole milk
1/2 cup crushed corn flakes
1 Golden Delicious apple, peeled, cored, and grated
1/4 cup chopped dried cranberries
2 teaspoons dry mustard, divided
1/2 teaspoon dried thyme
11/4 pounds ground turkey
Salt and freshly ground black pepper to taste
1/2 cup barbecue sauce
1/2 cup pure maple syrup
1/2 cup cider vinegar
1/4 cup finely chopped dried cranberries
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1. Soak the bamboo skewers in cold water to cover. Prepare a medium-hot charcoal or gas grill, or preheat the oven broiler.
2. Whisk egg and milk in a mixing bowl, and add crushed corn flakes, apple, cranberries, 1 teaspoon mustard, and thyme, and mix well. Add turkey to the mixing bowl, season to taste with salt and pepper, and mix well again.
3. Combine barbecue sauce, maple syrup, cider vinegar, lemon zest, cinnamon, ginger, and remaining 1 teaspoon mustard in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and simmer sauce for 3 minutes, stirring occasionally. Divide sauce into 2 small bowls.
4. Divide turkey mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.
5. Grill skewers for a total of 8 to 10 minutes, uncovered if using a charcoal grill, turning them gently with tongs to cook all sides, basting with barbecue sauce every 2 minutes. Grill until cooked through and no longer pink. Discard sauce used for basting, and serve immediately, accompanied by the second bowl of sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.