The inaugural college football championship game is coming on Monday. Like you, we’re interested to see who wins. Two great teams (Oregon and Ohio State) will battle it out, and as a nation who loves crowning a champion, we thought a few themed dishes were in order. No matter which side of the gridiron you’re rooting for, we’ve got your snack table covered. We’ve developed a delicious (and easy) slow cooker recipe for each team, based on local treats and traditions.
Oregon is the home of the Marionberry – or the Marion blackberry – which we used in a simple barbecue sauce over turkey meatballs. The meatballs are baked first, then added to a barbecue sauce made with marionberry jam in a slow cooker. If Marionberry jam is not available (You should be able to find it at Whole Foods, specialty grocers or Amazon.com.), blackberry jam can be substituted.
- 2 pounds ground turkey
- 2 large eggs, beaten
- 1 large onion, chopped, divided
- 1/4 chopped green onions
- 3/4 cup dry breadcrumbs
- 1/2 cup chopped parsley
- 3 Tablespoons Worcestershire sauce, divided
- 1 teaspoon ground poultry seasoning
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon coarse black pepper, divided
- 2 cups ketchup
- 2 garlic cloves, minced
- 1 cup Marionberry jam
- 2 Tablespoons white wine vinegar
- 2 teaspoons ground Ancho Chile Pepper
- Heat oven to 350°F.
- Stir turkey, eggs, half of the onion, green onions, breadcrumbs, parsley, 1 Tablespoon Worcestershire sauce, poultry seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until well blended. Roll 1 Tablespoonful turkey mixture into meatballs.
- Bake for 25-30 minutes on a foil-lined 15x10x1-inch baking pan until cooked through. Place baking pan on wire rack.
- Stir remaining ingredients into slow cooker crock. Add meatballs, stirring until meatballs are coated.
- Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 5 hours.
- Meatballs can be made the day before. Prepare meatballs according to directions. Cool meatballs on a wire rack. Store in a airtight container overnight. Prepare sauce and add meatballs. Add 30 minutes to the cooking time.
Ohio State Buckeye fans love big tailgating parties and they really love their tailgating food. You’ll find peanut butter and chocolate buckeye candies and plenty of wings and dips. For a more filling main-course option, we thought bratwursts in beer would be stadium appropriate. First, the brats are browned, then added to a slow cooker with peppers, onions and beer. We used a nice dark stout, but feel free to use whatever beer brings your team the best luck.
- 2 Tablespoons butter
- 1 red pepper, seeded and sliced
- 1 green pepper, seeded and sliced
- 1 large onion, sliced
- 2 packages (5 links each) bratwurst
- 2 (12 ounce each) bottles dark beer
- 10 hot dog buns, split
- In a large skillet over medium-high heat, melt butter. Add onion and peppers and cook 3 to 4 minutes, or until onions are clear. Set aside.
- Using the same skillet, cook brats 3 minutes on each side, or until brown.
- Transfer onions, peppers and brats to slow cooker crock. Add beer to cover the brats.
- Cover slow cooker and cook on HIGH for 1 to 1 1/2 hours or LOW for 2 to 3 hours.
- If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After sautéing, place cookware in base, cover and cook as directed in recipe.
- GUINNESS® Extra Stout is the brand we used when testing this recipe.
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