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1
Preheat the oven to 425F.
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2
Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes.
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3
Cover a large rimmed baking sheet with parchment paper.
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4
Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper.
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5
Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so.
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6
An instant-read thermometer inserted into the centers of the loaves should read 165F.
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7
For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock.
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8
Cook to thicken for a few minutes and season with salt and pepper to taste.
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9
To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter.
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10
Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and saute with the radishes for 2 to 3 minutes more.
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11
Add the chives and season with salt and pepper.
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12
Drain the cooked sweet potatoes and return them to the hot pot.
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13
Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste.
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14
Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside.
