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Turkey and Stuffing Meatballs
This idea dawned on me when I was making Thanksgiving dinner a few weeks ago and I was saddened by the fact that turkey and stuffing isn't a year round dish. I guess technically you can crank up the oven for the day and cook an entire turkey with stuffing and all the fixins any time of year, but surely you have other things to do. But you know whats a lot easier to make year round? Boxed stuffing! HURRAH. So whether you just didn't get enough leftovers after Thanksgiving (there's never enough stuffing leftovers!!!) or the mood just STRIKES you, you can now have turkey and stuffing any day of the year folks.
1 cup stuffing mix (seasoned)
1 tsp dijon
3/4 cup stock
3 tbsp olive oil
1 tbsp fresh parsley
1 shallot
1 tbsp fresh sage, rosemary or thyme (or all three)
Lemon
1 lb ground turkey
1/2 cup whole milk
1/4 cup parmesan cheese
1 egg
3 tbsp butter
Pre Recipe Prep
Soak your stuffing
To a large bowl add 1 cup stuffing mix, 1/2 cup milk, and 1 tsp dijon. Mix well and let sit for about 10 minutes so the stuffing mix absorbs all the liquid.
Make your meatballs
Once the stuffing has soaked, add your turkey, 1 egg, 1 tbsp chopped fresh parsley and 1/4 cup grated parmesan. Mix carefully by using two forks in a pulling motion (like you're doing pulled pork). This keeps the meat nice and airy and will give you a lighter meatball.
To cook the balls - heat 2 tbsp oil over medium high heat and add meatballs to pan, be sure not to overcrowd the pan, I usually do two batches. Flip meatballs to brown on all sides and cook through, it's ok if they don't stay perfectly circular, no one cares.
Once meatballs are done, remove them from the pan and tent them with tin foil.
Make your pan sauce
Using the same pan, heat 1 tbsp olive oil over medium high heat. Add in one sliced shallot and cook for 2 minutes, or until translucent and just starting to get golden. Add in 1 tbsp of herbs of your choice and cook for 30 seconds. Add in 3/4 cup stock and bring to a simmer for about 5 minutes until sauce reduces by half. Once reduced, add in a splash of lemon and 3 tbsp butter, mix and remove from pan. Add salt if you like, but I find the stock gives you enough salt.
Serve
Serve meatballs over mashed potatoes, or any other starch you like. Spoon the pan sauce overtop and enjoy.
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