| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
7 servings
|
Ingredients
For the Meatballs
- 2 pounds Ground turkey
- 1 cup panko breadcrumbs
- 1/2 cup fresh Italian flat leaf parsley finely chopped
- 2 eggs
- 3 garlic cloves minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon Salt
- 1/8 cup olive oil for frying
- 1/8 cup grated parmesan cheese
For Stuffing
- 10 slices sourdough bread
- 1/2 cup butter
- 1 1/2 cups yellow onion diced
- 2 1/2 cups vegetable broth
- 1 teaspoon Salt
- 1 1/2 cups celery diced
- 1/2 cup carrot diced
- 3 garlic cloves diced
- 1/4 cup fresh parsley chopped
- 1 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 teaspoon black pepper
Ingredients
For the Meatballs
For Stuffing
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|
Instructions
For the Turkey Meatballs
- In a large bowl, combine ground turkey, breadcrumbs, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and parmesan.
- Using a spatula, mix well. Shape the mixture into 1-inch balls.
- Heat oil in a large pan over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the pan looks dry.
- Set aside until ready to serve.
For the Stuffing
- Preheat oven to 275 degrees F.
- Stack 2 or 3 slices of the bread on a cutting board and cut them into ¼-inch thick slices. Cut the slices crosswise into ¼-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups, give or take, of cubed bread.
- Spread the cubed bread on a rimmed baking sheet and bake for about 12 to 15 minutes, or until golden brown and well toasted, tossing about halfway through the cooking time.
- While the bread is toasting (but keep your eye on it), melt the butter in a large pot. Add the onion, celery, and carrot. Turn the heat up to medium high and cook, stirring frequently for about 8 to 10 minutes, or until tender.
- If the butter or veggies begin to brown, reduce the heat to low. Add the garlic and parsley and cook and stir for another minute or two. Reduce heat to medium and add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine.
- Add the toasted bread cubes and 2 cups of the broth and lightly toss to combine. Add as much of the remaining broth as you’d like to reach the desired consistency. Cover the pot, remove from the heat, and allow it to sit for 10 to 15 minutes.
- Remove cover and fluff the stuffing with a spoon and serve.
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