Description
All the flavour of a classic turkey dinner, in one pan. Turkey stuffing meatballs and gravy are the perfect for festive dinner for two or just for you. Bonus: Leftovers!
Ingredients
Turkey Meatballs
• 1 - pound ground turkey
• 1 onion, finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1 cup)
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 egg
• 1 - 1 1/2 cup breadcrumbs or stuffing crumbs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 - 3 tablespoons of butter (or cooking oil)
Gravy
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken (or turkey broth)
• Salt and pepper, to taste
Instructions
- Sweat vegetables: In a large pan, over medium heat, cook onion and celery with a bit of butter, until transparent. Then set aside to cool.
- Make the meatball mixture: In a large bowl, combine the ground turkey, fresh parsley, fresh sage, fresh rosemary, fresh thyme, egg, breadcrumbs, cooled cooked onion and celery, salt, and black pepper. Gently mix just until combined — do not overwork, or the meatballs will be dense. How does the mixture handle? Is it wet? Do you need a bit more breadcrumbs to tighten the mixture? It should be easy to handle.
- Form the meatballs: Roll the mixture into evenly sized meatballs, about 1½ inches in diameter. You should have 16 to 18 meatballs. REST IN THE FRIDGE for 20 minutes to allow the bread crumbs to absorb all that liquid.
- Brown the meatballs: Heat a large skillet over medium heat and add a good slick of butter. Working in batches if needed, brown the meatballs on all sides until golden. They do not need to be fully cooked at this stage. Transfer to a parchment lined baking sheet. When browning is complete, finish in a 350*F (175*C) preheated oven for about 20 minutes (or until cooked through).
- Start the gravy: In the same skillet, reduce heat to medium-low. Add the butter (if needed, because you may have some nice deep brown butter already in the pan. You decide. Maybe you need a little butter, maybe you don’t) and allow it to melt, scraping up any browned bits from the bottom of the pan. Sprinkle in the flour and toast it with your fat, stirring continuously for about one minute, until the mixture is lightly golden and smells nutty.
- Build the gravy: Add broth, one cup at a time, while whisking to prevent lumps. Continue stirring until the gravy thickens and becomes smooth. Finish with a nice lump of butter, to give it that smooth, velvety appearance. Season with salt and black pepper to taste.
- Serve: Nestle piping hot turkey stuffing meatballs into waiting mashed potatoes, buttered noodles, or on to crusty bread cover with a generous amount of gravy. Finish with a sprinkle of fresh parsley if desired. Serve immediately.
Notes
Herb Swap Notes:
• Dried herbs: Use 1 teaspoon each dried parsley, sage, rosemary, and thyme.
• Poultry seasoning shortcut: Substitute 1½ teaspoons poultry seasoning, total.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: pan fry
- Cuisine: North American
