Turkey and Stuffing Meatballs

Turkey and Stuffing Meatballs are a super fun, fast way to get Thanksgiving flavours without the fuss, but if you’re looking for a whole bird recipe, try this EXCELLENT and popular tutorial on “How to Smoke a Turkey”.

Turkey and Stuffing Meatballs are the happy marriage of two Thanksgiving table staples in a convenient fork-able package that can be made year ’round. While ground turkey can often be bland, these turkey meatballs get a major flavour boost from the cornbread stuffing mix which is used in place of bread crumbs as well as a heaping helping of onions, celery, sage, and garlic softened in butter.

There’s nothing boring about Turkey and Stuffing Meatballs and it’s a simple way to get the classic taste of Thanksgiving far more easily than the full feast.

My kids are 100% certifiably crazy for Thanksgiving dinner and the leftovers. My almost 16 year old has, for as long as I can remember, deliberately overfilled and under-eaten from his Thanksgiving plate so that he can have a plate filled with leftovers covered with plastic wrap in the refrigerator.

Just days ago, as he was getting excited over the prospect of his forthcoming plate full of leftovers, I said, “You know, you can fill a plate, cover it, and stash it in the refrigerator then just fill a second plate to eat at the table.” He looked at me and said, “Mom. Thank you, but it just isn’t the same.

I would know it wasn’t my original plate. I have my thing and I’m sticking with it.” He popped a few of these in the refrigerator to have as leftovers, so you KNOW they taste like a real Thanksgiving feast. I love that kid.

Cook’s Notes

The recipe for Turkey and Stuffing Meatballs calls for dry, pre-seasoned cornbread stuffing mix. If you can’t find that, you can use any pre-seasoned, dry stuffing mix you like. In a pinch, you can use an equal quantity of seasoned bread crumbs, but the spices will be a bit different and it won’t taste quite as much like Thanksgiving.

If you find your stuffing mix has big chunks, squeeze it against the sides of the bowl with the measuring cup to break it up into smaller pieces. You don’t want any pieces larger than the size of fresh bread crumbs.

After you sweat the onions, celery, sage, and garlic in butter, you’ll want to let the mixture cool slightly before adding to the ground turkey  and egg in order to avoid starting cooking the turkey before its time. This can be done relatively quickly by spreading the mixture out in a thin, even layer on a plate and popping the plate into the refrigerator or (for even faster cooling) the freezer. It should take about 20 to 30 minutes in the refrigerator to bring it to a temperature that is about body temperature or slightly less time than that in the freezer.

As with most meatballs, you want to avoid overworking the meat when you mix it. A great way to do that is to use a mix and chop (known in my house as a bash and squish) to combine the ingredients gently. If you don’t have one of those, use your finger tips to work the ingredients together rather than squashing it forcefully with your hands.

I like to use a disher to make even sized Turkey and Stuffing Meatballs. If you don’t have a disher/cookie scoop, you can use spoons to approximate 2-inch ball portions.

These Turkey and Stuffing Meatballs are a little more forgiving of cooking time than other dishes with ground turkey because of the abundant help in the moisture department given by the butter sautéed onions and celery, but try not to overcook them all the same. A finished meatball will read 165°F on an instant read thermometer.

My husband, my eldest son, and I love to eat these served with whole berry cranberry sauce. The rest of the crew prefers mashed potatoes and gravy. Either way, they’re delicious.

Prep Tips {Use these items to make Turkey and Stuffing Meatballs more easily}

• disher/scoop
• parchment paper
• mixing bowl
• mix and chop
• half sheet pan
• silicone spatula

 

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