Ingredients for Turkey And Stuffing Meatballs
- 1/2 cup milk
- 1 large egg
- Cornbread Stuffing Mix
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- Salt And Pepper
- Ground Turkey
- Jellied Cranberry Sauce
- Brown Sugar
- 1 teaspoon Worcestershire sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Turkey And Stuffing Meatballs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Turkey And Stuffing Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1/2 cup milk and 1 large egg until well combined.
- Add 1 cup prepared stuffing mix, 1/2 cup finely chopped celery, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly.
- Add 1 pound ground turkey to the bowl.
- Gently mix all ingredients until just combined. Do not overmix.
- Shape the mixture into 1-inch meatballs. Place them on an ungreased baking sheet.
- Bake for 20-25 minutes, or until the meatballs are browned and cooked through.
- While the meatballs are baking, prepare the cranberry sauce: In a medium saucepan, combine 1 (14-ounce) can cranberry sauce, 2 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce.
- Bring the cranberry sauce to a boil over medium heat.
- Reduce heat to low, and simmer for 5 minutes, stirring frequently.
- Once the meatballs are cooked, add them to the cranberry sauce. Cook over medium-low heat for 5-10 minutes, gently stirring, to allow the meatballs to absorb the flavors of the sauce.
- Serve the Turkey and Stuffing Meatballs in Cranberry Sauce hot. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
1g
Carbs
1g
