This time if the year is culinary heaven for anyone who even remotely likes food. :) It also begs for experimentation and creativity at its height. On that note, I created a fun way to use up some of those Thanksgiving leftovers, or just put a fun twist on your holiday taste palette.
Turkey and Stuffing Meatballs with Cranberry Glaze
Meatballs:
2 lb. ground turkey
1 large egg
1/2 bag of your favorite stuffing mix (I used sage and onion)
1/2 cup diced sweet onion
2 cloves garlic, diced
2 Tbsp. olive oil
2 Tbsp. water
1 Tbsp. ground sage
1/4 tsp. nutmeg
1 tsp. salt
1 tsp. black pepper
Preheat oven to 375. In a large bowl, combine all ingredients until thoroughly mixed. Once al ingredients are mixed, pull off sections of the mixture and form into balls. Place on a nonstick baking sheet. Bake about 30 minutes or until cooked through. Serve with cranberry glaze. Makes 30 large meatballs, and about 60 small meatballs.
Cranberry Glaze:
1 lb. fresh cranberries
1/2 cup sugar
1/4 cup brown sugar
3/4 cup water
2 Tbsp. balsamic vinegar
1 tsp. garlic salt
dash of ground sage
salt and pepper to taste
2 Tbsp. flour
In a saucepan, combine all ingredients. Place on stovetop on high heat, and bring to a boil. Once the mixture boils, reduce heat to low, and simmer until cranberries are tender (about 30-45 minutes. When cranberries are tender, stir in flour, being careful to avoid lumps. This will thicken the mixture. Serve immediately.
These meatballs can be eaten by themselves or atop mashed potatoes or sweet potatoes. Bon appetite!
