Sara Lynn Cauchon’s festive turkey stuffing meatballs with a homemade cranberry sauce capture all of the deliciousness of a hearty turkey dinner in a bite-sized morsel that you simply have to taste to believe. Plate with cranberry sauce for dipping and you won’t have to worry about leftovers!
ingredients
directions
Preheat the oven to 375°F. Place a baking rack over a parchment-lined baking sheet.
In a small bowl, combine the stuffing mix and milk and stir. Set the mixture aside until all of the milk has been absorbed, about 5 minutes.
In a large bowl, combine the ground turkey, stuffing mixture, egg, 2 tablespoons cranberry sauce, sage, thyme, celery salt, and pepper. Mix well.
Shape the turkey mixture into 1 inch meatballs. Arrange the meatballs on the baking rack.
Bake until the meatballs become golden, about 20 minutes. Remove them from the oven and brush with 1/4 cup cranberry sauce. Return them to the oven and bake until they reach an internal temperature of 165°F on a meat thermometer, another 5 minutes.
Serve immediately with the remaining cranberry sauce for dipping.