A main course featuring turkey and stuffing meatballs seared to a golden brown and simmered in a savory, velvety gravy. This dish is easy to intermediate in difficulty, with moderate active effort required for shaping and gravy reduction, and low to medium cleanup.
Ingredients
- 1.5 lbs Ground Turkey (85% to 93% lean)
- 1 cup Dry Stuffing Mix (classic herb-seasoned, finely crushed)
- 1 large Egg (lightly beaten)
- 1/4 cup Milk (whole or low-fat)
- 1/2 cup Yellow Onion (finely minced or grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil (for searing)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Low-Sodium Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Dried Thyme
- Salt & Black Pepper (to taste)
- 2 tablespoons Heavy Cream (optional)
Instructions
- Place 1 cup of dry stuffing cubes into a ziplock bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy skillet.
- In a large mixing bowl, combine the ground turkey, crushed stuffing crumbs, beaten egg, milk, minced onion, minced garlic, chopped parsley, poultry seasoning, salt, and black pepper. Gently mix until just incorporated, avoiding overmixing.
- Line a baking sheet with parchment paper. Scoop out portions of the meat mixture (about 2 tablespoons each) and roll them into uniform spheres, yielding approximately 18 to 22 medium-sized meatballs.
- Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the meatballs for 5 to 7 minutes, turning occasionally, until a rich golden-brown crust forms. Transfer to a plate and set aside.
- In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Sprinkle all-purpose flour evenly over the butter and whisk constantly for 1 to 2 minutes to create a golden roux.
- Slowly pour in the low-sodium chicken broth, whisking vigorously to prevent lumps. Stir in the Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a gentle boil, then reduce heat to low and simmer for 5 to 7 minutes until the gravy thickens. Stir in heavy cream if using.
- Nestle the seared meatballs back into the simmering gravy. Spoon hot gravy over the tops. Cover the skillet and simmer on low heat for 10 to 12 minutes, or until the meatballs reach an internal temperature of 165°F.
- Remove from heat, adjust seasoning if necessary, and garnish with fresh chopped parsley. Serve hot over mashed potatoes, egg noodles, or with roasted vegetables.
Notes
Gluten-Free Option: Substitute standard stuffing mix with gluten-free seasoned breadcrumbs or cubed stuffing, and use a 1:1 gluten-free flour blend for the roux. Make-Ahead: Roll and sear meatballs a day in advance and store covered in the refrigerator. Freezing: Fully cooked meatballs and gravy freeze well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop. Nutritional Information (per serving, approx. 6 servings): 385 kcal, 22g Total Fat, 8g Saturated Fat, 115mg Cholesterol, 780mg Sodium, 18g Total Carbohydrates, 1g Dietary Fiber, 3g Sugars, 27g Protein.
