Turkey And Stuffing Balls Food

TURKEY STUFFING MEATBALLS RECIPE

Steps:

• Preheat a saucepan to medium heat and melt the butter. Add the diced onions and celery and sprinkle with the kosher salt. Cook onions and celery, occasionally stirring for about 5 minutes. Then add garlic and fresh sage. Continue cooking for an additional 2 minutes. Take the mixture out of the pan and let cool to room temperature.
• Line a baking pan with parchment paper and set aside, and preheat the oven to 375°F.
• Add the onion mixture to a large mixing bowl with the ground turkey, dried sage, black pepper, nutmeg, thyme, cornbread stuffing mix, and eggs. Use your hands to mix well, but not aggressively.
• Use a cookie scoop or hands (see tip) to portion out the meat mixture into 1 1/2 - 2-inch balls and place them on the baking sheet. Be sure to leave room between the meatballs, so they cook evenly. Spray with cooking oil or baste with a little olive oil. Bake for 16-20 minutes, or until the center of the Turkey and Stuffing Meatball measures 165°F.

TURKEY BALLS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
• Heat the oil in a deep-fryer.
• Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.

MARY BERRY'S CHRISTMAS STUFFING

Steps:

• Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
• Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
• Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4-5 minutes, turning once, until golden on both sides.
• Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20-25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
• Serve with roast turkey, roast chicken, or other roast meat.