Description
A delightful twist on traditional stuffing, combining ground turkey and fresh cranberries for a festive and flavorful dish.
Ingredients
Scale
- 1 lb ground turkey
- 1 cup fresh cranberries, chopped
- 1 cup breadcrumbs
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 large eggs, lightly beaten
- 0.5 cup chicken broth
- Olive oil, for drizzling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a skillet over medium heat, sauté the chopped onion, celery, and minced garlic until fragrant and the onions are translucent (about 3 to 5 minutes). Allow to cool slightly.
- In a large bowl, combine the ground turkey, breadcrumbs, chopped cranberries, sautéed veggies, dried sage, dried thyme, salt, and black pepper.
- Add in the lightly beaten eggs and chicken broth to the mixture. Stir until well combined.
- Roll the mixture into 1 to 1½-inch balls and place them on the prepared baking sheet.
- Lightly drizzle olive oil over the meatballs to help them brown nicely in the oven.
- Bake for about 20–25 minutes until golden brown on the outside and cooked through.
- Allow to cool for about 5 minutes before serving.
Notes
Ensure the sautéed veggies cool before mixing in to prevent the eggs from scrambling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg