It’s that time of the year again. Turkey, turkey and more turkey. My mom used to get through it by making her (in)famous “Turkey Tetrazzini”, AKA Cream of Mushroom soup and leftover turkey on noodles. Okay, so she wasn’t a very imaginative cook, but, in her defense, she did have to feed 7 of us while working most days. My dad wasn’t big on eating out, so it was cooked meals 7 days a week.
I thought up these meatballs as a way of using up not just the turkey, but the mashed potatoes, stuffing, cranberry sauce and gravy too!!
Ingredients
- 5 Cups Turkey, stripped off bird
- 3 Cups prepared Mashed Potatoes
- 3 Cups prepared Stuffing
- 1 Cup Cranberry Sauce (Optional)
- 1 or 2 Cups Turkey Gravy
- 3 Large Eggs
Preheat Oven to 400F Degrees
- Using blender or food processor, chop turkey until it’s the consistency of ground meat. Put in large bowl.
- Add stuffing to blender or food processor and puree until smooth. Add to bowl.
- Add potatoes, cranberry sauce (optional), and eggs to mixture in bowl. Mix well, use a hand mixer if you want!
- Make individual meatballs by forming into 2 inch balls. I use an ice cream scooper, but whatever method you prefer is fine. Put on greased cookie sheet.
- Bake at 400F Degrees for 20 minutes.
- OPTIONAL STEP: If you would like to have your meatballs more firm and brown on top, raise oven temperature to 450F Degrees, move rack up one notch in oven and bake an additional 10 minutes. I did this to ours, as shown in picture, as we prefer them this way.
- Serve with Gravy over noodles or rice.
*Yields approximately 35 meatballs, ready to serve and/or freeze*
Any questions or opinions? Please leave comments below and I’ll be sure to answer. I would love to hear from you!! ENJOY!!
Suzy
Money Saving Kitchen 