Ingredients

The following ingredients have 4 Servings
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 2 slices of sourdough bread edges trimmed
  • 1/2 cup milk
  • 1/4 cup lightly packed chopped parsley
  • 3 leaves sage (chopped)
  • 1/2 tsp poultry seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup dried cranberries
  • 1 Honey Crisp apple shredded (or apple of choice)
  • 1/2 cup white wine
  • 1/2 medium onion (diced)
  • 2 cloves garlic (diced)
  • 2 tbsp all purpose flour
  • 1 1/2 cups chicken stock

Instruction

  • Shred apple using cheese grater or mandolin. Gently squeeze excess juice and reserve for other use or drink. Set aside. Trim the edges from the sourdough bread and cut into small 1/2 inch cubes. Add to a bowl and pour milk over. Toss to coat and allow to soak for a minutes or two.
  • Gently squeeze excess milk from bread and add to a bowl with the ground turkey, herbs, spices, apple, dried cranberries and egg. Gently mix together by hand until incorporated completely. Mixture will be slightly loose and wet. Use a small 1 1/2 inch scoop or roll into 16 small balls, about the size of a golf ball. Set aside.
  • In a large skillet over medium heat add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
  • Pour wine into pan to deglaze pan, scraping up the bits on the bottom of the pan. Over medium heat in the same pan sauté the onion and until translucent. Add the garlic and sauté another minute. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely.
  • Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low to heat through, a minute or two. Season with salt if needed.