Ingredients

The following ingredients have 20 Servings
  • 1.1 pounds ground turkey (thigh meat, approx. 7% fat)
  • 1 medium onion (finely chopped)
  • 2.82 ounces chestnuts (ready to eat, finely chopped)
  • 3 tablespoons dried cranberries
  • 2 tablespoons marsala wine (or sweet sherry)
  • ½ teaspoon dried sage
  • 4 tablespoons fresh parsley (finely chopped)
  • 1 medium sized soft roll/bun (torn into small pieces)
  • 2 tablespoons milk (any)
  • ¼ teaspoon nutmeg
  • ½ teaspoon onion granules
  • ⅔ teaspoon fine sea salt (plus plenty of pepper)
  • 2 tablespoons olive oil (plus more for frying)
  • Flour or fine breadcrumbs for coating (2-3 tablespoons)

Instruction

  • Heat up 2 tablespoons of oil in a pan, add the onions and fry slowly for 3 minutes, stirring often. Add the marsala (sherry) and cranberries, stir and cook for 1-2 more minutes. Remove from the heat and set aside to cool.
  • Meanwhile place the torn bun in a food processor and drizzle over the milk. Add half of the meat, sage, parsley, nutmeg, onion granules and seasoning and pulse until the mixture becomes sticky (do not overblend).
  • Transfer the mixture into a large bowl, add the rest of the turkey meat, chestnuts, onion mixture (once cooled) and stir thoroughly to combine.
  • Form good size meatballs (sprinkle some water on your hands when doing this step) and roll them in flour or breadcrumbs.
  • Heat up a little oil in a large frying pan (2-3 tablespoons per batch) and fry the stuffing meatballs over a low heat for 6-8 minutes until lightly browned, turning often (take care not to burn them). Serve immediately (see the post for serving suggestions).