Here's a great use for leftover stuffing - mix it into meatballs!

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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
6 to 8 as a starter or 4 as an entrée
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Ingredients

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Directions

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  • Preheat the oven to 400°. Line a baking sheet with parchment paper.

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  • In a food processor, pulse the stuffing cubes to make breadcrumbs. Transfer to a small bowl. Stir in the stock. Let stand until the crumbs soften, 3 to 5 minutes.

  • Place the turkey in a medium bowl. Add the onion with juices. Season well with salt and pepper. Mix in the herbs, egg yolk, lemon zest, celery seeds, and moistened breadcrumbs.

  • Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until browned and cooked through, 18 to 20 minutes.

  • In a large saucepan, cook the chili sauce and cranberry sauce over medium heat, stirring often, until melted. If the sauce seems thick, add a little water or stock.

  • In a large bowl, toss the meatballs and sauce. Top the meatballs with chives.

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