Ingredients

Serves 4 (large portions) – 8 (small portions)

• 1 lb. ground turkey, both dark and white meat
• 1 cup prepared  dry stuffing mix, either herb or chicken flavored
• 2 large eggs
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. garlic powder
• 2 tsp. poultry seasoning blend
• 2 tsp. olive oil or neutral oil of your choice
• 2 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups chicken broth or stock

Instructions

1. In a large bowl, combine the stuffing mix, eggs, salt, pepper, garlic powder, and poultry seasoning. Mix well to begin moistening the stuffing mix.
2. Add the ground turkey and mix thoroughly with either a fork or your hands, until the mixture is uniform.
3. Divide the mixture into sixteen equal portions, then shape them lightly into meatballs. Wetting your hands slightly can help, as the mixture will be sticky.
4. Heat the oil in a large skillet over medium heat. When the oil is warm, add the meatballs to the pan. If it’s too crowded, brown the meatballs in batches so they don’t stick together.
5. Brown the meatballs on all sides, then remove from the pan.
6. Add the butter to the skillet, along with the flour. Whisk the flour and butter into a paste and cook, stirring constantly, for 2 minutes.
7. Gradually pour in the chicken broth, whisking constantly to avoid lumps. Bring the gravy to a boil, then reduce the heat to low and simmer for 5 minutes. Taste and adjust the seasonings.
8. Return the meatballs to the pan and turn them to coat them in the gravy. Continue simmering for 7-10 minutes, until the meatballs are fully cooked and firm to the touch. Serve immediately.