Make a Quick, Easy, Inexpensive Skillet Dinner With Ground Turkey and Stuffing Mix: Turkey Stuffing Meatballs

These ground turkey meatballs are good, quick, easy, and inexpensive! Soft, moist, and full of the flavors of Thanksgiving, the giant meatballs (you can make patties, if you prefer) are definitely in the comfort food category. I like to mix up the mixture for the meatballs early in the day and let it sit in the refrigerator until dinner time. The time in the frig helps the flavors develop, but, if you can't let the mixture sit, not to worry. The big meatballs will be good, regardless. I like the meatballs best with mashed potatoes, rice, or noodles. The dish includes plenty of savory sauce--sort of like Thanksgiving gravy. The meatballs reheat well. Enjoy!

Make a Quick, Easy, Inexpensive Skillet Dinner With Ground Turkey and Stuffing Mix: Turkey Stuffing Meatballs

Ground Turkey and Stuffing Meatballs -- Makes 6 Big Meatballs

1/2 - 3/4 cup of chopped onion (about half an onion)

1/2 cup of chopped celery

6-ounce package of turkey stuffing mix

1 tablespoon of Dijon mustard

1 cup of ricotta cheese (part skim is fine, or you can use cottage cheese)

2 large eggs

16 ounces (or so) of lean ground turkey (93 percent)

1 teaspoon of poultry seasoning

1 tablespoon of dried parsley flakes

1/2 teaspoon of salt

1/4 teaspoon of pepper

1-2 tablespoons of plain yogurt

2 cups of reduced sodium chicken broth (or reconstituted chicken Better than Bullion)

2 tablespoons of minced dried onions or shallots

1/3 cup of white wine or water

1 tablespoon of cornstarch plus 1 tablespoon of water

1 cup of sour cream (light is fine)

Additional salt and pepper to taste

Parsley to sprinkle (optional)

Put the onion, celery, and a couple of tablespoons of water in a large microwave-safe mixing bowl and microwave the vegetables for two or three minutes or until they soften. Add the package of turkey stuffing, mustard, ricotta and eggs to the vegetables and mix everything well. Add the turkey, poultry seasoning, parsley, salt, and pepper and mix again. If the mixture seems dry, stir in the yogurt. The meat mixture should stick together when you press it with your hands. You can cover and refrigerate the mixture until later in the day or cook it immediately. When you're ready, form half a dozen big meatballs and place the meatballs in a non-stick skillet that you've drizzled or spritzed with a little oil. Turn the burner on to medium and cover the skillet with a lid. Let the meatballs cook for five to ten minutes or until browned on the bottom. Flip them over and add a tablespoon or two of water to the pan, turning down the heat to medium-low if the meatballs seem to be cooking too fast. Cover the skillet again and let the meatballs cook for another five minutes. Add the broth, dried onions or shallots, and white wine to the pan. Partially cover the pan and let the meatballs and broth mixture cook over medium low until the broth has reduced by about one-third. Push the meatballs to the sides of the pan. Mix together the cornstarch and water until smooth and stir the cornstarch mixture into the broth mixture for a minute or two to thicken the broth mixture into a sauce. Turn off the heat and stir in the sour cream. Add additional salt and pepper if you'd like. Serve the turkey meatballs with the sauce. You can sprinkle on a bit of parsley for color if you want.

Make a Quick, Easy, Inexpensive Skillet Dinner With Ground Turkey and Stuffing Mix: Turkey Stuffing Meatballs