1 1/2 lbs. cooked turkey meat, remove skin
1 cup left over bread stuffing
1/4 cup dried cranberries
2 eggs, slightly heated
salt & pepper to taste
leaves from 3 sprigs of fresh thyme
cranberry sauce & gravy to top the meatballs
Put the turkey in a food processor & pulse until fine. Put the ground turkey in a large bowl along with the other ingredients. Mix together. Before adding the eggs, check for seasonings & adjust.
Form meatballs to your desired size. I always use an ice cream scooper for size consistency. Cook them in hot olive oil in a large pan until they are golden brown, about 5 minutes. Place the cooked meatballs on a dish lined with paper towel.