Thanksgiving Leftover Turkey Meatballs

With Stuffing, Mashed Potatoes and Cranberry Sauce

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Let’s be honest – you usually eat all your Thanksgiving leftovers as a midnight snack or by next day’s lunch. But what if you’re just not done Thanksgiving-ing yet? Home Chef to the rescue, with this inventive dish of ground turkey and minced sage meatballs, homemade thyme and carrot stuffing, buttery mashed potatoes, and cranberry sauce. Thanksgiving 2.0 – you’re welcome.

In Your Box (serves 2)

  • 1 Sage Sprigs
  • 3 oz. Carrots
  • Info
    1 Mini Baguette
  • 4 oz. Whole Berry Cranberry Sauce, Canned
  • 3 Thyme Sprigs
  • 1 Russet Potatoes
  • Info
    3 fl. oz. Whole Milk
  • Info
    0.9 oz. Butter
  • 14 oz. Ground Turkey
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 2 tsp. Sugar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare baking sheet with foil. Thoroughly rinse produce and pat dry. Mince sage. Peel and cut carrot into medium dice. Cut baguette into a small dice, then chop ¼ of the diced bread very finely for meatball filling. Stem thyme. Peel and cut russet potatoes into medium dice. Bring potatoes to a boil in a medium pot of lightly salted water and cook until tender, about 15-18 minutes. Strain potatoes, return to pot and set aside.

  • Step 2 - Make the Panade

    Make the Panade

    Combine finely chopped bread and half the milk in a medium bowl and mix until a paste forms. A panade (Pah-nod) is a bread and milk mixture that not only helps bind the meatball together but also improves its texture and juiciness by trapping moisture and flavor inside the meat.

  • Step 3 - Make the Meatballs

    Make the Meatballs

    Add ground turkey, sage, 1 tsp. olive oil, 1 tsp. salt, and ½ tsp. pepper to bowl with panade and mix thoroughly. Divide meat and form 8 equally sized meatballs. Heat 1 tsp. of olive oil in a medium non-stick pan over medium-high heat and cook meatballs, stirring occasionally, until completely browned, about 5 minutes. Transfer to prepared baking sheet, and bake for 7-10 minutes, or until a minimum internal temperature of 165 degrees.

  • Step 4 - Finish the Potatoes

    Finish the Potatoes

    Add butter to pot of potatoes and mash to break up potatoes. Add half the remaining milk and mash until smooth, adding milk a little at time until desired consitency is reached (you may not need all the milk). Season to taste with salt and pepper and set aside.

  • Step 4 - Make the Stuffing

    Make the Stuffing

    While meatballs are cooking, return pan used to sear meatballs to medium-high heat (no need to wipe pan). Add 2 tsp. olive oil and diced carrots to pan and cook for 2 minutes. Add diced baguette and thyme (reserving a bit for garnish) to pan and cook for about 4 minutes, or until bread becomes lightly browned. Mix chicken base with 1 cup of water and add to pan. Cook about 4 minutes, or until all liquid has been absorbed. Season to taste with salt and pepper. Set aside.

  • Step 6 - Plate the Dish

    Plate the Dish

    Add a serving each of mashed potatoes and stuffing to a plate. Spoon a serving of cranberry sauce onto plate then place meatballs in sauce. Drizzle a little more sauce over meatballs and garnish with remaining thyme.