Thanksgiving turkey meatballs in gravy

Chop an onion, celery, two bashed and peeled garlic cloves and some parsley very finely in a mini food chopper.

Soften half the mixture in a skillet with a little butter without letting it colour much, adding fresh thyme and a pinch of poultry seasoning; set aside to cool slightly.

Pulverize store-bought herb stuffing mix in the chopper into powdery crumbs.

Preheat the oven to 425 degrees and oil a parchment-lined sheet tray.

Mix the ground turkey with the stuffing crumbs, an egg, the cooked vegetable mixture, a hefty pinch of salt and plenty of black pepper by hand.

With wet hands form meatballs, about golf-ball size, or one-bite size for an appetizer.

Drizzle each with olive oil and bake (stated as '25-10 minutes', as transcribed; taken out after 'not even 15 minutes').

Heat butter and olive oil in a pan, add the other half of the vegetable mixture and stripped thyme leaves and saute gently about 4 or 5 minutes.

Add the mushrooms with a pinch of salt and let them release their moisture and cook down without more fat.

Stir in a couple of tablespoons of flour and cook until no raw flour shows.

Add white wine, optional, then chicken stock (water with bouillon powder) and simmer a few minutes until thickened.

Nestle in the meatballs and simmer about 15 minutes, turning halfway.

Finish with plenty of fresh parsley; serve with mashed potatoes, roasted Brussels sprouts and cranberry sauce, or keep warm in a crock pot on the warm setting for an appetizer.