Turkey meatballs in a creamy pumpkin and sage sauce
Laura in the Kitchen · ♥ 1.7K likes · 28.8K views · 10 min video
Read about turkey in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp poultry seasoning
- 2 whole shallots
- 3 cloves garlic cloves
- 1¼ cup chicken stock
- 1 cup heavy cream
Pulverize dry cube stuffing mix in a food processor into breadcrumbs.
Stuffing mix as breadcrumbs
- ½ cup stuffing mix breadcrumbs
- 1 lb ground turkey
- parsley
- 1 whole egg
- parm
- salt
- pepper
- 1 tsp garlic
- onion
- paprika
Combine half a cup of the crumbs with the ground turkey, chopped parsley, poultry seasoning, an egg, a handful of parm, a pinch of salt, pepper, dried garlic, onion and paprika. Mix by hand.
Ground turkey, not turkey breast
Form meatballs by pinching and squeezing the mixture together, then rolling.
Forming the meatballs
- ¼ cup olive oil
Heat about a quarter cup of olive oil in a very large skillet and brown the meatballs in one layer, not touching, on both sides; remove while still raw inside.
- sage leaves
Saute chopped shallots and garlic with sage leaves in the oil a couple of minutes until the sage crisps and infuses the oil.
- 1 cup pure pumpkin puree
- salt
- black pepper
Add pumpkin puree, chicken stock and heavy cream; whisk with a silicone whisk. Season with a pinch of salt and plenty of black pepper.
Return the meatballs, bring to a boil, partially cover, reduce and simmer about 20 minutes until cooked through and the sauce thickens.