Categories: Appetizers, Turkey

Ingredients

• 1/2 cup milk
• 1 egg
• 1 cup packaged cornbread stuffing mix
• 1/4 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons parsley, finely chopped
• salt and pepper
• 1 lb ground turkey
• 1 (16 ounce) can jellied cranberry sauce
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 375°F.

2. In a large bowl, combine milk and egg and beat well.

3. Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly.

4. Add turkey; mix well.

5. Shape into 1-inch balls and place on an ungreased cookie sheet.

6. Bake for 20 to 25 minutes or until meatballs are browned.

7. In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil.

8. Reduce heat to low and simmer for 5 minutes, stirring frequently.

9. Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes.

10. Serve hot in chafing dish or slow cooker.

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