Turkey meatballs and gravy

1 lb. lean ground turkey

1 1/2 cups seasoned cornbread stuffing

1/2 cup chicken stock

1 small onion finely chopped

1 stalk chopped celery

3 TBL chopped fresh parsley or 1 Tbl dry

2 eggs

2 cloves garlic minced

salt and pepper to taste

2 TBL olive oil

Herbed Gravy

12 oz container McCormick Simply Better Turkey Gravy

1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley or 1/2 T dry herbs

pepper to taste

Preheat oven to 400F degrees.

Line a baking sheet with parchment paper and set aside.

Place stuffing in a resealable Ziploc bag and crush lightly with a rolling pin or mallet. It will be about one cup of crumbs

In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.

Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.

Add ground turkey and mix gently just until combined.

Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.

Drizzle with olive oil. The cookie scoop keeps the meatballs uniform in size for even cooking.

Bake for 20 minutes  until cooked through.

Herbed Gravy

In a small bowl, combine gravy, herbs, and pepper.

Heat according to package instructions.

Serve with meatballs and mashed potatoes.

Recipe and photo adapted from Mom on timeout.