Turkey Balls With Mash & Gravy

Name: Turkey Balls With Mash & Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 balls, 6 serving(s)
Ingredients: 12 ounces roast turkey; 6 slices white bread; 6 slices whole wheat bread; 6 ounces diced onions; 3 ounces grated carrots; 3 ounces diced celery; 3 large eggs; 3 tablespoons butter, softened; 3 tablespoons olive oil; 1/2 teaspoon dried sage; 1/4 teaspoon chicken seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Submitted by Dave S.

"Everything that you love about Thanksgiving dinner in a very comforting meal. Best with leftover roasted turkey but you can use ground turkey. Take the turkey up to 16oz if you use ground turkey to allow for shrinkage & brown the ground turkey before adding to the mix."

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photo by Dave S.

Ready In:: 1hr
Ingredients:: 13
Yields:: 12 balls
Serves:: 6

ingredients

12 ounces roast turkey
6 slices white bread
6 slices whole wheat bread
6 ounces diced onions
3 ounces grated carrots
3 ounces diced celery
3 large eggs
3 tablespoons butter, softened
3 tablespoons olive oil
¹⁄₂ teaspoon dried sage
¹⁄₄ teaspoon chicken seasoning
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper

directions

Sweat vegetables down with salt then set aside to cool.
Cut sliced bread into half inch by half inch squares & chop turkey into similar sized chunks.
Combine all ingredients, mix well & form into 12 equal balls about the size of an ice cream scoop (a little smaller than a tennis ball).
Bake at 350f for about 30 to 40 minutes for internal temp of 160°F.
Serve 3 on a bed of your favorite style of mashed potato's & dress with gravy.
I also like to add a touch of chicken seasoning & sage to my gravy.
Recipe will absolutely stuff 4 adults or leave 6 adults with a little room for desert.

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RECIPE SUBMITTED BY

Dave S.

alt, PA

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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