Combine base ingredients. In a large bowl combine ground turkey, breadcrumbs, cooked cranberries, cooled sautéed aromatics, chopped parsley, grated Parmesan, dried thyme, sage, salt, and pepper. Pour in the beaten egg and stir with a spatula or your hands until evenly incorporated. If the mixture feels dry and crumbly, add 1 tablespoon of broth at a time until it holds together but is not wet.
Rest and chill briefly. Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture so balls hold shape during cooking and improves texture.
Form the balls. Using a small cookie scoop or tablespoon measure, portion the mixture and roll into uniform balls (about 1 to 1¼ inches). Place formed balls on a parchment-lined tray as you work.
Cook — bake or pan-sear. Two good options:
Bake: Preheat oven to 400°F (200°C). Arrange balls on a baking sheet lined with parchment and spray lightly with oil. Bake 12–16 minutes until golden and internal temperature reaches 165°F (74°C).
Pan-sear: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add balls in a single layer (work in batches) and cook 2–3 minutes per side until deeply browned and cooked through, turning to brown evenly. Finish in a 350°F (175°C) oven for 5 minutes if needed.
Optional glaze. For a sweet-savory finish, whisk together 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp water. Brush glaze over warm balls and return to oven 1–2 minutes to set.
Serve. Transfer to a platter and garnish with additional sliced green onion and a few whole cranberries or parsley sprigs. Serve warm with mustard or cranberry-maple dipping sauce if desired.
Troubleshooting & Consistency Tips
Mixture too wet: If the mixture sticks excessively and fails to form balls, add a few tablespoons of breadcrumbs and chill for 20–30 minutes. Chilling firms the fat/proteins and reduces stickiness.
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