Ingredients

• 1 cup dry store-bought stuffing
• 1 cup milk
• 1 lb ground turkey
• 1 large egg
• 2 tsp chopped fresh sage
• 1 tsp fresh thyme leaves
• 1/4 cup cranberry sauce, divided in half
• Salt and pepper to taste

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, pour the milk over the dried stuffing. Let the stuffing mixture sit for about 5 minutes, or until liquid has been absorbed. Add the turkey, egg, herbs and salt and pepper to taste. Add half of the cranberry sauce and mix well. Shape into 1-inch meatballs. Place the meatballs onto the baking sheet and bake until they are golden and cooked through, about 20 to 25 minutes. Once cooked, remove them from the oven and brush them with the remaining cranberry sauce.
Serve immediately or store in the refrigerator for up to 3 days.