Turkey Stuffing Meatballs & Gravy Recipe
These cozy turkey stuffing meatballs hide a savory, herb-seasoned stuffing center and are finished in a rich, homemade white-wine gravy. Par-baked, browned in a skillet, then simmered until tender, they make a festive Thanksgiving main or a comforting dinner served over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings (16 meatballs)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Stuffing Centers and Meatballs
- One 6-ounce box stuffing mix, divided
- 1¼ pounds 85% lean ground turkey or ground chicken
- 4 tablespoons unsalted butter, divided
- 1 celery stalk, finely diced
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 1 tablespoon finely chopped fresh sage (about 6 leaves), or 1 teaspoon dried sage
- 2 teaspoons finely chopped fresh thyme (about 12–16 sprigs), or a heaping ½ teaspoon dried thyme
- 2 teaspoons finely chopped fresh rosemary (about 2 sprigs), or a heaping ½ teaspoon dried rosemary
- 1 large egg
- Kosher salt and ground black pepper, to taste
- Nonstick cooking spray, for the baking sheet
For the Gravy
- ½ cup white wine
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth
- 1 tablespoon chicken base
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kitchen Bouquet Browning and Seasoning, optional
- Kosher salt and ground black pepper, to taste
For Serving
- Mashed potatoes or another starchy side, optional
Instructions
- Prep the oven and baking sheet.
Preheat the oven to 350°F and position a rack in the upper third. Line a large baking sheet with foil or parchment, if desired, and lightly coat it with nonstick cooking spray. Chop the vegetables and herbs.
- Prepare and chill the stuffing centers.
Measure ½ cup of stuffing breadcrumbs and reserve them in a small bowl. Prepare the remaining stuffing mix according to the package directions and let it cool completely. Portion the prepared stuffing into 16 roughly 1-tablespoon balls, rolling each between your hands. Place them on a plate or small baking sheet and freeze while you make the meatball mixture. Save any extra prepared stuffing for serving, if desired.
- Cook the aromatics.
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the celery and onion, season with a pinch of salt and pepper, and cook, stirring occasionally, for 5–6 minutes, until softened. Add the garlic, sage, thyme, and rosemary; cook for 1–2 minutes, until fragrant. Transfer the mixture to a bowl and set aside.
- Mix the meatball mixture.
Crush the reserved stuffing breadcrumbs into fine pieces and add them to a large bowl with the cooked aromatics and egg. Season with 1 teaspoon kosher salt and pepper to taste, then mix well. Add the ground turkey and mix gently with your hands just until combined; avoid overmixing.
- Form the stuffed meatballs.
Divide the turkey mixture into 16 equal portions. Flatten one portion into a 2–3-inch-wide patty, place a frozen stuffing ball in the center, and wrap the turkey mixture around it. Pinch the edges closed completely and gently roll into a ball. Place on the prepared baking sheet and repeat with the remaining portions.
- Par-bake the meatballs.
Bake for 10–12 minutes, then remove the baking sheet from the oven. The meatballs will finish cooking in the skillet gravy.
- Brown the meatballs.
Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Carefully add the par-baked meatballs and cook for 2–3 minutes per side, until nicely browned. Transfer them to a plate.
- Make the gravy and finish cooking.
Pour the white wine into the skillet and scrape up the browned bits with a wooden spoon. Meanwhile, whisk the flour into the chicken stock until smooth. Whisk the slurry into the skillet along with the chicken base, garlic powder, onion powder, and Kitchen Bouquet, if using. Cook, whisking constantly, for 4–5 minutes, until thickened. Reduce the heat to medium-low, return the meatballs to the skillet, and turn to coat them in the gravy. Simmer for 6–8 minutes, stirring occasionally, until cooked through and well coated. Remove from the heat.
- Serve.
Let the meatballs cool slightly, then serve with the gravy over mashed potatoes or another favorite starchy side.
Notes
- The stuffing centers can be prepared while the stuffing cools; freezing them helps keep them firm and makes them easier to wrap.
- Seal the turkey mixture securely around each stuffing ball so the filling stays inside as the meatballs cook.
- Use dried herbs if needed: substitute 1 teaspoon dried sage and a heaping ½ teaspoon each of dried thyme and rosemary.
- Kitchen Bouquet is optional and adds a deeper brown color to the gravy.
- There may be extra prepared stuffing left over; serve it alongside the meatballs or save it for another meal.
- Serve over mashed potatoes, or pair with your favorite Thanksgiving sides.
