There's nothing boring about these turkey and stuffing meatballs made with cornbread stuffing mix & onions, celery, sage, and garlic softened in butter. Serve with cranberry sauce and it's Thanksgiving on a fork!
Melt the butter in a heavy-bottomed saute pan or sauce pan over medium low heat. Add the onions and celery, sprinkle with the kosher salt, and stir to coat evenly. Sweat the onions and celery for about 2minutes, then first stir in the garlic, then the sage. Continue cooking an additional 6 minutes, or until translucent and mostly tender. Lower the heat if the onions begin to brown. If they are beginning to colour before becoming tender, add a teaspoon of water and stir, then continue cooking. When onions and celery are mostly tender, scrape onto a plate in a thin, even layer and refrigerate until body temperature.
Line a half sheet pan with parchment and set aside. Preheat the oven to 375°F.
Add the onion mixture to a mixing bowl with the ground turkey, dried sage, black pepper, nutmeg, cornbread stuffing mix, and eggs. Use your fingertips or a mix and chop to mix well but not aggressively.
Use a medium disher/cookie scoop to portion out the meat mixture. If you don't have a disher, roll the meat into 2-inch balls. Be sure to leave room between the meatballs so that the oven's hot air can circulate around them and cook them evenly. Bake for 16-20 minutes, or until the center of a Turkey and Stuffing meatball measures 165°F.