2 cups mashed potatoes
1 -2 cups prepared stuffing
1 egg, beaten
5 tablespoons butter
5 tablespoons flour
salt & pepper
1/2 teaspoon thyme
1 (16 ounce) can chicken broth
1 cup gravy
1 cup milk
1 ½ cups roasted turkey, shredded or cubed
Mix together the stuffing and mashed potatoes.
Add the egg and mix thoroughly.
With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
Place the stuffing balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
While the stuffing balls are baking, make a roux, as follows:
Sift the flour, salt, pepper and thyme together.
Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
Stir in the gravy and the milk.
Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
Serve the turkey and gravy sauce over the crunchy stuffing balls.
Any leftover vegetables can be served with the meal or a green salad would be a great compliment.
And don't forget the cranberry sauce!
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