Stuffing Meatballs and Mashed Potato Gnocchi

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Stuffing Meatballs and Mashed Potato Gnocchi

It’s Thanksgiving 2.0 Week Day 2. Well, it really might be the last day of the re-imagined Thanksgiving, but we’ll see. Tonight’s dinner was a big hit with the young, old and furry. Yes, even Jack liked it. To be fair, Jack likes everything (even lettuce and limes).  When I first discussed this dinner with work colleagues, they were skeptical. However, I prevailed. Without further ado, I give you Stuffing Meatballs and Mashed Potato Gnocchi.

Stuffing Meatballs

Makes about 12 meatballs

(Baby approved!)

3/4 lb ground turkey

1 cup left over stuffing (the recipe I used follows)

Extra seasoning (depending on if you’re using this for an Italian meal or other meal)

  1. Preheat an oven to 375.
  2. Mix together ground turkey and stuffing and adjust seasonings according to your cuisine of choice. I did Italian, so I added some crushed red pepper, garlic, and oregano.
  3. Spray a cookie sheet with non-stick spray.
  4. Form meatballs by rounded tablespoons onto the cookie sheet.
  5. Bake for 20 minutes turning once halfway through cooking.

Mashed Potato Gnocchi

Makes about 3 servings

1 cup leftover mashed potatoes

1 cup flour (add more or less depending on consistency)

3 Tb Ricotta cheese

salt and pepper to taste (depending on how flavored your potatoes were)

  1. Combine all ingredients into a medium-sized bowl and stir together until well mixed.
  2. Turn out mixture onto a floured surface. Form the dough into three separate balls.
  3. Roll the balls out into “snakes” that are approximately 1/2″ thick.
  4. Cut 1″ nuggets and then roll with a fork.
  5. Cook in batches (about one ball at a time) until they float to the surface.
  6. Drain well in a colander and run cold water over the gnocchi to stop the cooking process.

I served mine with a marinara sauce and a nice Malbec.

Family Stuffing Recipe

Enough to stuff a 15-18 lb bird

VERY baby approved

1 pound (about a loaf) of bread

1/2 lb bacon, diced

2 cups chopped celery

2 cups chopped onions

1/2 cup chopped parsley

1 Tbs sage

3 eggs, beaten

salt and pepper

  1. The night before you plan to eat the stuffing, preheat an oven to 300.
  2. Place the pieces of bread in a single layer on cookie sheets and place them in the oven.
  3. Bake for approximately 30 minutes, or until golden brown on both sides. Turn half way through. Once you are done, place all of the bread in a large bowl and let sit over night.
  4. An hour before you plan to stuff and cook the bird, get a large bowl of cold water. Place the bread in batches into the cold water and allow the bread to absorb the water. The bread will puff up like a sponge.
  5. Once the bread has rehydrated, squeeze out the excess water and place the bread into another large bowl.
  6. While you are rehydrating the bread, in a large skillet, cook the bacon until it is medium.
  7. Add in the onions and the celery, cover and cook for 15 minutes.
  8. Once the veggies and bacon are done, pour the contents of the pan over the bread.
  9. Add the rest of the ingredients and mix together with two forks to shred.
  10. At this point, if you are cooking IN the bird, stuff the bird in both the main cavity and in the neck cavity (so gross). If you are making “dressing” as opposed to “stuffing”, dump the dressing into a 2 1/2 quarter casserole dish and bake for 45 minutes in a 375 oven. It’ll get a nice crusty top to it. Yum!!!
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