Ingredients

2 cups leftover turkey – shredded

1 cup leftover roasted butternut squash

1/2 cup leftover stuffing

1/2 cup leftover cooked carrots

1/2 cup leftover cooked mushrooms

1 teaspoon onion powder

1 teaspoon fresh sage – minced

1 teaspoon fresh thyme – minced

Salt and pepper to taste

2 large eggs

Drizzle of extra virgin olive oil

Leftover cranberry sauce and turkey gravy

Preparation

  1. Preheat oven to 375° F.
  2. In a food processor, add the first 10 ingredients and pulse to combine.
  3. Shape mixture into 24 small round meatballs. Place meatballs on a sheet pan and drizzle with olive oil.
  4. Bake for approximately 30 minutes. Serve warm with cranberry sauce and hot gravy.

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