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