Ingredients
1 lb (454 g) ground turkey
1 cup (250 mL) panko breadcrumbs (gluten-free if desired)
½ cup (125 mL) celery
2 tsp (10 mL) olive oil
1 tsp each salt and pepper
1 medium onion, chopped (about 1 cup/250 mL))
3 tbsp (45 mL) mixed herbs, chopped (rosemary, thyme, sage, savory)
1 egg
Cranberry Aioli
1/4 (60 mL) cup mayo
1/4 cup (60 mL) cranberry sauce
1 tsp (5 mL) orange juice
Zest of ½ orange
1 tsp (5 mL) Dijon mustard
Preparation
1. Sauté onion, celery and olive oil for 10 minutes on medium until softened and browned, add herbs and sauté for 1-2 minutes until fragrant. Combine with other ingredients and mix just to combine.
2. Roll into 16-20 balls. Bake 20 minutes at 425F/218C.
3. Combine aioli ingredients in serving bowl.