Baked Macaroni & Cheese
1lb ground turkey
10 Fired sage leaves
½ tablespoon Thyme
½ tablespoon rosemary
2 cloves of garlic
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1/2 cup dried cranberries
1 cup cornbread stuffing mix
Caribeque AP rub
Traeger Apricot BBQ sauce
Quickly fry sage leave and place on a paper towel to cool down.
Finely chop rosemary, sage, thyme, and garlic.
In a large mixing bowl add ground turkey, herbs, garlic, salt, pepper, egg, Whorsteshire, cranberries, stuffing and mix together.
Using a large spoon place 12 meatballs on a lined baking sheet and sprinkle with BBQ rub.
Cover and place in the fridge for at least on hour.
When ready to cook place on a grill sheet or leave on baking sheet.
Smoker: Smoke at 225° until meatball is 165° degrees.
Bake: Bake at 375° until meatball is 165° degrees
Cast iron or pan: Sear on high heat until all side are seared and finish in oven at 375° until meatball is 165° degrees.
Place meatballs in a clean mixing bowl and toss in apricot BBQ sauce and serve with your take on some of your favorite Thanksgiving sides.
Brought to you by Jaeandtrae.