Meatballs
• 3 slices Pane Turano Bread, cubed
• 1 Tbsp of each - dried parsley, thyme and sage
• ½ tsp salt and pepper
• 1 cup chicken broth
• 1 pound ground turkey breast
• 2 eggs, whisked
• 3/4 cup celery, chopped
• 1/2 cup onion, diced
• 2 tbsp olive oil

Sandwich
• 1/4 cup Cranberry sauce
• 1/4 cup Mashed potatoes
• 3 tbsp Gravy
• 4 Turano French Rolls

① In a bowl, combine the diced onion, celery, and cubed Pane Turano.
② In a separate bowl, add ground turkey, whisked eggs, seasoning, salt, and pepper. Mix until well combined.
③ Heat the chicken broth in a saucepan over medium-low heat on the stove until it is hot. Then, pour the hot chicken broth over the bowl with the stuffing mix. Thoroughly mix to soften the stuffing mix and let it sit to absorb the liquid.
④ Once the chicken broth has been absorbed by the stuffing mix, add the ground turkey. Thoroughly combine all the ingredients.
⑤ Use a large cookie scoop to form 12-15 meatballs, each about 2 inches in size. Use your hands to roll them into balls.
⑥ In a pan over medium heat, add olive oil. Once the pan is warmed place the meatballs and begin to sear each side. (about 5-7 minutes per side) Once the meatballs are seared on all sides and cooked through, remove them from the heat.
⑦ To build the sandwich, spread mashed potatoes and cranberry sauce on the toasted French Roll, top with cooked meatballs, and finish with gravy. Enjoy!