Thanksgiving Dinner Turkey Meatballs - cooking recipe

Ingredients

1 1/3 lbs ground turkey breast
1 egg
6 slices bread (day old, divided)
1/2 cup milk
1 teaspoon olive oil
1/2 cup celery (finely diced)
2 teaspoons parsley (dried or fresh)
1/4 teaspoon thyme (dried or fresh)
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon pepper (white or black)
1 teaspoon olive oil
2 tablespoons shallots, chopped
1/2 lb mushroom, sliced
1 (14 1/2 ounce) can low fat reduced-sodium cream of mushroom soup
1/4 cup water

Preparation

Place ground turkey in a bowl.
In a separate small bowl, take 3 slices of bread and soak in milk until soft, wring out some of the milk and pulverize over the ground turkey.
Cut the other 3 slices of bread into a small cube (reserve to add last).
Saute the celery in olive oil, remove the celery from the oil and add to the turkey with the next 5 ingredients (leave oil in the pan to fry meatballs).
Mix thoroughly (do not overmix).
Fold in the cubed bread.
Wet your hands and roll balls approximately the size of golf balls.
Cook on med-low heat until nicely browned on all sides, transfer to plate to keep warm.
For the sauce and to finish:
Turn heat up on pan to medium, add additional olive oil to pan. When hot, add mushrooms and shallots.
Saute until mushrooms begin to give up their liquids.
Stir in cream of mushroom soup and water until incorporated.
Return meatballs to sauce to heat through and/or finish cooking.