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1
Mix together the stuffing and mashed potatoes.
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2
Add the egg and mix thoroughly.
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3
With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
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4
Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
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5
While the stuffing balls are baking, make a roux, as follows:.
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6
Sift the flour, salt, pepper and thyme together.
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7
Melt the butter.
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8
Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
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9
When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
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10
Stir in the gravy and the milk.
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11
Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
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12
Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
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13
Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!
