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1
Heat oven to 350 degrees.
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2
Lightly oil 2 12-cup muffin tins.
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3
Finely crumble biscuits and cornbread into a large bowl with your hands; set aside.
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4
Melt 8 tablespoons (1 stick) butter in a large skillet over medium-high heat.
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5
Add onions and cook, stirring occasionally, until starting to soften, about 5 minutes.
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6
Add celery and cook 4 more minutes.
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7
Stir in sage and chestnuts and season with salt and pepper to taste; transfer to the bowl with biscuit and cornbread crumbs.
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8
Melt remaining 4 tablespoons butter in skillet over medium-high heat.
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9
Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and are beginning to brown, about 8 minutes; remove to the bowl with onion mixture and crumbs.
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10
Add eggs and 2 cups turkey broth to bowl and stir until everything is well-combined and moist.
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11
The mixture should hold together when squeezed in your hand.
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12
Add up to 1/2 cup more broth if mixture is too dry.
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13
Form mixture into 3-inch balls with your hands.
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14
Flatten balls slightly between your palms, then set them in prepared muffin tins.
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15
Use your thumb or fingers to form a dimple in the top of each.
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16
Fill dimples with turkey broth.
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17
Transfer to oven and bake until the tops are browned and starting to crisp, about 40 minutes.
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18
Serve alongside turkey, drizzled with gravy if you like, or wrap the patties individually if serving as a portable snack.
