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1
Into a blender tear 2 bread slices and grind into fine crumbs.
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2
Transfer crumbs to a large bowl.
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3
Make more bread crumbs in same manner and transfer to bowl.
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4
Finely chop enough onion to measure 3/4 cup and add to bread crumbs.
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5
In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture.
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6
Add turkey and with your hands mix mixture until just combined (do not overmix).
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7
Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray.
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8
Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
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9
Preheat oven to 375F.
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10
In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch.
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11
With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet.
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12
Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.
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13
While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles.
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14
Finely chop enough onion to measure 1/2 cup.
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15
In a small bowl whisk together cornstarch and 1/2 cup broth.
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16
To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated.
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17
Add remaining 2 1/2 cups broth and bring to a boil.
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18
Stir cornstarch mixture and whisk into broth mixture.
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19
Boil mixture, whisking, 1 minute and remove skillet from heat.
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20
Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).
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21
Cook noodles in boiling water until al dente.
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22
Drain noodles well in a colander and transfer to a large serving dish.
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23
Gently toss noodles with sauce and meatballs and garnish with dill.
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24
Put 1 tablespoon preserves or cranberry sauce on top of each serving.
