Preparation

1. 1. Put the milk into a liquid measuring cup and
2. add the bread. Let soak; reserve.
3. 2. While the bread is soaking, combine the
4. celery, turkey, onion, salt, pepper, baking
5. powder, spices and egg in a large mixing
6. bowl. Squeeze the milk out of the bread
7. and add the bread to the turkey mixture.
8. With gentle hands, mix together until fully
9. combined. You want to mix as little as
10. possible, because if you over-mix, the
11. meatballs will be tough. Form into 1-inch
12. meatballs.
13. 3. Put ½ tablespoon of the butter into the
14. cooking pot of the Cuisinart® Multicooker
15. set to Brown/Sauté at 375˚F. Once the
16. butter melts and is hot and foamy, add the
17. meatballs in about four batches so not to
18. overcrowd the pan (overcrowding the pan
19. will lead to poor browning and bring down
20. the heat).
21. 4. Turn the meatballs every minute or two until
22. fully browned. Remove, reserve and repeat
23. with remaining meatballs. Once all are
24. browned, remove and reserve together.
25. 5. Prepare the gravy. Add the remaining butter
26. to the cooking pot. Once it is melted and
27. foamy, whisk in the flour. Stirring constantly
28. with a wooden spoon, cook until the butter/
29. flour mixture is lightly browned. Once it is
30. browned, slowly whisk in the broth. Bring to
31. a boil and let cook until thickened, about 10
32. minutes. Reduce heat to 300°F and stir in
33. the sour cream.
34. 6. Put all of the reserved meatballs into the
35. cooking pot with the gravy. Raise heat to
36. 350°F and bring to a boil. Let boil for about
37. 10 minutes to coat the meatballs with the
38. thickened gravy.
39. 7. Reduce heat to 250°F and keep on this
40. temperature until ready to serve. (Note: the
41. meatballs can be served right after boiling
42. in Step 6. This additional time is optional,
43. but adds to the flavor and cohesiveness of
44. the dish.)