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Green Onion and Sage Turkey Meatballs with Bourbon-Soaked Cranberries

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  • Yields: 4–6 Servings
  • Cook time: 1 h
  • Prep time: 12 h


Bourbon-Soaked Cranberries
  • 1 pint dried cranberries
  • 4 ounces bourbon
  • 16 ounces hot water
Turkey Sausage
  • 3 pounds ground turkey
  • 1 pound ground pork
  • 12 ounces green onion
  • 1 ounce sage
  • 2½ tablespoons black pepper
  • 2 tablespoons salt
  • 12 ounces cranberries
  • 10 ounces reserved soaking liquid
Sweet Potato Mustard
  • 1 medium to large sweet potato
  • 2 ounces yellow mustard seed
  • 2 ounces brown mustard seed
  • 2 cups champagne vinegar
  • 2 cups water
  • 1/8 teaspoon allspice
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoons salt
  • 6 ounces pickling liquid
  • 5 ounces pickled mustard seeds
  • 1 teaspoon yellow curry powder
  • 3 tablespoons light brown sugar
  • ½ teaspoon cayenne pepper


  1. To make the bourbon-soaked cranberries, simply combine all ingredients and allow to sit overnight in the refrigerator.
  2. For the turkey sausage, combine all ingredients in a large mixing bowl until thoroughly mixed. Once mixed, the sausage mixture can be formed into meatballs.
  3. Build a charcoal fire for indirect cooking using Kingsford® Charcoal with Applewood by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 400°F.
  4. Grill meatballs over indirect heat and cooked for 10 minutes, or until the internal temperature reaches 160°F.
  5. To make the sweet potato mustard, start by tightly wrapping the sweet potato in tin foil. Place the wrapped sweet potato on the grill over indirect heat, close the lid and cook for 30 to 40 minutes, or until soft. Once cooled, scoop out of its skin and reserve 10 ounces of the grilled sweet potato.
  6. In a small pot, combine the yellow mustard seed, brown mustard seed, champagne vinegar, water, allspice, cinnamon, bay leaves and salt, and bring to a simmer. Simmer for 45 minutes and allow to cool overnight in the refrigerator. Separate the now pickled mustard seeds from the pickling liquid, but do not discard.
  7. Combine the sweet potato with the pickling liquid, pickled mustard seeds, curry powder, brown sugar and cayenne pepper. Mix well and set aside. The sweet potato mustard will hold for up to 5 days in the refrigerator
  8. When serving, liberally spread sweet potato mustard on both sides of a hot dog bun and place your grilled meatballs inside. Serve hot.

For safe meat preparation, reference the USDA website.

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