• Preheat oven to 375°.
• Pour 1/4 cup olive oil in a rimmed baking sheet or oven-to-table baking dish and set aside.
• Open the box of stuffing mix and pour 1/3 of the gluten free croutons and 1/3 of the herb spice mixture into a medium-sized bowl. Add 1 cup chicken broth to the crouton/herb mixture and mix to combine. (If mixture is too dry add 1/4 cup additional broth or water). Let sit 5 minutes. See NOTES section below.
• While the stuffing mixture is sitting, combine 1/2 medium-sized onion, 1 egg, 1 pound ground turkey, 1/2 cup parsley, 1 tablespoon garlic powder (or 2 teaspoons fresh garlic), 1 1/2 teaspoons freshly ground pepper, and 1/4 teaspoon kosher salt in a large bowl. Then add the 3/4 of the stuffing mixture to the ground turkey and mix until just combined. If more stuffing is needed, add the remainder. Do not over mix.
• To form the meatballs, use either a ¼-measuring cup to scoop the mixture and form into balls with your hands (the meatballs will be soft) or eyeball the amount and use your hands-only. Both methods work! Place meatballs on prepared baking sheet or in the baking dish and roll in oil to fully coat each meatball. Total number of meatballs is 12-13.
• Bake meatballs on middle rack, rotating each with tongs every 15 minutes or so to make sure all sides get browned and cooked through, 40–45 minutes.
• There’s a couple of ways to serve the meatballs…with a cranberry salsa relish to re-live Thanksgiving (see below for recipe) or with a tomato/marinara sauce or over gluten free pasta a la spaghetti and meatballs. Try all of the ways!

Optional Cranberry Salsa Relish

• Mix 1/3 cup cranberry sauce, 2 tablespoons salsa from a jar (mild, medium or spicy…you choose), and 1 tablespoon fresh parsley or basil in a medium-sized bowl until combined