Turkey and Bacon Meatballs with Maple-Dijon Gravy – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1 cup panko or homemade coarse breadcrumbs or whole wheat panko or whole wheat breadcrumbs
• 1 teaspoon celery salt
• 1 1/2 teaspoons Bell’s poultry seasoning (half a scant palmful)
• Black pepper
• 2 tablespoons parsley, finely chopped
• 1/3-1/2 cup cloudy apple cider
• A drizzle of olive or canola oil
• 6 slices thick-cut, uncured good-quality applewood or other smoky bacon, finely diced
• 1 Braeburn, Honeycrisp or Jonagold apple, peeled and finely diced
• 2-3 small ribs celery from the heart with leafy tops, finely chopped
• 1 small yellow onion, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• Salt
• 1 round tablespoon dark brown sugar
• 2 tablespoons cider vinegar
• 1/4 cup turkey or chicken stock
• 2 pounds ground turkey, dark and white meat mix
• 2 egg yolks
• 4 tablespoons butter
• 1 teaspoon coarse black pepper
• 3 round tablespoons flour
• 2 1/2 cups turkey stock or chicken stock
• 2 tablespoons Worcestershire sauce
• 3 tablespoons maple syrup
• 2 tablespoons grainy Dijon mustard