Combine ground turkey with breadcrumbs, grated Parmesan, egg, poultry seasoning, and finely chopped parsley. Season with salt, black pepper, garlic powder, and paprika. Gently mix until just combined, then form into approximately 20 meatballs by squeezing and rolling the mixture together with your hands.
2
Heat 1/4 cup of olive oil in a large skillet. Add the meatballs in a single layer without crowding them. Sear until browned on both sides, about 3-4 minutes per side. The inside will still be raw at this point. Remove the meatballs and set aside.
3
Add the minced shallots and garlic to the same skillet in the remaining oil. Sauté for a couple of minutes until softened. Add the sage leaves and let them become crispy and infuse their flavor into the oil.
4
Add the pumpkin puree, chicken stock, and heavy cream to the pan. Whisk together thoroughly using a silicone whisk until smooth and well combined. Season generously with salt and black pepper, then taste and adjust seasoning as needed.
5
Gently return the seared meatballs to the sauce. Partially cover the skillet and bring to a gentle boil, then reduce heat. Simmer gently for about 20 minutes until the meatballs are cooked through and the sauce has thickened.
6
Serve the meatballs and sauce over egg noodles, mashed potatoes, or your choice of side dish. Enjoy this warm, comforting Thanksgiving-inspired dish.
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