This month, we want to know:

“What is your favourite Holiday movie?”

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Congratulations to the randomly selected November winner of a $25 gift card:
Penny Parker

This month, we want to know:

“Scent is deeply linked to our emotions. Which fragrance lifts your spirits the most?”

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Congratulations to the randomly selected October winner of a $25 gift card:
Kathy Lisinksi

A Twist on Traditional Festive Flavours

SaltSpring Kitchen have packed all the flavours of a turkey dinner into bite-sized treats. For holiday parties or as a unique dinner option, these meatballs blend turkey with classic sage and onion stuffing, glazed in our delicious Cranberry, Sour Cherry & Port Preserve.

Whether slow-cooked to perfection or baked to a caramelized finish, these meatballs are a festive delight on any holiday table. Serve these Turkey & Stuffing Glazed Meatballs at your next gathering, and enjoy the compliments as much as the flavours.

How to Make this Delicious Recipe

Servings
4 – 10, makes about 30 meatballs
Prep Time
40 – 60 minutes
Cook Time
35 minutes

Ingredients
1 large onion
1 small apple
4 slices white bread
1 egg
1/2 tsp ground sage
1/2 tsp poultry seasoning
1 lb ground turkey
1 jar Cranberry, Sour Cherry & Port Preserve
1/4 cup red wine vinegar

Directions
1. Dice the onion, peel and dice the apple.
2. Place the onion in a saucepan, pour in enough water to just cover them. Place over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes, until the onions are soft and translucent.
3. Drain and place in a large mixing bowl. Tear the slices of bread into small pieces and add to the bowl, along with the egg. Beat well with a fork to combine and soften the bread further. Add in diced apple, sage, poultry seasoning and turkey. Mix well with your hands or a fork until the mixture is well combined and uniform.
4. Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
5. Scoop two tablespoons full of the meatball mixture onto prepared baking sheet, 1 inch apart. The mixture will be a little wet but will hold its shape.
6. Bake for 15 minutes, until just browned on the outside, and not fully cooked through. Remove from the oven.
7. In a medium sized baking dish or the bowl of a slow cooker, whisk together the Cranberry, Sour Cherry & Port Preserve and red wine vinegar. Transfer the meatballs to a casserole dish or slow cooker and toss to combine with the preserve mixture.
8. If in a slow cooker, turn to low and cook 4 hours, until the meatballs are cooked through and well caramelized. If in the oven, cover the baking dish and return to the oven and bake for 20 minutes, until caramelized and the meatballs are cooked through. Serve immediately.

Shop Cranberry, Sour Cherry & Port Preserve and other flavours!

This month, we want to know:

“Do you prefer sunrise or sunset & where is your favourite place to watch it?”

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Congratulations to the randomly selected September winner of a $25 gift card:
Patty Colquhoun

This month, we want to know:

“What is your all-time favourite book?”

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Congratulations to the randomly selected August winner of a $25 gift card:
Terri Booth

Calming Hues

Reclaimed oak adds warmth, while white boucle brings cozy texture. Bright blue flowers pop against the smooth sheen of leather. Playing around with texture & colour can be so fun!

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Indoor Sunshine

Sunflowers are well-known for being a happy flower. They are the perfect bloom for a late summer flower arrangement. Keep the sun shining all the way through fall.

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This month, we want to know:

“If you could have dinner with any famous, historical figure, who would it be?”

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Congratulations to the randomly selected July winner of a $25 gift card:
Tammy McDermott

Easy like a Sunday morning

Enjoying a breakfast or dinner in the outdoors?
We’ve got you covered; even these sunny, summer days!

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