1 lb. ground turkey
1 extra lg. egg
1/3 c. fine dry bread crumbs
1 tsp. poultry seasoning
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper, freshly ground
1 lg. shallot, diced
2 tbsp. oil (for browning)
1/2 c. dry white wine
1/2 c. chicken stock
1 tbsp. cornstarch (or less)

Mix first 8 ingredients well and shape into 1 inch balls. Brown in hot oil 5 minutes. Add wine and stock. Reduce heat to a bare simmer, cover and cook for 30 minutes. Remove meatballs and keep warm.

Reduce liquid in pan a little and add cornstarch which has been mixed with a little cold water. Bring to a boil and when thickened, correct seasoning and then add back the meatballs and toss to cover with sauce.

Serve hot with rice, noodles or whatever and a nice green salad.