PORCUPINES:

16 oz. ground turkey or chicken, thawed
1/2 c. or about 3 oz. uncooked rice (don't deviate)
1/4 c. finely diced celery
1/2 c. plus 2 tbsp. finely diced onion
1 1/2 tbsp. dry parsley flakes
3/4-1 tsp. salt
1/4 tsp. thyme (powdered)
Less than 1/4 tsp. dry rosemary leaves
1/8 tsp. black pepper

SAUCE:

2 (8 oz.) cans tomato sauce
3/4 c. canned chicken broth or 1 tsp. chicken bouillon dissolved in 1 c. boiling water
1 can stewed tomatoes (optional)

Tender crisp cook onions and celery. Combine rice and spices in bowl. Add barely cooked veggies, stir and allow to cool to touch. Add raw ground chicken and work into 8 equal balls.

Preheat oven to 350 degrees. Spray or grease 2-quart casserole or small roasting pan. Arrange poultry balls in baking dish. Prepare sauce in separate bowl and pour over meatballs. Cover casserole dish and bake 1 hour, turning meatballs once during baking. Cook 1 hour. Do not overcook.