Chop the turkey, walnuts and celery into small pieces. Crush peeled garlic. Cook the oregano, fennel seeds, garlic and celery in oil for about five minutes. Then add the cranberry sauce. leave to cool.
Add salt and pepper to the vinegar and sugar, mix in the oil and cranberries. Heat to boiling, cook for 1 minute and leave to cool.
Combine salt and pepper, parmesan cheese, walnuts, eggs, breadcrumbs, celery mixture and turkey. Split into twelve golf-sized meatballs.
Deep-fat fry the meatballs until golden brown (about 4 minutes). Place them on kitchen towel paper to soak up the oil and serve onto green salad sprinkled with cranberry dressing from step 1.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and including their and stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
