• Preheat the oven to 350°F. Crumble the ground turkey a large bowl and add the eggs, salt, pepper, garlic, onion, and stuffing mix. Mix well until combined.
• Form the meatballs. Make them as uniform in size for even cooking.
• Heat the skillet over medium high heat. Add the butter and olive oil.
• Cook the meatballs in batches so that they will comfortably fit with room around them and allow them to get a good sear, 1-2 minutes
• Carefully flip the meatballs to continue browning.
• Return all of the meatballs to the skillet and pour in the broth, thyme, and butter.
• Place in the oven and bake for 20 minutes or until fully cooked and a meat thermometer reads 165°F.
• Remove the meatballs from the skillet to a large bowl or baking sheet. Cover to keep them warm.
• Scrape up any stuck on bits from the bottom of the skillet and pour the remaining liquid into at least a two-cup measuring cup.

Gravy

• Top off the measuring cup of cooking liquid to equal two cups.
• Make a roux by melting butter in the skillet and whisking in the flour to make a smooth paste.
• Slowly pour the cooking liquid into the roux paste. Once all incorporated, bring to a boil.
• Reduce to a low simmer and allow the gravy to thicken to desired consistency.
• OPTIONAL. If you want smooth gravy without any extra bits (small pieces of meat from searing), pass the cooked gravy through a mesh strainer to collect and discard them. Then serve.