Turkey Meatballs and Mushroom Gravy

3 stalk, large (11"-12" long) Celery, raw
1 large Onions, raw
3 small (5-1/2" long) Carrots, raw
2 cup, pieces or slices Mushrooms, fresh
2 tbsp Extra Virgin Olive Oil
1 unit, yield from 1 lb raw Ground Turkey
1 tbsp Thyme, ground
1 large Egg, fresh, whole, raw
.5 cup Bread crumbs, dry, grated, seasoned
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1 tsp, crumbled Bay Leaf
1 tsp MORTON® Coarse Kosher Salt (by HEALTHYLIVN4ME)

In a food processor, coarse chop onion, celery carrot and mushroom. Saute with olive oil over medium high heat until juices start to evaporate. Remove from heat and coarse puree veggie mixture in a food processor. Remove 1 c and place in fridge 5 mins to cool.
Add egg, bread crumbs, salt, pepper, and ground turkey to bowl. Blend with hands and roll into 1 1/2" meatballs. Place in pan with olive oil over medium heat to brown meatballs on all sides. Once browned, place on plate for later.
Add mushrooms and thyme to pan and splash of chicken broth to remove browned bits. Cook for a few minutes to soften mushrooms. Add pureed mixture, chicken broth, bay leaf and bring to a boil. Reduce heat, add meatballs, and simmer covered for 30 mins - 1 hr.
Serve 2-3 meatballs over rice, pasta.
*add greek yogurt or light sour cream for stroganoff :)

Serving Size: 3 meatballs