Touchdown Turkey Pesto Party Pops
with Hail Mary Horseradish Dipping Sauce

Score winning points with game fans when you serve these tasty turkey pesto pops with a kickn' cranberry and horseradish dipping sauce! Recipe by Devon Delaney of Westpoint, Connecticut, 2012 Ocean Spray Tailgating Recipe Contest Winner.

Recipe Ingredients:

1 tablespoon vegetable oil

Turkey Pesto Party Pops:
1 pound ground turkey
1/3 pound mild Italian bulk sausage
2/3 cup Italian seasoned croutons, crushed
1/4 cup basil pesto
1 large egg
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Lollipop sticks

Hail Mary Horseradish Dipping Sauce:
1 cup Ocean Spray® Jellied Cranberry Sauce
2 ounces goat cheese, softened
2 tablespoons sour cream
2 tablespoons prepared grated horseradish
Salt and ground black pepper to taste
Chopped fresh flat leaf parsley for garnish

Cooking Directions:

1. Preheat oven or grill to 400°F (205°C). Grease a large baking sheet with 1 tablespoon oil; set aside.
2. For Turkey Pesto Party Pops: Combine the turkey, sausage, croutons, pesto, egg, salt and pepper in a large bowl.
3. Shape turkey mixture into uniform meatballs and lay side by side on oiled baking sheet.
4. Bake for 12 to 14 minutes or until cooked through.
5. For Hail Mary Horseradish Dipping Sauce: Place cranberry sauce, goat cheese, sour cream and horseradish in a blender or food processor and pulse until well combined. Season to taste with salt and pepper. Sprinkle with parsley to garnish.
6. Poke meatballs with lollipop sticks and place in a transportable container to take to the tailgate party along with the dipping sauce.

Makes about 24 appetizer servings.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.