1. Preheat oven to 475 and place wire rack on foil-lined cooking sheet

2. Mash bread, 1/4 cup broth, and 1/4 cup sour cream into a paste

3. Mix in the turkey, egg yolk, 1/2 tsp salt and other spices.

4. Roll into TBSP sized meatballs and arrange on baking sheet.

5. Bake for about 15 minutes until browned.

6. Transfer meatballs to slow cooker, discard fat

7. Melt butter in skillet over medium-high heat and add opinions

8. Cook until softened and browned 8-10 minutes

9. Add flour and cook for 1 minute

10. Slowly wisk in remaining broth and soy sauce

11. Pour mixture over meatballs, cover and cook for 4-6 hours on low.

12. Let meatballs and sauce settle for 5 minutes and skim fat off top with spoon

13. Combine 1/2 cup of sauce with remaining sour cream and then gentle stir that mix into sauce.