Preheat oven to 400 degrees. In a medium bowl combine turkey, breadcrumbs, egg, ¼ cup Skinnygirl Raspberry Dressing, garlic, and thyme. Season with salt and pepper.
Roll mixture into 16 1-1/2 inch balls and arrange on parchment lined baking sheet. Bake 20 minutes or beginning to brown and meatballs are thoroughly cooked.
Meanwhile, in small saucepot, combine remaining ¾ cup Skinnygirl dressing, Skinnygirl Rasberry Bellini Preserves, bourbon, mustard and Worcestershire. Bring to a boil over high heat then reduce heat to low.
Combine cornstarch with ¼ cup water. Stir into raspberry mixture and simmer 2 minutes or until thickened.
Toss half of glaze with meatballs and serve remaining sauce with meatballs for dipping. Garnish with fresh thyme.