Cranberry Turkey Stuffing Balls
This recipe turns the holiday mess of turkey, stuffing, and cranberries into neat little handheld miracles — crispy on the outside, pillowy inside, with tart-sweet flecks of cranberry and pockets of savory turkey. It’s basically stuffing that got an upgrade and a personality, perfect for using up leftovers or making a crowd-pleasing appetizer that disappears fast.
My family is obsessed. My husband will happily eat an entire sheet pan’s worth if I let him — he calls them “thanksgiving nuggets” and slathers each one in gravy like it’s a dipping ritual. The kids request them for breakfast (no shame), and once I made them for a weeknight dinner when I had zero energy; they made the table feel special without a lot of fuss. There was the one year I accidentally used orange marmalade instead of jam in the cranberry mix and, surprisingly, it worked — sticky, bright, weirdly addictive. That’s the beauty here: forgiving, transportable, and somehow funny to serve.
Why You’ll Love This Cranberry Turkey Stuffing Balls
List a few fun, honest, and very human reasons someone will fall for this recipe. Be quirky if needed.
Kitchen Talk
These are the kind of things I make when the fridge is half-full of “holiday bits.” I like the contrast of crunchy edges with a soft, herb-y center; if yours turns out all mush or all brick, we’ll troubleshoot below. I learned the hard way that packing the balls too tight makes them rock-hard, and that stirring in a little warm stock brings everything back to life. Also, if you’re tempted to add bacon — do it. If you’re tempted to over-season with sage — maybe don’t unless you love that punch. One time I skipped the egg binder and had a crumbly mess, so yes, binders matter.
Warm, simple, and exactly the kind of cozy hors d’oeuvre you want at a holiday table — the sweet-tart cranberries brighten the savory turkey-stuffing mix, and baking them as bite-sized balls makes serving effortless. Honest note: they’re best eaten fresh and slightly crisped on the outside, but leftovers reheat well and still deliver that comforting flavor.
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Shopping Tips
– Produce/Fruit: Choose fresh or frozen cranberries for bright tartness; dried cranberries work if you prefer chew and sweetness, but reduce any extra sugar.
– Protein: Leftover roasted turkey is perfect, but rotisserie chicken or diced deli turkey will save time in a pinch.
– Grains/Pasta: Day-old bread or pre-made stuffing cubes are fine — slightly stale bread absorbs better than fresh soft slices.
– Dairy: Butter or a splash of cream adds richness; if you avoid dairy, use oil or a neutral non-dairy milk for moisture.
– Fresh Herbs: Parsley and thyme are forgiving pairings — buy fresh if you can, but dried will do in a pinch.
Prep Ahead Ideas
– Mix the stuffing base and fold in turkey and cranberries a day ahead; keep covered in the fridge so flavors can marry.
– Shape the balls the morning of or the night before and store them on a baking sheet covered with plastic; chill until firm to help them keep their shape while baking.
– You can freeze uncooked balls on a sheet tray, then transfer to a freezer bag; bake from frozen but add a few extra minutes.
– Use airtight containers or a shallow, lidded dish for fridge storage so they don’t pick up other flavors.
Time-Saving Tricks
– Use rotisserie chicken or pre-cooked turkey to skip the roasting step entirely.
– Buy pre-seasoned stuffing mix or pre-toasted breadcrumbs to shave off prep time.
– A food processor will chop bread and herbs fast — pulse lightly so you still have texture.
– Bake on a rimmed sheet to cook many at once; a convection setting crisps them faster if you have it.
Common Mistakes
– Not seasoning as you go — I’ve made that bland batch and had to reheat with gravy to save it; taste the mix before shaping.
– Overpacking the balls so they become dense; loosely form them so they stay tender inside.
– Letting the mixture get too wet — a little moisture is good, but soggy = no crisp. If it’s wet, toss in more crumbs or chilled bread.
– Overbaking the turkey pieces first — dice cold, pre-cooked turkey so it doesn’t dry out inside the balls.
What to Serve It With
– Classic gravy or a quick pan gravy for dunking.
– Steamed or roasted green vegetables (Brussels sprouts or green beans) to cut the richness.
– A light citrusy salad to brighten the plate.
– Mashed potatoes or a simple rice pilaf if you want comfort overload.
Tips & Mistakes
– Use a medium bowl and roomy hands — crowding makes sloppy shaping.
– Salt lightly at first; you can always finish with a flaky salt top after baking.
– If they’re falling apart in the oven, press them gently and bake a few minutes longer.
– Don’t skip chilling if your mix is too soft; refrigeration helps them hold shape.
Storage Tips
Leftovers live happily in the fridge for 3–4 days in an airtight container. Reheat in the oven or air fryer to bring back the crunch — the microwave makes them soft, which is fine for breakfast, but don’t expect crisp skin. Cold stuffing balls make a killer sandwich or breakfast hash addition (chop and toss into scrambled eggs). Freeze cooked balls for up to 3 months; thaw overnight before reheating for best texture.
Variations and Substitutions
Use sausage instead of turkey for a richer, spicier ball. Swap dried cherries or chopped apple for the cranberries if you want sweeter notes. Gluten-free? Use GF bread crumbs or a quick blend of cooked rice and cornmeal to bind. Dairy-free? Replace butter with olive oil and a splash of non-dairy milk. I once made a vegetarian version with lentils and roasted mushrooms — hearty, but skip the turkey if you’re not after that classic flavor.
Frequently Asked Questions
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Cranberry Turkey Stuffing Balls
Ingredients
Main Ingredients
- 1.25 lb ground turkey 93% lean if possible
- 3 cup dry cornbread stuffing mix
- 0.75 cup dried cranberries roughly chopped
- 0.75 cup finely chopped onion
- 0.75 cup diced celery
- 0.25 cup chopped fresh parsley
- 0.25 cup grated Parmesan cheese
- 0.5 cup low-sodium chicken broth add just enough to moisten
- 0.25 cup beaten egg about 1 large egg
- 1.5 tbsp unsalted butter for sautéing
- 1 tbsp olive oil for brushing
- 1 tsp poultry seasoning
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper
- 0.75 tsp garlic powder
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
- Melt butter in a skillet over medium heat. Cook onion and celery until soft, 5–6 minutes. Cool 2 minutes.
- Combine stuffing mix, cranberries, parsley, Parmesan, poultry seasoning, salt, pepper, and garlic powder in a large bowl.
- Add ground turkey, beaten egg, and the sautéed vegetables. Mix gently with a fork until mostly combined.
- Drizzle in chicken broth a little at a time until the mixture holds when pressed but isn’t wet.
- Scoop and roll golf-ball-size portions. Arrange on the sheet and brush lightly with olive oil.
- Bake 15 minutes. Rotate the pan and bake 8–12 minutes more, until centers reach 165°F.
- Rest 5 minutes. Serve warm with gravy or extra cranberry sauce.
Notes
Featured Comments
“This shareable recipe was turned out amazing — the crispy really stands out. Thanks!”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was will make again. Loved how the crispy came together.”
“This shareable recipe was will make again — the crispy really stands out. Thanks!”
“Made this last night and it was turned out amazing. Loved how the flavorful came together.”
“Made this last night and it was will make again. Loved how the crispy came together.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Made this last night and it was absolutely loved. Loved how the flavorful came together.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“New favorite here — absolutely loved. flavorful was spot on.”
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