Cranberry Turkey Stuffing Balls
Tender baked turkey stuffing balls studded with cranberries and herbs. Perfect for appetizers or using up holiday leftovers.
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Servings:
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
Variation: Add 1 tsp orange zest with the cranberries for a bright citrus note. Make-ahead tip: Shape and freeze on a tray, then store in a bag up to 2 months; bake from frozen at 400°F, adding 5–7 minutes.
This recipe is an original creation inspired by classic Cranberry Turkey Stuffing Balls flavors. All ingredient ratios and instructions are independently developed.