Cranberry Turkey Stuffing Balls

Cranberry turkey stuffing balls make any holiday table or cozy dinner feel festive and special. They have the best parts of classic stuffing and juicy turkey in one tidy package with bursts of tart cranberries in each bite. This is a dish I started making to use leftover cranberry sauce one Thanksgiving and now my family begs for it year-round because it is so satisfying yet simple.

I remember the first time I served these at a Friendsgiving potluck—they disappeared in minutes and everyone asked for the recipe. They work amazingly for both formal dinners and casual snacking nights.

Ingredients

• Ground turkey: one pound Look for turkey that is fresh and not too lean so the balls stay moist
• Fresh cranberries: one cup Use the freshest cranberries you can find since they bring bright tartness and color
• Breadcrumbs: one cup Go for hearty bakery breadcrumbs for the best texture rather than ultra-fine ones
• Onion: a medium one Finely chopped for sweetness and savory background
• Celery: one stalk Chopped small to add crunch and classic stuffing aroma
• Garlic: two cloves minced Garlic rounds out all the flavors beautifully
• Sage: dried one teaspoon Adds signature stuffing flavor and warmth
• Thyme: dried one teaspoon Gives earthiness and deep herbal notes
• Salt: one teaspoon Essential for rounding out all the flavors
• Pepper: half teaspoon For gentle heat without overpowering
• Eggs: two large Help bind everything together for perfect texture
• Chicken broth: half cup Keeps the balls juicy and adds savory depth
• Olive oil: for drizzling Choose a decent extra virgin olive oil for flavor and a crisp finish on the outside

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit so it is ready when the stuffing balls are formed. A properly preheated oven ensures an even bake and golden finish.

Mix the Stuffing Base:

In a large mixing bowl blend together the breadcrumbs fresh cranberries chopped onion celery garlic sage thyme salt and pepper. Really work the seasoning into the dry ingredients so each bite is flavorful.

Add the Turkey and Eggs:

Add the ground turkey and two eggs to the bowl. Using your hands lightly mix everything together until just combined but do not overwork the mixture or the balls can become tough.

Pour chicken broth slowly over the mixture:

Gently incorporate the broth with your fingertips until the mixture holds together but is not soggy. Add a touch extra if your breadcrumbs are very dry.

Shape the Mixture into Balls:

Scoop up small handfuls and roll into balls about one to one and a half inches wide. The mixture should form easily and hold without crumbling. If needed add a sprinkle more breadcrumbs.

Arrange on Baking Sheet:

Place the balls with a bit of space between each on a lightly greased baking sheet. A drizzle of olive oil across the tops creates a deliciously crisp golden crust.

Bake:

Slide the tray into the oven and bake for twenty to twenty five minutes. Check at the twenty minute mark. They should look deeply golden and the centers should be fully set and steaming hot.

Cool and Serve:

Let the stuffing balls cool for three to five minutes out of the oven for easier handling and best texture. Serve warm on their own or with a side of cranberry sauce or gravy.

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Fresh cranberries are my favorite ingredient here. Their brightness and pop really stand out among the savory turkey and herbs. Last Thanksgiving we had a batch of these on the table and my daughter decorated them with extra cranberry pieces before baking—now it is a family tradition and always gets smiles.

Storage Tips

Leftover stuffing balls keep well in the fridge for up to four days. For best results store them in an airtight container with a paper towel underneath to absorb any moisture. They reheat beautifully in the oven at three hundred fifty degrees for about ten minutes so the outside stays crisp. You can also freeze them in a single layer then transfer to a freezer bag. Just bake them straight from frozen at three hundred seventy five degrees adding a few extra minutes to the cooking time.

Ingredient Substitutions

Ground turkey can easily be swapped with ground chicken or even a plant based alternative if you are cooking for vegetarians. If you love a more savory or richer flavor try adding a few chopped walnuts or toasted pecans to the mix. Dried cranberries can work in a pinch instead of fresh but the texture and tartness will be less pronounced. Gluten free breadcrumbs make this dish accessible to those with dietary restrictions just check that they give a hearty crumb not a powdery texture.

Serving Suggestions

These stuffing balls are incredibly flexible at mealtime. Serve them as a centerpiece with simple mashed potatoes and green beans for a comforting plate or set them out with toothpicks as a party appetizer with a side of spicy mustard or tangy cranberry relish for dipping. They are even delicious sliced up in a warm sandwich bun with arugula and a swipe of mayo as an easy next day lunch.

A Bit of History

Stuffing is a classic holiday side for centuries with roots in both European and American food traditions. The idea of wrapping savory bread and herbs around meat or vegetables is ancient dating back to Roman times. Making them into individual balls like this turns the communal dish into something hand held and fun—a hit at large gathers or intimate family meals alike.

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Frequently Asked Questions

→ Can dried cranberries be used instead of fresh?

Yes, dried cranberries can be substituted, but fresh gives a more vibrant, tart flavor.

→ How do you keep stuffing balls from falling apart?

Ensure the mixture is well-combined and eggs are fully incorporated to bind everything together.

→ Can these be prepared in advance?

Yes, form and refrigerate the balls ahead of time; bake just before serving for best freshness.

→ What sides pair well with stuffing balls?

These pair well with mashed potatoes, roasted vegetables, and a simple green salad.

→ Can turkey be replaced with chicken?

Ground chicken makes a suitable substitute, though flavor and juiciness may vary slightly.