You know that post-Thanksgiving fridge situation—the one where you’re staring at way too much turkey and stuffing, wondering if you’ll ever finish it all? That’s exactly how I stumbled onto these Cranberry Turkey Stuffing Balls years ago. My kids were groaning about “leftovers again,” so I got creative. I threw everything into a bowl—crumbs, turkey, those lingering cranberries—rolled them into little flavor-packed bites, and popped them in the oven. The result? A standing ovation from my toughest critics. Now they’re our trademark holiday appetizer—proof that Thanksgiving flavors can be even better the second time around!
Why You’ll Love These Cranberry Turkey Stuffing Balls
Trust me, once you try these little flavor bombs, they’ll become your new holiday obsession. Here’s why:
- Crowd-pleasers – They combine all those cozy Thanksgiving flavors (hello, sage and cranberries!) in bite-sized packages perfect for passing around.
- Leftover magic – Got extra turkey from dinner? Dry stuffing cubes nobody touched? This recipe breathes new life into them.
- So easy – Just mix, roll, and bake. Even my 8-year-old helps shape them (though we usually end up with a few “abstract” shapes!).
- Double duty – Serve them warm as apps with gravy dip or alongside mashed potatoes as a festive side.
- Make-ahead dream – Prep them Wednesday night, then just pop in the oven when guests arrive Thursday.
The best part? Watching people sneak seconds (and thirds) when they think you’re not looking!
Ingredients for Cranberry Turkey Stuffing Balls
Grab these simple ingredients to make your stuffing balls pop with holiday flavor. I’ve noted my must-haves that make all the difference!
- 1 pound ground turkey – I prefer 93% lean for juicier balls
- 4 cups dried bread cubes – Store-bought works, but I use leftover homemade herb stuffing when I have it
- 1/2 cup dried cranberries – Without these, you’ll miss that festive tang
- 1/2 cup finely chopped celery – Dice it small so it blends beautifully
- 1/2 cup finely chopped onion – Yellow or sweet onions work best
- 1/2 cup chicken broth – Keeps everything wonderfully moist
- 1/4 cup unsalted butter, melted – No substitutions for that rich flavor!
- 1 large egg, beaten – The glue that holds these little guys together
- 1 teaspoon dried sage – Thanksgiving in a sprinkle
- 1/2 teaspoon dried thyme – My secret flavor booster
- 1/2 teaspoon garlic powder – Fresh garlic burns too easily
- 1/4 teaspoon salt – Adjust to your taste
- 1/4 teaspoon black pepper – Freshly ground if possible
Ingredient Notes and Substitutions
Stressed about missing something? Here’s how to adapt:
- No turkey? Ground chicken works great too
- Vegetable broth can replace chicken broth for a vegetarian version
- Got fresh herbs? Use 3x the amount of dried (1 tbsp fresh sage = 1 tsp dried)
- If your mixture feels dry, add extra broth 1 tbsp at a time until it holds together
- Allergic to eggs? Try whisking 1 tbsp ground flaxseed with 3 tbsp water instead
Just remember – some swaps change the flavor, so taste as you go!
How to Make Cranberry Turkey Stuffing Balls
Alright, let’s get these festive little flavor bombs rolling! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try.
- Preheat your oven to 375°F (190°C) – This is crucial for that golden exterior. If your oven runs hot like mine, you might want to check them a few minutes early.
- Mix your dry bits first – Toss the bread cubes, cranberries, celery, and onion in a big bowl. I like to use my hands here – it’s therapeutic!
- Whisk the wet ingredients – In another bowl, combine the turkey, broth, melted butter, egg, and all those gorgeous herbs and spices. Pro tip: melt the butter first so it doesn’t cook the egg when you mix.
- Marry the mixtures – Add the turkey mixture to the bread bowl and mix gently. Here’s the key: you want it moist enough to hold together when squeezed, but not soggy. If it feels dry, add broth 1 tablespoon at a time.
- Form your balls – I scoop about 2 tablespoons per ball. Roll them between damp hands (trust me, this prevents sticking!) and place them on a parchment-lined baking sheet about an inch apart.
- Bake to perfection – 20-25 minutes should do it. They’re ready when golden brown and the internal temp hits 165°F (use that meat thermometer!).
Oh – and don’t panic if a few crumble while shaping. Just squish them back together. Once baked, no one will ever know!
Tips for Perfect Cranberry Turkey Stuffing Balls
Here are my hard-won secrets for stuffing ball success:
- Size matters – Use a cookie scoop or measuring spoon for uniform balls that bake evenly (and look adorable!).
- Wet hands are happy hands – Keep a bowl of water nearby to moisten your palms between shaping – the mixture won’t stick.
- Don’t skip the thermometer – Even five minutes makes a difference between juicy and dry. 165°F is the magic number.
- Rotate your pan – If your oven has hot spots like mine, turn the sheet halfway through for even browning.
Make-Ahead and Storage Tips
Let me tell you – these Cranberry Turkey Stuffing Balls are basically holiday miracle workers when it comes to prep! I always make them Wednesday night before Thanksgiving. You’ve got two options:
- Prep the raw mixture – Just mix everything up, cover tightly with plastic wrap (press it right onto the surface!), and fridge it overnight. The flavors meld beautifully!
- Bake ahead – Fully bake your balls, let them cool completely, then store airtight in the fridge for up to 3 days. They reheat like dreams.
When you’re ready:
- Reheating – Pop them on a baking sheet at 350°F for about 10 minutes until warm through. Give them a spritz of broth if they seem dry.
- Freezing – These freeze shockingly well! Just freeze baked balls in a single layer before transferring to a bag. Reheat frozen ones at 375°F for 15-20 minutes.
Want my secret? I always sneak a few extras into the freezer for those “I need something festive ASAP” December emergencies!
Serving Suggestions for Cranberry Turkey Stuffing Balls
Oh, the possibilities with these little flavor-packed bites! My family goes wild when I serve them warm with a side of homemade gravy for dipping – it’s like Thanksgiving in one perfect bite. For a festive twist, arrange them on a platter with a bowl of cranberry sauce in the center (bonus points if you use the jellied kind that holds its shape when you scoop it!). They’re also fantastic alongside a bright autumn salad to balance all those cozy flavors. Last Friendsgiving, I piled them high on a tiered stand at the buffet – they disappeared faster than the pumpkin pie!
Nutritional Information
While we all know holiday treats aren’t exactly health food, I still get asked about nutrition facts! Remember: these are rough estimates (and totally worth every calorie). Exact values change based on your specific ingredients.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Oh goodness, I learned this one the hard way! Fresh cranberries release way too much moisture when baked, turning your stuffing balls into mushy little disasters. Stick with dried cranberries – they give that perfect pop of tartness without messing up the texture. If you’re desperate, you could try chopping dried cherries, but the cranberries really make it special!
How long do these last in the freezer?
These little guys freeze like champions! I always stash a batch for those “need holiday flavors NOW” moments. Just pop baked balls in a single layer on a baking sheet to freeze solid first (about 2 hours), then transfer to an airtight bag. They’ll keep their texture beautifully for up to 1 month. No need to thaw – just reheat frozen at 375°F for 15-20 minutes until warm through.
Can I swap the turkey for ground chicken?
Absolutely! Ground chicken works just as well – I’ve used it when turkey wasn’t available. Go for the same fat content (93% lean is my sweet spot) to keep them juicy. Honestly, most people can’t even tell the difference when all those herbs and cranberries are in the mix!
Help! My stuffing balls are falling apart!
Don’t panic – we’ve all been there! Usually it means your mixture needs more “glue.” Try adding another tablespoon of broth or a bit more beaten egg (just a teaspoon at a time). And always shape them with damp hands – it makes a world of difference. If they still crumble, no worries – just press them back together and call them “rustic!”
Can I make these vegetarian?
You bet! Swap the turkey for cooked lentils or mashed chickpeas (about 1 1/2 cups), use vegetable broth, and skip the egg in favor of a flax “egg” (1 tbsp ground flax + 3 tbsp water). They’ll be different but still delicious – my vegetarian niece devours them! Just know they might be slightly more fragile, so handle gently.
Rate This Recipe
Did you make these Cranberry Turkey Stuffing Balls? I’d love to hear how they turned out! Leave a quick rating or comment below – your feedback makes my day!
Cranberry Turkey Stuffing Balls
Equipment
- Baking Sheet
- Parchment paper
Ingredients
For the Stuffing Balls
- 1 pound ground turkey
- 4 cups dried bread cubes store-bought or homemade
- 1/2 cup dried cranberries
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup chicken broth
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the dried bread cubes, dried cranberries, celery, and onion.
- In a separate bowl, mix together the ground turkey, chicken broth, melted butter, beaten egg, sage, thyme, garlic powder, salt, and pepper.
- Add the turkey mixture to the bread cube mixture and mix until well combined. The mixture should be slightly moist. If it feels too dry, add a little more chicken broth.
- Shape the mixture into 1 1/2-inch balls and place them on a baking sheet lined with parchment paper.
- Bake the stuffing balls in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside.
- Serve warm as a flavorful side dish or appetizer.