Cranberry Turkey Stuffing Balls – A Cozy Holiday Favorite

Cranberry Turkey Stuffing Balls are the perfect answer to leftover turkey and stuffing, but they’re also worth making entirely from scratch. These savory, tender bites pack all the beloved holiday flavors into a convenient, party-ready form. Crisp on the outside and moist inside, they feature a balance of herby stuffing, juicy turkey, and bursts of sweet-tart cranberry.

Inspired by the flavors of traditional Thanksgiving and Christmas dinners, this recipe offers a handheld twist that’s perfect for holiday gatherings, appetizer platters, or even weeknight dinners during the colder months. Whether you’re serving them with gravy, cranberry sauce, or enjoying them on their own, they never disappoint.

Ingredients Overview

Here’s a look at the key ingredients that make these stuffing balls so flavorful and satisfying.

Cooked Turkey

Shredded or finely chopped, turkey brings protein, moisture, and that classic roast flavor. You can use leftover roasted turkey or cook a fresh turkey breast. Dark meat adds more richness, while white meat offers a lighter texture.

Alternative: Ground turkey works too, but make sure it’s not too lean or the balls may be dry.

Stuffing (or Dressing)

Stuffing forms the bulk of the mixture. It should be moist but not soggy, made with bread cubes, herbs like sage and thyme, sautéed onions, and celery.

Tip: If your stuffing is dry, moisten it with a little broth. If it’s too wet, add extra breadcrumbs or crushed crackers for balance.

Dried Cranberries

They bring sweet, tart pops that balance the savory elements beautifully. Their chewy texture also provides contrast in each bite.

Alternative: Fresh cranberries can be chopped and used sparingly if you prefer a more sour profile.

Eggs

Eggs act as a binder to hold the mixture together. One or two usually do the job depending on how moist your mixture is.

Parmesan or Sharp Cheddar (Optional)

A little cheese adds savory depth and helps the stuffing balls brown nicely. Use finely shredded for even distribution.

Breadcrumbs or Panko

If your mixture is too wet, breadcrumbs help firm it up. They also form a crisp outer layer if you decide to bake or fry the balls.

Chicken or Turkey Broth

Just a splash can rehydrate dry stuffing or help meld the ingredients together.

Herbs and Seasonings

Classic holiday herbs like sage, thyme, rosemary, and parsley elevate the flavor. Don’t forget salt and black pepper for balance.

Step-by-Step Instructions

Making Cranberry Turkey Stuffing Balls is simple and rewarding. Here’s how to prepare them from scratch or using leftovers.

Step 1: Prepare the Base

In a large mixing bowl, combine:

• 2 cups cooked shredded turkey

• 3 cups cooked stuffing

• ½ cup dried cranberries

• 1–2 beaten eggs

• ¼ cup shredded Parmesan or cheddar (optional)

• 2 tablespoons chopped fresh parsley

• Salt and pepper to taste

Use clean hands or a sturdy spatula to mix everything thoroughly until evenly combined. The mixture should be cohesive but not mushy.

Step 2: Adjust Texture

If the mixture feels dry or crumbly, add a tablespoon of broth at a time. If it’s too wet, sprinkle in breadcrumbs gradually until the texture allows for easy shaping.

Aim for a consistency that holds together without sticking excessively to your hands.

Step 3: Shape the Balls

Using a cookie scoop or your hands, form the mixture into balls about 1.5 to 2 inches in diameter.

Place them on a parchment-lined baking sheet. This recipe yields around 16–20 stuffing balls depending on size.

Step 4: Bake (or Air Fry)

Bake Method:

• Preheat oven to 375°F (190°C).

• Lightly brush or spray the balls with olive oil or melted butter.

• Bake for 20–25 minutes, turning halfway through, until golden brown and crisp on the edges.

Air Fryer Method:

• Preheat air fryer to 375°F.

• Cook in batches for 12–15 minutes, shaking the basket halfway through.

The goal is a crisp exterior and a warmed-through center.

Step 5: Serve Warm

Serve immediately with warm gravy or extra cranberry sauce. These are fantastic hot or at room temperature, making them great for entertaining.

Tips, Variations & Substitutions

• Make-Ahead Tip: You can prep the balls ahead of time and refrigerate for up to 24 hours before baking. Or freeze them raw and bake straight from frozen (just add 5–10 minutes to the bake time).

• Vegetarian Option: Use a plant-based stuffing and substitute turkey with sautéed mushrooms or lentils for a hearty meatless version.

• Flavor Boost: Add finely chopped green onions, garlic, or a spoonful of Dijon mustard to the mix.

• Gluten-Free Version: Use gluten-free bread for the stuffing and gluten-free breadcrumbs.

• Add Nuts: For texture, fold in ¼ cup of chopped pecans or walnuts.

• Spicy Twist: Add a pinch of cayenne or chopped jalapeño for a touch of heat.

Serving Ideas & Occasions

Cranberry Turkey Stuffing Balls shine on any holiday spread, but their versatility makes them suitable for more than just Thanksgiving.

• Appetizer Platters: Serve with toothpicks and dipping sauces like gravy, cranberry chutney, or mustard aioli.

• Holiday Leftovers: This is one of the best ways to repurpose turkey and stuffing post-holiday.

• Lunchbox Treat: Pack a few cold in a lunchbox with a side salad and a small container of dip.

• Weeknight Dinner: Serve as the main protein with mashed potatoes, roasted veggies, or a green salad.

Their festive flavor and compact shape make them ideal for parties, potlucks, or cozy winter dinners.

Nutritional & Health Notes

These stuffing balls are hearty and satisfying, thanks to a mix of lean turkey, fiber-rich cranberries, and whole grain stuffing. They provide a good balance of protein and carbs while keeping portions reasonable.

To make them lighter:

• Bake instead of frying.

• Use whole wheat bread or stuffing mix.

• Swap cheese for nutritional yeast if dairy-free.

• Control sodium by using low-sodium broth and seasoning.

Each ball averages about 100–120 calories, making 2–3 a satisfying serving alongside vegetables or a salad.

FAQs

Q1: Can I freeze Cranberry Turkey Stuffing Balls?

Yes! Freeze them before or after baking. If raw, freeze on a tray until solid, then store in a zip-top bag. To reheat, bake from frozen at 375°F for 25–30 minutes.

Q2: What kind of stuffing works best?

A classic bread-based stuffing with herbs, onion, and celery is ideal. Avoid super wet or very dry stuffing — balance is key. Cornbread stuffing also works well.

Q3: Can I use chicken instead of turkey?

Absolutely. Cooked chicken works as a direct substitute and still pairs well with cranberry and stuffing flavors.

Q4: What dipping sauces go well?

Turkey gravy, cranberry sauce, mustard-based dips, or even a creamy garlic aioli make great pairings depending on your preference.

Q5: How do I keep the stuffing balls from falling apart?

Make sure the mixture is moist but not wet, and that there’s enough binder (egg and breadcrumbs). Chill for 15–30 minutes before baking to help them hold shape.

Q6: Can I make these vegan?

Yes! Use a vegan stuffing, cooked lentils or mushrooms instead of turkey, flax eggs as a binder, and skip the cheese or use a dairy-free alternative.

Q7: Are they good for meal prep?

Definitely. Bake a batch and refrigerate for up to 4 days or freeze for 2–3 months. Reheat in the oven or air fryer for best texture.

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