Savory and satisfying, these Cranberry Turkey Stuffing Balls combine tender shredded turkey, flavorful stuffing mix, and tart cranberries for a delicious appetizer or side dish. Whether served at a holiday gathering or enjoyed as a snack, these bite-sized delights are sure to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked turkey, shredded
2 cups stuffing mix
½ cup dried cranberries
½ cup chicken broth
¼ cup celery, finely chopped
¼ cup onion, finely chopped
1 egg, beaten
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter, melted
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded turkey, stuffing mix, dried cranberries, celery, onion, sage, thyme, salt, and black pepper.
Pour in the chicken broth and beaten egg, then mix until well combined. Let the mixture sit for about 5 minutes to absorb the liquid.
Shape the mixture into 1 ½-inch balls and place them on the prepared baking sheet.
Brush each stuffing ball with melted butter.
Bake for 20-25 minutes, or until golden brown and firm to the touch.
Serve warm with cranberry sauce or gravy for dipping.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 stuffing balls
Calories: 145 kcal per serving
Variations
Cheesy Option: Mix in ½ cup of shredded cheddar or Parmesan cheese for extra flavor.
Nutty Twist: Add ¼ cup of chopped pecans or walnuts for a bit of crunch.
Spicy Kick: Stir in a pinch of cayenne pepper or red pepper flakes for some heat.
Gluten-Free Alternative: Use a gluten-free stuffing mix and ensure the broth is gluten-free.
Vegetarian Version: Replace turkey with cooked mushrooms or lentils for a meat-free option.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the baked stuffing balls in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
Reheating: Warm them in a 350°F (175°C) oven for 10-15 minutes or until heated through. For a quicker option, microwave them for about 30-45 seconds per ball.
FAQs
How can I keep the stuffing balls from falling apart?
Letting the mixture sit for a few minutes before shaping allows the stuffing to absorb moisture, helping everything stick together. The egg also acts as a binder.
Can I use fresh cranberries instead of dried?
Yes, but I recommend chopping them finely and slightly increasing the stuffing mix to balance the added moisture.
What can I serve these with?
They pair well with cranberry sauce, turkey gravy, or even a honey mustard dip for a sweet-savory twist.
Can I make these ahead of time?
Yes! Prepare and shape the stuffing balls, then refrigerate them for up to 24 hours before baking. Alternatively, bake them ahead and reheat before serving.
Can I use leftover stuffing instead of dry mix?
Absolutely! If using leftover stuffing, reduce the broth slightly since it may already be moist.
Conclusion
Cranberry Turkey Stuffing Balls are a fantastic way to enjoy holiday flavors in a fun, bite-sized form. Whether served as an appetizer, side dish, or snack, they’re easy to make and perfect for using up Thanksgiving or Christmas leftovers. Give them a try, and they might become a new holiday favorite.
Recipe:
Cranberry Turkey Stuffing Balls
- Total Time: 40 minutes
- Yield: 12 stuffing balls
Description
These Cranberry Turkey Stuffing Balls are a perfect blend of savory turkey, herby stuffing, and tart cranberries, baked to golden perfection. A delicious and easy appetizer or side dish, they’re great for holiday gatherings and an excellent way to use up leftover turkey and stuffing. Serve with cranberry sauce or gravy for a festive touch!
Ingredients
2 cups cooked turkey, shredded
2 cups stuffing mix
½ cup dried cranberries
½ cup chicken broth
¼ cup celery, finely chopped
¼ cup onion, finely chopped
1 egg, beaten
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the shredded turkey, stuffing mix, dried cranberries, celery, onion, sage, thyme, salt, and black pepper in a large bowl.
- Add the chicken broth and beaten egg. Mix well and let the mixture sit for about 5 minutes to absorb the liquid.
- Shape into 1 ½-inch balls and place them on the prepared baking sheet.
- Brush each ball with melted butter.
- Bake for 20-25 minutes until golden brown and firm to the touch.
- Serve warm with cranberry sauce or gravy.
Notes
Cheesy Twist: Mix in ½ cup of shredded cheddar or Parmesan.
Nutty Option: Add ¼ cup of chopped pecans or walnuts.
Spicy Kick: Stir in a pinch of cayenne pepper for heat.
Gluten-Free Version: Use gluten-free stuffing mix and broth.
Vegetarian Alternative: Replace turkey with cooked mushrooms or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 12 stuffing balls
- Calories: 145 kcal
