Cranberry Turkey Stuffing Balls

These cranberry and turkey stuffing balls are my go to recipe for making the most out of holiday leftovers. They turn extra turkey and bread into a flavorful bite sized treat that is perfect as a snack, side, or even as finger food during gatherings. The combination of tangy cranberries and savory turkey wrapped up with herbs and soft bread hits all the right comforting notes.

I put this recipe together on a whim one year when the fridge was stuffed with leftovers and honestly it has become the thing I look forward to most after Thanksgiving. Even the pickiest eaters want in on these stuffing balls.

Ingredients

• Bread crumbs: add body and help hold everything together choose day old bread for the best texture
• Cooked turkey: gives protein and is the heart of the dish shred it for extra tenderness
• Dried cranberries: bring a sweet tart pop and beautiful color look for ones that are still plump not tough
• Onion and celery: add moisture and a classic savory backbone pick firm veggies for the best flavor
• Fresh parsley: lifts the whole mix with a bright herby kick flat leaf parsley is ideal for freshness
• Chicken broth: moistens and ties ingredients together try to use low sodium broth if possible
• Dried thyme: brings a deep cozy aroma that works well with poultry
• Salt: is essential for amplifying all flavors
• Black pepper: adds a subtle heat and lifts the savory flavors
• Egg: binds the mixture so it holds together while baking use a fresh large egg for the best binding

Instructions

Preheat the Oven:

Heat your oven to three hundred seventy five degrees Fahrenheit which is one hundred ninety Celsius. Line a baking sheet with parchment or lightly grease to prevent sticking and make cleanup easier.

Mix the Base:

In a spacious mixing bowl add the bread crumbs, cooked turkey, chopped cranberries, diced onion and celery, and parsley. Use clean hands or a spatula to ensure all ingredients are evenly combined.

Add Seasonings:

Sprinkle in the dried thyme, salt, and black pepper. Mix again taking care that the seasoning gets dispersed throughout the base so every bite is flavorful.

Moisten and Bind:

Pour in the chicken broth then crack and add the egg. Stir thoroughly. You want a mixture that holds together but is not soggy. If it looks too dry drizzle in a touch more broth and mix gently.

Form the Balls:

Scoop out about two tablespoons of mixture and roll gently between your palms to form a ball. Place each one on the prepared baking sheet with slight space between so they can brown evenly.

Bake to Perfection:

Slide the tray into the oven and bake for twenty five minutes. The stuffing balls should turn golden on the outside and feel firm to the touch. Rotate the tray halfway through baking if your oven has hot spots.

Serve Warm:

Once baked transfer the stuffing balls onto a platter and serve while hot. These pair perfectly with a ladle of gravy or extra cranberry sauce on the side.

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My favorite ingredient here is dried cranberry. It does something magical to the mix adding a color and sweetness that makes every bite sing. I remember making these with my niece who insisted on adding extra cranberries and now I always sneak in a little more for her.

Storage Tips

You can store any leftover stuffing balls in an airtight container in the fridge for up to four days. They reheat well in the oven or even in the microwave for a quick snack. If you want to freeze them arrange the baked and cooled balls in a single layer until solid then transfer to a freezer bag for up to two months. To serve reheat directly from frozen in a hot oven until warmed through.

Ingredient Substitutions

If you do not have turkey you can use cooked chicken or even leftover roast beef for a different spin. Swap out dried cranberries for golden raisins or even chopped apricots for a unique twist. If you prefer whole wheat or gluten free bread crumbs they work nicely as long as you check for a fine crumb texture.

Serving Suggestions

These stuffing balls are delicious on their own but try serving them over a bed of fresh salad greens for contrast or tucking them into dinner rolls for sliders. At holiday gatherings I like to skewer them and serve with tiny bowls of both gravy and extra cranberry sauce so everyone can try both.

Cultural and Historical Context

Stuffing as a tradition goes back centuries and was once used to keep meat juicy during roasting. Using dry bread and leftover meats shows the practical resourcefulness that defines classic home cooking. This modern take as stuffing balls makes the most of leftovers and turns humble ingredients into something special.

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These stuffing balls always bring everyone back for seconds. Try them at your next gathering and see how quickly they disappear!

Frequently Asked Questions

→ How do I prevent the stuffing balls from drying out?

Ensure you add enough chicken broth and mix until the texture is moist. If the mixture feels dry, add more broth gradually before baking.

→ Can I substitute fresh turkey with deli turkey or another protein?

Yes, shredded roasted turkey works best, but deli turkey or even cooked chicken can be used as substitutes for convenience.

→ What’s the best way to serve these stuffing balls?

Serve them warm alongside gravy or cranberry sauce. They make a great side or can be enjoyed as a festive appetizer.

→ Can these be made ahead for parties?

Absolutely. Prepare and bake the stuffing balls in advance, then reheat gently before serving to keep them moist.

→ Are there dairy-free alternatives for these stuffing balls?

Yes, this version is dairy-free. Ensure all ingredients, especially bread crumbs, are dairy-free as well.