Cranberry and Turkey Stuffing Balls with Herbs and Cranberry Sauce (Print version)
Golden baked turkey stuffing balls with herbs, dried cranberries, and cranberry sauce for dipping.
# Ingredients:
For the stuffing balls
01 -
2 cups (250 g) finely chopped cooked turkey
02 -
2 cups (160 g) fresh bread crumbs or stuffing crumbs
03 -
1/2 cup (65 g) dried cranberries, roughly chopped
04 -
1/2 cup (75 g) finely diced yellow onion
05 -
1/3 cup (35 g) finely diced celery
06 -
2 tablespoons chopped fresh parsley
07 -
1 teaspoon dried sage
08 -
1 teaspoon dried thyme
09 -
3/4 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1 large egg
12 -
1/3 cup (80 ml) low-sodium chicken broth, plus more as needed
13 -
1 tablespoon olive oil, for brushing
For serving
14 -
3/4 cup (210 g) cranberry sauce, warmed or room temperature
15 -
Turkey gravy, optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
02 -
In a large bowl, mix the cooked turkey, bread crumbs, dried cranberries, onion, celery, parsley, sage, thyme, salt, and pepper.
03 -
Whisk the egg with 1/3 cup broth. Pour it over the turkey mixture and stir until evenly moistened. Add more broth 1 tablespoon at a time if the mixture feels dry.
04 -
Let the mixture sit for 5 minutes so the bread crumbs absorb the liquid and bind more easily.
05 -
Scoop about 2 tablespoons per ball and roll gently with damp hands. Arrange on the prepared baking sheet and brush lightly with olive oil.
06 -
Bake for 22-25 minutes, rotating the pan halfway through, until the stuffing balls are set, golden on the bottom, and hot in the center.
07 -
Transfer to a platter and serve warm with cranberry sauce and gravy, if using.
# Good to know:
01 -
Makes about 18 small stuffing balls.
02 -
Best served warm from the oven.
03 -
Use cooked turkey, not raw ground turkey, for this version.