Cranberry & Turkey Stuffing Balls
These golden-brown Cranberry & Turkey Stuffing Balls combine tender turkey, herbed stuffing, and tart cranberries into perfect bite-sized morsels that capture the essence of holiday feasting in an innovative, versatile form that’s perfect for entertaining.
Ingredients
- 2 cups cooked turkey finely chopped (leftover or freshly cooked)
- 3 cups prepared stuffing homemade or store-bought
- 1 cup dried cranberries
- 2 large eggs beaten
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh sage finely chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 3 tablespoons butter
- ½ cup chicken or turkey broth if stuffing is dry
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil for brushing
Instructions
- Prepare your workspace by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
- Sauté the aromatics by melting butter in a skillet over medium heat, then adding onions and celery. Cook for 5-7 minutes until softened but not browned. Let cool slightly.
- Combine the base mixture in a large bowl by mixing the prepared stuffing, chopped turkey, and sautéed vegetables. If your stuffing is very dry, add a splash of broth to moisten.
- Add the flavor enhancers by folding in the cranberries, fresh herbs, salt, and pepper, ensuring even distribution throughout the mixture.
- Bind the mixture by pouring in the beaten eggs and gently mixing until everything holds together. The mixture should be moist but not soggy.
- Form the balls using about 2 tablespoons of mixture for each. Roll between your palms to create golf ball-sized portions, placing them on the prepared baking sheet about an inch apart.
- Brush with oil to ensure a golden, crispy exterior. Make sure to coat the tops and sides lightly.
- Bake until golden for 25-30 minutes, rotating the pan halfway through for even browning. The stuffing balls should be crisp on the outside and reach an internal temperature of 165°F.
- Rest briefly for 5 minutes before serving to allow them to set up properly.
Notes
- If using leftover stuffing that’s already well-seasoned, you may want to reduce the added herbs in the recipe.
- These stuffing balls can be made up to a day ahead and refrigerated before baking.
- For make-ahead convenience, you can freeze the uncooked balls on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding about 10 minutes to the cooking time.
- If you don’t have leftover turkey, rotisserie chicken makes an excellent substitute.
- For extra richness, add ¼ cup grated parmesan cheese to the mixture.