I love how cranberry turkey stuffing balls bring the cozy flavors of Thanksgiving stuffing to the table in tidy, golden bites. Made with tender turkey, herbs, and tart cranberries, they’re a festive side dish that’s easy to serve and simple to prepare ahead.
Why You’ll Love This Cranberry Turkey Stuffing Balls
These stuffing balls have crisp edges and soft, savory centers, with little pops of sweetness from the cranberries. They’re a convenient way to use cooked turkey and make a lovely addition to a holiday spread. You can shape them before guests arrive, then bake them just before serving.
Cranberry Turkey Stuffing Balls Ingredients & Substitutions
- 8 cups dry bread cubes, about 1-inch pieces
- 2 cups finely chopped cooked turkey
- 1 cup dried cranberries
- 1 cup finely diced celery
- 1/2 cup finely diced yellow onion
- 3 tablespoons butter
- 1 1/2 cups chicken broth, warmed, plus more as needed
- 2 large eggs, lightly beaten
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or a little butter for the baking sheet
Use sturdy day-old bread so the cubes hold their shape. Cooked chicken can stand in for turkey, and fresh parsley makes a bright addition. If your bread is very dry, you may need a little extra broth to help the mixture hold together.
Step-by-Step Instructions to Make Cranberry Turkey Stuffing Balls
1. Prepare the oven and baking sheet
Heat the oven to 375°F. Lightly grease a rimmed baking sheet or line it with parchment paper.
2. Cook the vegetables
Melt the butter in a skillet over medium heat. Add the celery and onion and cook for 5 to 7 minutes, stirring now and then, until softened. Take the skillet off the heat.
3. Combine the stuffing mixture
Add the bread cubes, chopped turkey, cranberries, sage, thyme, salt, and pepper to a large bowl. Stir in the softened vegetables. Pour in the beaten eggs and 1 1/2 cups warm broth, then mix gently until the bread is evenly moistened.
4. Shape the balls
Let the mixture rest for 5 minutes. Squeeze a small amount in your hand to check that it holds together. If it seems dry or crumbly, add broth 1 tablespoon at a time. Shape into 16 balls, about 2 inches wide, and arrange them on the prepared baking sheet.
5. Bake until golden
Bake for 25 to 30 minutes, until the outside is lightly crisp and golden and the centers are hot. Let the stuffing balls rest for a few minutes before serving.
Tips for Success
- Cut the bread into similar-sized cubes so they moisten evenly.
- Add broth gradually. The mixture should feel moist, not soggy, and should hold together when pressed.
- Keep the balls a consistent size so they bake at the same rate.
- For extra browning, lightly brush the tops with melted butter before baking.
- Check that the cooked turkey is finely chopped, which makes shaping easier.
Variations of Cranberry Turkey Stuffing Balls
Stir in 1/2 cup chopped pecans or walnuts for a little crunch. For a more herb-forward flavor, add 2 tablespoons chopped fresh parsley. You can also replace the dried cranberries with chopped dried cherries or use cooked chicken in place of turkey. If you enjoy a crispier outside, flatten each ball slightly before baking.
Serving Suggestions: What to Pair with Cranberry Turkey Stuffing Balls
Serve these alongside roast turkey, mashed potatoes, green beans, or roasted root vegetables for a classic Thanksgiving plate. They’re also delicious with warm gravy or a spoonful of cranberry sauce. For a holiday buffet, set them out on a platter with toothpicks so guests can easily help themselves.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for about 10 to 15 minutes, until hot throughout. You can also warm a few in the microwave, though the edges will be softer. To make ahead, shape the uncooked balls and refrigerate them covered for up to 24 hours, then bake as directed.
Memories Made Around the Table
I always enjoy the little dishes that make a holiday table feel generous and welcoming. These stuffing balls bring familiar stuffing flavors in a form everyone can pass around, and I love seeing guests reach for one while they’re sharing stories over dinner. They’re just as at home beside the main meal as they are on a leftover plate the next day.
FAQs
Can I make cranberry turkey stuffing balls ahead of time?
Yes. Shape the balls, cover them, and refrigerate for up to 24 hours before baking. You can also bake them a day ahead and reheat them in the oven before serving.
How do I keep the stuffing balls from falling apart?
Make sure the bread is evenly moistened and the mixture holds together when squeezed. Add broth a little at a time if it feels dry, and avoid adding so much that the mixture becomes soggy.
Can I freeze the stuffing balls?
Yes. Bake and cool them completely, then freeze in a sealed container for up to 2 months. Reheat from frozen in a 350°F oven until hot in the center.
Can I use fresh cranberries instead of dried?
Dried cranberries work best because they add sweetness without extra moisture. If using fresh cranberries, chop them and fold in about 3/4 cup, then taste the mixture and adjust the seasoning as needed.
Final Thoughts
Cranberry turkey stuffing balls are a simple, flavorful way to bring turkey, herbs, and cranberries together in one easy-to-share Thanksgiving side. Make a batch for the holiday table, and save a few for enjoying again the next day.
Cranberry Turkey Stuffing Balls
Equipment
- 1 Rimmed baking sheet
- 1 Skillet
- 1 Large bowl
Ingredients
- 8 cups dry bread cubes about 1-inch pieces
- 2 cups cooked turkey finely chopped
- 1 cup dried cranberries
- 1 cup celery finely diced
- 0.5 cup yellow onion finely diced
- 3 tablespoons butter
- 1.5 cups chicken broth warmed, plus more as needed
- 2 large eggs lightly beaten
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- cooking spray or butter for greasing the baking sheet
Instructions
- Heat the oven to 375°F. Lightly grease a rimmed baking sheet or line it with parchment paper.
- Melt the butter in a skillet over medium heat. Add the celery and onion and cook for 5 to 7 minutes, stirring now and then, until softened. Take the skillet off the heat.
- Add the bread cubes, chopped turkey, cranberries, sage, thyme, salt, and pepper to a large bowl. Stir in the softened vegetables. Pour in the beaten eggs and 1 1/2 cups warm broth, then mix gently until the bread is evenly moistened.
- Let the mixture rest for 5 minutes. Squeeze a small amount in your hand to check that it holds together. If it seems dry or crumbly, add broth 1 tablespoon at a time. Shape into 16 balls, about 2 inches wide, and arrange them on the prepared baking sheet.
- Bake for 25 to 30 minutes, until the outside is lightly crisp and golden and the centers are hot. Let the stuffing balls rest for a few minutes before serving.