I love serving these cranberry turkey stuffing balls as a cozy Thanksgiving side, with savory herbs, tender turkey, and little pops of tart cranberry in every bite. They bake in the oven until golden on the outside and make a lovely alternative to a pan of traditional stuffing.
Why You’ll Love This Cranberry Turkey Stuffing Balls
These easy-to-portion bites bring classic holiday flavors together in one simple side dish. The cranberries add a bright, fruity contrast to the herbs and turkey, while a quick bake gives the outside a lightly crisp finish. You can shape them ahead of time, then bake them just before dinner.
Cranberry Turkey Stuffing Balls Ingredients & Substitutions
- 4 cups dried bread cubes, plain or seasoned
- 1 pound ground turkey
- 1 cup dried cranberries
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 large egg, lightly beaten
- 1/2 cup low-sodium chicken broth, plus more if needed
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
Use cubed day-old bread in place of dried bread cubes, but add broth gradually since fresh bread may need less. Chopped dried apricots can replace the cranberries, and vegetable broth works in place of chicken broth.
Step-by-Step Instructions to Make Cranberry Turkey Stuffing Balls
1. Prepare the oven and baking sheet
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
2. Soften the vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Let the vegetables cool for a few minutes.
3. Mix the stuffing
In a large bowl, combine the bread cubes, ground turkey, cranberries, cooked vegetables, egg, sage, thyme, salt, pepper, and parsley, if using. Pour in the broth and mix gently until the bread is moist and the ingredients hold together when pressed. Add a little more broth if the mixture feels dry.
4. Shape the balls
With clean hands, shape the mixture into 12 balls, about 2 inches wide. Set them on the prepared baking sheet with a little space between each one.
5. Bake until cooked through
Bake for 20 to 25 minutes, until the balls are golden and the center of the turkey reaches 165°F on an instant-read thermometer. Let them rest for a few minutes before serving.
Tips for Success
- Let the sautéed vegetables cool slightly before mixing so they do not start cooking the egg or turkey.
- Mix just until combined. Pressing or stirring too firmly can make the stuffing balls dense.
- Add broth a little at a time. The mixture should be moist enough to hold its shape, not soggy.
- Make the balls a similar size so they bake evenly, and check the center temperature before serving.
Variations of Cranberry Turkey Stuffing Balls
Stir in 1/2 cup chopped toasted pecans for a little crunch, or add a peeled and finely diced apple for a sweet, autumnal touch. For a stronger herb flavor, add a little extra sage or fresh rosemary. You can also shape the mixture into smaller bites for a holiday appetizer, adjusting the baking time and checking that the center reaches 165°F.
Serving Suggestions: What to Pair with Cranberry Turkey Stuffing Balls
Serve these stuffing balls with roast turkey, mashed potatoes, green beans, or roasted carrots for a Thanksgiving plate full of familiar favorites. A spoonful of warm gravy alongside makes them especially comforting. They also pair nicely with a crisp green salad to balance the rich holiday meal.
Storage & Reheating Instructions
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until hot throughout, or microwave in short intervals. To prepare ahead, shape the uncooked mixture, cover, and refrigerate for up to 1 day before baking. If baking from chilled, allow a few extra minutes and confirm the center reaches 165°F.
Memories Made Around the Table
I love the way a tray of these little stuffing balls brings a touch of fun to a Thanksgiving table. Their size makes them easy to pass around, and the cranberry tucked into each bite adds a cheerful seasonal note. I like serving them warm beside the main dish, with extra gravy nearby for anyone who wants it.
FAQs
Can I make cranberry turkey stuffing balls ahead of time?
Yes. Shape the balls, cover them, and refrigerate for up to 1 day before baking. You can also bake them ahead, refrigerate, and reheat until hot throughout.
How do I keep the stuffing balls from falling apart?
Use the egg as a binder and add broth until the bread mixture is moist enough to hold together when pressed. Shape the balls gently and avoid making them too large.
Can I freeze these stuffing balls?
Yes. Cool baked balls completely, place them in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until hot throughout.
How can I tell when the turkey is fully cooked?
Check the center of a stuffing ball with an instant-read thermometer. Ground turkey should reach 165°F.
Final Thoughts
With their savory herbs, tender turkey, and tart cranberries, these stuffing balls are a simple way to add something special to Thanksgiving dinner. Make a batch to share, and keep a little gravy on the table for serving.
Cranberry Turkey Stuffing Balls
Equipment
- 1 Skillet
- 1 Large mixing bowl
- 1 Rimmed baking sheet
- 1 Instant-read thermometer
Ingredients
- 4 cups dried bread cubes plain or seasoned
- 1 pound ground turkey
- 1 cup dried cranberries
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 stalks celery finely diced
- 1 large egg lightly beaten
- 0.5 cup low-sodium chicken broth plus more if needed
- 1 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Let the vegetables cool for a few minutes.
- In a large bowl, combine the bread cubes, ground turkey, cranberries, cooked vegetables, egg, sage, thyme, salt, pepper, and parsley, if using. Pour in the broth and mix gently until the bread is moist and the ingredients hold together when pressed. Add a little more broth if the mixture feels dry.
- With clean hands, shape the mixture into 12 balls, about 2 inches wide. Set them on the prepared baking sheet with a little space between each one.
- Bake for 20 to 25 minutes, until the balls are golden and the center of the turkey reaches 165°F on an instant-read thermometer. Let them rest for a few minutes before serving.