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Cranberry Turkey Stuffing Balls Recipe
Ben Carraoli

Cranberry Turkey Stuffing Balls Recipe

These Cranberry Turkey Stuffing Balls are the ultimate bite-sized holiday treat. Juicy ground turkey blends with herbed bread stuffing, while cranberries add a sweet-tart surprise in every bite. They’re golden, crisp, and packed with cozy Thanksgiving flavors. Perfect as a festive appetizer, snack, or even a side dish, these make-ahead balls can be baked, fried, or air-fried for a crowd-pleasing option.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Calories: 380
Ingredients Method

Ingredients
  

  • 1 lb 450 g ground turkey or 2 cups cooked chopped turkey – Ground turkey works best for binding, but leftover roast turkey is perfect for saving time.
  • 6 cups day-old bread torn into ½–¾″ cubes – Use sourdough, French, or ciabatta for better texture; avoid fresh bread as it turns soggy.
  • 4 tbsp unsalted butter or olive oil for dairy-free – Adds richness and helps soften the aromatics.
  • 1 medium yellow onion finely diced – Brings sweetness and depth of flavor.
  • 2 garlic cloves minced – Adds a warm, aromatic kick.
  • 1 large celery stalk finely diced – Essential for stuffing-like crunch and freshness.
  • 1 tbsp fresh sage chopped (or 1 tsp dried) – Classic holiday herb that pairs beautifully with turkey.
  • 1 tbsp fresh thyme leaves chopped (or 1 tsp dried) – Adds earthy, woodsy flavor.
  • ¼ cup fresh parsley chopped – Balances the richness with freshness.
  • 1 tsp kosher salt – Enhances all the flavors; adjust to taste.
  • ½ tsp black pepper – Provides mild heat and balance.
  • ½ tsp ground nutmeg optional – Gives subtle warmth and holiday flair.
  • 2 large eggs lightly beaten (or flax eggs for egg-free) – Binds the mixture together.
  • 1 cup dried cranberries – Sweet-tart pops of flavor; or use cooked fresh cranberries for brightness.
  • ½ cup toasted chopped walnuts or pecans optional – Adds crunch and nuttiness.
  • Zest of 1 orange optional – Brightens flavors and complements cranberries.
  • ½ cup low-sodium chicken or turkey stock – Keeps mixture moist; add more only if needed.
  • 2 tbsp olive oil – For brushing or pan-frying ensures golden crispness.
  • Optional: 1 cup panko breadcrumbs or chopped nuts for rolling – Creates an extra crunchy crust.

Method
 

  1. Start by preheating your oven to 400°F (205°C). If your bread is fresh, toast the cubes in a 300°F (150°C) oven for about 10–15 minutes until dry but not browned. This helps the stuffing balls hold their shape better. Once done, let the bread cubes cool completely before using.
  2. In a large skillet, melt butter or heat olive oil over medium heat. Add the onion and celery, cooking until soft and translucent, about 6–8 minutes. Stir in the garlic for another 30 seconds until fragrant. Mix in sage, thyme, parsley, salt, pepper, and nutmeg. If using raw ground turkey, cook it in the same skillet until browned and crumbly, then drain any excess liquid.
  3. In a large bowl, combine the toasted bread cubes, turkey mixture, cranberries, nuts, and orange zest. Stir in the beaten eggs and pour in the stock gradually until the mixture is moist but not soggy. Let it sit for 8–10 minutes so the bread absorbs the liquid. Taste a small cooked sample if possible and adjust seasoning with extra salt, pepper, or herbs if needed.
  4. Using a scoop or spoon, portion out the mixture into balls. Wet your hands slightly to help shape them tightly. For extra crunch, roll the formed balls lightly in panko breadcrumbs or chopped nuts. This step is optional but gives a wonderful golden crust when baked or fried.
  5. If baking, arrange the balls on a parchment-lined baking sheet with a wire rack on top. Brush lightly with olive oil and bake for 18–25 minutes, turning once halfway through, until golden. For pan-frying, heat oil in a skillet and brown each ball evenly on all sides. You can also air-fry at 400°F for 10–12 minutes or deep-fry at 350°F for 3–4 minutes until crisp.
  6. Let the stuffing balls rest for 3–5 minutes to set before serving. Pair them with turkey gravy, cranberry chutney, or Dijon-maple mustard. A sprinkle of parsley and flaky salt on top makes the presentation festive and inviting. These stuffing balls can also be frozen and reheated for later use.