Cranberry Turkey Stuffing Balls

Oh my gosh, you have to try these cranberry turkey stuffing balls – they're my secret weapon for holiday dinners! I stumbled upon this recipe years ago when I needed something festive but easy to make ahead (because let’s be real, who has time to fuss on the big day?). The sweet-tart pop of cranberries mixed with savory turkey and herbs is absolute magic. Trust me, these little golden-brown beauties disappear faster than pumpkin pie at our family gatherings. And the best part? You can whip them up in under an hour while your turkey rests. Game changer!

Why You'll Love These Cranberry Turkey Stuffing Balls

These stuffing balls are my go-to holiday side for so many reasons:

• Crazy easy to make - just mix, shape, and bake!
• The perfect sweet & savory combo with tart cranberries and herby turkey
• Look so festive on the table (hello, holiday centerpiece!)
• Have that ideal texture - crispy outside, tender inside
• Bake up while the turkey rests - no last-minute stress

Seriously, they're everything you want in a holiday side dish.

Ingredients for Cranberry Turkey Stuffing Balls

Here's what you'll need to make these flavor-packed stuffing balls - and yes, every ingredient matters! I learned the hard way that skipping prep details leads to mushy middles or uneven flavors.

• Ground turkey - 1 lb (the leaner 93/7 blend works best)
• Fresh cranberries - 1 cup, roughly chopped (dried work in a pinch, but fresh give that juicy pop!)
• Breadcrumbs - 1 cup packed (I use panko for extra crunch)
• Onion - 1 medium, finely chopped (trust me, no big chunks!)
• Celery - 1 stalk, finely chopped (same size as the onion)
• Garlic - 2 cloves, minced (fresh only - powder won't cut it)
• Sage & thyme - 1 teaspoon each dried (rub between fingers to wake up the oils)
• Eggs - 2 large (room temp blends better)
• Chicken broth - ½ cup (low-sodium lets you control the salt)

See? Simple stuff you probably have already - just needs that careful prep!

Equipment You'll Need

Gather these simple tools before you start - I promise you won't need anything fancy:

• Large mixing bowl (big enough for all that goodness!)
• Baking sheet lined with parchment paper (no sticking drama)
• Measuring cups & spoons (precision matters with those herbs)

That's it! Now let's get mixing.

How to Make Cranberry Turkey Stuffing Balls

Alright, let’s get these beauties in the oven! Don’t let the fancy look fool you – these stuffing balls couldn’t be easier. Just follow these simple steps, and you’ll have everyone asking for seconds (and the recipe!).

Step 1: Prep the Oven and Mix Dry Ingredients

First things first – crank that oven to 375°F (190°C) and let it heat up while you work. Grab your biggest mixing bowl and toss in the ground turkey, breadcrumbs, cranberries, onion, celery, garlic, and all those lovely herbs. Use your hands or a wooden spoon to mix everything until it’s evenly distributed – you want every bite to have that perfect flavor balance!

Step 2: Add Wet Ingredients and Combine

Now, make a little well in the center of your dry mix and crack in those eggs. Pour in the chicken broth too. Here’s my trick: use a fork to lightly beat the eggs right in the bowl before gently mixing everything together. You want it uniform, but don’t go crazy – overmixing makes tough stuffing balls. The mixture should hold together when pressed but still be moist.

Step 3: Shape and Bake the Stuffing Balls

Time to get hands-on! Scoop up about ¼ cup of the mixture and roll it gently between your palms to form a ball. I like to make 12 equal-sized balls – they cook evenly this way. Arrange them on your parchment-lined baking sheet with a little room to breathe. Drizzle lightly with olive oil (this gives them that gorgeous golden crust). Pop them in the oven for 25-30 minutes until they’re beautifully browned and cooked through. Oh, that smell!

Tips for Perfect Cranberry Turkey Stuffing Balls

After making these dozens of times (and yes, a few mishaps along the way!), here are my can't-live-without tips:

• Crispy magic: For extra crunch, broil for 2-3 minutes at the end - just watch them like a hawk!
• Size matters: Use an ice cream scoop for perfectly even balls that bake uniformly.
• Don't guess: Check internal temp hits 165°F - a meat thermometer prevents dry or undercooked centers. You can find more information on safe internal temperatures for poultry on the USDA Food Safety and Inspection Service website.
• Hands off: Let them rest 5 minutes before serving - they firm up beautifully.

Trust me, these little tricks make all the difference between "good" and "where'd you get this recipe?!"

Variations and Substitutions

Don't stress if you're missing an ingredient - this recipe is super flexible! Swap fresh cranberries for ¾ cup dried (soak them in warm water first to plump up). Gluten-free? Use your favorite GF breadcrumbs. Vegetarian friends? Try veggie broth and plant-based ground "meat." I've even used chopped apples instead of cranberries when desperate - still delicious!

Serving Suggestions for Cranberry Turkey Stuffing Balls

Oh, let me tell you how I love to serve these little flavor bombs! They're perfect nestled next to your holiday turkey - those sweet cranberries just sing with the roasted bird. But don't stop there! Pile them on a platter with creamy mashed potatoes and garlicky green beans for the ultimate comfort food trio. A sprinkle of fresh parsley or thyme makes them look extra festive. Pro tip? Leftovers (if you have any!) are amazing crumbled over a breakfast hash the next morning.

Storage and Reheating Instructions

These stuffing balls keep beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for 10 minutes (my favorite - keeps them crispy) or microwave for 1-2 minutes if you're in a hurry. Just don't nuke them too long or they'll get rubbery!

Nutritional Information

Here's the scoop per 2 stuffing balls (because let's be real, nobody stops at one!): 180 calories, 14g protein, and that perfect 4g sugar pop from the cranberries. Remember - these are estimates and your exact numbers may vary based on ingredients. But hey, with flavors this good, who's counting?

Frequently Asked Questions

Can I freeze cranberry turkey stuffing balls?
Absolutely! These freeze like a dream. Just cool them completely, then store in a freezer bag with parchment between layers. They'll keep for 2 months. Reheat frozen balls in a 350°F oven for 15-20 minutes - no thawing needed!

Can I use ground chicken instead of turkey?
You bet! Ground chicken works beautifully and gives a slightly milder flavor. I've even used a 50/50 turkey-chicken blend when I was short on turkey. Just keep an eye on cooking time as chicken can dry out faster.

How do I keep them from getting dry?
Three secrets: 1) Don't overbake - pull them at 165°F internal temp, 2) Use that chicken broth (it's liquid gold for moisture!), and 3) Drizzle with olive oil before baking. If all else fails, serve with extra gravy for dipping!

Share Your Experience

I'd love to hear how your cranberry turkey stuffing balls turned out! Did your family go crazy for them like mine does? Drop a comment below or tag me in your kitchen creations - nothing makes me happier than seeing these little flavor bombs on your holiday tables!

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