I love serving these cranberry turkey stuffing balls at Thanksgiving because they bring the familiar flavors of stuffing to the table in a fun, easy-to-serve shape. Each one is savory and tender inside, with tart cranberries and lightly crisp edges.
Why You’ll Love These Cranberry Turkey Stuffing Balls
These little bites combine ground turkey, herbs, bread, and cranberries in one satisfying side dish. They’re easy to portion, simple to make ahead, and just as welcome on a holiday buffet as they are beside a weeknight roast.
Cranberry Turkey Stuffing Balls Ingredients & Substitutions
- 6 cups day-old bread cubes, cut into small pieces
- 1 pound ground turkey
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup dried cranberries
- 1 large egg, lightly beaten
- 1 1/4 cups low-sodium chicken broth, plus more as needed
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or a little oil for the baking sheet
Use sturdy white, wheat, or sourdough bread. If your bread is fresh, spread the cubes on a baking sheet and dry them in a low oven for a few minutes. Fresh parsley adds a bright finish, but 2 teaspoons of dried parsley will work in a pinch. Add broth gradually: the mixture should hold together when pressed without becoming soggy.
Step-by-Step Instructions to Make Cranberry Turkey Stuffing Balls
1. Prepare the oven and bread
Heat the oven to 375°F. Lightly grease a baking sheet. Place the bread cubes in a large mixing bowl.
2. Cook the turkey and vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until softened. Add the ground turkey, sage, thyme, salt, and pepper. Cook, breaking the turkey into small pieces, until no pink remains. Let the mixture cool for a few minutes.
3. Mix the stuffing
Add the turkey mixture, cranberries, parsley, egg, and 1 cup of broth to the bread cubes. Stir gently until combined. Add more broth a little at a time if the bread still feels dry. The mixture should be moist enough to shape and hold together.
4. Shape and bake
Shape the mixture into about 16 balls, using roughly 1/3 cup per ball, and arrange them on the baking sheet. Bake for 22 to 28 minutes, until golden on the outside and cooked through to 165°F in the center.
Tips for Success
- Cut the bread into small, even cubes so each bite holds together well.
- Let the cooked turkey mixture cool slightly before adding the egg.
- Mix gently to keep the bread from turning mushy.
- Check the center of a stuffing ball with a food thermometer. Ground turkey should reach 165°F.
- If the mixture is too loose to shape, stir in a little more bread. If it seems dry, add broth a tablespoon at a time.
Variations of Cranberry Turkey Stuffing Balls
For a nutty crunch, fold in 1/3 cup chopped pecans or walnuts. Add a small diced apple for a sweet-tart note, or stir in a handful of chopped fresh rosemary for a deeper herbal flavor. You can also replace the dried cranberries with chopped dried cherries or raisins.
Serving Suggestions: What to Pair with Cranberry Turkey Stuffing Balls
Serve these stuffing balls alongside roast turkey, mashed potatoes, green beans, or roasted carrots. They’re also delicious with a spoonful of warm gravy or cranberry sauce. For a holiday spread, arrange them on a platter with fresh parsley and keep extra sauce nearby for dipping.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 to 15 minutes, until hot throughout. You can also microwave individual portions, though the edges will be softer. To make ahead, shape the balls and refrigerate them covered for up to 1 day before baking. Add a few extra minutes to the baking time if they go into the oven cold.
Memories Made Around the Table
I like bringing a platter of these to the table while everyone is finding a seat and passing the sides around. The cranberry-speckled centers always feel festive, and the bite-sized shape makes it easy for everyone to try one. They’re the kind of Thanksgiving side that invites a little extra conversation while the plates are being filled.
FAQs
Can I make cranberry turkey stuffing balls ahead of time?
Yes. Shape them up to a day ahead, cover, and refrigerate. Bake just before serving, adding a few minutes if they are cold from the refrigerator.
Can I freeze the stuffing balls?
Yes. Bake and cool them completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.
How do I keep the stuffing balls from falling apart?
Use dried bread cubes, add the broth gradually, and include the egg as a binder. Press the mixture firmly when shaping each ball, and avoid adding more liquid than the bread can absorb.
How can I tell when they are done?
The outside should be lightly golden, and the center should reach 165°F when checked with a food thermometer.
Final Thoughts
With savory turkey, aromatic herbs, and bursts of tart cranberry, these stuffing balls make a cheerful addition to a Thanksgiving meal. Make a batch for your holiday table, and save a few for an easy leftover lunch.
Cranberry Turkey Stuffing Balls
Equipment
- 1 Oven
- 1 Baking Sheet
- 1 Large mixing bowl
- 1 Skillet
Ingredients
- 6 cups day-old bread cubes cut into small pieces
- 1 pound ground turkey
- 2 tablespoons butter
- 1 small yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 cup dried cranberries
- 1 large egg lightly beaten
- 1 ¼ cups low-sodium chicken broth plus more as needed
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- cooking spray or oil for the baking sheet
Instructions
- Heat the oven to 375°F. Lightly grease a baking sheet. Place the bread cubes in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until softened. Add the ground turkey, sage, thyme, salt, and pepper. Cook, breaking the turkey into small pieces, until no pink remains. Let the mixture cool for a few minutes.
- Add the turkey mixture, cranberries, parsley, egg, and 1 cup of broth to the bread cubes. Stir gently until combined. Add more broth a little at a time if the bread still feels dry. The mixture should be moist enough to shape and hold together.
- Shape the mixture into about 16 balls, using roughly 1/3 cup per ball, and arrange them on the baking sheet. Bake for 22 to 28 minutes, until golden on the outside and cooked through to 165°F in the center.