Introduction

Cranberry & Turkey Stuffing Balls are a delightful twist on traditional stuffing, combining the savory flavor of ground turkey with sweet dried cranberries. Perfect as a festive appetizer or side dish, these bite-sized balls are easy to prepare and packed with comforting fall flavors.

This image shows six round, golden-brown baked balls placed closely on a black rectangular tray, which sits on a white marbled surface. Each ball has a slightly crispy, textured top with visible pieces of red cranberries and small green herb bits embedded throughout, giving a mixed color and texture look. Sprigs of fresh rosemary are scattered on the tray around and on top of the balls, adding a touch of green. The balls appear soft and moist on the inside with some crunchy edges, making them look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
4 cups dried bread cubes
1/2 cup dried cranberries
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chicken broth
1/4 cup unsalted butter, melted
1 large egg, beaten
1 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the dried bread cubes, dried cranberries, finely chopped celery, and finely chopped onion.
Step 3: In a separate bowl, mix together the ground turkey, chicken broth, melted butter, beaten egg, dried sage, dried thyme, garlic powder, salt, and black pepper until well combined.
Step 4: Add the turkey mixture to the bread mixture and gently combine, being careful not to overmix.
Step 5: Form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them evenly.
Step 6: Bake for 20-25 minutes, or until the balls are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F (74°C).
Step 7: Serve warm, optionally garnished with fresh herbs like parsley or rosemary for added color and flavor.

Tips & Variations

For added moisture and flavor, try mixing in a tablespoon of apple cider or a splash of orange juice to the turkey mixture.
Substitute dried cranberries with dried cherries or raisins for a different fruity twist.
If you prefer a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth, adding some cooked lentils for protein.
To make these ahead, form the balls and freeze them on the baking sheet, then transfer to a bag; bake straight from frozen adding a few extra minutes.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy again. These can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows six golden-brown savory balls made with bits of herbs and bright red cranberries, placed on a dark metal tray. Each ball’s surface is textured and slightly irregular, with visible green herb pieces, such as rosemary leaves, and juicy cranberry chunks peeking through. Fresh rosemary sprigs are scattered on and around the balls, adding a touch of green. The tray rests on a white marbled surface that brightens the scene. The balls have a crispy outer layer that contrasts with their soft and moist interiors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of dried bread cubes?

Yes, you can cube fresh bread and dry it in the oven at low heat for about 15-20 minutes before using to achieve the right texture.

What can I serve with cranberry & turkey stuffing balls?

They pair wonderfully with roasted vegetables, mashed potatoes, or a simple green salad for a complete meal or make a festive appetizer alongside cranberry sauce or a creamy dip.