Save
These festive cranberry turkey stuffing balls are my secret weapon for effortless holiday meals. The sweet pops of cranberry with juicy turkey and fragrant herbs transform humble ingredients into an elegant side or main that always impresses guests and soothes my craving for cozy comfort food. They come together fast yet feel special enough for any celebration.
The first time I made these stuffing balls was a Thanksgiving when my oven was overflowing and I needed an easy side. Now they are my most-requested addition to the table and even my picky nephew asks for seconds.
Ingredients
- Ground turkey: brings lean protein and soaks up flavor beautifully. Look for fresh turkey with no additives for best results
- Dried cranberries: add chewy sweetness and a touch of tartness. Find plump bright berries for the most flavor
- Breadcrumbs: help bind everything together. Use fresh or panko for a lighter texture
- Onion: gives a rich underlying flavor and moisture. Choose a sweet or yellow onion for subtle sweetness
- Garlic: boosts the savory notes and deepens the taste. Go for firm cloves with tight skins
- Dried sage: highlights the holiday spirit with its warm notes. Look for aromatic leaves and store in an airtight jar
- Dried thyme: brings earthiness and a lemony accent. Use whole leaves for maximum fragrance
- Salt: brightens and brings all the flavors together. Use sea salt for clarity
- Pepper: gives just the right touch of warmth. Fresh ground is best for punchy flavor
- Chicken broth: adds moisture and helps meld the mixture. Choose low sodium to control saltiness
- Eggs: act as the binding agent for perfect shape. Room temperature eggs mix in easiest
- Parsley: adds a burst of freshness and color. Select flat leaf for the best flavor
Step-by-Step Instructions
- Prep the Oven:
- Set your oven to 375 Fahrenheit or 190 Celsius. Let it preheat so the stuffing balls bake evenly and you get a golden crisp outside
- Mix the Base:
- Combine the ground turkey dried cranberries breadcrumbs diced onion and minced garlic in a large mixing bowl. Use clean hands or a sturdy spoon to mix so all the ingredients are evenly distributed
- Add Liquids and Herbs:
- Pour in the chicken broth add the beaten eggs and chopped parsley sprinkle on the dried sage thyme salt and pepper. Stir very thoroughly until the mixture feels cohesive and most of the liquid is absorbed
- Shape the Balls:
- Scoop about two tablespoons of mixture at a time and roll gently between your palms to form even balls. Place each one on a parchment lined baking sheet to prevent sticking
- Bake to Perfection:
- Slide the tray into the oven and bake for 25 to 30 minutes. The stuffing balls are ready when they are golden brown on the outside and no longer pink inside. You may want to flip them halfway for even color
- Serve Hot:
- Let the stuffing balls cool for just a moment before moving them to your serving platter. Enjoy them piping hot as a show stopping side dish or festive appetizer
Save
My favorite part is the simple dried cranberries which pack such a big flavor punch and add beautiful color. The year I first made these I remember my mom sneaking extras and declaring them better than her classic stuffing.
Storage Tips
Keep any leftovers in an airtight container in the fridge for up to three days. For longer storage arrange the cooled balls on a tray freeze until solid then store in a freezer safe bag or box for up to three months. Reheat in a hot oven to keep them crispy outside and moist inside
Ingredient Substitutions
You can substitute ground chicken for turkey if that is what you have on hand. Swap fresh sage or thyme for dried if you want an extra punch of herbal flavor just double the amount. If avoiding eggs try an egg substitute or a spoonful of mashed potato for binding
Serving Suggestions
Pile them high as the centerpiece of your holiday buffet or set out with a toothpick as an easy finger food. These pair especially well with mashed potatoes tangy cranberry sauce or a simple green salad with citrus vinaigrette
Recipe History
Stuffing has roots in both American and European holiday traditions but rolling them into easy to eat balls is a fun modern twist. This recipe is inspired by British sage and onion stuffing but made lighter and brighter for a new generation of family gatherings
Recipe FAQs
- → Can I use fresh cranberries instead of dried?
Yes, you may use fresh cranberries, but chop them roughly and consider increasing the sweetness or adjusting the moisture content, as fresh cranberries can be tart and more watery.
- → How do I prevent stuffing balls from falling apart?
Be sure to mix the ingredients thoroughly, using eggs as a binder and compact the mixture firmly when shaping. Chilling briefly before baking can also help them hold together.
- → What herbs work best in the mixture?
Sage and thyme add classic flavor, but you can experiment with rosemary, marjoram, or even a sprinkle of poultry seasoning for added depth.
- → Can I make these stuffing balls ahead of time?
Yes, shape and bake them in advance, then reheat gently in the oven before serving to maintain their texture and warmth.
- → Which side dishes pair well?
Traditional accompaniments like mashed potatoes, roasted vegetables, or a crisp green salad complement these stuffing balls nicely at any meal.
- → Can I add nuts for extra texture?
Chopped walnuts or pecans can be stirred into the mixture for a pleasant crunch and nutty flavor contrast.