Dinner

Cranberry & Turkey Stuffing Balls Recipe

Name: Cranberry & Turkey Stuffing Balls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups dried bread cubes; 1/2 cup dried cranberries; 1/2 cup finely chopped celery; 1/2 cup finely chopped onion; 1 pound ground turkey; 1/2 cup chicken broth; 1/4 cup unsalted butter, melted; 1 large egg, beaten; 1 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper

ByHugo Harnd December 12, 2025December 12, 2025

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Introduction

These Cranberry & Turkey Stuffing Balls are a delightful twist on traditional stuffing, combining savory turkey with sweet cranberries for a perfect holiday side or appetizer. Crispy on the outside and tender inside, they’re sure to become a favorite at your table.

The image shows a close-up of several golden-brown balls with a slightly crispy texture, studded with bright red dried cranberries and small green herb pieces, likely rosemary and parsley. Each ball is garnished with a small fresh green rosemary sprig on top. They are arranged closely together on a clean white rectangular plate with smooth edges, placed on a white marbled surface. The lighting highlights the shiny, slightly oily surface of the balls, enhancing their warm tones and the fresh garnishes. 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
1/2 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) to prepare for baking the stuffing balls.
Step 2: In a large bowl, mix the dried bread cubes, dried cranberries, finely chopped celery, and finely chopped onion until well combined.
Step 3: In a separate bowl, combine the ground turkey, chicken broth, melted butter, beaten egg, dried sage, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly.
Step 4: Add the turkey mixture to the bread cube mixture. Using your hands, gently blend everything together until evenly combined.
Step 5: Shape the mixture into 1 1/2-inch balls and place them on a baking sheet lined with parchment paper or a silicone mat.
Step 6: Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and cooked through.

Tips & Variations

For extra moisture, add a splash of apple juice or additional chicken broth to the mixture before forming balls.
Try adding chopped fresh parsley or rosemary for a herbaceous note.
Use gluten-free bread cubes to make this recipe gluten-free.
Serve with a side of cranberry sauce or gravy for added flavor.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy again. These can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of multiple round balls made of a textured mixture that includes visible ingredients like red cranberry pieces, green herbs, and small bits of orange, likely vegetables or nuts. The balls have a golden-brown crust with a slightly rough surface and are garnished on top with small fresh sprigs of rosemary. They are arranged on a white rectangular plate that sits on a white marbled surface, and in the background, more of these balls are softly blurred, creating depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stuffing balls ahead of time?

Yes, you can prepare the mixture and form the balls a day in advance. Store them covered in the refrigerator and bake just before serving.

Can I bake these without ground turkey?

Absolutely! You can substitute ground chicken or sausage for a different flavor, or omit the meat entirely for a vegetarian version—just add a little more broth and an extra egg to bind.