Savory, juicy, and packed with cozy holiday flavors, these Cranberry Turkey Stuffing Balls are a delicious way to bring festive cheer to the table. Whether I serve them as an appetizer or a hearty side dish, they never fail to impress with their tender texture and the pop of tangy cranberries in every bite.
Why You’ll Love This Recipe
I love how this recipe combines the best parts of a holiday meal into one convenient, hand-held bite. It’s a fantastic way to use leftover stuffing, and the cranberries add just the right amount of sweetness to balance the savory turkey. These stuffing balls are oven-baked, not fried, which keeps things light yet satisfying. Plus, they’re easy to make ahead—ideal for busy holiday schedules or meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground turkey
2 cups cooked stuffing (can use boxed or homemade)
1/2 cup dried cranberries
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1/2 tsp dried sage
1/2 tsp garlic powder
1 tbsp olive oil (for brushing or drizzling)
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I combine the ground turkey, cooked stuffing, dried cranberries, celery, onion, egg, salt, pepper, sage, and garlic powder.
I mix everything until it’s just combined—being careful not to overwork the mixture.
I then form 1½-inch balls and place them evenly spaced on the prepared baking sheet.
To help them brown nicely, I lightly brush or drizzle the tops with olive oil.
I bake for 25–30 minutes, or until the balls are golden and cooked through (internal temp should be 165°F or 74°C).
After resting for about 5 minutes, they’re ready to serve—especially tasty with a side of gravy or cranberry sauce.
Servings and timing
This recipe makes about 16 stuffing balls, which serves approximately 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories per serving: ~170 kcal
Variations
Cheesy twist: I sometimes add a bit of shredded mozzarella or sharp cheddar to the mix for extra richness.
Leftover remix: Swapping ground turkey for leftover roast turkey (chopped finely) works just as well.
Herb swap: I like using fresh thyme or rosemary instead of sage for a slightly different herbal note.
Gluten-free version: I use gluten-free stuffing mix to accommodate dietary needs without sacrificing flavor.
Spice it up: A pinch of crushed red pepper or diced jalapeño gives the balls a subtle heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them on a baking sheet first, then transfer them to a freezer-safe bag (up to 2 months). To reheat, I pop them in a 350°F (175°C) oven for about 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes.
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FAQs
How do I keep the stuffing balls from falling apart?
I make sure to mix everything just enough to bind the ingredients together and let them rest for a few minutes before baking so they hold their shape well.
Can I make these cranberry turkey stuffing balls ahead of time?
Absolutely. I often prepare them the day before and refrigerate until ready to bake. They also freeze well, both before and after baking.
What kind of stuffing works best?
Both boxed stuffing and homemade stuffing work great. I usually use a well-seasoned, slightly moist stuffing so it binds easily with the turkey.
Can I use chicken instead of turkey?
Yes, ground chicken is a good substitute and still pairs beautifully with cranberries and stuffing flavors.
What sauces go well with these?
I love serving them with turkey gravy, cranberry sauce, or even a creamy mustard dip for a tangy twist.
Conclusion
These Cranberry Turkey Stuffing Balls are a holiday favorite in my kitchen. They’re simple, flavorful, and versatile enough to serve as a starter, snack, or even the main event. Whether I’m using up leftovers or starting fresh, they’re always a cozy, satisfying bite that brings the comfort of the season to every plate.
📖 Recipe:
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Cranberry Turkey Stuffing Balls
- Total Time: 45 minutes
- Yield: 4 servings (about 16 balls)
- Diet: Low Fat
Description
Savory and festive, these Cranberry Turkey Stuffing Balls combine ground turkey, stuffing, and cranberries into a flavorful, oven-baked bite that’s perfect as an appetizer or side dish during the holidays.
Ingredients
1 lb ground turkey
2 cups cooked stuffing (boxed or homemade)
1/2 cup dried cranberries
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 egg, beaten
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried sage
1/2 tsp garlic powder
1 tbsp olive oil (for brushing or drizzling)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, cooked stuffing, dried cranberries, celery, onion, egg, salt, pepper, sage, and garlic powder.
- Mix until just combined, avoiding overmixing.
- Form the mixture into 1½-inch balls and place them evenly on the prepared baking sheet.
- Brush or drizzle the tops with olive oil.
- Bake for 25–30 minutes or until golden brown and cooked through (internal temp 165°F or 74°C).
- Let rest for 5 minutes before serving. Optional: serve with gravy or cranberry sauce.
Notes
Add shredded mozzarella or cheddar for a cheesy twist.
Substitute ground turkey with finely chopped leftover roast turkey.
Try fresh thyme or rosemary instead of sage for a different flavor profile.
Use gluten-free stuffing for a gluten-free version.
Add crushed red pepper or diced jalapeño for a spicy kick.
Store in fridge for up to 4 days, or freeze up to 2 months.
Reheat in oven at 350°F (175°C) for 10–15 minutes or microwave individual portions for 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffing balls
- Calories: 170
- Sugar: 4g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
