Festive Cranberry Turkey Stuffing Balls

Festive Cranberry Turkey Stuffing Balls have saved many a holiday at my house with their convenience and showstopping flavor. These are the perfect solution when you have leftover turkey and want to transform it into a dish that feels brand new and party-worthy. Every bite brings together cozy stuffing flavors with a festive touch of sweet cranberries and fresh herbs.

My family seriously cheers when these show up at the table. I first made these for a friendsgiving and they instantly became a tradition—the little ones love grabbing them by hand.

Gather Your Ingredients

• Butter: adds rich flavor and helps soften the vegetables choose unsalted for better control of saltiness
• Small onion: brings sweetness and depth look for firm onions with dry skins
• Celery stalks: add crunch and balance make sure they are bright and crisp
• Garlic: gives a gentle kick use plump cloves for best flavor
• Leftover cooked turkey: shredded for texture use moist turkey to avoid dryness
• Bread cubes: day old or toasted soak up the seasonings cubed sourdough or French bread work well
• Egg: binds everything together use the freshest eggs you can find
• Dried sage: essential for classic stuffing aroma rub the leaves between your fingers to release oils
• Dried thyme: brings earthiness use whole leaves and crush just before adding for stronger flavor
• Salt and pepper: provide balance adjust to your taste
• Olive oil: brushed on for crispness pick extra virgin for a light flavor note
• Dried cranberries: give tart-sweet pops look for unsweetened if possible
• Chicken broth: brings moisture low sodium lets you control seasoning

How to Make It

Prepare the Aromatics:

Melt the butter in a large skillet set over medium heat. Add the finely chopped onion along with the diced celery and minced garlic. Sauté these gently for about six to eight minutes stirring frequently. Stop when the onions are soft, translucent, and just beginning to turn gold at the edges. This step is important because it sets the sweet and savory undertone for your stuffing balls.

Toast the Turkey and Cranberries:

Stir the shredded turkey into the skillet with the aromatics. Add dried cranberries sage thyme salt and pepper. Cook and toss for two minutes so everything is well combined and the herbs release fragrance. Transfer the mixture to a large mixing bowl and let it cool slightly.

Combine with Bread and Egg:

Add the bread cubes to the bowl with the turkey mixture. Gently toss everything together by hand. Pour in the beaten egg and slowly drizzle just enough chicken broth to moisten the mix. The bread should feel damp but not mushy. Pause after a little broth and squeeze a little mixture in your hand—if it sticks together easily you are ready.

Shape and Prepare for Baking:

Scoop up a handful of the mixture and press firmly to form balls about golf ball sized. You should get about ten to twelve stuffing balls. Place each one on a parchment-lined baking sheet leaving space for crisping. Brush each ball lightly with olive oil to help create a golden crust.

Bake to Perfection:

Transfer the tray to the middle rack of a preheated oven at three hundred seventy five degrees and bake for twenty to twenty five minutes. The stuffing balls are done when they look golden and feel crisp outside but springy to touch. Serve while warm with gravy or cranberry sauce if you like a true holiday flourish.

Sage is my favorite element and the way its aroma fills the kitchen is the best part of making these. Once my nieces insisted on helping with the shaping and we ended up laughing at our wonky meatballs all afternoon.

Flavor Boosters

Try adding finely diced apples or toasted pecans in autumn or increase fresh thyme and lemon zest in spring for a lighter variation. Crumbled cooked sausage is also a winning seasonal addition in colder months.

Serving Suggestions

Serve these with classic turkey gravy or an extra drizzle of cranberry sauce. As a main, pair with a roasted veggie or simple salad. They make amazing sliders when split and stuffed into soft buns.

Creative Twists

Cannot find turkey Sub in shredded chicken or even hearty mushrooms for a vegetarian twist. Replace sage and thyme with Italian seasoning if needed. Gluten free bread cubes also work with no loss of flavor.

One year I made these so early and tucked them in the freezer I actually forgot and pulled them out as a surprise appetizer for impromptu guests—everyone was delighted and asked for the recipe. The best part of making these stuffing balls is how they take the stress out of holiday leftovers and turn them into something special every single time.

Common Questions About This Recipe

→ Can I use fresh turkey instead of leftovers?

Yes, you can use freshly cooked turkey. Just shred or chop it before combining with other ingredients.

→ What kind of bread works best?

Day-old or toasted bread cubes provide the best texture for binding the stuffing balls and preventing sogginess.

→ Can I add nuts to this dish?

Chopped pecans or walnuts can be mixed in for extra crunch and flavor variation.

→ How do I store leftovers?

Once cooled, keep stuffing balls in an airtight container in the refrigerator for up to three days. Reheat in the oven for best texture.

→ Can these be made ahead of time?

Form the balls in advance, refrigerate, and bake just before serving to maintain freshness and crispness.