Cranberry Turkey Stuffing Balls
These Cranberry Turkey Stuffing Balls are crispy on the outside, tender on the inside, and loaded with classic holiday flavors. Made with cooked turkey, herbed stuffing, and dried cranberries, they’re perfect as an appetizer, side dish, or leftover makeover.
Ingredients
- 2 cups cooked turkey finely chopped or shredded
- 2 cups prepared stuffing cooled
- ½ cup dried cranberries
- 2 large eggs
- ½ cup breadcrumbs plain or seasoned
- ¼ cup onion finely diced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter or olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the chopped turkey and prepared stuffing, breaking up any large pieces.
- Add dried cranberries, diced onion, parsley, poultry seasoning, garlic powder, salt, and black pepper.
- In a separate bowl, lightly beat the eggs, then add them to the turkey mixture.
- Stir in the breadcrumbs until the mixture holds together when pressed.
- Scoop and roll the mixture into golf-ball-sized balls and arrange them on the baking sheet.
- Lightly brush the tops with melted butter or olive oil.
- Bake for 22–25 minutes, turning once halfway through, until golden brown and heated through.
- Remove from the oven and let cool slightly before serving.
Notes
Tips & Variations
- Add chopped pecans or walnuts for texture
- Mix in shredded cheese for extra richness
- Use gluten-free stuffing and breadcrumbs if needed
- Add a spoon of turkey gravy to the mix if your stuffing is dry
- Make mini versions for cocktail parties
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze cooked or uncooked stuffing balls for up to 2 months
- Reheating: Warm in a 350°F oven until heated through for best texture