Bright, tangy cranberry meets savory turkey and classic stuffing in these festive stuffing balls. They’re easy to make, carry all the comforting holiday flavors, and turn traditional stuffing into a fun, bite-sized appetizer or side. The outside bakes golden while the inside stays moist and flavorful, with a pleasant chew from the stuffing mix and pops of sweet-tart cranberry. This recipe is great for holiday parties, family dinners, or anytime you want a seasonal twist on weeknight protein.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 (about 24 small balls; ~4 balls per serving)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~270 kcal
- Protein: ~16 g
- Carbohydrates: ~27 g
- Fat: ~9 g
- Fiber: ~3 g
- Sugar: ~13 g
- Sodium: ~420 mg
Why Make This Festive Cranberry Turkey Stuffing Balls
These stuffing balls take holiday flavors and make them portable. They smell like roast dinner while baking — savory herbs, sweet cranberries, and warm turkey — and they offer a pleasing contrast of textures: crispy edges with a soft, juicy center. They’re perfect for feeding a crowd, pleasing picky eaters, and using leftover turkey or stuffing mix when you want something quick but special.
How to Make Festive Cranberry Turkey Stuffing Balls
Follow a few simple steps: mix, shape, and bake. Use gentle hands when shaping so they hold together but stay tender. If the mix feels dry, a splash of chicken broth keeps the balls moist. For extra color and crunch, sprinkle chopped toasted nuts or fresh herbs before serving.
Ingredients:
- 1 pound ground turkey
- 1 cup cranberry sauce
- 2 cups stuffing mix
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup chicken broth (if needed)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. Chop the celery, onion, and parsley so they are ready to add.
Step 2: Mixing
In a large bowl, combine ground turkey, cranberry sauce, stuffing mix, celery, onion, parsley, sage, thyme, salt, pepper, and egg. Mix until well combined, using your hands or a sturdy spoon. If the mixture feels too dry to shape, add up to 1/4 cup chicken broth a tablespoon at a time until it holds together.
Step 3: Cooking
Shape the mixture into small balls, about 1 to 1.5 inches in diameter. Place the balls on the prepared baking sheet, spaced about 1 inch apart. Bake for 25–30 minutes or until the turkey is cooked through (internal temperature 165°F / 74°C) and the stuffing balls are golden brown on top.
Step 4: Finishing
Remove from the oven and let the stuffing balls rest for 3–5 minutes so juices settle. Transfer to a serving platter and garnish with extra chopped parsley. Serve warm.
How to Serve Festive Cranberry Turkey Stuffing Balls
Serve them as a holiday appetizer with toothpicks and a mustard-maple dip or as a side to roasted vegetables and gravy. They pair well with leafy salads and roasted root vegetables. For a cozy party pairing, try them alongside warm cheese bites like baked cranberry brie bites for a cranberry-themed spread.
How to Store Festive Cranberry Turkey Stuffing Balls
- Refrigerator: Store cooled stuffing balls in an airtight container for up to 3–4 days.
- Freezer: Arrange in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 2 months.
- Reheating: Reheat in a 350°F (175°C) oven for 8–12 minutes from refrigerated, or 15–20 minutes from frozen, until warmed through. You can also microwave individual servings for 45–60 seconds, but the oven keeps the exterior crisper.
Expert Tips for Perfect Festive Cranberry Turkey Stuffing Balls
- Don’t overwork the meat: Mix gently until ingredients are just combined to keep the texture tender.
- Test one ball: Bake a single ball first to check seasoning and texture; adjust salt or broth if needed.
- Use cold hands: If the mixture sticks too much, wet your hands slightly with cold water when shaping.
- Crispy tops: For extra browning, lightly brush the balls with melted butter before baking.
- Herbs: Fresh sage (finely chopped) can replace dried sage for brighter flavor; add a teaspoon of lemon zest for brightness.
- Leftovers use: Chop and fold into an omelet, or reheat and serve over greens for a quick salad.
Delicious Variations
- Turkey and Sausage Mix: Substitute 1/2 pound ground turkey + 1/2 pound mild breakfast sausage for deeper flavor.
- Vegetarian Option: Use 1 can mashed chickpeas or 1 lb mashed firm tofu instead of turkey, and add an extra egg or flax egg to bind.
- Walnut-Cranberry Crunch: Fold in 1/3 cup toasted chopped walnuts for texture.
- Spiced Up: Add 1/4 teaspoon cayenne or 1/2 teaspoon smoked paprika for warmth.
- Mini Meatball Appetizer Style: Make smaller 3/4-inch balls for bite-sized party snacks; reduce baking time by 5–7 minutes.
Frequently Asked Questions
-
How do I know when the stuffing balls are fully cooked?
Bake until a meat thermometer reads 165°F (74°C) in the center. The outside should be golden brown and the juices should run clear. -
Can I make these ahead of time for a party?
Yes. You can shape them and refrigerate on a tray, covered, for up to 24 hours before baking. You can also bake completely, cool, and reheat on party day. -
What can I use instead of cranberry sauce?
Try whole-berry cranberry sauce for more texture, apple butter for sweetness, or a mix of chopped dried cranberries and a tablespoon of maple syrup if you want less sweetness. -
My mixture is too wet or too dry — what should I do?
If too dry, add chicken broth 1 tablespoon at a time until it holds. If too wet, add a bit more stuffing mix or a small handful of breadcrumbs until you can form balls. -
Can I use leftover cooked turkey instead of ground turkey?
Yes. Finely chop or pulse leftover cooked turkey in a food processor, then combine with an extra egg or a tablespoon of broth if needed for binding. -
Are these freezer-friendly after baking?
Yes. Freeze baked balls on a tray then store in a sealed container for up to 2 months. Reheat in the oven for best texture. -
How large should I make each ball?
Make them about 1 to 1.5 inches for even baking and easy serving. Smaller balls work too — adjust baking time down slightly.
Conclusion
These Festive Cranberry Turkey Stuffing Balls turn holiday flavors into a simple, crowd-pleasing bite — sweet, savory, and easy to make. They’re flexible, great for parties, and ideal for using pantry and leftover ingredients. For a ready reference and printable version of this idea, check the full recipe online at Festive Cranberry Turkey Stuffing Balls perfect easy quick. Give them a try — they’re comforting, colorful, and sure to be a hit.
Print
Festive Cranberry Turkey Stuffing Balls
- Total Time: 45 minutes
- Yield: 6 servings (about 24 small balls; ~4 balls per serving) 1x
- Diet: None
Description
Bright, tangy cranberry meets savory turkey and classic stuffing in these festive stuffing balls. They’re easy to make and perfect for holiday parties or any time you want a seasonal twist.
Ingredients
- 1 pound ground turkey
- 1 cup cranberry sauce
- 2 cups stuffing mix
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup chicken broth (if needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground turkey, cranberry sauce, stuffing mix, celery, onion, parsley, sage, thyme, salt, pepper, and egg. Mix until well combined, using your hands or a sturdy spoon. If the mixture feels too dry to shape, add up to 1/4 cup chicken broth a tablespoon at a time until it holds together.
- Shape the mixture into small balls, about 1 to 1.5 inches in diameter. Place the balls on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 25–30 minutes or until the turkey is cooked through (internal temperature 165°F / 74°C) and the stuffing balls are golden brown on top.
- Remove from the oven and let the stuffing balls rest for 3–5 minutes. Transfer to a serving platter and garnish with extra chopped parsley. Serve warm.
Notes
Serve these stuffing balls warm with toothpicks or as a side dish to roasted vegetables. They can also be made ahead of time and stored for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffing balls
- Calories: 270
- Sugar: 13g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
