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Cranberry Turkey Stuffing Balls

Cranberry Turkey Stuffing Balls — bite-sized holiday favorites that turn savory turkey and herbed stuffing into crisp, golden balls studded with sweet-tart cranberries. Perfect as an appetizer or side, these make-ahead, freezer-friendly bites deliver cozy Thanksgiving flavor in every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 8
Calories 380 kcal

Ingredients
  

  • 1 lb 450 g ground turkey or 2 cups chopped cooked turkey
  • 6 cups day-old bread torn into 1/2–3/4" pieces (sourdough, French, or ciabatta recommended)
  • 4 tbsp unsalted butter or 4 tbsp olive oil for dairy-free
  • 1 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 1 large celery stalk finely diced
  • 1 tbsp fresh sage finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves chopped (or 1 tsp dried)
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg optional
  • 2 large eggs lightly beaten (or 2 flax eggs for egg-free)
  • 1 cup dried cranberries or 3/4 cup fresh cranberries cooked with 2 tbsp sugar + splash of water, cooled
  • 1/2 cup toasted chopped walnuts or pecans optional
  • Zest of 1 orange optional
  • 1/2 cup low-sodium chicken or turkey stock add more only if needed
  • 2 tbsp olive oil for brushing or neutral oil for pan-frying
  • Optional coating: 1 cup panko breadcrumbs or extra chopped toasted nuts for rolling

Instructions
 

Prepare the base

  • Preheat oven to 400°F (205°C) if baking. Line a baking sheet with parchment and set a wire rack on top (optional for crisper bottoms).
  • If your bread is fresh, spread cubes on a sheet and toast in a 300°F (150°C) oven 10–15 minutes until dry but not browned. Cool.

Cook aromatics & turkey

  • In a 10–12" skillet over medium heat, melt butter (or warm oil). Add diced onion and celery; sauté 6–8 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant. Remove from heat and stir in sage, thyme, parsley, salt, pepper, and nutmeg.
  • If using raw ground turkey: add to skillet and brown through (6–8 minutes), breaking into small bits. Drain excess liquid. If using leftover cooked turkey: finely chop and fold into the aromatic mixture off heat.

Combine & bind

  • In a large bowl combine the toasted bread cubes, turkey + aromatics, cranberries, toasted nuts (if using), and orange zest. Pour in beaten eggs and 1/2 cup stock; fold gently until combined. Add a little more stock if mixture seems too dry — aim for moist but not soggy. Let rest 8–10 minutes so bread absorbs liquid.
  • Taste a small warmed test patty (if safety allows) to check seasoning; adjust salt, pepper, or herbs as needed.

Form the balls

  • Use a 1.5-Tbsp scoop for appetizer size or a 2-Tbsp or larger scoop for side portions. Wet hands slightly and press each scoop into a tight ball. For an optional crust, roll each ball lightly in panko or chopped nuts.

Cook the balls (choose one method)

  • 8a. Oven-baked (recommended for large batches): Arrange balls on the rack-lined sheet, brush lightly with olive oil. Bake 18–25 minutes for medium balls, turning once halfway, until golden and heated through. If using raw turkey, ensure internal temp reaches 165°F (74°C). Finish under broiler 1–2 minutes if you want extra color.
  • 8b. Pan-fry (fast, very crisp): Heat 1–2 tbsp oil in a large skillet over medium-high. Fry balls in batches, turning to brown all sides, about 3–4 minutes per side. Drain briefly on paper towels.
  • 8c. Air-fryer: Preheat to 400°F (205°C). Brush balls with oil and arrange single-layer. Air-fry 10–12 minutes, shaking/turning once, until golden.
  • 8d. Deep-fry: Heat oil to 350°F (175°C); fry balls 3–4 minutes until golden. Drain on paper towels.

Finish & serve

  • Let balls rest 3–5 minutes so they set. Serve warm with dipping sauces such as turkey gravy, cranberry chutney, Dijon-maple mustard, or a tangy crème fraîche. Garnish with chopped parsley and a light sprinkle of flaky sea salt.

Notes

  • Tips & technique: Use day-old bread or toast fresh bread to avoid soggy texture.
  • Toast nuts and panko for extra flavor and crunch.
  • Test one small ball first to confirm seasoning and binding before shaping the whole batch.
  • Don’t over-compress the mixture — a gentle, firm roll gives light texture; packing too tightly yields a dense result.
  • Orange zest brightens cranberries — add 1 tsp if you prefer a subtle citrus lift.
  • Storage & make-ahead: Make-ahead: Form balls and refrigerate uncovered on a tray for up to 24 hours (cover loosely after chilling). Bake from cold; add 2–4 minutes to baking time.
  • Refrigerate cooked balls in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven on a rack for 8–12 minutes to preserve crispness.
  • Freeze: Flash-freeze baked balls on a tray until firm; transfer to freezer bags for up to 3 months. Reheat from frozen in a 375°F (190°C) oven ~12–18 minutes.
  • Vegetarian: Replace turkey with 1 1/2 cups cooked lentils + 1 cup finely chopped roasted mushrooms; use vegetable stock.
  • Gluten-free: Use gluten-free bread cubes and gluten-free panko or crushed gf crackers for coating.
  • Dairy-free: Use olive oil instead of butter.
  • Cheesy version: Fold in 1/2 cup grated sharp cheddar or Gruyère while the stuffing is still warm so it melts and binds.
  • Spicy: Add 1/4–1/2 tsp red pepper flakes or 2 tbsp finely chopped pickled jalapeños; serve with chipotle mayo.
  • Allergy note: Recipe contains eggs and (optional) nuts. Adjust accordingly.