Cranberry Turkey Stuffing Balls
Cranberry Turkey Stuffing Balls are a fun twist on the classic stuffing you love during holiday meals. These little bites combine the familiar flavors of seasoned stuffing with tender turkey…
Tip: save now, cook later.Cranberry Turkey Stuffing Balls are a fun twist on the classic stuffing you love during holiday meals. These little bites combine the familiar flavors of seasoned stuffing with tender turkey and the tart pop of fresh cranberries. They’re crispy on the outside and soft in the middle, making every bite a perfect mix of textures and tastes.
I love making these because they’re easy to hold and perfect for sharing. They’re a great way to use up leftover turkey and stuffing, turning them into something new and exciting. Plus, the cranberries add a burst of color and a touch of sweetness that balances the savory flavors beautifully. I find that they always get everyone asking for seconds!
My favorite way to serve them is alongside a simple dipping sauce, like a creamy ranch or a warm gravy. They make a great appetizer or side dish, especially when you want something easy to pass around at a get-together. These cranberry turkey stuffing balls bring a little holiday cheer to any meal, and I’m sure they’ll become a favorite at your table too.
Key Ingredients & Substitutions
Cooked Turkey: Using leftover turkey is great here, but you can swap in cooked chicken if needed. Just chop it finely for easy mixing.
Stuffing Mix: I like using herbed or sage-flavored stuffing for extra taste. If you don’t have stuffing mix, try seasoned breadcrumbs or cooked rice as a base.
Dried Cranberries: These add a nice sweet-tart pop. If you don’t have them, chopped dried cherries or raisins work well too.
Chicken Broth: This keeps the mixture moist. Use vegetable broth for a lighter taste or water if you’re in a pinch.
Eggs: Eggs bind everything together. For an egg-free version, a flax egg (1 tbsp ground flax + 3 tbsp water) can be used.
How Do You Make Stuffing Balls Hold Together Without Falling Apart?
Getting the perfect texture is key. The mixture should be moist but firm enough to shape. Here’s how:
- Add the eggs and broth slowly; the mix should stick when pressed but not be soggy.
- If too dry, add a splash more broth; if too wet, a bit more stuffing mix helps.
- Press the balls tightly when forming to help them hold their shape.
- Use medium heat when frying so they crisp evenly without burning or breaking.
Taking your time to handle the balls gently during frying keeps them intact. This method gives you crispy, golden outside balls with a tender inside—just right every time!
Equipment You’ll Need
- Large mixing bowl – big enough to mix all ingredients without spilling.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cutting board and knife – to finely chop turkey, onions, and parsley.
- Large skillet or frying pan – perfect for browning the stuffing balls evenly.
- Spatula or tongs – helps turn the balls gently without breaking them.
- Paper towels – to drain excess oil after frying.
- Baking sheet or plate – to place shaped balls before frying.
Flavor Variations & Add-Ins
- Swap turkey for cooked sausage to add a richer, spiced flavor.
- Add chopped apples or nuts like pecans for a crunchy, sweet texture.
- Use dried cherries instead of cranberries for a slightly different tartness.
- Mix in shredded cheese like cheddar or mozzarella for gooey pockets inside.
Cranberry Turkey Stuffing Balls
Ingredients You’ll Need:
For The Stuffing Balls:
- 2 cups cooked turkey, finely chopped
- 3 cups stuffing mix (preferably herbed or sage-flavored)
- 1 cup dried cranberries, chopped
- 1/2 cup chicken broth (plus extra if needed)
- 1/2 cup cooked onions, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp olive oil or melted butter (for frying)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15 minutes to cook. The whole process, including chopping and frying the balls in batches, should take around 35 minutes total. It’s a quick and tasty way to enjoy holiday flavors anytime!
Step-by-Step Instructions:
1. Mix Ingredients:
Start by combining the chopped turkey, stuffing mix, dried cranberries, cooked onions, minced garlic, parsley, and Parmesan cheese (if using) in a large bowl.
In a small bowl, whisk together the eggs and chicken broth. Pour this over the stuffing mixture and stir gently until everything holds together. Add more broth a little at a time if needed to keep it moist but firm.
2. Form The Balls:
Season the mixture with salt and pepper to your taste. Then, using your hands, shape the mixture into golf ball-sized balls about 1½ inches wide. Place them gently onto a plate or baking sheet.
3. Cook Until Golden:
Heat olive oil or melted butter in a large skillet over medium heat. Carefully add the balls in batches to avoid overcrowding. Fry each side for 3-4 minutes until they turn golden brown and crispy. Turn them gently with a spatula or tongs to keep them whole.
Once cooked, remove the balls and let them drain on paper towels to soak up any extra oil.
4. Serve and Enjoy!
Garnish with fresh parsley for a pop of color. Serve warm alongside your favorite sauces like cranberry sauce, gravy, or a creamy dressing.
Can I Use Frozen Turkey for the Stuffing Balls?
Yes! Just make sure the turkey is fully thawed before chopping. Thaw it overnight in the refrigerator or use the defrost setting on your microwave for quicker prep.
Can I Bake Instead of Frying These Stuffing Balls?
Absolutely! Preheat your oven to 375°F (190°C), place the balls on a greased baking sheet, and bake for about 20-25 minutes or until golden and crispy, turning halfway through for even browning.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave until heated through.
Can I Make These Ahead of Time?
Yes, you can prepare the mixture and shape the balls a few hours in advance. Keep them covered in the fridge until ready to cook for best results.