Cranberry Turkey Stuffing Balls are a fun twist on classic stuffing, packed with tender turkey, flavorful herbs, and bursts of sweet-tart cranberry. These little balls have a crispy outside and a soft, savory inside that makes every bite satisfying and full of holiday spirit.
I love making these because they’re easy to pop in the oven and perfect for sharing. Plus, the cranberries add a nice pop of color and flavor that takes the stuffing to the next level. I often mix in a little extra sage and thyme to give them that cozy, home-cooked feel.
My favorite way to enjoy them is alongside a simple green salad or some roasted veggies for a meal that feels special but isn’t too much work. They also make a great snack or party appetizer whenever you want something tasty and comforting without the fuss of slicing and plating a big casserole.
Key Ingredients & Substitutions
Ground Turkey: Lean turkey keeps the stuffing balls light but tender. If you prefer, ground chicken or even a plant-based meat substitute works well here.
Bread Cubes: Classic stuffing bread or white bread works best. If gluten-free, use gluten-free bread, and soak it well with broth to keep moisture.
Dried Cranberries: These add a sweet-tart punch. Try golden raisins or chopped dried cherries if cranberries aren’t available.
Fresh Herbs: Rosemary, sage, and thyme build that cozy flavor. Use dried herbs sparingly if fresh isn’t on hand, but fresh will brighten the taste a lot.
Broth: Chicken broth adds moisture and flavor. Vegetable broth is a good swap for a lighter or vegetarian version.
How Do I Get the Stuffing Balls to Hold Together and Brown Perfectly?
The key is in balancing moisture and binding agents and adding a finishing touch for browning.
- Soak the bread cubes enough so they’re soft but not mushy. This gives moisture without sogginess.
- Use eggs as a binder to hold everything together. Two eggs usually do the trick for this amount.
- Mix gently—overworking can make them dense.
- Form uniform balls so they cook evenly.
- Don’t skip brushing olive oil or melted butter on top before baking—this helps create a golden, crispy outside.
- Turn them halfway through baking for even color and texture.
Following these tips makes for stuffing balls that stay intact, have a nice crust, and stay moist inside. It’s a simple step that really lifts this holiday classic!
Equipment You’ll Need
- Large mixing bowl – I use it to combine all ingredients easily and thoroughly.
- Skillet – perfect for sautéing vegetables until tender and fragrant.
- Baking sheet – gives the stuffing balls a crispy exterior, and I recommend lining it with parchment paper for easy cleanup.
- Measuring cups and spoons – helps you accurately add ingredients for consistent results.
- Ice cream scoop or spoon – makes shaping even-sized balls quickly and neatly.
- Basting brush or spoon – for brushing on olive oil or butter to encourage golden browning.
Flavor Variations & Add-Ins
- Swap ground turkey with cooked sausage or chicken for different flavors and textures.
- Add shredded cheese like cheddar or mozzarella inside before baking for a gooey, cheesy surprise.
- Mix in chopped nuts or toasted pumpkin seeds for crunch and extra flavor.
- Use fresh herbs like thyme or basil instead of dried, for a bright herbal note.
Cranberry Turkey Stuffing Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground turkey (preferably lean)
- 3 cups dry bread cubes (crumbled stuffing bread or white bread)
- 1 cup chicken broth (plus extra as needed)
- 1/2 cup dried cranberries, chopped
- 1/2 cup green onions, finely chopped
- 1/3 cup fresh parsley, chopped
- 1/4 cup celery, finely diced
- 1/4 cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon dried thyme
- 2 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter (for browning)
For Garnish:
- Chopped chives or parsley
- Fresh cranberries (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prep and 25-30 minutes to bake. So, plan for roughly 45 minutes total including a bit of cooling time before serving.
How to Make Cranberry Turkey Stuffing Balls:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to keep the stuffing balls from sticking.
2. Soften the Bread:
In a large bowl, mix the dry bread cubes with chicken broth. Let them soak for about 5 minutes until softened but not soggy. Add a bit more broth if necessary.
3. Cook the Vegetables:
Heat a skillet over medium heat with a little olive oil. Sauté the onions, celery, and garlic for 4-5 minutes until soft and fragrant. Let them cool slightly.
4. Mix Everything Together:
Add the ground turkey, soaked bread, cooked veggies, chopped cranberries, green onions, parsley, rosemary, sage, thyme, eggs, salt, and pepper to the bowl. Mix gently but well to combine. The mix should hold together but still be moist. Add more broth if too dry.
5. Shape the Stuffing Balls:
Using your hands, form small balls about 1.5 inches wide. Place them evenly spaced on the prepared baking sheet.
6. Add Oil and Bake:
Brush or drizzle olive oil or melted butter on the tops to encourage golden-brown color. Bake in the oven for 25-30 minutes, flipping them halfway through for even browning.
7. Serve and Garnish:
Take the stuffing balls out and let them cool for a few minutes. Transfer to a serving platter, sprinkle chopped chives or parsley on top, and scatter fresh cranberries around for a festive look. Serve warm and enjoy!
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw the ground turkey in the refrigerator overnight before using it. This helps the mixture bind properly and cooks evenly.
How Can I Make These Stuffing Balls Ahead of Time?
You can prepare and shape the stuffing balls a day in advance and store them covered in the fridge. When ready, bake them fresh as directed. This saves time on the day you want to serve.
What Should I Do If the Mixture Feels Too Dry or Too Wet?
If the mixture is dry and crumbly, add a splash of extra chicken broth, a little at a time, to moisten it. If it’s too wet and won’t hold shape, add more bread cubes to absorb the excess moisture.
How Should I Store and Reheat Leftover Stuffing Balls?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring or flipping halfway for even heating.