Cranberry Turkey Stuffing Balls are a fun twist on classic stuffing, packed with tender turkey, savory herbs, and sweet, tart cranberries all rolled into perfect bite-sized treats. They have a great mix of textures—crispy on the outside and soft and flavorful inside. These little balls bring together the best parts of a holiday meal in one easy-to-eat bite.
I love making these because they’re way less messy than traditional stuffing, and they’re always a hit at gatherings. The cranberries add just the right pop of color and sweetness that balances the savory turkey and bread so nicely. I usually make a big batch and enjoy them as a snack or serve them with a simple dipping sauce for extra fun.
One of my favorite ways to serve Cranberry Turkey Stuffing Balls is right off the baking sheet with a little bit of gravy or cranberry sauce on the side. They make a great appetizer or side dish and are perfect for sharing with friends and family. Whenever I make them, they disappear fast, and I can’t blame anyone for going back for seconds!
Key Ingredients & Substitutions
Cooked Turkey: This is the star protein here. Leftover turkey works perfectly. If you don’t have turkey, cooked chicken is a great substitute.
Stuffing Bread Cubes: Traditional stuffing cubes add a nice texture. You can swap with gluten-free bread or cornbread for a twist.
Dried Cranberries: They add a sweet and tart punch to balance the savory flavors. If you can’t find them, dried cherries or raisins work well too.
Fresh Herbs (Rosemary, Sage, Parsley): Essential for flavor depth. If fresh isn’t available, use about one-third the amount of dried herbs instead.
Chicken Broth & Eggs: These help bind everything together. For a vegetarian version, replace turkey with cooked mushrooms and use vegetable broth.
How Do You Make Sure the Stuffing Balls Hold Their Shape and Stay Moist?
The key is finding the right moisture balance so the balls don’t fall apart or get soggy. Here’s how I do it:
- Start with dry bread cubes or stuffing mix, not soggy ones.
- Sauté onions, celery, and garlic to add moisture and flavor without making the mixture wet.
- Use beaten eggs and chicken broth to bind the ingredients. Add broth gradually until the mixture holds together easily.
- When forming balls, press gently but firmly to shape them well.
- Brush with olive oil or melted butter on top to get a nice crispy finish in the oven.
- Bake until golden and firm to touch, usually about 25-30 minutes.
Following these tips keeps your stuffing balls moist inside with a satisfying crust outside!
Equipment You’ll Need
- Baking sheet – perfect for baking the stuffing balls evenly without sticking.
- Parchment paper – keeps the balls from sticking and makes cleanup quick.
- Large mixing bowl – roomy enough to mix all your ingredients easily.
- Skillet – for sautéing onions, celery, and garlic to add flavor and soften them.
- Cookie scoop or spoon – helps you form uniform-sized stuffing balls quickly and neatly.
- Pastry brush – to brush olive oil or melted butter on the balls for a nice golden crust.
Flavor Variations & Add-Ins
- Swap turkey with cooked sausage for a richer, spicier taste that’s great for party snacks.
- Add chopped walnuts or pecans for a crunchy texture that pairs well with cranberries.
- Mix in shredded cheddar or mozzarella cheese for a gooey surprise inside each ball.
- Stir in sautéed mushrooms or roasted butternut squash to add earthiness and extra veggies.
How to Make Cranberry Turkey Stuffing Balls
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked turkey, finely chopped
- 3 cups stuffing bread cubes (or 6 cups pre-made stuffing)
- ½ cup dried cranberries
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (plus more for garnish)
- 1 tablespoon fresh sage, chopped
- 2 large eggs
- ½ cup chicken broth (more if needed)
- ½ cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Olive oil or melted butter, for brushing
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Overall, plan for around 45 minutes from start to finish, including a little cooling time before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Veggies:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. In a skillet over medium heat, sauté the onion, celery, and garlic with a little olive oil or butter until soft – about 5 minutes. Set this aside to cool slightly.
2. Mix the Stuffing Base:
In a large bowl, combine the stuffing bread cubes, chopped turkey, dried cranberries, parsley, rosemary, sage, and Parmesan cheese if you’re using it. Add the cooled sautéed vegetables to the bowl and mix gently.
3. Bind and Season the Mixture:
In a small bowl, beat the eggs and pour in the chicken broth. Stir this liquid into the stuffing mixture, mixing carefully so everything holds together but isn’t too wet. Add more broth if needed. Season with salt and pepper.
4. Shape and Bake:
Using your hands or a cookie scoop, form the mixture into golf ball-sized balls and place them evenly spaced on your baking sheet. Brush the tops lightly with olive oil or melted butter to help them brown.
5. Bake and Serve:
Bake for 25-30 minutes or until the balls are golden and firm to the touch. Remove from the oven, let them cool a few minutes, and garnish with rosemary sprigs. Serve warm with cranberry sauce or gravy for the perfect festive bite.
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure the turkey is fully thawed and drained of any excess moisture before chopping. This prevents the stuffing balls from becoming soggy.
Can I Make These Stuffing Balls Ahead of Time?
Absolutely. Prepare the mixture and shape the balls, then refrigerate them on the baking sheet for up to 24 hours before baking. You can also freeze them uncooked for up to 3 months—just thaw in the fridge overnight before baking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep them crispy on the outside.
Can I Substitute the Herbs?
Yes! If you don’t have fresh rosemary, sage, or parsley, dried herbs work too—use about one-third the amount since dried herbs are more potent. You can also experiment with thyme or oregano for a different flavor profile.
