Name: Crunchy Cranberry Turkey Stuffing Balls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Ground turkey – 1 lb; Fresh cranberries – 1 cup; Breadcrumbs – 1 cup; Onion, finely chopped – 1 medium; Celery, finely chopped – 1 stalk; Garlic, minced – 2 cloves; Sage, dried – 1 tsp; Thyme, dried – 1 tsp; Salt – 1 tsp; Pepper – ½ tsp; Eggs – 2 large; Chicken broth – ½ cup; Olive oil – for drizzling

Jump to Recipe

There’s something magical about holiday meals, isn’t there? The smells, the flavors, the way everyone gathers around the table—it’s pure comfort. My favorite part? The stuffing. But a few years ago, I decided to shake things up and created these Cranberry Turkey Stuffing Balls, and let me tell you, they’ve become non-negotiable at our family gatherings now. The tart pop of cranberries mixed with savory ground turkey and all those cozy stuffing spices? Absolute perfection. They’re like little bites of holiday joy, and the best part? They’re so easy to make. Trust me, once you try them, you’ll never go back to plain old stuffing again.

Why You’ll Love These Cranberry Turkey Stuffing Balls

Oh, where do I even start? These little guys are seriously game-changers. First off, they’re ridiculously easy—no fancy skills needed, just mix, roll, and bake. They’re basically holiday magic in bite-sized form. The cranberries give this amazing tart-sweet punch that cuts through the rich turkey, and the texture? Perfectly tender inside with just the right crispness outside. Plus, they look so festive on the plate—like little edible ornaments. And here’s the kicker: they reheat like a dream, so you can make ‘em ahead and actually enjoy your party instead of being stuck in the kitchen. Win-win!

Ingredients for Cranberry Turkey Stuffing Balls

Now, let’s talk about what makes these little flavor bombs so good. You’ll need:

1 lb ground turkey – I prefer 93% lean for the best texture
1 cup fresh cranberries, roughly chopped (trust me, fresh is worth it for that bright pop!)
1 cup breadcrumbs – panko works great for extra crunch
1 medium onion, finely diced (my secret? A quick pulse in the food processor saves tears!)
1 celery stalk, finely chopped – adds that classic stuffing flavor
2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
1 tsp each dried sage and thyme – fresh is lovely if you have it, just double the amount
1 tsp salt and ½ tsp black pepper – season like you mean it!
2 large eggs, beaten – our binding superstars
½ cup chicken broth – keeps everything moist and delicious
Olive oil for drizzling – gives that gorgeous golden crust

Equipment You’ll Need

Don’t worry—no fancy gadgets required here! Just grab:

A large mixing bowl (I always use my trusty ceramic one—it’s seen me through years of holiday cooking disasters and triumphs!)
A sturdy baking sheet (line it with parchment if you’re feeling fancy—makes cleanup a breeze)
Measuring cups and spoons
A wooden spoon or spatula for mixing
Your hands (the best tools for shaping those perfect little balls!)

How to Make Cranberry Turkey Stuffing Balls

Okay, here’s where the magic happens! These come together so easily, but I’ll walk you through every step to make sure they turn out perfect. Just wait until you smell these baking—your kitchen will smell like holiday heaven!

Step 1: Prep the Ingredients

First things first—preheat that oven to 375°F (190°C). While it’s heating up, let’s get everything ready. Chop your cranberries roughly—you want some big pieces for those juicy bursts of flavor. Dice the onion and celery nice and fine (pro tip: do this first so your hands don’t smell like onion when you shape the balls later!). Mince that garlic, beat the eggs, and measure out all your spices. See? We’re already halfway there!

Step 2: Mix the Stuffing Ball Mixture

Now for the fun part—dump everything except the olive oil into your big mixing bowl. Ground turkey, cranberries, all those aromatic veggies, breadcrumbs, spices—the whole gang’s here! Use your hands or a spoon to mix, but don’t go crazy—you want everything just combined. Overmixing makes tough stuffing balls, and nobody wants that. The mixture should hold together when you squeeze it but still feel moist. If it seems dry, add another splash of broth.

Step 3: Shape and Bake

Time to get hands-on! Scoop up about 2 tablespoons of mixture and roll it gently between your palms. You’re aiming for golf ball size—about 1.5 inches across. Line them up on your baking sheet about an inch apart—they need their personal space to get nicely browned all around. Give each one a little drizzle of olive oil (this is the secret to that gorgeous golden crust!) and pop them in the oven for 25-30 minutes. You’ll know they’re done when they’re firm to the touch and that beautiful golden brown color we’re after. Oh, and your kitchen will smell AMAZING right about now!

Tips for Perfect Cranberry Turkey Stuffing Balls

Want to take your stuffing balls from good to “can I have the recipe?” amazing? Here are my tried-and-true tricks! First, pop the mixture in the fridge for 20 minutes before shaping—it makes rolling so much easier. A cookie scoop is your best friend for uniform size (and less mess!). And whatever you do, don’t overbake—pull them out when they’re just golden. They’ll keep cooking a bit as they rest, promise!

Serving Suggestions for Cranberry Turkey Stuffing Balls

Oh, these little gems deserve a proper spotlight on your holiday table! I love arranging them around a big roast turkey—they soak up the juices beautifully. They’re also fantastic with creamy mashed potatoes and roasted green beans. For a festive touch, sprinkle with fresh thyme or rosemary right before serving. And here’s my favorite move: serve extras in a pretty bowl with toothpicks as a holiday appetizer—they disappear fast!

Storage and Reheating

These stuffing balls keep like a dream! Let them cool completely, then stash them in an airtight container in the fridge for 3-4 days. To reheat, my favorite method is 10 minutes in a 350°F oven—they get crispy again just like fresh! Microwave works in a pinch (about 1 minute), but they won’t be as crisp. Want to freeze? They’ll last up to 3 months—just thaw overnight in the fridge before reheating. Easy peasy!

Cranberry Turkey Stuffing Balls FAQs

Can I use dried cranberries instead of fresh?
Absolutely! If fresh cranberries aren’t available, use ½ cup of dried cranberries—just soak them in warm water for 10 minutes first to plump them up. They’ll be sweeter than fresh, but still delicious.

How do I prevent the stuffing balls from drying out?
The secret’s in the broth and eggs—don’t skimp! Also, that olive oil drizzle before baking creates a protective crust. If you’re worried, cover them with foil after the first 15 minutes of baking.

Can I make these ahead of time?
You bet! Shape the balls and refrigerate them raw on the baking sheet up to 24 hours before baking. Or bake them fully 1-2 days ahead—they reheat beautifully in the oven.

What if my mixture is too wet to shape?
No panic! Just add a tablespoon more breadcrumbs at a time until it holds together. Sometimes those cranberries release extra juice—it’s all part of their charm!

Nutritional Information

Here’s the scoop on what you’re getting in these tasty bites (per 2 stuffing balls): about 180 calories, 8g fat (2g saturated), 12g protein, and 15g carbs with 2g fiber. Remember—these are estimates and might change based on your exact ingredients. But hey, with all that turkey and cranberry goodness, you’re basically eating health food, right? (Okay, maybe not, but holiday calories don’t count—that’s my story and I’m sticking to it!)

Did you make these? I’d love to hear how they turned out! Drop a comment below with your thoughts or any fun twists you tried. Happy holidays and happy eating!