Cranberry Turkey Stuffing Balls are a fun and tasty twist on traditional stuffing. They pack all the comforting flavors of turkey, stuffing, and cranberries into perfect little bites. With the tart-sweet cranberries mixed right in, these balls are both flavorful and festive, making them great for holiday meals or any time you want something special.
I love making these because they’re easy to eat and share, especially when you have a bunch of people around. The combination of moist turkey and the soft, slightly crispy outside of the stuffing balls always gets everyone asking for seconds. When I make them, I like to add a bit of fresh herbs to brighten the flavors even more.
These stuffing balls are wonderful served alongside a simple salad or some roasted veggies. I find they work great as finger food at parties or as part of a bigger meal. Plus, they’re a fun way to use up leftover turkey and stuffing, turning the usual into something new and exciting in every bite.
Key Ingredients & Substitutions
Cooked Turkey: This is the star protein. Leftover turkey works great here! If you don’t have turkey, cooked chicken is a perfect substitute.
Stuffing Mix: Use an herb-flavored or savory stuffing mix for best taste. If you prefer gluten-free, try a gluten-free stuffing or make your own with gluten-free bread.
Dried Cranberries: These add a subtle tart-sweetness. You can swap them for dried cherries or golden raisins if cranberries aren’t available.
Eggs & Broth: Eggs help bind the mixture, while broth adds moisture. For a vegetarian option, replace turkey with cooked mushrooms and use vegetable broth.
Parmesan Cheese (Optional): Adds a nice savory boost but can be omitted for a dairy-free version or replaced with nutritional yeast for a cheesy flavor.
How Do You Get the Stuffing Balls to Hold Their Shape and Cook Evenly?
Shaping and cooking the balls correctly is key to tasty results. Follow these tips for success:
- Mix the ingredients until moist but firm. If it’s too dry, add broth little by little. Too wet? Add more stuffing mix.
- Form balls about 1.5 to 2 inches wide for even cooking. Smaller balls cook too fast; bigger may not heat through.
- Heat your pan to medium to avoid burning the outside before cooked inside. Use enough butter or oil to prevent sticking.
- Cook in batches with space between balls so they brown nicely.
- Turn gently to keep balls intact. Use a spatula or tongs carefully.
Following these steps helps you get stuffing balls that are crispy on the outside, warm and tender inside, with all flavors coming through in every bite.
Equipment You’ll Need
- Mixing bowl – I use it to combine all the ingredients easily and thoroughly.
- Measuring cups and spoons – these help you add the right amount of each ingredient for consistency.
- Skillet or frying pan – perfect for cooking the stuffing balls to a golden crisp.
- Ice cream scoop or spoon – makes shaping the balls evenly and quickly.
- Kitchen tongs or spatula – handy for turning the balls without breaking them apart.
- Paper towels – to drain excess oil after cooking and keep the balls crispy.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or golden raisins for a different sweet-tart flavor.
- Add chopped walnuts or pecans to make the balls extra crunchy.
- Mix in shredded cheese like mozzarella or cheddar for a richer taste.
- Use turkey sausage instead of plain turkey for a spiced, savory twist.
Cranberry Turkey Stuffing Balls
Ingredients You’ll Need:
- 2 cups cooked turkey, finely chopped
- 2 cups stuffing mix (preferably savory, herb-flavored)
- ½ cup dried cranberries
- ¼ cup fresh parsley, chopped
- 2 green onions, finely sliced
- ½ cup celery, finely diced
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- ¼ cup chicken broth (or turkey broth)
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp butter or olive oil (for frying)
- Salt and pepper to taste
- Fresh chives or additional parsley for garnish
How Much Time Will You Need?
Overall, this recipe takes about 20 minutes to prep and 15 minutes to cook, so plan for around 35 minutes total. It’s quick enough for a weeknight but special enough for holiday meals!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the chopped turkey, stuffing mix, dried cranberries, parsley, green onions, celery, onion, and garlic. In a smaller bowl, beat the eggs together with the chicken broth. Pour this egg mixture into the large bowl. Add the Parmesan if you’re using it, and sprinkle in some salt and pepper. Mix everything well—the mixture should feel moist and hold together when squeezed. If it’s too dry, add a little more broth. If too wet, sprinkle in some more stuffing mix.
2. Shape the Stuffing Balls:
Use your hands or a spoon to form the mixture into balls about 1.5 to 2 inches wide. Try to keep the size consistent so they cook evenly.
3. Cook the Stuffing Balls:
Heat butter or olive oil in a large skillet over medium heat. Carefully place the balls in the pan—cook in batches if you need to avoid crowding. Cook each side for about 4 to 5 minutes, turning gently until golden brown and heated through inside.
4. Drain and Serve:
Remove the cooked balls to a plate lined with paper towels to soak up extra oil. Serve warm, garnished with fresh chives or parsley. You can add extra cooked or fresh cranberries on the side if you like for a pop of color and tart flavor.
Can I Use Leftover Turkey for These Stuffing Balls?
Yes, leftover cooked turkey works perfectly! Just make sure it’s finely chopped so it mixes well with the stuffing.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, try dried cherries, golden raisins, or even chopped fresh cranberries for a tart twist.
Can I Bake Instead of Frying the Stuffing Balls?
Absolutely! Bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, turning halfway through, until golden and heated through.
How Do I Store Leftovers?
Keep any leftover balls in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven or microwave before serving.
