Cranberry Turkey Stuffing Balls

Cranberry Turkey Stuffing Balls bring together classic holiday flavors in a bite-size, easy-to-serve dish that works any time of year. You get tender turkey, savory stuffing, and sweet-tart cranberries in one warm, crisp-edged ball. They bake in the oven, so they feel light, not greasy. They are quick to mix, simple to shape, and fun to share. You can serve them as an appetizer, a snack, or a light meal. They also make great use of leftover turkey and stuffing. If you love a good dip, serve them with cranberry sauce on the side for a bright, sweet finish.

This recipe uses simple pantry items and leftover staples. It asks for only one bowl to mix everything. You roll the mixture into balls, bake, and you are done. There is no deep frying, no complex step, and no special tool. The result tastes cozy and homey. It gives you soft centers and a golden outside.

You control the texture with a few small choices. Use chopped turkey for a chunkier bite or shredded turkey for a softer one. Use more broth for extra moisture or a little less for a firmer ball. Add peas for a pop of color and sweet flavor, or skip them if you want a simpler taste. Fresh parsley adds a clean, green note at the end. The cranberry sauce on the side lifts the savory base and makes each bite feel complete.

These stuffing balls travel well and reheat well, so they fit busy weeks and big gatherings. They also freeze nicely if you want to plan ahead. This makes them a smart, low-stress option for parties, game days, or family dinners. You can bake a batch on Sunday and warm them up through the week for lunches and snacks.

If you want food that brings people to the table fast, try this recipe. It feels like the holidays, but it works for any season. It turns leftovers into something new. It tastes familiar and comforting, and it looks good on a plate. Most of all, it is easy, and easy tastes great when you do it right.

Why Make This Recipe

• It uses leftovers smartly. If you have cooked turkey and stuffing from a holiday meal, you can turn them into a new dish with little work. You avoid waste and save money while enjoying fresh flavor.
• It is quick and simple. You mix, roll, and bake. The oven does the rest. There is no pan to watch and no fancy step to stress you out.
• It tastes like comfort. The stuffing brings herbs and warmth. The turkey adds protein and hearty texture. The cranberries add sweet-tart pops that brighten each bite. Together they taste familiar and satisfying.
• It fits many occasions. Serve these as an appetizer on a party platter with toothpicks. Add a salad or some roasted veggies and call it dinner. Pack a few for lunch with extra cranberry sauce. Bring them to a potluck; they hold well and reheat well.
• It is kid-friendly. Small, hand-held food is fun. The sweet cranberries can help pickier eaters enjoy the savory base. The mild turkey and soft stuffing make a gentle, easy chew.
• It scales easily. Double the mix for a crowd, or make a half batch for a quiet night. The oven time stays the same, so you can manage your schedule.
• It freezes well. Mix and shape the balls ahead and freeze them, or bake them and freeze. Either way, you always have a warm, homemade snack ready to go.
• It offers balance. You get protein from turkey, some carbs from stuffing, and a touch of fruit from cranberries. It is not heavy or greasy since you bake the balls instead of frying them.
• It invites variation. You can add nuts for crunch, swap herbs, or drizzle gravy for a richer finish. The base mix stays the same, and you can change the extras to fit what you have.

In short, this recipe brings ease, flexibility, and warm flavor. It is the kind of dish you make once and then keep in your back pocket for months.

How to Make Cranberry Turkey Stuffing Balls

Think of this as a mix-and-bake recipe. You take cooked turkey and prepared stuffing, bind them with egg and a splash of broth, fold in dried cranberries and optional peas, then shape the mixture into balls. The oven sets the egg and dries the outer surface a little, so you get a light crust and a tender middle.

• Choose and prep your turkey. You can use white meat, dark meat, or a mix. Shred it for soft texture that blends well with stuffing. Chop it for bigger bites. Aim for even, small pieces so the balls hold their shape and bake evenly.
• Use prepared stuffing. Leftover stuffing is perfect. If your stuffing is very dry, the broth and egg will help. If it is very moist, you may need a lighter hand with broth to keep the balls from becoming too soft.
• Balance moisture. The beaten egg binds the mix. The broth adds moisture. The cranberries absorb a bit of liquid and plump up during baking. If the mixture feels too wet to roll, let it sit for a few minutes. The stuffing will soak up more liquid. If it feels too dry and crumbly, add a tablespoon of broth at a time until it holds together when you squeeze it in your hand.
• Fold in the add-ins. Dried cranberries bring sweet-tart notes. Peas add color and a tender snap. Fresh parsley adds freshness at the end. Mix gently so you do not crush the peas or overwork the stuffing.
• Shape with care. Aim for golf ball size. This size bakes through in about 20 to 25 minutes. If you make them larger, plan for a few extra minutes. If you make them smaller, start checking early. Wet your hands lightly to prevent sticking while you roll.
• Bake on parchment. Parchment paper prevents sticking and makes cleanup easy. It also helps the bottoms brown gently without tearing. Place the balls with a little space between them so hot air can flow, which helps them crisp at the edges.

Timing matters. At 375°F (190°C), the outside turns golden while the inside warms through and sets. You do not need to cook the turkey again; you just need to heat it and set the egg. When the balls feel firm, look lightly browned, and smell toasty, they are ready. If your oven runs hot, check at 18 minutes. If you pack the balls very tightly or make them large, bake closer to 25 minutes.

Once baked, let them sit for a couple of minutes on the tray. This rest helps them firm up so they do not break when you move them. Then sprinkle fresh parsley for color and a clean finish. Serve warm with cranberry sauce on the side.

If you like a deeper savory note, warm some gravy and offer it as an extra dip along with cranberry sauce. The sweet-tart cranberries and the savory gravy give two paths for each bite, so guests can choose what they like.

For a buffet, keep the balls warm on a low oven setting or in a warming tray. You can also set them on a baking rack over a sheet pan so air keeps moving and the bottoms stay drier.

If you want to prep ahead, you have two good choices:

• Mix and shape the balls, then cover and chill them for up to 24 hours. Bake right before serving.
• Bake them, cool them, then chill or freeze. Reheat in the oven so they crisp up again.

Either way, you save day-of time and still serve warm, tasty food.

Ingredients

• 2 cups cooked turkey (shredded or chopped)
• 3 cups prepared stuffing
• 1/2 cup dried cranberries
• 1/4 cup chicken broth (or turkey broth)
• 1/4 cup peas (optional)
• 1 egg (beaten)
• 1 tbsp fresh parsley (chopped)
• Salt & pepper to taste
• Cranberry sauce (for serving)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked turkey, prepared stuffing, dried cranberries, peas (if using), beaten egg, and chicken broth. Mix well until all ingredients are evenly combined.
3. Roll the mixture into golf ball-sized portions and place them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the stuffing balls are golden brown and heated through.
5. Garnish with fresh parsley and serve with a side of cranberry sauce for dipping.

How to Serve Cranberry Turkey Stuffing Balls

• Serve warm. These taste best fresh from the oven when the edges are a little crisp and the centers are soft.
• Offer a dip. Set out cranberry sauce in a small bowl for dipping. You can also add warm gravy for a second option. Two dips make a simple platter feel special.
• Add color. Sprinkle extra chopped parsley or thinly sliced green onions. A bright green touch looks nice next to the golden balls and red cranberry sauce.
• Build a plate. For a meal, pair with a green salad, roasted Brussels sprouts, maple carrots, or garlicky green beans. Add mashed potatoes if you want a classic comfort plate.
• Make sliders. Split soft dinner rolls, tuck in one stuffing ball, and add a spoon of cranberry sauce. Press gently and serve as mini sandwiches.
• Serve family-style. Pile the balls high on a platter and put the sauces around the edges. Add toothpicks to make grabbing easy for guests.
• Go festive. For holidays, arrange the balls in a wreath shape on a round platter, tuck small rosemary sprigs around, and place the bowl of cranberry sauce in the center.

How to Store Cranberry Turkey Stuffing Balls

• Cool first. Let the balls cool on the baking sheet until just warm. Moving hot food to a container can trap steam and make the outside soggy.
• Refrigerate. Place the balls in an airtight container. Separate layers with parchment paper so they do not stick. Store for up to 3 to 4 days.
• Freeze. For longer storage, freeze the balls on a sheet pan until firm, then move them to a freezer bag or container. Label with the date. Freeze for up to 2 months for best quality.
• Reheat in the oven. To keep the outside a bit crisp, reheat at 350°F (175°C) on a parchment-lined sheet. Bake 8 to 12 minutes if chilled, or 18 to 22 minutes if frozen. Heat until hot in the center.
• Microwave if needed. For a fast option, microwave 1 to 3 balls at a time for 30 to 60 seconds if chilled. For frozen, use the defrost setting first, then heat. Note that the microwave will soften the outside.
• Refresh with a glaze. If the balls feel dry after storage, brush lightly with broth or melted butter before reheating in the oven. This brings back moisture and shine.
• Store sauce separately. Keep cranberry sauce in a separate container. It will keep in the fridge for 7 to 10 days. Stir before serving.

Tips to Make Cranberry Turkey Stuffing Balls

• Season to taste. Taste your stuffing first. If it already has a lot of salt and herbs, go light on added salt. Add pepper for a mild kick.
• Mind the moisture. If the mixture feels too wet to shape, let it sit 5 minutes. Stuffing absorbs liquid as it rests. If still loose, add a spoon of extra stuffing. If too dry, add broth 1 tablespoon at a time.
• Keep size even. Roll balls to the same size so they bake evenly. Use a cookie scoop for speed and consistency.
• Prevent sticking. Line the baking sheet with parchment paper. Lightly oil your hands or wet them under the tap to make rolling easier.
• Do not overmix. Stir until the ingredients are just combined. Overmixing can turn stuffing dense.
• Use good cranberries. Choose soft, fresh-looking dried cranberries. If they feel very dry, soak them in warm water for 5 minutes, drain well, then add. This gives plumper bits in each bite.
• Add gentle heat. If you like a little spice, add a pinch of red pepper flakes or a small amount of finely minced jalapeño. Keep it light so it does not fight the sweet cranberries.
• Bake on the center rack. Heat circulates more evenly in the middle of the oven. Rotate the tray halfway if your oven browns unevenly.
• Garnish right before serving. Sprinkle parsley when the balls come out of the oven. The heat will wake up the herb’s aroma.
• Double the batch smartly. Use two sheet pans. Bake both at once on the middle and upper racks and switch positions halfway through.
• Use a thermometer if unsure. The balls should be hot throughout. Since the turkey is already cooked, you mainly want a steamy center and a set structure. An internal temp around 165°F (74°C) ensures a thorough reheat and a safe egg set.
• Make ahead. Shape and chill for up to 24 hours. This helps the balls firm up and hold shape even better during baking.
• Serve with contrast. Offer both sweet (cranberry sauce) and savory (gravy or herbed yogurt) dips. Contrast makes the dish more fun.
• Clean as you go. While the balls bake, rinse the mixing bowl and wipe the counter. You will have almost no cleanup after dinner.

Variation (if any)

• Nutty crunch: Add 1/4 cup chopped toasted pecans or walnuts to the mixture for a crunchy bite.
• Cheesy center: Press a small cube of mozzarella or mild cheddar into the center of each ball, then seal. The cheese melts inside for a gooey surprise.
• Herb switch: Swap parsley for fresh thyme, rosemary, or sage. Use a light hand with stronger herbs like rosemary so they do not overpower the dish.
• Orange zing: Add 1 tsp orange zest to the mix or the cranberry sauce. Citrus lifts the sweetness of the cranberries and adds a bright aroma.
• Savory glaze: Brush the balls with a thin coat of melted butter mixed with a touch of garlic powder and paprika before baking for a deeper color and a gentle savory note.
• Veggie boost: Add finely chopped sautéed onions and celery to echo classic stuffing flavors. Cook them first to soften and remove extra moisture.
• Gluten-free path: Use gluten-free stuffing if you need a gluten-free option. Make sure the broth and cranberry sauce are also gluten-free.
• Low-sodium focus: Choose low-sodium broth and taste before adding salt. Many store-bought stuffings are already salty.
• Turkey swap: Use cooked chicken if you do not have turkey. The flavor stays friendly and familiar.
• Mini bites: Make smaller, 1-inch balls for party platters. Start checking for doneness around 12 to 15 minutes.

FAQs

• Can I use boxed stuffing mix? Yes. Prepare the boxed stuffing as directed on the package, then let it cool slightly. Use 3 cups in the recipe. If the boxed stuffing tastes very salty, reduce added salt in the mix.
• What if my mixture will not hold together? Add moisture in small steps. Sprinkle in 1 tablespoon of broth and mix gently. Let the mixture rest a few minutes so the stuffing can absorb the liquid. If it is still crumbly, add another tablespoon. If it is too wet, add a small handful of extra stuffing or a spoon of breadcrumbs to firm it up.
• How do I keep the balls from sticking to the pan? Line the baking sheet with parchment paper. This prevents sticking and makes cleanup easy. You can also lightly spray the parchment with cooking spray if your stuffing is very moist.
• Can I make these ahead? Yes. Shape and chill for up to 24 hours, then bake. Or bake, cool, and refrigerate for up to 4 days. Reheat in the oven to bring back a slight crisp.
• Can I freeze them? Yes. Freeze them baked or unbaked. If unbaked, freeze the shaped balls on a tray, then store them in a bag. Bake from frozen at 375°F (190°C), adding a few minutes. If baked, reheat from frozen at 350°F (175°C) until hot.
• What dips go well besides cranberry sauce? Try warm turkey gravy, honey mustard, a maple-Dijon blend, herbed yogurt (yogurt, lemon, dill), or a light pan gravy made with broth and butter. Each brings a new twist to the same base.
• My stuffing is very herby. Will that be too much? It can be strong. Balance it by adding a little extra turkey to mellow the flavor and a splash more broth to soften the texture. The cranberries also help balance strong herbs with sweetness.
• Can I air fry these? Yes. Air fry at 360°F (182°C) for about 10 to 14 minutes, shaking the basket or turning the balls halfway through. Do not overcrowd the basket so air can circulate.
• How do I know they are done? Look for golden edges and a firm feel when you nudge them with a spoon. They should be heated through and steamy in the center. If unsure, use a thermometer to check for 165°F (74°C) inside.
• Are they good cold? They taste best warm. Cold stuffing balls can feel dense. If you must eat them cold, pair with a bright, acidic dip like cranberry sauce or a light vinaigrette to add freshness. Reheating in the oven will improve texture and flavor.

With these steps, tips, and choices, you can make Cranberry Turkey Stuffing Balls that come out tender inside, crisp-edged outside, and packed with cozy, balanced flavor every time.

Cranberry Turkey Stuffing Balls

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

Cranberry Turkey Stuffing Balls combine tender turkey, savory stuffing, and sweet-tart cranberries in a light, baked appetizer perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups cooked turkey (shredded or chopped)
• 3 cups prepared stuffing
• 1/2 cup dried cranberries
• 1/4 cup chicken broth (or turkey broth)
• 1/4 cup peas (optional)
• 1 egg (beaten)
• 1 tbsp fresh parsley (chopped)
• Salt & pepper to taste
• Cranberry sauce (for serving)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked turkey, prepared stuffing, dried cranberries, peas (if using), beaten egg, and chicken broth. Mix well until all ingredients are evenly combined.
3. Roll the mixture into golf ball-sized portions and place them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the stuffing balls are golden brown and heated through.
5. Garnish with fresh parsley and serve with a side of cranberry sauce for dipping.

Notes

For a deeper savory note, serve with warm gravy alongside cranberry sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 380mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 60mg

Keywords: Turkey, Stuffing, Cranberries, Appetizer, Easy recipe