Cranberry Turkey Stuffing Balls are a festive and delicious twist on traditional stuffing, perfect for Christmas or Thanksgiving dinners. These bite-sized balls combine shredded turkey, dried cranberries, sautéed veggies, and seasoned stuffing, baked or air-fried to crispy perfection. Serve them warm with gravy or cranberry sauce for a crowd-pleasing holiday appetizer or side dish.
Ingredients
- 2 cups cooked turkey, finely chopped or shredded (breast or dark meat)
- 1 cup plain dry breadcrumbs
- 1/2 cup dried cranberries, chopped
- 1 large egg, lightly beaten
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 to 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil or unsalted butter (for sautéing)
- Optional: cooking spray for baking or air frying
Instructions
- Sauté the vegetables
Heat olive oil or butter in a skillet over medium heat. Add diced onion and celery. Cook, stirring occasionally, for 5–7 minutes until soft and translucent but not browned. Set aside to cool. - Mix the stuffing ball base
In a large bowl, combine chopped turkey, breadcrumbs, dried cranberries, parsley, thyme, salt, and pepper. Stir well to combine evenly. - Add wet ingredients
Add the sautéed vegetables, beaten egg, and start with 1/3 cup chicken broth. Mix gently and gradually add more broth as needed to achieve a moist, moldable mixture that holds together without being soggy. - Chill the mixture (optional)
For easier shaping, refrigerate the mixture for 20–30 minutes. - Form the balls
Scoop roughly 2 tablespoons of the mixture and roll into balls. Place on a parchment-lined baking sheet or an air fryer basket. - Cook
- Oven: Preheat to 375°F (190°C). Bake for 22–25 minutes until golden brown and firm to the touch.
- Air Fryer: Preheat to 360°F (182°C). Cook for 12–15 minutes, shaking halfway through for even crispness.
- Serve warm
Serve with gravy, additional cranberry sauce, or use as part of a holiday platter.
Tips & Variations
- Substitute fresh cranberries cooked down with sugar if dried cranberries aren’t available.
- Add a pinch of red pepper flakes for a spicy kick.
- Use turkey sausage instead of plain turkey for richer flavor.
Serving Suggestions
Serve cranberry turkey stuffing balls as appetizers during holiday gatherings or as a side to complement roast turkey and other classic holiday dishes. They pair wonderfully with mashed potatoes, gravy, and your favorite cranberry sauce.
Cranberry Turkey Stuffing Balls
Crispy and tender cranberry turkey stuffing balls, a festive appetizer or side perfect for Christmas and Thanksgiving meals.
Ingredients
Main Ingredients
- 2 cups cooked turkey, shredded breast or dark meat
- 1 cup plain dry breadcrumbs
- 1/2 cup dried cranberries, chopped
- 1 large egg, lightly beaten
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3-1/2 cup low sodium chicken broth adjust as needed for texture
- 1 tablespoon olive oil or unsalted butter for sautéing vegetables
Instructions
- Heat olive oil or butter in skillet over medium heat. Sauté onion and celery until soft, 5-7 minutes; set aside.
- In a large bowl, combine shredded turkey, breadcrumbs, dried cranberries, parsley, thyme, salt, and pepper. Mix well.
- Add sautéed vegetables and beaten egg. Gradually mix in chicken broth until mixture is moist and holds together.
- Chill mixture 20-30 minutes if desired for easier shaping.
- Form 2 tablespoon portions into balls and arrange on parchment-lined baking sheet or air fryer basket.
- Oven: Bake at 375°F (190°C) for 22-25 minutes until golden and firm. Air Fryer: Cook at 360°F (182°C) for 12-15 minutes, shaking halfway.
- Serve warm with gravy or cranberry sauce.
Notes
This recipe can be prepared ahead and frozen before or after cooking.
