Cranberry Turkey Stuffing Balls

These cranberry and turkey stuffing balls are the answer to what to do with all that leftover holiday turkey. They capture the comfort of stuffing and the festive tang of cranberries in a bite size shape that feels instantly special. Tender and savory with an irresistible pop of sweetness each one is a little reminder of how simple ingredients can become something worth sharing.

I first whipped these up on a busy post Thanksgiving afternoon thinking I would just clear out the fridge but they ended up stealing the spotlight. Now my family asks for them even when it is not the holidays. They never last long at parties because everyone grabs seconds.

Ingredients

• Bread crumbs: add structure and help hold the mixture together day old bread gives the best fluffiness
• Cooked turkey: provides protein and the main flavor shred or chop for even mixing
• Dried cranberries: give sweetness and pretty color look for plump berries that easily yield to pressure
• Onion and celery: boost moisture and that classic holiday savory taste pick vegetables that are crisp and brightly colored
• Fresh parsley: brightens everything with fresh herb notes flat leaf parsley brings the best flavor
• Chicken broth: gives depth and keeps the stuffing moist go for low sodium to control the saltiness
• Dried thyme: delivers earthy warmth especially great with turkey choose a fragrant spice jar
• Salt: enhances all the other flavors use kosher salt for even seasoning
• Black pepper: balances the whole mix with gentle heat freshly ground is best for aroma
• Egg: binds the mix so it holds its shape a fresh large egg works reliably

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Prepare a baking sheet with parchment paper or a light coat of oil to prevent sticking and make for easy cleanup.

Mix the Base:

In a large mixing bowl combine your bread crumbs chopped turkey cranberries diced onion and celery and chopped parsley. Toss or stir gently so all the ingredients are evenly distributed throughout the bowl.

Add Seasonings:

Sprinkle in your dried thyme salt and black pepper. Mix with clean hands or a spatula to get those seasonings across the whole mixture for a consistent flavor in every bite.

Moisten and Bind:

Pour in your chicken broth then crack an egg into the bowl. Mix thoroughly to moisten all the bread crumbs. Aim for a mixture that is damp but not soggy and adjust with more broth only if needed.

Form the Balls:

Scoop about two tablespoons of mixture for each ball and gently roll between your palms until round. Set them an inch apart on your prepared baking sheet so each ball has room to brown.

Bake to Perfection:

Place the sheet in the hot oven and bake for twenty five minutes. The balls should turn golden outside and feel set when pressed. If your oven cooks unevenly rotate the pan halfway for even color.

Serve Warm:

Lift the stuffing balls onto a serving plate and offer while hot. These are best enjoyed with a ladle of gravy or an extra scoop of tart cranberry sauce.

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I always look forward to having dried cranberries in my pantry for these. They make each bite lively with both color and taste. One year my niece asked for her own bowl of only cranberries on the side so now I always add a few extras for her when baking these.

Storage Tips

Leftover stuffing balls hold up well in the fridge for up to four days just keep them in an airtight container. They are easy to reheat in the microwave or oven and taste almost as fresh as day one. If you want to keep a stash for later arrange cooled stuffing balls on a tray in the freezer then bag them up once firm. Reheat right from frozen in a hot oven until warmed through and golden.

Ingredient Substitutions

No turkey no problem use cooked chicken or even roast beef for a different style. Dried cranberries can swap with golden raisins or chopped dried apricots for a new twist. If gluten free or whole wheat bread crumbs are more your style just be sure the texture is soft and not too coarse.

Serving Suggestions

Serve as an appetizer with toothpicks and little cups of cranberry sauce and gravy so everyone can dip. Stack them onto a platter with crisp salad greens for a colorful lunch. For a fun sandwich idea tuck the balls into fluffy dinner rolls and spoon on some extra sauce.

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Cultural and Historical Context

Stuffing traces its roots back centuries as a traditional way to use bread with roasted meats. Transforming leftovers into stuffing balls reflects the creativity and thrift that define home style holiday cooking. What started as a simple solution for extra turkey feels like a tradition in its own right.

Recipe FAQs

→ How do I prevent the stuffing balls from drying out?

Adding enough chicken broth is key to keeping the mixture moist. If it feels dry, gradually mix in more broth before baking to ensure tender, juicy balls.

→ Can I substitute the turkey with other proteins?

Cooked chicken or shredded roast beef work well as alternatives; choose tender, moist cooked meat to maintain the right texture.

→ What serving options complement these balls best?

They pair beautifully with gravy or cranberry sauce and can be served warm as a side, appetizer, or with fresh salad greens for contrast.

→ Is it possible to prepare these ahead of time?

Yes, you can assemble and bake in advance, then gently reheat to keep their moist, tender quality intact during serving.

→ Are these suitable for dairy-free diets?

Absolutely. This dish contains no dairy ingredients, but be sure to use dairy-free bread crumbs and broth to maintain that standard.