Cranberry Turkey Stuffing Balls (Printable Version)
Golden baked bites of turkey and cranberries combine herbs and soft bread for a warm, savory treat.
# Ingredients:
→ Main Ingredients
01 -
150 g day-old bread crumbs
02 -
200 g cooked shredded turkey
03 -
75 g dried cranberries
→ Vegetables and Herbs
04 -
60 g finely diced onion
05 -
60 g finely diced celery
06 -
15 g fresh flat-leaf parsley, chopped
→ Seasonings and Liquids
07 -
120 ml low-sodium chicken broth
08 -
1 large fresh egg
09 -
1 tsp dried thyme
10 -
1 tsp salt
11 -
½ tsp freshly ground black pepper
# Steps:
01 -
Preheat the oven to 190°C. Line a baking tray with parchment paper or lightly grease to prevent sticking.
02 -
In a large mixing bowl, combine bread crumbs, shredded turkey, dried cranberries, diced onion, celery, and chopped parsley. Mix thoroughly to evenly distribute.
03 -
Add dried thyme, salt, and black pepper to the mixture. Stir again to ensure the seasonings are evenly spread throughout.
04 -
Pour in chicken broth and crack in the egg. Mix thoroughly until the mixture becomes cohesive but not soggy. Add extra broth sparingly if too dry.
05 -
Using approximately two tablespoons of mixture, roll gently between your palms to form uniform balls. Place them spaced evenly on the prepared baking sheet.
06 -
Bake in the preheated oven for 25 minutes, turning the tray halfway if necessary for even browning. The balls should be firm and golden on the outside.
07 -
Transfer the stuffing balls to a serving platter and serve immediately, ideally accompanied by gravy or cranberry sauce.
# Notes:
01 -
Allow the mixture to rest for five minutes before forming balls to improve binding and moisture absorption.
02 -
Wet your hands slightly when rolling to keep the balls neat and prevent sticking.
03 -
Add 5-8 extra minutes to baking time if cooking from frozen for best results.