Amazing Cranberry Turkey Stuffing Balls (20 min)

Oh, holidays! That glorious time when the house smells like cinnamon and joy, and you end up with a mountain of delicious leftovers. For years, I always wondered what to do with all that leftover roasted turkey. Then, one year, after a particularly epic Thanksgiving feast, I had this idea: why not turn the stuffing into something a little more… bite-sized? That’s how my Cranberry Turkey Stuffing Balls were born! They’re not just a way to use up odds and ends; they’re a whole new appetizer that crowds always go crazy for. Trust me, these little flavor bombs are a game changer for your holiday spread.

Why You’ll Love These Cranberry Turkey Stuffing Balls

Honestly, these little bites are just fantastic for so many reasons:

• Super Easy! Seriously, if you have leftover stuffing and turkey, you’re already halfway there.
• Flavor Fiesta: The savory stuffing, tender turkey, and that pop of tart cranberry? Pure magic in every bite.
• So Versatile: Perfect as a holiday appetizer, a fun side dish, or even a way to make leftovers feel brand new!
• Waste Not, Want Not: It’s the best way to give your delicious holiday meal a second life.

Gather Your Ingredients for Cranberry Turkey Stuffing Balls

Alright, let’s get down to business! To make these utterly delicious Cranberry Turkey Stuffing Balls, you’ll want to gather these goodies. I always find having everything prepped and ready makes the whole process just fly by!

For the Stuffing Balls:

• 6 cups day-old bread, cubed (stale bread is key here!)
• 1 cup cooked turkey, finely chopped (leftovers are perfect!)
• 1/2 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth (or turkey broth if you have it!)
• 1/4 cup dried cranberries (for that festive tartness!)
• 2 large eggs, beaten

For Serving (Optional):

• 1/2 cup cranberry sauce

Equipment Needed for Cranberry Turkey Stuffing Balls

Okay, you don’t need a whole fancy kitchen setup for these! Honestly, just a couple of basics will do the trick:

• Large mixing bowl (You need enough room to get everything mixed up nicely!)
• Baking sheet (Even if you’re not baking it, a good sheet pan is a lifesaver.)

Step-by-Step Guide to Making Cranberry Turkey Stuffing Balls

Alright, let’s get these little flavor bombs rolling! Making these Cranberry Turkey Stuffing Balls is actually pretty straightforward, and honestly, kind of fun. Just follow these steps and pretty soon you’ll have a crowd-pleasing appetizer.

Preheating and Preparing Your Baking Sheet

First things first, get that oven roaring! We need it nice and hot at 375°F (that’s about 190°C for my metric friends). While the oven heats up, grab your baking sheet and give it a light greasing. This is super important – it stops our beautiful stuffing balls from sticking and turning into a crumbly mess!

Combining the Stuffing Ingredients

Now for the mixing! Grab your biggest bowl – seriously, the biggest one you have. Into it goes your cubed bread, all that yummy chopped turkey, the celery, onion, fresh parsley, and those essential spices: sage, salt, and pepper. In a separate, smaller bowl, whisk together the chicken broth and those beaten eggs. Pour this wet mixture over everything in the big bowl. Now, stir it *gently*. We want everything nicely moistened, but we don’t want to turn it into mush! Finally, fold in those gorgeous dried cranberries. They add such a lovely little pop of color and flavor.

Forming and Baking the Cranberry Turkey Stuffing Balls

Okay, this is where the magic really happens! Take about a tablespoon or so of the mixture and roll it between your hands to form little balls, about 1.5 inches across. Aim for consistency so they bake evenly. Pop these beauties onto your prepared baking sheet. Now, slide them into that preheated oven and let them bake for 20 to 25 minutes. You’re looking for them to be gorgeously golden brown on the outside and nice and warm all the way through. Trust me, your kitchen is going to smell amazing right about now!

Serving Your Delicious Cranberry Turkey Stuffing Balls

And voilà! Your Cranberry Turkey Stuffing Balls are ready to impress. Serve them up warm right off the baking sheet. If you’re feeling extra festive, a little dollop of cranberry sauce on the side is just the perfect tangy complement. They’re honestly delicious on their own, but that extra bit of cranberry sauce takes them to a whole new level!

Tips for Perfect Cranberry Turkey Stuffing Balls

Okay, so you’ve got the recipe, but let’s make sure these stuffing balls are absolutely, positively perfect every single time. I’ve picked up a few tricks over the years that really make a difference. For example, I learned a lot about getting things perfectly crisp and delicious from making crispy vegan chickpeas – the principles of getting that ideal texture apply here too!

First off, the bread! Make sure it’s *day-old*. Fresh bread is too soft and will make your balls fall apart. Stale bread is your best friend here; it absorbs all those delicious liquids without getting mushy. If your bread isn’t quite stale enough, you can even pop it in a low oven for a few minutes to dry it out a bit more!

Moisture balance is key. If your mixture feels too wet and sticky to roll, don’t be afraid to add a tiny bit more bread crumbs or even another beaten egg white. If it seems too dry and crumbly, a splash more broth or a tiny bit more beaten egg will do the trick. You want it to hold its shape easily without being soggy. I found out the hard way once that too much broth makes for sad, saggy balls!

And for that gorgeous golden crust? Make sure your oven is fully preheated. A hot oven is crucial for getting that lovely color and a slightly crisp exterior. Don’t overcrowd the baking sheet either – give them a little breathing room so the heat can circulate evenly around each one. It makes all the difference!

Ingredient Notes and Substitutions for Cranberry Turkey Stuffing Balls

Let’s chat about the ingredients in these Cranberry Turkey Stuffing Balls! Sometimes a specific ingredient can throw you off, or maybe you’re out of something. Don’t you worry, we’ve got options!

First off, the bread. Day-old bread is really best because it’s drier and absorbs liquids better. But if you only have fresh bread? No problem! Just spread it out on a baking sheet and toast it in a 300°F (150°C) oven for about 10-15 minutes until it’s nice and dry. Sourdough, challah, or even a good country white bread works wonderfully here.

For the broth, chicken is classic, but if you happened to have leftover turkey broth from the big meal, that’s even better! Vegetable broth is also a fine substitute if you’re looking to make these vegetarian-friendly (just skip the turkey itself, maybe add more veggies or sautéed mushrooms like in my mushroom stew for heartiness). And those dried cranberries? If you’re not a huge fan or can’t find them, try using chopped dried cherries or even golden raisins for a different kind of sweetness.

Make-Ahead and Storage for Cranberry Turkey Stuffing Balls

One of my favorite things about these Cranberry Turkey Stuffing Balls is how forgiving they are! You can totally get ahead of the game with them. If you want to make them ahead, just form the balls and place them on your baking sheet, cover them tightly with plastic wrap, and pop them in the fridge for up to 24 hours. They’ll hold their shape perfectly!

For longer storage, you can freeze the uncooked balls completely. Just arrange them on a parchment-lined baking sheet so they aren’t touching, freeze until solid (about an hour), then transfer them to a freezer bag. They’ll keep for about a month. When you’re ready to cook them, just bake them straight from frozen, adding a few extra minutes to the baking time. If you already baked them, let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (175°C) oven for about 10-15 minutes until warmed through. Voila! Leftover turkey transformed!

Frequently Asked Questions about Cranberry Turkey Stuffing Balls

Got questions about these little bundles of holiday joy? I totally get it! Here are some of the things people ask me most often about my Cranberry Turkey Stuffing Balls:

Can I make these vegetarian or vegan?

Absolutely! For a vegetarian version, just skip the turkey. You can add extra finely chopped vegetables like mushrooms or roast butternut squash for heartiness. For a vegan treat, swap the chicken broth for vegetable broth, and use flax eggs (1 tablespoon flax meal + 3 tablespoons water, let sit for 5 minutes) instead of chicken eggs. Make sure your bread is also vegan!

What’s the best kind of bread to use for these stuffing balls?

My absolute favorite is a good day-old crusty bread, like a French baguette or a sourdough. The key is that it’s a bit stale so it doesn’t get too mushy when you add the liquids. You can also use a hearty white bread or even cornbread if you like! Just make sure it’s dried out a bit, as I mentioned in my tips about cottage cheese eggs – texture is everything!

How do I make sure my stuffing balls don’t fall apart?

Ah, the age-old question! The biggest thing is using that day-old bread – seriously, it makes a world of difference. Also, don’t overmix the batter once the liquids are in; you want it just combined. When you’re rolling them, pack them just firmly enough to hold their shape without being dense bricks. If the mixture feels too wet, add a touch more bread cubes (cubed, not whole slices!) to help absorb excess moisture.

Can I add other ingredients to my Cranberry Turkey Stuffing Balls?

Oh, for sure! Feel free to get creative! Chopped nuts like pecans or walnuts add a lovely crunch. A bit of finely diced apple can complement the cranberry beautifully. Some people even like to add a pinch of nutmeg or a dash of thyme for extra warmth. Just remember not to overload it, or you might affect how well they hold their shape!

Estimated Nutritional Information

Just a quick heads-up, folks! The nutrition info below is an estimate, based on roughly 12 balls and maybe a little cranberry sauce on the side. It can change depending on the exact ingredients and brands you use, especially if you get creative with substitutions. But it should give you a good general idea!

Per Serving (approx. 1 ball):

• Calories: ~180-220
• Fat: ~8-12g
• Protein: ~7-9g
• Carbohydrates: ~20-25g