Go Back
Pile of golden-brown Cranberry Turkey Stuffing Balls, garnished with cranberries and herbs on a white plate.

Cranberry Turkey Stuffing Balls

These cranberry turkey stuffing balls are a delicious way to use up leftover turkey and make a festive appetizer or side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing Balls
  • 6 cups day-old bread cubed
  • 1 cup cooked turkey finely chopped
  • 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
  • 1/4 cup dried cranberries
  • 2 large eggs beaten
For Serving (Optional)
  • 1/2 cup cranberry sauce

Equipment

  • Large bowl
  • Baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. In a large bowl, combine the cubed bread, chopped turkey, celery, onion, parsley, sage, salt, and pepper.
  3. In a separate small bowl, whisk together the chicken broth and beaten eggs.
  4. Pour the wet ingredients over the bread mixture and stir gently until everything is moistened. Fold in the dried cranberries.
  5. Roll the mixture into 12 balls, about 1.5 inches in diameter.
  6. Place the balls on the prepared baking sheet.
  7. Bake for 20-25 minutes, or until golden brown and heated through.
  8. Serve warm, with cranberry sauce on the side if desired.

Notes

You can make these stuffing balls ahead of time and reheat them before serving. They also freeze well.