Cranberry Turkey Stuffing Balls

Cranberry Turkey Stuffing Balls — Easy Holiday Bites

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Warm, golden-brown bites studded with tart-sweet fruit and savory turkey — Cranberry Turkey Stuffing Balls transform leftover roast into an irresistible appetizer or side. The scent of butter, sage, and toasted breadcrumbs mingles with juicy cranberry pops, making these easy-to-shape balls a crowd-pleaser for holiday tables or weeknight dinners.

Why You’ll Love This1.1 Recipe

  • Quick and easy to prepare using leftover turkey or rotisserie meat.
  • Uses simple, wholesome ingredients that come together in one bowl.
  • Perfect for family meals or entertaining—serve as an appetizer or a festive side.

A Little Background

Stuffing is a longtime holiday favorite, and rolling it into hand-sized balls modernizes the classic while solving the perennial problem of leftover turkey. Adding dried cranberries brings a bright contrast to the savory herbs and savory bread base, echoing traditional flavors of Thanksgiving with a fun, bite-sized twist. Whether you’re trimming the menu or looking for portable party fare, these stuffing balls are a practical, delicious adaptation of comfort-food staples.

Key Ingredients for perfect Cranberry Turkey Stuffing Balls

  • Cooked turkey: Shredded or chopped leftover turkey provides hearty protein and texture.
  • Stale bread or stuffing mix: Cubed bread soaks up flavors and forms the base.
  • Dried cranberries: Add bright, tart-sweet pops in every bite.
  • Onion & celery: Classic aromatics sautéed until soft for savory depth.
  • Egg & chicken broth: Bind the mixture and keep the balls moist while baking.

Step-by-Step Instructions to make Cranberry Turkey Stuffing Balls

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
  2. Sauté 1/2 cup diced onion and 1/2 cup diced celery in 2 tablespoons butter over medium heat until softened, about 5–7 minutes. Stir in 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried) and season with salt and pepper; cook 30 seconds more.
  3. In a large bowl, combine about 3 cups cubed day-old bread (or 6 cups stuffing mix), 2 cups chopped cooked turkey, 1/2 cup dried cranberries, the sautéed aromatics, 1/2 cup chicken broth, and 1 beaten egg. Mix gently until the mixture holds together—add more broth a tablespoon at a time if it feels dry.
  4. Form the mixture into 1½–2-inch balls using your hands or a small scoop, placing them on the prepared baking sheet about 1 inch apart.
  5. Bake for 18–25 minutes, or until the stuffing balls are golden and heated through. For extra crispness, broil for 1–2 minutes at the end—watch closely to avoid burning.
  6. Let cool for a few minutes before serving so the centers set slightly.

Pro Tips & Variations

  • Make-ahead: Assemble the balls and refrigerate for up to 24 hours; bake just before serving. You can also freeze unbaked balls for up to 2 months—bake from frozen adding a few extra minutes.
  • Reheating: Warm leftovers in a 350°F oven until heated through to preserve texture; avoid microwaving which can make them soggy.
  • Variations: Fold in toasted pecans or chopped apples for extra crunch and sweetness, or swap turkey for cooked sausage for a richer flavor.

Serving Suggestions

Serve Cranberry Turkey Stuffing Balls as an appetizer with a small bowl of warm gravy or cranberry chutney for dipping. They also pair beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. For drinks, try a bright white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir to complement the cranberry tang. These bites are ideal for holiday buffets, potlucks, or casual weeknight dinners.

Golden Cranberry Turkey Stuffing Balls—crispy outside, tender inside, perfect for sharing.

Cranberry Turkey Stuffing Balls

Crispy-on-the-outside, tender-inside stuffing balls packed with savory turkey, sweet-tart cranberries, and classic holiday aromatics—ideal for appetizers, sides, or using up leftovers.
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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 18 balls
Calories 120 kcal

Equipment

  • 1 Baking Sheet lined with parchment
  • 1 Skillet for sautéing aromatics
  • 1 Mixing Bowl

Ingredients
  

Aromatics

  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion, finely diced
  • 0.5 cup celery, finely diced
  • 1 tsp fresh sage chopped (or 1/2 tsp dried)
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper

Stuffing Mixture

  • 4 cups day-old bread cubes lightly packed
  • 2 cups cooked turkey, chopped or shredded
  • 0.5 cup dried cranberries
  • 1 large egg beaten
  • 0.5 cup low-sodium chicken broth plus more as needed
  • 2 tbsp chopped fresh parsley optional

Finish & Serve

  • 1 tbsp melted butter or olive oil for brushing
  • Warm gravy or cranberry sauce for serving (optional)

Instructions
 

Prep & Sauté

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.
  • Melt butter in a skillet over medium heat. Add onion and celery; cook until soft, 5–7 minutes. Stir in sage, salt, and pepper; cook 30 seconds more. Remove from heat.

Mix & Shape

  • In a large bowl, combine bread cubes, chopped turkey, dried cranberries, sautéed aromatics, beaten egg, and 1/2 cup broth. Toss gently until the mixture holds together when pressed. If dry, add broth 1 tbsp at a time.
  • Use a scoop or damp hands to shape 1½–2-inch balls. Place on the prepared baking sheet, spacing about 1 inch apart.

Bake & Serve

  • Brush tops lightly with melted butter or oil. Bake 18–25 minutes, until golden and heated through. For extra crisp edges, broil 1–2 minutes at the end, watching closely.
  • Let cool 5 minutes to set. Serve warm with gravy or cranberry sauce.

Notes

For a nuttier twist, fold in 1/3 cup toasted chopped pecans. If using packaged stuffing mix in place of bread cubes, reduce added salt. Leftovers reheat best in a 350°F oven for 8–10 minutes.

Nutrition

Serving: 45gCalories: 120kcalCarbohydrates: 14g
Keyword cranberry, Leftovers, Stuffing Balls, Turkey
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