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Cranberry turkey stuffing balls served on a festive holiday table.

Cranberry Turkey Stuffing Balls

A delicious dish combining holiday flavors with meatballs, perfect for using up leftover turkey and serving as a delightful appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked turkey, shredded Leftover turkey is ideal.
  • 2 cups stuffing mix Use a stuffing mix of your choice.
  • 1 cup fresh cranberries, chopped Can substitute with dried cranberries.
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1 cup chicken broth
  • 1/2 teaspoon sage Fresh or dried sage can be used.
  • 1/2 teaspoon thyme Fresh or dried thyme works well.
  • Salt and pepper to taste
  • 1 each egg, beaten

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the shredded turkey, stuffing mix, chopped cranberries, diced celery, diced onion, chicken broth, sage, thyme, salt, and pepper until evenly combined.
  3. Pour in the beaten egg and stir to evenly coat the mixture.
  4. Shape the mixture into small balls and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake for 25-30 minutes, or until the stuffing balls turn a delightful golden brown.
  2. Serve warm and indulge in the flavors!

Notes

These stuffing balls can be paired with homemade gravy or tangy cranberry sauce. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for 1-2 months. Reheat in the oven at 350°F until warmed through.