These cranberry turkey stuffing balls bring the cozy flavors of Thanksgiving stuffing together with tender turkey and tart cranberries in an easy-to-share appetizer. I love how simple they are to bake ahead and serve warm with cranberry sauce for dipping.
Why You’ll Love This Cranberry Turkey Stuffing Balls
Each bite is savory, herby, and a little sweet from the cranberries. The mixture comes together in one bowl, and baking makes these little bites easy to serve at a holiday gathering without tending a pan on the stove. They’re also a handy way to bring classic Thanksgiving flavors to an appetizer spread.
Cranberry Turkey Stuffing Balls Ingredients & Substitutions
- 1 pound ground turkey
- 2 cups dry seasoned stuffing cubes, lightly crushed
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup finely diced celery
- 1/3 cup finely diced yellow onion
- 1 large egg
- 1/2 cup low-sodium chicken broth, plus more as needed
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup cranberry sauce, for serving, optional
Plain dried bread cubes work in place of seasoned stuffing cubes. Add a pinch of salt and a little extra sage and thyme if you use plain bread. If the mixture feels dry, stir in broth a tablespoon at a time until it holds together when shaped.
Step-by-Step Instructions to Make Cranberry Turkey Stuffing Balls
1. Prepare the oven and baking sheet
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
2. Mix the ingredients
In a large bowl, combine the ground turkey, stuffing cubes, cranberries, celery, onion, egg, broth, melted butter, parsley, sage, thyme, and black pepper. Mix gently until everything is evenly distributed. Avoid overmixing so the balls stay tender.
3. Shape the balls
Shape the mixture into balls about 1 1/2 inches wide and arrange them on the prepared baking sheet, leaving a little space between each one. You should get about 18 to 20 balls.
4. Bake until cooked through
Bake for 20 to 25 minutes, until the centers reach 165°F (74°C) on an instant-read thermometer and the outsides are lightly golden. Let them rest for a few minutes before serving with cranberry sauce, if you like.
Tips for Success
- Chop the celery and onion finely so they soften as the turkey balls bake.
- Use a light hand when mixing. Overworked ground turkey can turn firm.
- Check the temperature in the center of a ball to make sure it reaches 165°F (74°C).
- If the stuffing mixture seems crumbly, add broth gradually rather than pouring in too much at once.
- For evenly sized portions, use a small cookie scoop and gently roll each portion into a ball.
Variations of Cranberry Turkey Stuffing Balls
Stir in a handful of finely chopped toasted pecans for crunch, or add a little orange zest to brighten the cranberry flavor. For a more savory bite, mix in a small amount of shredded cheddar. You can also swap the dried cranberries for chopped dried cherries, keeping the quantity the same.
Serving Suggestions: What to Pair with Cranberry Turkey Stuffing Balls
Serve these warm on a platter with cranberry sauce or a simple turkey gravy for dipping. They fit naturally beside a Thanksgiving appetizer board with crisp vegetables, sliced apples, and cheese. For a fuller holiday spread, pair them with roasted vegetables, a fresh green salad, or a bowl of creamy soup.
Storage & Reheating Instructions
Store cooled turkey stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 350°F (175°C) until warmed through, or microwave individual portions in short intervals. To freeze, arrange fully cooled balls in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I always enjoy putting out a small appetizer that hints at the Thanksgiving meal to come. These little turkey bites bring together the flavors I look forward to each year, and their size makes it easy for everyone to grab one while catching up around the table.
FAQs
Can I make cranberry turkey stuffing balls ahead?
Yes. Shape the balls up to one day ahead, cover them, and refrigerate. Bake just before serving, adding a few extra minutes if they go into the oven cold.
How do I keep the mixture from falling apart?
Make sure the egg and broth are evenly mixed through the stuffing and turkey. If the mixture still feels loose, let it rest for 5 minutes so the bread can absorb some moisture, then shape the balls gently.
Can I use leftover cooked turkey?
Yes. Finely chop or shred cooked turkey and use about 2 cups in place of the ground turkey. The texture will be a little different, so add broth gradually until the mixture holds together.
How can I tell when they are done?
Use an instant-read thermometer to check the center of a ball. Ground turkey should reach 165°F (74°C) for safe serving.
Final Thoughts
With tender turkey, fragrant herbs, and bright cranberries, these stuffing balls make a welcoming addition to a Thanksgiving appetizer table. Bake a batch for guests to share, and keep cranberry sauce nearby for dipping.
Cranberry Turkey Stuffing Balls
Equipment
- 1 Baking Sheet Rimmed
- 1 Mixing Bowl
- 1 Instant-read thermometer Optional
Ingredients
- 1 pound ground turkey
- 2 cups dry seasoned stuffing cubes lightly crushed
- 0.5 cup dried cranberries roughly chopped
- 0.5 cup celery finely diced
- 0.333 cup yellow onion finely diced
- 1 large egg
- 0.5 cup low-sodium chicken broth plus more as needed
- 2 tablespoons butter melted
- 1 tablespoon fresh parsley chopped
- 0.5 teaspoon dried sage
- 0.25 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.5 cup cranberry sauce optional, for serving
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground turkey, stuffing cubes, cranberries, celery, onion, egg, broth, melted butter, parsley, sage, thyme, and black pepper. Mix gently until evenly distributed, taking care not to overmix.
- Shape the mixture into balls about 1 1/2 inches wide and arrange them on the prepared baking sheet, leaving a little space between each. The mixture should make about 18 to 20 balls.
- Bake for 20 to 25 minutes, until the centers reach 165°F (74°C) and the outsides are lightly golden. Let rest for a few minutes and serve with cranberry sauce, if desired.