Cranberry Turkey Stuffing Balls

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

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Cranberry Turkey Stuffing Balls are a delightful combination of flavors and textures, perfect for holiday gatherings or family dinners. These savory bites are made with turkey, bread, and cranberries, creating a tasty dish everyone will enjoy. They are easy to make and can be served as an appetizer or a side dish.

why make this recipe

Making Cranberry Turkey Stuffing Balls is a wonderful way to celebrate the flavors of the season. They are a creative twist on traditional stuffing, offering a fun finger food option for parties. Plus, they can be made ahead of time and are easy to reheat, making them a convenient choice for busy cooks.

how to make Cranberry Turkey Stuffing Balls

Ingredients:

  • 1 pound ground turkey
  • 2 cups bread crumbs
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped onion
  • 1/2 cup chicken broth
  • 2 eggs, beaten
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground turkey, bread crumbs, cranberries, onion, chicken broth, beaten eggs, sage, salt, and pepper.
  3. Mix everything together until well combined.
  4. Shape the mixture into small balls, about the size of a golf ball.
  5. Place the balls on a baking sheet lined with parchment paper.
  6. Bake in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.
  7. Remove from the oven and let them cool slightly before serving.

how to serve Cranberry Turkey Stuffing Balls

Cranberry Turkey Stuffing Balls can be served warm or at room temperature. They are great on their own or paired with a dipping sauce like cranberry sauce or a creamy ranch dressing. You can arrange them on a platter for a festive look.

how to store Cranberry Turkey Stuffing Balls

To store leftover stuffing balls, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for 3-4 days. If you want to keep them longer, you can freeze them. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will last up to 2-3 months in the freezer.

tips to make Cranberry Turkey Stuffing Balls

  • Use day-old bread for better texture.
  • If the mixture feels too dry, add more chicken broth until it reaches the right consistency.
  • For added flavor, you can include chopped celery or nuts in the mixture.
  • Make sure they are packed well when forming the balls to prevent them from falling apart during baking.

variation

For a different flavor, try adding diced apples or a mix of herbs like thyme and rosemary. You can also substitute ground turkey with ground chicken or pork for a unique twist.

FAQs

Can I make Cranberry Turkey Stuffing Balls ahead of time?
Yes, you can prepare the mixture a day before. Shape the balls and store them in the fridge. Bake them just before serving.

How do I reheat the stuffing balls?
To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.

Can I freeze the stuffing balls?
Absolutely! Make sure to cool them completely before freezing. Thaw in the fridge overnight and reheat in the oven when ready to serve.

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Cranberry Turkey Stuffing Balls

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A delightful combination of flavors and textures, perfect for holiday gatherings. These savory bites of turkey, bread, and cranberries are a festive twist on traditional stuffing.

Ingredients

Scale
  • 1 pound ground turkey
  • 2 cups bread crumbs
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped onion
  • 1/2 cup chicken broth
  • 2 eggs, beaten
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground turkey, bread crumbs, cranberries, onion, chicken broth, beaten eggs, sage, salt, and pepper.
  3. Mix everything together until well combined.
  4. Shape the mixture into small balls, about the size of a golf ball.
  5. Place the balls on a baking sheet lined with parchment paper.
  6. Bake in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.
  7. Remove from the oven and let them cool slightly before serving.

Notes

Serve warm or at room temperature. Pair with cranberry sauce or creamy ranch dressing for dipping.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 75mg

Keywords: Cranberry Turkey Stuffing Balls, holiday appetizers, turkey recipes, savory bites

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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