After a long day balancing work and family life, I often look forward to unwinding in the kitchen. One evening, I opened the fridge to find a little of everything, leftover turkey from the weekend, half a bag of stuffing mix, and a handful of cranberries meant for baking. Instead of overthinking dinner, I decided to roll those odds and ends into something cozy and satisfying.
As the skillet warmed and the first whiff of onions, herbs, and garlic filled the room, that familiar comfort of home cooking settled in. The kids drifted in to “help,” sneaking a few cranberries while I mixed everything together. By the time the golden stuffing balls came out of the oven, everyone had gathered around the table without needing to be called.
These little bites turned out to be a pleasant surprise, simple to make, full of flavor, and adaptable to whatever’s on hand. They fit perfectly into busy weeknights, offering that balance of practicality and warmth that makes family meals so special.
Short Description
These Cranberry Turkey Stuffing Balls are a cozy, family-friendly dish made with shredded turkey, cranberries, and savory herbs, perfect for quick weeknight dinners or holiday leftovers. Crispy outside, tender inside, and ready in under 40 minutes.
Key Ingredients
-
3 cups turkey stuffing mix
-
1 cup cooked turkey, shredded
-
½ cup dried cranberries
-
½ cup celery, finely chopped
-
½ cup onion, finely chopped
-
¼ cup fresh parsley, chopped
-
2 cloves garlic, minced
-
2 eggs, beaten
-
¼ cup chicken broth
-
½ teaspoon dried sage
-
½ teaspoon dried thyme
-
Salt and pepper to taste
-
2 tablespoons olive oil
Tools Needed
-
Large mixing bowl
-
Whisk
-
Skillet
-
Baking sheet
-
Parchment paper
-
Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your stuffing balls bake evenly and don’t stick.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the turkey stuffing mix, shredded turkey, dried cranberries, celery, onion, parsley, garlic, sage, thyme, salt, and pepper. Stir gently until everything is evenly distributed.
Step 3: Prepare the Wet Mixture
In a separate bowl, whisk together the beaten eggs and chicken broth. This helps bind the ingredients together and keeps the stuffing moist while baking.
Step 4: Combine and Shape
Pour the egg mixture over the stuffing mixture and stir until well combined. The mixture should hold together when pressed — if it feels too dry, add a tablespoon of broth at a time until it’s just moist enough to form balls.
Step 5: Shape and Brown
Form the mixture into small balls, about 1½ inches in diameter. Heat olive oil in a large skillet over medium heat, then brown the stuffing balls in batches for 2–3 minutes per side, until golden and crisp.
Step 6: Bake to Finish
Transfer the browned stuffing balls to your prepared baking sheet. Bake for 20 minutes, or until they’re cooked through and firm. The outside should be golden and slightly crisp, while the inside stays soft and flavorful.
Step 7: Serve Warm
Serve hot, straight from the oven. They’re best enjoyed fresh, but leftovers reheat beautifully too!
Why You’ll Love This Recipe
Quick to make, perfect for busy weeknights
Packed with comforting holiday flavors
Kid-approved and freezer-friendly
Budget-friendly and flexible with leftovers
Great as a side dish, appetizer, or main course
Mistakes to Avoid & Solutions
Overdry Mixture
If the mixture feels crumbly and won’t hold together, it’s likely too dry.
Solution: Add 1–2 tablespoons of chicken broth or a splash of melted butter to moisten it.
Undercooked Centers
Sometimes the balls brown quickly on the outside but stay soft inside.
Solution: Make sure to finish baking them in the oven for the full 20 minutes so they cook through evenly.
Too Salty Stuffing
Pre-packaged stuffing mix can already be seasoned.
Solution: Taste the mixture before adding extra salt and adjust as needed.
Soggy Texture
Overmixing or too much liquid can make the balls mushy.
Solution: Stir gently and stop once everything is combined.
Serving and Pairing Suggestions
Serve these stuffing balls as a main dish with a side of green beans, mashed potatoes, or a light salad.
They’re also perfect as appetizers with cranberry sauce or gravy for dipping.
For a fun twist, pack a few in lunchboxes with a dollop of mustard or aioli on the side.
Pair with a glass of apple cider or white wine for an easy weeknight dinner.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 350°F (175°C) for 10–12 minutes until warm and crispy again.
You can also freeze the cooked stuffing balls for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
1. Can I use chicken instead of turkey?
Absolutely! Shredded chicken works just as well and gives a similar flavor.
2. Can I make these ahead of time?
Yes, you can form the balls and refrigerate them for up to 24 hours before cooking. Just brown and bake when ready.
3. Do I have to brown them before baking?
Browning adds extra flavor and crispiness, but if you’re short on time, you can skip it and bake for 25 minutes instead.
4. What can I use instead of dried cranberries?
Chopped dried apricots or raisins also add a nice sweetness.
5. How can I make this recipe vegetarian?
Use vegetable broth and skip the turkey — add sautéed mushrooms or lentils for protein.
Tips & Tricks
Use leftover turkey or chicken to save prep time.
If using homemade stuffing, reduce added salt since it’s already seasoned.
For extra crunch, mix in ¼ cup of chopped pecans or walnuts.
A sprinkle of Parmesan before baking adds a lovely golden crust.
Serve with warm gravy or cranberry sauce for that holiday touch.
Recipe Variations
Cheesy Turkey Stuffing Balls: Mix in ½ cup shredded mozzarella or cheddar before shaping for a gooey, melty center.
Herb & Garlic Version: Add an extra clove of garlic and a teaspoon of Italian seasoning for a bolder flavor.
Vegetable-Stuffed Version: Stir in ½ cup finely chopped bell peppers or carrots for more color and nutrition.
Sweet & Savory Holiday Twist: Add 2 tablespoons of maple syrup to the mixture and serve with cranberry-orange sauce.
Final Thoughts
Cooking Cranberry Turkey Stuffing Balls always brings a quiet kind of joy after a full day. They come together with ease yet still manage to feel special, filling the kitchen with the aroma of herbs and roasted turkey. It’s a simple recipe that proves weeknight meals can be both practical and full of heart.
The gentle sweetness of cranberries and the savory notes of stuffing make this dish comforting without being heavy. Even on the busiest evenings, it has a way of turning dinner into a small celebration, one that reminds the family how good it feels to share a warm meal together.
Cranberry Turkey Stuffing Balls
Ingredients
- 3 cups turkey stuffing mix
- 1 cup cooked turkey shredded
- ½ cup dried cranberries
- ½ cup celery finely chopped
- ½ cup onion finely chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- 2 eggs beaten
- ¼ cup chicken broth
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix stuffing mix, shredded turkey, cranberries, celery, onion, parsley, garlic, sage, thyme, salt, and pepper.
- In another bowl, whisk eggs and chicken broth to create a moist binding mixture.
- Pour the wet mixture into the dry ingredients and stir until combined, adding more broth if too dry.
- Shape into 1½-inch balls and brown in olive oil for 2–3 minutes per side until golden.
- Transfer to the baking sheet and bake for 20 minutes, until firm and crisp outside but soft inside.
- Serve warm right from the oven; leftovers can be easily reheated.
