Cranberry Turkey Stuffing Balls – Savory, Festive, and Easy to Share

These Cranberry Turkey Stuffing Balls are the kind of cozy, crowd-pleasing appetizer that disappears fast. You get savory turkey, herby stuffing, and pops of tart cranberry in every bite, all baked into golden, hand-held morsels. They’re perfect for holidays, potlucks, or an easy weeknight dinner with a salad on the side.

You can make them ahead, freeze them, and reheat as needed. If you love the flavors of Thanksgiving but want them in a fun, snackable form, this one’s for you.

What Makes This Recipe So Good

• All-in-one holiday flavor: Turkey, stuffing, and cranberries come together in one bite, so you get classic comfort without juggling multiple dishes.
• Easy to assemble: Mix, roll, bake. No fancy equipment or complicated steps.
• Perfect for entertaining: They hold their shape, taste great warm or at room temp, and pair well with sauces.
• Make-ahead friendly: Freeze before or after baking for stress-free hosting.
• Versatile: Swap ingredients to suit diets, leftovers, or what’s already in your pantry.

Ingredients

• 1 pound ground turkey (93% lean works best)
• 3 cups prepared stuffing, cooled (boxed or homemade)
• 3/4 cup dried cranberries, roughly chopped
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan or pecorino (optional but recommended)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 teaspoon dried sage (or poultry seasoning)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2–3 tablespoons olive oil (for sautéing and brushing)
• Optional for serving: cranberry sauce, turkey gravy, or a honey-mustard dip

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Line a baking sheet with parchment paper or lightly oil it.

2. Sauté aromatics: In a skillet over medium heat, warm 1 tablespoon olive oil. Add the onion and celery with a pinch of salt. Cook 5–7 minutes until softened.

   Stir in garlic for 30 seconds, then remove from heat and let cool slightly.

3. Mix the base: In a large bowl, combine ground turkey, prepared stuffing, dried cranberries, sautéed vegetables, eggs, Parmesan, parsley, sage, thyme, salt, and pepper.
4. Check texture: The mixture should be moist yet firm enough to hold a ball shape. If it’s too wet, add 2–3 tablespoons more stuffing. If too dry, mix in 1–2 tablespoons chicken broth or water.
5. Shape the balls: Lightly oil your hands.

   Roll the mixture into golf-ball-sized portions, about 1.5 inches in diameter. You should get 18–22 balls, depending on size.

6. Arrange and brush: Place the balls on the baking sheet with space between them. Brush or drizzle lightly with olive oil for browning.
7. Bake: Bake for 16–20 minutes, rotating the pan halfway.

   They’re done when the centers reach 165°F (74°C) and the outsides are golden.

8. Optional glaze: For a glossy finish, brush with a tablespoon of warm cranberry sauce thinned with a bit of water during the last 3 minutes of baking.
9. Serve: Let rest 5 minutes. Serve with cranberry sauce, gravy, or a simple yogurt-mustard dip.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or microwave in short bursts.
• Freezer (unbaked): Freeze formed balls on a tray until solid, then transfer to a freezer bag.

  Bake from frozen at 375°F for 22–28 minutes, or thaw overnight and bake as directed.

• Freezer (baked): Cool completely, then freeze up to 3 months. Reheat at 350°F for 12–15 minutes.
• Meal prep tip: Portion into meal containers with roasted vegetables or a green salad for easy lunches.

Health Benefits

• Lean protein: Ground turkey provides protein to support muscle and satiety without the higher fat content of some meats.
• Fiber and antioxidants: Dried cranberries bring fiber and antioxidants, which support digestion and overall wellness.
• Portion control: The bite-size format makes it easier to serve reasonable portions and balance a plate with veggies.
• Customizable nutrition: You can use whole-grain stuffing, reduce sodium, or add finely chopped vegetables for extra nutrients.

What Not to Do

• Don’t skip cooling the stuffing: Hot stuffing can partially cook the turkey and affect texture.
• Don’t overmix: Overworking the mixture can make the balls dense. Mix just until combined.
• Don’t crowd the pan: They need space to brown.

  Use two sheets if necessary.

• Don’t underseason: Taste a tiny portion by microwaving a teaspoon of the mixture for 15–20 seconds. Adjust salt and herbs before baking.
• Don’t rely only on time: Use a thermometer to ensure the centers reach 165°F (74°C).

Recipe Variations

• Gluten-free: Use gluten-free stuffing mix or cubes. Check labels on cranberries and broth for hidden gluten.
• Low-carb: Replace stuffing with 1.5 cups finely riced cauliflower plus 1/2 cup almond flour.

  Add an extra egg if needed for binding.

• Cheddar and chive: Swap Parmesan for 3/4 cup shredded sharp cheddar and add 2 tablespoons chopped chives.
• Apple sage: Fold in 1/2 cup finely diced tart apple and increase sage slightly. Great with maple-mustard dip.
• Spiced cranberry-orange: Add 1 teaspoon orange zest and a pinch of cinnamon to highlight the cranberries.
• Gravy-stuffed: Tuck a small cube of chilled gravy into the center of each ball before baking for a molten middle.
• Leftover makeover: Use leftover roast turkey, finely chopped, in place of ground turkey. Add an extra egg for binding.

What Sauce Goes Well With These?

A classic combo is warm cranberry sauce and turkey gravy.

For something lighter, try Greek yogurt mixed with Dijon mustard and a little honey. A herbed aioli or store-bought brown gravy also works well.

Can I Make Them in an Air Fryer?

Yes. Preheat the air fryer to 375°F.

Arrange balls in a single layer and cook 10–14 minutes, shaking the basket halfway, until the centers reach 165°F. Work in batches to avoid overcrowding.

Can I Use Chicken Instead of Turkey?

Absolutely. Ground chicken works nearly the same.

Choose a blend that isn’t ultra-lean to prevent dryness, or add a tablespoon of olive oil to the mixture.

How Do I Keep Them From Falling Apart?

Make sure the stuffing isn’t too dry and that you have enough binder. The eggs help, and a splash of broth can bring the mixture together. Chill the formed balls for 15 minutes before baking if they feel loose.

What If I Only Have Fresh Cranberries?

Chop them finely and sauté briefly with a teaspoon of sugar to mellow the tartness.

Cool before mixing in. You can also use a small amount of cranberry sauce instead of dried cranberries.

Can I Make Them Dairy-Free?

Yes. Skip the Parmesan and use olive oil instead of butter in your stuffing.

The recipe will still be flavorful thanks to herbs and aromatics.

Final Thoughts

Cranberry Turkey Stuffing Balls bring comfort-food flavor in a format that’s simple, shareable, and easy to prep ahead. They’re flexible enough for casual dinners and festive enough for holiday tables. Keep a batch in the freezer, pair them with your favorite sauce, and you’ve got a reliable crowd-pleaser any time.

With the right seasoning and a quick bake, these little bites deliver big, cozy flavor with minimal fuss.