I love this recipe because it transforms traditional holiday stuffing into a fun, handheld treat. It’s easy to prepare, bake, and serve—no need for fancy plating. The mix of turkey, herbs, and cranberries creates the ultimate balance of savory and sweet. I also appreciate that I can make these ahead of time and reheat them without losing their texture or flavor. They’re great for Thanksgiving, Christmas, or anytime I want something hearty and festive.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground turkey 4 cups dried bread cubes 1/2 cup dried cranberries 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1/2 cup chicken broth 1/4 cup unsalted butter, melted 1 large egg, beaten 1 teaspoon dried sage 1/4 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper
Directions
I begin by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large bowl, I combine the dried bread cubes, dried cranberries, chopped celery, and onion. In a separate bowl, I mix together the ground turkey, chicken broth, melted butter, beaten egg, sage, thyme, garlic powder, salt, and black pepper until well combined.
Next, I pour the turkey mixture over the bread and cranberry mixture and gently stir everything together until evenly moistened. Then I form the mixture into 1-inch balls and arrange them on the prepared baking sheet, spacing them slightly apart.
I bake the stuffing balls for 20–25 minutes, until they’re golden brown and fully cooked through. I check to ensure the internal temperature reaches 160°F (74°C). Once done, I let them rest for a few minutes before serving warm, often garnished with a sprinkle of fresh parsley or rosemary for color and aroma.
Servings and Timing
This recipe makes about 16–20 stuffing balls. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
I sometimes add chopped pecans or walnuts for extra crunch, or swap dried cranberries for chopped dried apricots for a slightly different sweetness. For a richer flavor, I use sausage instead of turkey. If I want a vegetarian version, I replace the ground turkey with sautéed mushrooms and increase the broth slightly. These also taste amazing served with a side of cranberry sauce or gravy for dipping.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for 10–12 minutes, or until heated through. If I’m freezing them, I let them cool completely first, then freeze in a single layer before transferring to a freezer-safe bag. To reheat from frozen, I bake them at 350°F for about 20 minutes.
FAQs
Can I make these ahead of time?
Yes, I prepare and shape the stuffing balls ahead of time, refrigerate them, and bake just before serving.
Can I use fresh cranberries instead of dried?
I prefer dried cranberries because they add sweetness and chewiness, but finely chopped fresh ones work too if I want extra tartness.
How do I keep them from falling apart?
I make sure the mixture is moist but not too wet and that the egg and butter help bind everything together.
What’s the best way to serve these?
I like to serve them warm with cranberry sauce, turkey gravy, or even as part of a holiday charcuterie board.
Can I make them gluten-free?
Yes, I use gluten-free bread cubes to make them suitable for gluten-free diets.
Can I substitute chicken for turkey?
Absolutely. Ground chicken works just as well and keeps the same light flavor.
Can I make these in an air fryer?
Yes, I air fry them at 375°F for about 10–12 minutes, shaking halfway through until golden brown.
How do I know when they’re fully cooked?
I check with a meat thermometer—the internal temperature should reach 160°F (74°C).
What herbs go best with these?
I love sage and thyme, but rosemary or parsley also add a nice festive touch.
Can I use leftover stuffing instead of making it from scratch?
Yes, I mix leftover stuffing with ground turkey and shape it into balls for a quick and delicious version.
Conclusion
I love how these cranberry and turkey stuffing balls bring holiday flavors together in one perfect bite. The mix of savory turkey, sweet cranberries, and aromatic herbs makes them a standout dish that’s both comforting and festive. Whether I’m serving them as appetizers or alongside a full holiday meal, they’re always a hit and a stress-free way to impress guests.
Savory turkey stuffing balls with sweet-tart cranberries, aromatic herbs, and buttery bread cubes baked to golden perfection. These festive bites are crisp on the outside, tender inside, and perfect for holiday gatherings, appetizers, or side dishes.
Total Time:40 minutes
Yield:16–20 stuffing balls
Ingredients
1 lb ground turkey
4 cups dried bread cubes
1/2 cup dried cranberries
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chicken broth
1/4 cup unsalted butter, melted
1 large egg, beaten
1 tsp dried sage
1/4 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine bread cubes, dried cranberries, chopped celery, and onion.
In a separate bowl, mix together ground turkey, chicken broth, melted butter, beaten egg, sage, thyme, garlic powder, salt, and black pepper until well combined.
Pour the turkey mixture over the bread and cranberry mixture. Stir gently until evenly moistened.
Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake for 20–25 minutes, or until golden brown and cooked through (internal temperature 160°F/74°C).
Let cool slightly before serving warm. Garnish with chopped parsley or rosemary if desired.
Notes
Add chopped pecans or walnuts for extra crunch.
Swap dried cranberries for dried apricots for a different sweetness.
Use sausage instead of turkey for a richer flavor.
For a vegetarian version, use sautéed mushrooms and extra broth instead of turkey.
Serve with cranberry sauce or turkey gravy for dipping.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
