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

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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.

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.