Last November, I was staring at a mountain of leftover Thanksgiving stuffing and wondering what to do with it all when Oliver suggested we "make it into balls like meatballs." What started as a seven-year-old's silly idea turned into these cranberry turkey stuffing balls that have become our new holiday tradition. Instead of letting good stuffing sit in the fridge getting soggy, we roll it into bite-sized portions with ground turkey and dried cranberries, then bake them until they're golden and crispy on the outside. The smell that fills the kitchen is pure holiday magic - sage, thyme, and that sweet-tart cranberry scent that makes everyone gather around asking when they'll be ready.
Why You'll Love This Cranberry Turkey Stuffing Balls
I've made these for three holiday seasons now, and they've become the dish everyone asks about first. They're great when you need something that feels fancy but doesn't require you to spend all day in the kitchen. You can make them with fresh stuffing or use up your Thanksgiving leftovers - both ways work really well. The cranberries add this nice sweet-tart pop that balances out the savory stuffing, and the turkey makes them filling enough to satisfy people instead of just being tiny bites.
What makes these Cranberry Turkey Stuffing Balls special is how they solve the leftover problem while creating something that feels totally new. Oliver loves that we can turn "boring old stuffing" into something that looks like party food. They're also great for potlucks because you can make a big batch, they travel well, and they're easy to eat without making a mess. Plus, they freeze really well if you want to make them ahead of time for parties.
Jump to:
- Why You'll Love This Cranberry Turkey Stuffing Balls
- Ingredients For Cranberry Turkey Stuffing Balls
- How To Make Cranberry Turkey Stuffing Balls
- Smart Substitutions for Cranberry Turkey Stuffing Balls
- Cranberry Turkey Stuffing Balls Variations
- Equipment For Cranberry Turkey Stuffing Balls
- Storing Your Cranberry Turkey Stuffing Balls
- Top Tip
- Why This Cranberry Turkey Stuffing Balls Works
- FAQ
- Holiday Party Success Guaranteed!
- Related
- Pairing
- Cranberry Turkey Stuffing Balls
Ingredients For Cranberry Turkey Stuffing Balls
The Base:
- Prepared stuffing
- Ground turkey
- Dried cranberries
- Large eggs
- Panko breadcrumbs
- Fresh sage and thyme
For Extra Flavor:
- Diced onion and celery
- Garlic cloves
- Chicken or turkey broth
- Salt and black pepper
- Poultry seasoning
Optional Add-ins:
- Chopped pecans or walnuts
- Diced apples
- Cooked bacon or sausage
- Fresh parsley
- Grated Parmesan cheese
For Serving:
- Cranberry sauce for dipping
- Gravy on the side
- Fresh herbs for garnish
See recipe card for quantities.
How To Make Cranberry Turkey Stuffing Balls
Prepare Your Base Mixture
- Mix the prepared stuffing with ground turkey in a large bowl until evenly combined
- Add beaten eggs, dried cranberries, and panko breadcrumbs to bind everything together
- Season with fresh sage, thyme, salt, and pepper - taste and adjust as needed
- If mixture seems too wet, add more breadcrumbs; if too dry, splash in some broth
Form Perfect Balls
- Wet your hands slightly to prevent sticking while rolling
- Scoop mixture using small ice cream scoop or spoon for even sizing
- Gently roll between palms into 1.5-inch balls - don't pack too tightly
- Place on parchment-lined baking sheet with space between each ball
Bake to Golden Perfection
- Preheat oven to 375°F and lightly spray balls with cooking oil
- Bake 20-25 minutes until golden brown and firm to touch
- Internal temperature should reach 165°F for food safety
- Let cool 5 minutes before serving to help them hold together better
Serve While Warm
- Arrange on serving platter and garnish with fresh herbs
- Provide cranberry sauce and gravy for dipping alongside
- Keep warm in low oven if serving at party over extended time
- Store leftovers covered in fridge up to 3 days
Smart Substitutions for Cranberry Turkey Stuffing Balls
When people have different dietary needs or want to switch things up, here are the swaps I've tried that work well:
Protein Options:
- Ground turkey → Ground chicken or pork
- Lean turkey → Ground beef (use 85/15)
- Fresh meat → Leftover cooked turkey, chopped fine
- Turkey → Vegetarian crumbles for meatless version
Stuffing Alternatives:
- Bread stuffing → Cornbread stuffing
- Store-bought → Homemade herb stuffing
- Traditional → Gluten-free stuffing mix
- Regular → Wild rice stuffing
Cranberry Swaps:
- Dried cranberries → Fresh cranberries (chopped)
- Regular → Sugar-free dried cranberries
- Cranberries → Dried cherries or chopped apples
- Plain → Cranberry-orange mix
Binding Changes:
- Eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
- Panko → Regular breadcrumbs
- Breadcrumbs → Crushed crackers
- Standard → Gluten-free breadcrumbs
Cranberry Turkey Stuffing Balls Variations
Bacon Cranberry Version:
- Add crumbled cooked bacon to the mixture
- Use bacon fat instead of oil for baking
- Serve with maple cranberry dipping sauce
- Sprinkle with crispy bacon bits on top
Apple Pecan Twist:
- Mix in diced apples and chopped pecans
- Add pinch of cinnamon to the mixture
- Serve with apple butter for dipping
- Drizzle with honey before serving
Sausage Stuffing Balls:
- Replace turkey with Italian sausage
- Add extra fennel and garlic
- Use white wine in place of some broth
- Serve with marinara sauce
Sweet and Spicy:
- Add diced jalapeños and sweet cranberries
- Include cream cheese cubes in center
- Brush with honey glaze while warm
- Garnish with fresh cilantro
Equipment For Cranberry Turkey Stuffing Balls
- Large mixing bowl for combining ingredients
- Small ice cream scoop or cookie scoop
- Rimmed baking sheets
- Parchment paper
- Instant-read thermometer
Storing Your Cranberry Turkey Stuffing Balls
Counter Storage (Same Day):
These are best served warm, so if you're having a party, you can keep them in a slow cooker on warm or in a low oven (200°F) for up to 3 hours. Just cover them loosely with foil so they don't dry out. They'll stay good at room temperature for about 2 hours, which is fine for most gatherings.
Refrigerator Storage (3-4 days):
Let them cool completely before putting them in the fridge. Store them in a container with a lid and they'll keep for several days. To reheat, put them on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. Don't microwave them if you can help it - they get rubbery.
Freezing for Later (3 months):
These freeze really well, which makes them great for meal prep. You can freeze them before or after baking. If freezing unbaked, form the Cranberry Turkey Stuffing Balls and freeze them on a baking sheet first, then transfer to freezer bags. Bake straight from frozen, adding about 10 extra minutes. If freezing cooked ones, let them cool completely, then freeze the same way.
Top Tip
- From years of making these Cranberry Turkey Stuffing Balls for holiday parties, here's what I've learned about keeping them fresh and tasty. These are best served warm, so if you're having a party, you can keep them in a slow cooker on warm or in a low oven (200°F) for up to 3 hours. Just cover them loosely with foil so they don't dry out. They'll stay good at room temperature for about 2 hours, which is fine for most gatherings.
- Let them cool down completely before putting them in the fridge. Store them in a container with a lid and they'll keep for several days. To reheat, put them on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. Don't microwave them if you can help it - they get rubbery. For longer storage, these freeze really well, which makes them great for meal prep.
- You can freeze them before or after baking. If freezing unbaked, form the Cranberry Turkey Stuffing Balls and freeze them on a baking sheet first, then transfer to freezer bags. Bake straight from frozen, adding about 10 extra minutes. If freezing cooked ones, let them cool completely, then freeze the same way. They'll keep in the freezer for up to 3 months.
Why This Cranberry Turkey Stuffing Balls Works
From making these Cranberry Turkey Stuffing Balls countless times for holiday gatherings, I've figured out exactly why this recipe turns out so well every time. The combination of leftover stuffing and ground turkey creates the right texture - the stuffing provides all the seasoning and moisture, while the turkey adds protein and helps everything hold together. The eggs and breadcrumbs work as binders, but they don't make the balls heavy like some recipes do.
The key is getting the moisture level just right. Leftover stuffing is usually the right consistency because it's had time to soak up all the flavors and isn't too wet or too dry. Fresh stuffing works too, but you might need to adjust the liquid. The cranberries add little pockets of sweetness that balance out all the savory herbs, and they keep their shape during baking so you get that nice texture contrast.
Baking them at 375°F is hot enough to get a golden crust on the outside while cooking the turkey through, but not so hot that they dry out. Rolling them gently instead of packing them tight means they stay tender inside while still holding their shape. The whole thing works because each ingredient has a job to do - the stuffing for flavor, the turkey for substance, the eggs for binding, and the cranberries for that pop of sweetness.
FAQ
How to make cranberry stuffing balls?
Mix prepared stuffing with ground turkey, beaten eggs, and dried cranberries. Add breadcrumbs to bind everything together and season well. Roll into 1.5-inch balls and bake at 375°F for 20-25 minutes until golden brown and cooked through. The key is not packing them too tightly when forming the Cranberry Turkey Stuffing Balls.
How to make stuffing balls stick together?
Use eggs as your main binder - usually 2 eggs per 4 cups of stuffing mixture. Add breadcrumbs if the mixture seems too wet, or a splash of broth if it's too dry. Let the mixture sit for 10 minutes before rolling so the breadcrumbs can soak up moisture. Wet hands prevent sticking while rolling.
How to stop stuffing balls falling apart in the oven?
Don't pack the Cranberry Turkey Stuffing Balls too tightly when forming them, and make sure your mixture has enough binding ingredients like eggs and breadcrumbs. Let them rest on the baking sheet for 15 minutes before baking. Also, don't move them around too much while they're baking - let them set up first.
How far in advance should I make stuffing balls?
You can make them up to 2 days ahead and store in the fridge, or freeze them for up to 3 months. If making ahead, underbake them slightly, then finish cooking when you reheat. You can also form the raw balls and freeze them, then bake straight from frozen.
Holiday Party Success Guaranteed!
Now you have all the secrets to make these crowd-pleasing cranberry turkey stuffing balls that turn leftover stuffing into the star of your holiday spread. These little gems have saved me from boring leftovers more times than I can count, and they've become the dish that people ask me to bring to potlucks. Oliver still gets excited when we make them because he loves the rolling part, and honestly, I love how they make the whole house smell like Thanksgiving all over again.
What makes this Cranberry Turkey Stuffing Balls so special is how it takes something that usually gets forgotten in the fridge and transforms it into party food that people fight over. I've watched grown adults hover around the serving platter trying to get the last few, and kids who normally won't touch stuffing gobble these up without complaint.
Ready for more comfort food favorites that'll make your family and friends happy? Try our Easy Chocolate Caramel Cake Recipe for a show-stopping dessert that's surprisingly simple to make. Need a quick weeknight dinner? Our Easy Tomato Gnocchi: Comfort Food in 20 Minutes delivers big flavor without the long prep time. And for a fun breakfast treat that'll make everyone smile, don't miss our Easy Cookie Monster Cinnamon Rolls that are as entertaining to make as they are to eat.
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Ready for answers to your most common cooking questions? Check our FAQ section above for all the tips you need to make these turn out right every single time!
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Pairing
These are my favorite dishes to serve with Cranberry Turkey Stuffing Balls
Cranberry Turkey Stuffing Balls
🍳 Equipment
- 1 Large mixing bowl (For combining ingredients)
- 1 Small ice cream scoop (Helps portion evenly)
- 2 Rimmed baking sheets (Line with parchment)
- As needed Parchment paper (Prevents sticking)
- 1 Instant-read thermometer (Ensure turkey reaches 165°F)
Ingredients
- 4 cups Prepared stuffing - Leftover or fresh
- 1 lb Ground turkey - Lean or regular
- 2 large Eggs - Beaten
- ½ cup Dried cranberries - Sweet-tart flavor
- 1 cup Panko breadcrumbs - Adjust for moisture
- 1 tablespoon Fresh sage - Minced
- 1 teaspoon Fresh thyme - Minced
- ½ cup Onion - Diced, optional
- ½ cup Celery - Diced, optional
- 2 cloves Garlic - Minced
- ¼ cup Chicken or turkey broth - Only if mixture is dry
- 1 teaspoon Poultry seasoning - Optional
- To taste Salt & black pepper - Season to preference
- Optional add-ins - Pecans, apples, bacon, parsley, Parmesan
Instructions
- Mix stuffing and ground turkey in a large bowl. Add eggs, cranberries, breadcrumbs, herbs, salt, and pepper. Adjust with more breadcrumbs or broth for consistency.
- Wet hands, scoop mixture with a small scoop, roll into 1.5-inch balls, and place on parchment-lined baking sheet.
- Preheat oven to 375°F, lightly spray balls with oil, and bake 20-25 minutes until golden brown and internal temp reaches 165°F.
- Let rest 5 minutes, then arrange on platter with cranberry sauce, gravy, and garnish.
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