Description
Cranberry and Turkey Stuffing Balls: Juicy turkey, savory stuffing, and tangy cranberries combined for a comforting and crowd-pleasing dish.
Ingredients
- Ground turkey (or leftover cooked turkey, finely chopped)
- Dried breadcrumbs (preferably panko for extra crispiness)
- Dried cranberries, roughly chopped
- Diced celery
- Diced onion
- Large eggs, lightly beaten
- Melted butter
- Olive oil
- Fresh sage, finely chopped
- Fresh thyme leaves
- Dijon mustard
- Garlic powder
- Salt
- Black pepper
- Nutmeg
Instructions
- Step 1: Prepare the Base Mixture If using raw ground turkey, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and celery, sautéing until softened but not browned, about 5-7 minutes. Add the ground turkey, breaking it up with a wooden spoon, and cook until no longer pink, about 5-7 minutes. Transfer to a large bowl and let cool completely. (If using leftover cooked turkey, simply sauté the vegetables, then combine with the chopped turkey.)
- Step 2: Create the Stuffing Mixture Once the turkey mixture has cooled, add the breadcrumbs, chopped cranberries, beaten eggs, melted butter, Dijon mustard, sage, thyme, garlic powder, salt, pepper, and nutmeg to the bowl. Using clean hands (the best tools for this job!), gently mix everything together until thoroughly combined, but avoid overmixing which can make the balls dense.
- Step 3: Form and Chill the Balls Line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of mixture and roll between your palms to form balls about 1½ inches in diameter. Arrange them on the prepared baking sheet, leaving a little space between each. You should get approximately 24 Cranberry and Turkey Stuffing Balls. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
- Step 4: Bake to Golden Perfection Preheat your oven to 425°F (220°C). Remove the chilled stuffing balls from the refrigerator and brush them lightly with the remaining tablespoon of olive oil. This helps develop that irresistible golden crust. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 15-20 minutes more, until the balls are golden brown and reach an internal temperature of 165°F (74°C).
- Step 5: Rest and Serve Allow the Cranberry and Turkey Stuffing Balls to rest for 5 minutes before serving. This brief resting period allows the juices to redistribute, ensuring each bite is perfectly moist. Serve warm with cranberry sauce for dipping or arrange on a platter with fresh herb garnish for a beautiful presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 150 calories
- Sugar: 8 grams
- Sodium: 350 mg
- Fat: 7 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 45 mg