Description
Cranberry Turkey Stuffing Balls – Juicy turkey, savory stuffing, and tart cranberries rolled into irresistible bites. Perfect for holiday feasting!
Ingredients
Scale
- 2 cups (280g) cooked turkey meat, finely chopped
- 3 cups (180g) day-old bread cubes (sourdough or white bread work best)
- 1 cup (100g) dried cranberries, roughly chopped
- 2 tablespoons (30ml) olive oil
- 1 medium onion (about 1 cup/150g), finely diced
- 2 celery stalks (about ½ cup/50g), finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 large eggs, lightly beaten
- ½ cup (120ml) turkey or chicken broth
- 2 tablespoons (30g) unsalted butter, melted
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Aromatics Heat the olive oil in a large skillet over medium heat. Add the diced onions and celery, cooking until they begin to soften, about 4-5 minutes. Add the minced garlic and continue cooking for another 30 seconds until fragrant. The vegetables should become translucent and slightly golden around the edges. Season with a pinch of salt and pepper, then transfer to a large mixing bowl and let cool for about 5 minutes.
- Step 2: Combine Base Ingredients To the bowl with the cooled vegetable mixture, add the chopped turkey, bread cubes, and dried cranberries. Toss gently to distribute all ingredients evenly. Sprinkle in the chopped sage, thyme, and rosemary, then mix again. This gentle mixing preserves the texture of the ingredients while ensuring even distribution of flavors throughout your Cranberry Turkey Stuffing Balls.
- Step 3: Bind the Mixture In a separate small bowl, whisk together the beaten eggs and turkey broth. Pour this liquid mixture over your stuffing ingredients, followed by the melted butter. Using clean hands (the best tools for this job!), gently fold everything together until well combined and the mixture holds together when squeezed. Season with salt and pepper to taste. Let the mixture rest for 10-15 minutes to allow the bread to absorb the liquids.
- Step 4: Form and Bake Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. With slightly damp hands, form the mixture into balls approximately 2 inches in diameter (about the size of a golf ball), packing them firmly. Arrange them on the prepared baking sheet, leaving about 1 inch between each ball. Bake for 25-30 minutes until golden brown and crispy on the outside, rotating the pan halfway through for even browning. The internal temperature should reach 165°F (74°C).
- Step 5: Rest and Serve Allow your Cranberry Turkey Stuffing Balls to rest on the baking sheet for 5 minutes before serving. This brief resting period helps them set up and makes them less likely to fall apart when moved. Serve warm, garnished with additional fresh herbs if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 139
- Sugar: 6g
- Sodium: 286mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 33mg