These Cranberry Turkey Stuffing Balls are the perfect way to turn leftover turkey and stuffing into a warm, savory, lightly crisp appetizer or side dish. Tender on the inside with bursts of cranberry and golden edges, they’re wonderful for holidays or anytime you want a comforting, easy-to-make dish.
Why You’ll Love This Recipe
These stuffing balls combine classic holiday flavors in a simple, hand-held bite. They’re quick to prepare, ideal for using leftovers, customizable, and pair beautifully with gravy. They also bake up evenly without needing any special equipment, making them a practical addition to any menu.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups prepared stuffing (boxed or homemade)
1 cup cooked turkey, finely chopped or shredded
1/2 cup dried cranberries or chopped fresh cranberries
1 egg
1/4 cup chicken or turkey broth, added only if the mixture is too dry
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons melted butter, for brushing
Optional:
Gravy for dipping
Extra melted butter for drizzling
Fresh parsley for garnish
Directions
Mix the Filling
In a large bowl, combine the stuffing, chopped turkey, and cranberries.
Add the egg, garlic powder, onion powder, salt, and pepper.
If the mixture seems dry or crumbly, add broth 1–2 tablespoons at a time until it holds together easily.
Shape the Balls
Roll the mixture into 2-inch balls.
Arrange them on a greased or parchment-lined baking sheet.
Brush and Bake
Brush each stuffing ball with melted butter.
Bake at 375°F (190°C) for 18–22 minutes, or until golden and lightly crisp on the outside.
Serve
Serve warm with gravy for dipping or drizzle gravy over the top.
Garnish with fresh parsley if desired.
Servings and timing
This recipe makes approximately 12–14 stuffing balls, depending on size.
Prep time: about 10 minutes
Cook time: 18–22 minutes
Total time: around 30–32 minutes
Variations
Add finely chopped cooked vegetables such as carrots or celery for more texture.
Use fresh herbs like thyme or rosemary for an earthier flavor.
Swap dried cranberries for chopped apples for a sweeter contrast.
Mix in a handful of shredded cheese for a richer, creamier center.
Storage/Reheating
Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a 350°F (175°C) oven for 8–10 minutes until heated through.
They can also be frozen for up to 2 months; reheat from frozen at 350°F (175°C) for 15–18 minutes.
FAQs
How do I keep the stuffing balls from falling apart?
Ensuring the mixture is moist enough and adding broth little by little helps the balls hold their shape.
Can I use leftover turkey stuffing from the refrigerator?
Yes, chilled stuffing works well as long as it still has enough moisture to bind.
Can I make these stuffing balls ahead of time?
Yes, shape them and refrigerate for up to 24 hours before baking.
Can I freeze the stuffing balls before baking?
Yes, freeze them on a baking sheet, then transfer to a container. Bake directly from frozen.
What can I use instead of cranberries?
Chopped apples, raisins, or apricots make good substitutes.
Can I use chicken instead of turkey?
Yes, cooked chicken works perfectly.
Why do my stuffing balls come out too dry?
They likely needed a bit more broth. Add it gradually until the mixture binds well.
Can I pan-fry these instead of baking?
You can, but baking gives more even browning with less added fat.
What type of stuffing works best?
Any boxed or homemade stuffing with a good balance of moisture and texture will work.
Can I serve these without gravy?
Absolutely—they’re delicious on their own or with a dipping sauce of your choice.
Conclusion
Cranberry Turkey Stuffing Balls are a simple, flavorful way to elevate leftovers into a warm, satisfying dish. With minimal ingredients and quick preparation, they’re ideal for holiday entertaining or an easy comfort-food snack. Enjoy them fresh from the oven with gravy for a truly irresistible treat.
Cranberry Turkey Stuffing Balls are a delicious way to repurpose holiday leftovers into savory, hand-held bites with tender centers, golden edges, and bursts of cranberry flavor. Perfect as an appetizer or side dish.
Author:Sophia
Prep Time:10 minutes
Cook Time:18–22 minutes
Total Time:30–32 minutes
Yield:12–14 stuffing balls
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Lactose
Ingredients
4 cups prepared stuffing (boxed or homemade)
1 cup cooked turkey, finely chopped or shredded
1/2 cup dried cranberries or chopped fresh cranberries
1 egg
1/4 cup chicken or turkey broth (as needed)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons melted butter (for brushing)
Optional: Gravy for dipping
Optional: Extra melted butter for drizzling
Optional: Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
In a large bowl, combine stuffing, chopped turkey, and cranberries.
Add the egg, garlic powder, onion powder, salt, and pepper. Mix well.
If mixture is too dry or crumbly, add broth 1–2 tablespoons at a time until it holds together easily.
Roll the mixture into 2-inch balls and place them on the prepared baking sheet.
Brush each ball with melted butter.
Bake for 18–22 minutes, or until golden and lightly crisp on the outside.
Serve warm with gravy for dipping or drizzled over the top. Garnish with fresh parsley if desired.
Notes
Use leftover refrigerated stuffing and turkey as long as they’re still moist enough to bind.
Add broth gradually to avoid making the mixture too wet.
Can be made ahead and refrigerated up to 24 hours before baking.
Freeze baked or unbaked balls for up to 2 months.
Serve with gravy, cranberry sauce, or your favorite dip.
