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Cranberry Turkey Stuffing Balls

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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

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
  2. In a large bowl, combine stuffing, chopped turkey, and cranberries.
  3. Add the egg, garlic powder, onion powder, salt, and pepper. Mix well.
  4. If mixture is too dry or crumbly, add broth 1–2 tablespoons at a time until it holds together easily.
  5. Roll the mixture into 2-inch balls and place them on the prepared baking sheet.
  6. Brush each ball with melted butter.
  7. Bake for 18–22 minutes, or until golden and lightly crisp on the outside.
  8. 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.

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