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–+ servings
image of realistic top down mise en place shot of ground turkey breadcrumbs stuffing mix dried cranberries eggs butter onion celery chicken broth fresh sage thyme parsley garlic salt pepper poultry seasoning in clear glass bowls rustic brown wooden spoons on white marble kitchen counter under soft diffuse daylight

Cranberry Turkey Stuffing Balls

Transform your traditional turkey stuffing into bite-sized, golden balls packed with savory herbs and tart cranberries. Perfect as a make-ahead appetizer or side dish for your holiday table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 balls
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground Turkey 93% lean suggested
  • 1.5 cups Dry Stuffing Mix or cubed stale bread cornbread mix recommended
  • 0.5 cup Dried Cranberries plumped in hot water or apple cider
  • 0.5 cup Yellow Onion finely diced
  • 0.25 cup Celery finely diced
  • 0.5 cup Chicken or Turkey Broth
  • 1 Egg slightly beaten
  • 0.25 cup Butter melted
  • 2 Tbsp Fresh Sage chopped fine
  • 1 Tbsp Fresh Thyme leaves only
  • 1 tsp Poultry Seasoning
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black Pepper ground

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • skillet,
  • Cookie Scoop

Method
 

  1. In a small skillet, melt the butter. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the fresh sage and thyme during the last minute to release their oils. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine the ground turkey, stuffing mix (or bread cubes), plumped dried cranberries, egg, poultry seasoning, salt, and pepper. Use your hands to gently mix to combine the ingredients.
  3. Pour in the sautéed aromatic mixture (butter, onion, celery, herbs) and the chicken broth. Mix gently but thoroughly. The key here is not to over-mix; you want the texture of the bread stuffing to remain slightly crumbly, not mushy.
  4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a small cookie scoop or your hands, form the mixture into small, uniform balls, about 1.5 inches in diameter. Ensure they hold their shape—this recipe yields approximately 20–24 balls.
  5. Place the balls on the prepared baking sheet. Bake for 20–25 minutes, or until they are golden and the internal temperature reaches 165°F (74°C). The meat should be fully cooked, and the outsides slightly crisp.
  6. Let them cool briefly before serving. They hold their heat well and are delicious served warm with cranberry sauce or gravy for dipping.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 12gFat: 10gSaturated Fat: 4gCholesterol: 65mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 120IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

  • Make-Ahead Tip: Prepare the balls unbaked and refrigerate up to 24 hours. Bake when ready to serve.
  • Freezing Option: Place formed balls on a lined tray and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake directly from frozen with added time.
  • Air Fryer Version: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway for extra crispiness.
  • Variation: Substitute ground turkey with Italian or bulk sausage for a richer flavor profile with no cooking modifications needed.
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