Ingredients
Equipment
Method
Sauté the Aromatics
- In a medium skillet over medium heat, melt a knob of butter. Add your finely diced onion and celery, cooking until they are soft and the onion smells nutty and sweet, like a cozy autumn afternoon.
Prepare the Base
- In a large mixing bowl, combine your ground turkey (or shredded holiday remains) with the stuffing mix and dried cranberries. Much like making our best ever sausage egg cheese breakfast rolls, the key is not to overwork the meat.
Season and Bind
- Fold in the sautéed vegetables, fresh parsley, sage, garlic powder, and a beaten egg. Slowly drizzle in the chicken broth, tossing gently until the mixture holds its shape when squeezed.
Form the Balls
- Scoop about two tablespoons of the mixture and roll it between your palms to form a ball about the size of a golf ball. Lay them on a parchment-lined baking sheet. This reminds me of the ease of making ricotta pistachio honey bites recipe, simple and satisfying.
Bake to Perfection
- Place the tray in a 375 degree oven. Bake for 20 to 25 minutes until the tops are golden like late summer sun and the internal temperature reaches a safe level.
The Final Glaze
- For an extra touch of decadence, brush the warm cranberry turkey stuffing balls with a little more melted butter or even a drizzle of maple syrup.
Nutrition
Calories: 150kcalCarbohydrates: 12gProtein: 10gFat: 8g
Notes
These Festive Cranberry Turkey Stuffing Balls are incredibly versatile. They can be served as thanksgiving appetizers alongside a warm bowl of gravy for dipping. If you are looking for a fuller spread, they pair beautifully with a sweet breakfast bake like our oatmeal apple breakfast bake during a holiday brunch. They also make a great side for a roasted chicken dinner on a quiet Tuesday night. For a truly indulgent experience, serve them alongside our bacon and cheese loaded hashbrown waffles recipe to create a savory feast that hits every taste bud.
Tried this recipe?Let us know how it was!
