Cranberry Turkey Stuffing Balls
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If you’ve been wondering how to transform leftover turkey, Cranberry Turkey Stuffing Balls are the answer. Each bite has crispy edges, a soft, savory center, and pops of sweet cranberry that balance the herbs. They’re warm and perfectly bite-sized. They disappear so fast at parties you’ll wish you made a double batch.
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I make these for Thanksgiving, Christmas parties, and holiday potlucks because they’re easy finger food that travels well. They’re perfect for using up holiday leftovers at casual family gatherings and on game day when you need hearty appetizers. They stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months and reheat easily.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cranberry Turkey Stuffing Balls
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this delicious cranberry turkey stuffing balls recipe is easier than you might think; I’ll show you how with my simple, fuss-free steps.
Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. I like using a nonstick skillet to make cleanup a breeze.
Add the diced red onion and celery, then cook for 5–7 minutes until they’re soft and fragrant. You can dice them with a good knife, but a mandoline slicer makes this step super quick and gives more consistent slices.
Let them cool slightly before mixing with the other ingredients. Else, you might cook the egg prematurely or make the stuffing ball mixture too warm to handle comfortably.
Mix the Stuffing Ball Mixture
In a large mixing bowl, combine the cooked turkey, dry breadcrumbs, chopped dried cranberries, fresh parsley, dried thyme, salt, and black pepper. Add the cooked vegetables, beaten egg, and ⅓ cup of the chicken broth.
Mix everything together with a wooden spoon until it’s well combined. If the stuffing mixture feels too dry and won’t hold together when you press it, adjust moisture by adding a little more broth, one tablespoon at a time, until it sticks.
Otherwise, if it’s too wet, add a little more breadcrumbs until it holds its shape. Refrigerate the mixture for 20–30 minutes to firm up so the balls hold their shape better.
Shape the Stuffing Balls
Roll about two tablespoons of the mixture into bite-sized balls using your hands. I like to use a cookie scoop to keep them all the same size, so they cook evenly.
Place them on a parchment-lined baking sheet or a greased air fryer tray to prevent sticking, leaving a little space between each one, so they brown evenly on all sides and crisp up properly.
Bake or Air Fry Until Golden
Preheat your oven to 375°F (190°C). Spray the stuffing balls lightly with oil spray, then bake for 22–25 minutes, or until they’re golden brown and firm to the touch.
If you’re using an air fryer, cook them at the same temperature for about 12–15 minutes, checking halfway through.
Serve and Enjoy
Serve the stuffing balls warm with gravy, cranberry sauce, or as a festive side dish. They’re delicious on their own or alongside your favorite holiday dishes. I love serving them on a platter with small prep bowls of dipping sauces for guests to help themselves.
Finally, enjoy!
Cranberry turkey stuffing balls travel well, making them perfect for potlucks and picnics. Let them cool completely first, then pack them in an airtight container with parchment between layers to prevent sticking, then in an insulated carrier to help keep them warm.
Equipment
- Mandoline slicer optional
- Cookie scoop for uniform sizes of stuffing balls
Ingredients
- 2 cups cooked turkey finely chopped
- 1 cup dry breadcrumbs
- ½ cup dried cranberries chopped
- 1 large egg lightly beaten
- ½ cup red onion finely diced
- ½ cup celery finely diced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup low-sodium chicken broth
- 1 tablespoon olive oil
- Oil spray for baking or air frying
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and celery, and cook for 5–7 minutes until soft. Let cool slightly.½ cup red onion, 1 tablespoon olive oil, ½ cup celery
- In a large bowl, combine the turkey, breadcrumbs, cranberries, parsley, thyme, salt, and pepper. Add the cooked vegetables, egg, and ⅓ cup of broth. Mix until everything is well combined. If the mixture feels dry, add a little more broth, 1 tablespoon at a time, until it holds together when pressed. Refrigerate the mixture for 20–30 minutes to firm up.2 cups cooked turkey, 1 cup dry breadcrumbs, ½ cup dried cranberries, 1 large egg, 2 tablespoons fresh parsley, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup low-sodium chicken broth
- Roll about 2 tablespoons of mixture into balls and place them on a parchment-lined baking sheet or greased air fryer tray.Oil spray
- Preheat to 375°F (190°C). Bake for 22–25 minutes, or until golden and firm.
- Serve warm with gravy, cranberry sauce, or as a festive side dish.
Notes
Nutrition
How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat them in a 350°F oven for 8–10 minutes until they’re warmed through, or microwave for 30–45 seconds if you’re in a hurry. You can also use an air fryer, so they stay crispy.
For longer storage, freeze them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or zip-top bag to freeze for 2 to 3 months. Reheat directly from frozen to keep their texture crisp.
What to Serve With Cranberry Turkey Stuffing Balls
Serve these stuffing balls as appetizers with gravy, cranberry sauce, or garlic aioli for dipping. They’re perfect alongside classic holiday sides like mashed potatoes, green bean casserole, or roasted Brussels sprouts for a full Thanksgiving or Christmas spread.
For a lighter meal, serve them with a simple arugula salad with lemon vinaigrette, a festive Honeycrisp salad with mixed greens and candied pecans, or a warm bowl of butternut squash soup. For casual gatherings or game day, set them out with ranch dressing, honey mustard, or spicy mayo for variety.
More Easy Recipes for You to Try at Home
I always come up with easy and really crowd-pleasing appetizers, perfect for the holiday season, so I’m sharing them with you:
