Cranberry Turkey Stuffing Balls

Cranberry Turkey Stuffing Balls are my favorite way to use leftover turkey because they've got crispy golden edges, tender centers, and the perfect sweet-savory combo with cranberry bursts in every bite. The breadcrumbs create a crunchy coating while the inside stays moist and packed with herbs like thyme and parsley. I make them for Thanksgiving, Christmas parties, holiday potlucks, and game day because they work as appetizers, side dishes, or hearty party snacks. They stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months and reheat beautifully.

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Prep Time: 20

Cook Time: 25

Total Time: 45

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Cranberry Turkey Stuffing Balls

Servings:

Calories: 74kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are my best tips for making perfect cranberry turkey stuffing balls using ingredients you most likely already have:

Swap olive oil for butter: Use 1 tablespoon butter instead of olive oil when sautéing the onion and celery if you want a more traditional stuffing flavor.

Stir in extra seasonings for depth: Mix in ½ teaspoon poultry seasoning along with the herbs for a classic Thanksgiving blend, or add a pinch of your favorite spices like nutmeg or sage to complement the existing herbs and enhance the overall flavor.

Adjust the sweetness level: Increase the dried cranberries to ¾ cup or add 1 teaspoon maple syrup to the mixture if you want more subtle sweet contrast to the savory herbs and spices.

Don't skip the chilling step: Refrigeration is a must if you want your stuffing balls to hold their shape during baking and prevent them from falling apart.

Make it extra crunchy: A light coating of oil spray before baking helps the edges get perfectly golden and crispy while keeping the inside tender. You can also fold in ¼ cup finely chopped walnuts for a subtle crunch that contrasts with the tender interior.

Store properly: Keep cooled leftovers chilled in an airtight container for 3 to 4 days, or flash-freeze them on a baking sheet before freezing them in a freezer container for 2 to 3 months, so they don't stick together. Reheat in the oven, microwave, or air fry from frozen.

Nutrition

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