A warm and easy holiday side.
introduction
Cranberry Turkey Stuffing Balls are small baked balls made from leftover turkey, stuffing mix, and cranberry sauce. They are simple to mix, bake, and serve. They taste like a bite of holiday dinner.
why make this recipe
- Use leftover turkey in a new way.
- Make a hand-held side that guests can eat easily.
- Save time with simple ingredients.
- Add sweet and savory flavor in one bite.
how to make Cranberry Turkey Stuffing Balls
Mix the ingredients, form balls, and bake. The cranberry adds sweetness and the poultry seasoning adds warm flavor. You only need one bowl and one baking sheet. Follow the steps below for a clear result.
Ingredients :
- 2 cups cooked turkey, shredded
- 1 cup cranberry sauce
- 3 cups stuffing mix
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon poultry seasoning
- 1/4 cup chicken broth
- Salt and pepper to taste
Directions :
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded turkey, cranberry sauce, stuffing mix, onion, celery, parsley, poultry seasoning, and chicken broth. Mix until well combined.
- Season with salt and pepper to taste.
- Form the mixture into small balls and place them on a greased baking sheet.
- Bake for 25-30 minutes or until the stuffing balls are golden brown.
- Serve warm.
how to serve Cranberry Turkey Stuffing Balls
Serve warm on a platter for guests. Offer extra cranberry sauce or gravy for dipping. They work as a side or as an appetizer. Pair with a green salad or roasted vegetables.
how to store Cranberry Turkey Stuffing Balls
Refrigerator: Cool completely, place in an airtight container, and keep for up to 3 days.
Freezer: Flash-freeze on a tray, then move to a freezer bag. Freeze up to 2 months. Thaw in fridge before reheating.
Reheat in a 350°F (175°C) oven until warm, about 10-15 minutes from chilled.
tips to make Cranberry Turkey Stuffing Balls
- Use day-old stuffing mix so the balls hold shape better.
- If mixture is too dry, add a little more chicken broth. If too wet, add a bit more stuffing mix.
- Make uniform balls so they bake evenly. Use a small cookie scoop.
- Cook onions and celery first for softer texture and better flavor, if you prefer.
- Chill formed balls 15 minutes before baking to help them keep their shape.
variation (if any)
- Add 1/4 cup chopped apples for crunch and sweetness.
- Mix in 1/4 cup chopped walnuts or pecans for texture.
- Use turkey gravy instead of chicken broth for richer flavor.
- Make mini meatball size for party bites or larger for a main side.
FAQs
Q: Can I use fresh bread stuffing instead of dry mix?
A: Yes. If you use fresh stuffing, press out extra moisture and add a bit less chicken broth.
Q: Can I make these ahead?
A: Yes. Form the balls and refrigerate up to a day before baking. You can also freeze them before baking.
Q: Are these safe for kids?
A: Yes. They have mild flavors. Watch for hot centers after baking.
Q: Can I skip the cranberry sauce?
A: You can, but the cranberry adds moisture and sweetness. Try applesauce or chutney as an alternative.
Conclusion
For more ideas and similar recipes, you can see Turkey and Stuffing Meatballs – Marisa Moore Nutrition, check a close version at Cranberry Turkey Stuffing Balls – The Oregon Dietitian, or view another take on this dish at Turkey Cranberry Stuffing Balls – Everyday Eileen.
Cranberry Turkey Stuffing Balls
Ingredients
- 2 cups cooked turkey, shredded Use leftover turkey
- 1 cup cranberry sauce
- 3 cups stuffing mix Day-old stuffing for better shape
- 1/2 cup onion, diced Cook beforehand for softer texture if preferred
- 1/2 cup celery, diced Cook beforehand for softer texture if preferred
- 1/4 cup fresh parsley, chopped Optional
- 1 teaspoon poultry seasoning
- 1/4 cup chicken broth Adjust amount for moisture
- Salt and pepper to taste
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded turkey, cranberry sauce, stuffing mix, onion, celery, parsley, poultry seasoning, and chicken broth. Mix until well combined.
- Season with salt and pepper to taste.
- Form the mixture into small balls and place them on a greased baking sheet.
- Bake for 25-30 minutes or until the stuffing balls are golden brown.
- Serve warm.
