Cranberry Turkey Stuffing Balls are a fun and tasty twist on traditional stuffing. They’re packed with the flavors of leftover turkey, savory stuffing, and a burst of tart cranberries that adds just the right pop of sweetness. These little balls are crunchy on the outside and soft on the inside, making them a perfect appetizer or side dish for any holiday meal.
I love making these because they’re so easy to share with friends and family. I usually prepare a big batch, and everyone loves grabbing them as a snack before dinner. One tip I’ve found helpful is to use a good-quality stuffing mix and fresh cranberries to get that bright flavor and texture contrast. Plus, the turkey helps keep them satisfying without being too heavy.
When it comes to serving, I like to pair these stuffing balls with a simple cranberry sauce or a little dollop of mayo mixed with mustard for dipping. It brings out the flavors even more and makes each bite extra delicious. These cranberry turkey stuffing balls remind me of cozy family gatherings and all the fun of holiday cooking rolled into one easy-to-eat bite.
Key Ingredients & Substitutions
Cooked Turkey: Leftover turkey is perfect here, but shredded chicken works well too. It adds protein and keeps the stuffing moist.
Bread Stuffing Mix: Use your favorite stuffing, homemade or store-bought. For gluten-free, try gluten-free bread cubes or stuffing mix.
Cranberries: Dried cranberries bring sweetness while fresh ones add tartness and color. You can swap dried for fresh if preferred.
Celery & Onion: These give crunch and flavor. You can sauté them first for a milder taste or use them raw for extra freshness.
Herbs: Fresh rosemary, sage, and thyme create classic stuffing flavors. If fresh isn’t available, dried works fine—just use less.
Eggs & Broth: Eggs bind the mixture; broth adds moisture. For a dairy-free option, replace eggs with a flax egg or unsweetened applesauce.
How Do You Shape and Fry Stuffing Balls Without Them Falling Apart?
Shaping stuffing balls can be tricky since the mix might be crumbly or too wet. Here’s how to get perfect balls:
- Make sure the mixture holds together when squeezed in your hand. If dry, add broth little by little; if too wet, add more stuffing mix.
- Wet your hands slightly to help shape smooth, firm balls that won’t stick to your fingers.
- Use medium heat when frying so the balls brown slowly and cook through without breaking.
- Turn them gently with a spatula to keep their shape—avoid poking or pressing.
- If you want, bake them in the oven at 375°F (190°C) for 20-25 minutes as a hands-off alternative.
These tips will help you get tasty, crispy outsides with soft, flavorful centers every time!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space to combine all the ingredients easily.
- Small bowl – perfect for whisking eggs and broth together so everything mixes smoothly.
- Frying pan or skillet – I prefer a non-stick pan for even browning and easy cleanup.
- Cookie scoop or spoon – helps shape the stuffing mixture into uniform balls, making frying easier.
- Paper towels – great for draining excess oil after frying to keep the stuffing balls crispy.
Flavor Variations & Add-Ins
- Replace turkey with cooked sausage or ham for a different meat flavor that pairs well with cranberries.
- Stir in chopped nuts like walnuts or pecans for added crunch and richness.
- Add grated cheese such as cheddar or Parmesan to give a cheesy twist.
- Mix in cooked diced apples or pears for a touch of sweetness that complements the cranberries.
How to Make Cranberry Turkey Stuffing Balls
Ingredients You’ll Need:
- 2 cups cooked turkey, finely chopped or shredded
- 3 cups bread stuffing mix (homemade or store-bought)
- 1 cup celery, finely chopped
- ½ cup dried cranberries, chopped
- ¼ cup fresh cranberries, halved or whole for garnish
- ⅓ cup onion, finely chopped
- 2 large eggs
- ½ cup chicken broth (plus more if needed)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 tablespoons olive oil or melted butter for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-15 minutes to cook. In total, you’ll spend around 30 minutes from start to finish, making it a quick and tasty option for your holiday table or anytime you want a fun side dish or appetizer.
Step-by-Step Instructions:
1. Mix the Main Ingredients
In a large bowl, combine the bread stuffing mix, cooked turkey, chopped celery, onion, dried cranberries, and fresh rosemary. Stir well to spread everything evenly.
2. Add the Flavor and Binder
Sprinkle in the sage, thyme, garlic powder, salt, and pepper. Mix again. Then, in a small bowl, whisk together the eggs and chicken broth. Pour this over the stuffing mixture and stir until it’s moist and holds together well. If it looks dry, add a little more broth a tablespoon at a time.
3. Shape the Stuffing Balls
With clean hands, shape the mixture into golf-ball-sized balls. Try to make them firm so they hold their shape during cooking.
4. Cook Until Golden
Heat olive oil or melted butter in a skillet over medium heat. Fry the balls in batches, turning occasionally, until they’re golden brown and heated through. This should take about 5-7 minutes per batch. Drain on paper towels if you like to remove excess oil.
5. Serve and Enjoy!
Arrange the balls on a plate and garnish with rosemary sprigs and fresh cranberries for a lovely pop of color. You can serve these with cranberry sauce or a mustard mayo dip if you want an extra layer of flavor.
Can I Use Frozen Turkey for This Recipe?
Yes, just make sure the turkey is fully thawed and drained of any excess liquid before chopping. This helps prevent the stuffing balls from becoming soggy.
Can I Bake the Stuffing Balls Instead of Frying?
Absolutely! Preheat your oven to 375°F (190°C), place the balls on a greased baking sheet, and bake for 20-25 minutes, turning halfway through for even browning.
How Should I Store Leftover Stuffing Balls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep their crispy texture.
Can I Make These Ahead of Time?
Yes! Prepare and shape the balls, then refrigerate them covered for up to 24 hours before cooking. Just fry or bake when ready to serve.
