Make-Ahead Cranberry Turkey Stuffing Balls

These stuffing balls are made with ground turkey, dried cranberries, bread crumbs and the usual stuffing flavors of sage, thyme, onion and celery. You mix everything in one bowl, roll it into balls about 1 inch across and bake them. The recipe makes 24 balls, and the whole thing can be done ahead and reheated before guests arrive.

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The turkey makes them a little more filling than a plain bread stuffing, and the dried cranberries add sweet and tart notes against the herbs. They work as an appetizer with a dip, as a side dish next to a holiday meal, or as a main dish. They suit potlucks and ordinary weeknight dinners too, and because they keep well, you can have a batch ready for unexpected guests.

What Goes in the Mix

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Ground turkey (1 pound): the base. It is lean and takes on the seasoning well.
• Bread crumbs (2 cups): they bind the mixture and keep the balls from turning heavy.
• Dried cranberries (1 cup): the sweet and tart part, and the source of the red color.
• Onion (1, finely chopped) and celery (1/2 cup, chopped): the classic stuffing vegetables. Chop them small so the balls hold their shape.
• Eggs (2, beaten): they hold the mix together alongside the crumbs, so the balls are easy to form.
• Sage (1 teaspoon) and thyme (1 teaspoon): the traditional stuffing herbs, and a good match for turkey and cranberry.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): the pepper helps balance the sweetness of the fruit.
• Chicken broth (1/4 cup): keeps the balls moist inside.

Baking Notes

Mix the turkey, bread crumbs, cranberries, onion, celery, eggs and seasonings, then add the broth and mix until it is well combined. Roll balls about 1 inch in diameter and put them on a baking sheet. They bake at 375°F (190°C) for 25 to 30 minutes, until golden brown and cooked through.

• Leave space between them. Air needs to move around each ball so they brown evenly.
• Watch the color. If they brown too fast, cover the sheet loosely with aluminum foil halfway through. This stops the outside from burning while the middle finishes cooking.
• Do the chopping first. Prep is the longer part of the job, since it covers chopping the onion and celery and mixing everything together.

Ways to Change It

• Spice: add a pinch of cayenne or crushed red pepper flakes.
• Cheese: mix in about a cup of shredded cheddar or mozzarella.
• Herbs: add fresh parsley or rosemary, or use oregano in place of the thyme.
• Nuts: fold in chopped walnuts or pecans for crunch.
• Vegetables: add finely chopped bell pepper or carrot alongside the celery.

Making Them Ahead

After baking, let the balls cool and store them in the refrigerator, or freeze them for up to 3 months in an airtight container or freezer bag. You can make them a day or two before an event.

To reheat, set the oven to 350°F (175°C), put the balls on a baking sheet and heat them for 15 to 20 minutes, until warmed through. The oven keeps the outside crisp. A microwave tends to make them soggy.

What to Serve With Them

Cranberry sauce, gravy and a creamy mustard sauce all work as dips. You can set out a few in small bowls next to a platter of the balls, garnished with fresh parsley or thyme. A dipping station like that lets each guest choose their own sauce, and the gravy and mustard sauce add a little extra moisture. The cranberry sauce adds a sweet and tangy contrast to the savory turkey. They also go next to a fresh salad or roasted vegetables as part of a meal.

Timing and Nutrition

Prep takes 20 minutes and baking takes 30, so the total is 50 minutes. A serving is two balls, which has approximately 120 calories, 10 grams of protein, 15 grams of carbohydrates, 5 grams of fat (1 gram saturated), 1 gram of fiber, 3 grams of sugar and 220 milligrams of sodium. These are estimates.

FAQ

Can I freeze these stuffing balls?

Yes, for up to 3 months. Store them in an airtight container or freezer bag.

How should they be reheated?

Heat them on a baking sheet in a 350°F (175°C) oven for 15 to 20 minutes, until warmed through.

What goes well with them?

Cranberry sauce or gravy for dipping, plus a fresh salad or roasted vegetables if you want a full meal.

Are they gluten-free?

Only if you use gluten-free bread crumbs. Regular bread crumbs contain gluten.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us