Cranberry Turkey Stuffing Balls

These Cranberry Turkey Stuffing Balls are a savory and slightly sweet twist on traditional stuffing, and I love how perfectly they work as appetizers, sides, or even a light meal. Packed with ground turkey, breadcrumbs, herbs, and juicy cranberries, each bite tastes like Thanksgiving in ball form. Whether I’m hosting a holiday dinner or looking for an easy make-ahead snack, these stuffing balls hit the spot.

Why You’ll Love This Recipe

I really enjoy making these because they combine everything I love about Thanksgiving stuffing—flavorful herbs, tender meat, and sweet cranberries—into a perfectly portioned bite. They’re easy to prep, freezer-friendly, and great for using up leftover ingredients. Plus, they’re a fun, mess-free way to serve stuffing that everyone can grab and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground turkey

• 2 cups bread crumbs

• 1 cup cooked cranberries

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

• Optional: 1 egg (for binding, if needed)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, I sauté the chopped onion until soft, about 4–5 minutes. I add the garlic and cook for another 30 seconds until fragrant, then set it aside to cool slightly.

3. In a large mixing bowl, I combine the ground turkey, bread crumbs, cooked cranberries, sautéed onion and garlic, parsley, salt, and pepper. If the mixture feels too dry or crumbly, I mix in one egg to help bind it.

4. I scoop out portions of the mixture and roll them into balls—about the size of a golf ball.

5. I place them on the prepared baking sheet and bake for 20–25 minutes, or until cooked through and golden brown on the outside.

6. I let them rest for a few minutes before serving. They’re delicious warm, straight out of the oven, or even at room temperature.

Servings and timing

This recipe makes about 20 stuffing balls, depending on the size I roll them.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4–6

Variations

• I mix in chopped celery or carrots for added texture.

• I swap cranberries for dried cranberries if fresh or cooked aren’t available—just rehydrate them with warm water first.

• I add shredded cheddar or Parmesan for a cheesy version.

• I replace ground turkey with ground chicken or pork, depending on what I have on hand.

• For a gluten-free version, I use almond meal or gluten-free breadcrumbs.

Storage/Reheating

I store leftover stuffing balls in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 10 minutes or microwave them for about 30–60 seconds. These also freeze well—I let them cool completely, freeze in a single layer, and then store in a bag for up to 2 months. I reheat frozen ones directly in the oven for about 15–20 minutes.

FAQs

Can I make these stuffing balls ahead of time?

Yes, I often prep and shape them a day in advance, keep them chilled, and then bake right before serving.

Do I need to cook the cranberries first?

Yes, I use cooked cranberries for better texture and sweetness. If I only have fresh ones, I simmer them with a little water and sugar until they pop and soften.

Can I use leftover stuffing instead of breadcrumbs?

Definitely. I’ve used leftover stuffing and just reduced the seasonings a bit since stuffing is already flavorful.

Are these good for meal prep?

Absolutely. I make a batch, refrigerate or freeze them, and then use them throughout the week in wraps, salads, or as a quick snack.

What can I serve with these stuffing balls?

I love serving them with gravy, cranberry sauce, or a side of mashed potatoes. They’re also great over a bed of greens for a festive salad.

Conclusion

Cranberry Turkey Stuffing Balls are one of my favorite ways to enjoy comforting, holiday-inspired flavors without all the fuss. Whether I’m making them for a crowd or just for myself, they’re hearty, flavorful, and perfectly poppable. I keep this recipe in rotation all fall and winter—it’s just that good.