The Ultimate Cranberry Turkey Stuffing Balls Recipe: Perfect Holiday Appetizer
These Cranberry Turkey Stuffing Balls combine all the classic Thanksgiving flavors — juicy turkey, tart cranberries, savory herbs, and seasoned stuffing — into bite-sized, make-ahead friendly appetizers. Perfect for holiday parties, Thanksgiving feasts, or even as a clever way to use leftovers!
Equipment
- Large mixing bowl For combining ingredients
- Skillet For sautéing onion and celery
- Baking sheet Lined with parchment paper
- Cookie Scoop Helps portion evenly
- Meat thermometer Ensure internal temp reaches 165°F
Ingredients
- 1 lb ground turkey (93/7 lean-to-fat ratio)
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 cup breadcrumbs (panko or traditional)
- 1 medium yellow onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 2 large eggs, room temperature
- 1/2 cup low-sodium chicken broth (or turkey/vegetable broth)
- 1 tsp dried sage (or 1 tbsp fresh, minced)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 2 tbsp olive oil or melted butter (for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly spray with oil.
- Sauté onion and celery in 1 tbsp olive oil over medium heat for 4–5 minutes until softened. Add garlic and cook 30 seconds. Remove from heat and cool slightly.
- In a large mixing bowl, combine ground turkey, cranberries, breadcrumbs, cooled vegetables, eggs, sage, thyme, salt, pepper, and optional garlic powder.
- Pour in chicken broth and gently mix until just combined. Do not overwork.
- Use a cookie scoop or spoon to portion 1½-tbsp portions. Roll into smooth balls with slightly damp hands.
- Place on baking sheet about 1 inch apart. Drizzle or brush tops with olive oil.
- Bake for 20–25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- Let rest 3–5 minutes before serving. Serve with dipping sauces like cranberry sauce or gravy.
Notes
Make ahead up to 24 hours, or freeze for up to 3 months. Bake from frozen by adding 5–7 minutes to cooking time.