Cranberry Turkey Stuffing Balls: My Go-To Comfort Food Recipe
Honestly, Who Knew Leftovers Could Be This Good?
Picture this: it’s late November, the turkey’s picked over (except Uncle Jerry’s strategic drumstick lurking in the back of the fridge), and the stuffing’s begging for a second act. That’s when I started rolling stuff—literally—into these cranberry turkey stuffing balls. I made ’em once for a potluck when I had maybe an hour, a half-bag of cranberries, and a prayer. They disappeared before I could even warm up my own plate (thanks, Timmy). Now these are basically a standing request around here, and not just at the holidays. Oh, and if you ever drop one mid-roll onto the floor, that’s just extra flavor… kidding, don’t do that!
Why You’re Probably Going to Love These
I make these cranberry turkey stuffing balls pretty much any time I’ve got even a little leftover turkey hiding in the fridge (I may be known for overestimating how much bird to buy, but it’s totally worth it). My family goes nuts for them—mainly because you get that sweet-tart cranberry hit right inside the comfort of stuffing, and honestly, they’re way easier to sneak from the kitchen between meals. If you’ve ever tried to bind stuffing without a proper egg and ended up making something more like a pile than a ball—yeah, same. This solves it. Oh, and if I’m feeling really lazy, I’ve been known to use that boxed stuffing and nobody’s ever called me out.
The Stuff You’ll Need (Not As Fussy As You’d Think)
- About 2 cups cooked turkey, shredded (roast chicken works in a pinch—don’t @ me, Nana would agree!)
- 3 cups cooked stuffing (store-bought or homemade—my Gram swore by Pepperidge Farm, but I grab whatever’s on sale)
- 1 cup dried cranberries (or, toss in some fresh if you want a zing; I’ve even used chopped dried apricots once when desperate)
- 2 large eggs, lightly beaten (I’ve subbed flax eggs for my vegan cousin and it kind of worked… just don’t expect miracles!)
- 1/2 cup chicken or turkey broth (in a pinch I’ve used veg stock, and once, the last bit of white wine – surprisingly not bad)
- 1/4 cup chopped fresh parsley (optional; sometimes I forget and nobody notices)
- Salt and pepper to taste (be generous, it’s kind of shocking how much it soaks up)
- Oil spray or a glug of olive oil for baking
Let’s Get Stuck In (Step by Step… Sort Of)
- Preheat your oven to 375°F (190°C). I usually forget, but you shouldn’t; saves you waiting around at the end.
- Line a baking sheet with parchment paper or, if you’re like me and forgot to buy any, just grease the heck out of the tray. Works pretty well, tbh.
- In a big bowl, dump in your turkey, stuffing, cranberries, parsley (if you remember), and a good pinch of salt and pepper. Use clean hands to squish it all together. Weirdly satisfying.
- Beat your eggs, pour them into the mix, then add the broth a little at a time. Don’t just dump it all in, or you’ll end up with stuffing soup. You want the mixture damp but not soggy; it should hold together when you squeeze a handful. This is where I sneak a taste—honestly, who can resist?
- Roll the mix into golf-ball-ish shapes (maybe 2-inches or so wide), and line ‘em up on your tray. Don’t stress about perfect symmetry—mine always look like potatoes in a sack race at this stage.
- Lightly spray or drizzle the balls with oil. Makes them golden and crispy outside—ignore this if you crave soft stuffing, I guess.
- Bake for about 20 minutes, then flip ‘em gently, bake another 10ish or until golden. Don’t panic if a couple crack—they’ll taste fine, promise.
What I’ve Figured Out (Probably the Hard Way)
- If you pack ’em too tight, they get dense and weird in the middle—looser is better, like a meatball with self-esteem issues.
- Don’t skip the oil or they’ll dry out faster than my humor at 9pm.
- Actually, they taste even better the next day. Cold, at midnight. Not sorry.
Experiments, Good and Bad (Mostly Good, Honest)
- Once threw in some chopped walnuts, which was ace for crunch.
- Tried swapping cranberries with chopped apples—not bad but a bit, um, mushy. Wouldn’t rush to do it again, truthfully.
- A friend tried adding sage sausage. Apparently, that was a hit—haven’t gotten round to it myself yet!
The Gear You’ll Need (Or Improvise Like I Do)
Big mixing bowl, baking tray, some parchment (but honestly, I use foil, or just oil the tray and hope for the best). No fancy scoop? Two spoons and a bit of patience work. I once used a mug to mix the eggs so, you do you.
How to Store Them (Though They Never Last Here)
Pop leftovers in an airtight container in the fridge; they keep about three days. You can freeze them (I did once for a road trip lunch—worked surprisingly well), just defrost and crisp in the oven. Truthfully, they rarely survive the first night at my house.
Serving Sitch (Make It Your Own)
Love these as appetizers with a dollop of leftover cranberry sauce (or, even BBQ sauce for a weird but tasty twist). Sometimes, I chuck a few in a lunchbox for a cold snack on the run. On big family nights, we pile ‘em into a bowl with a splash of gravy—two forks, family brawl optional.
Little Nuggets I’ve Learned (A.K.A. Messed Up Before)
- I once rushed adding the broth all at once – ended up with soggy pancake stuffing balls. Now I just go bit by bit, mixing as I feel.
- Forgetting oil means dry outsides; not great. Don’t be stingy.
- Actually, letting the mix chill a bit before rolling helps the shapes hold. Nearly always skip this out of impatience though.
FAQ—Because I Know Some of You Will Ask
- Can I make these gluten free? Yep, just use your favorite GF stuffing or bread. I like this recipe from Minimalist Baker.
- Can I prep these ahead of time? Definitely. I’ve rolled ‘em up a day ahead—just cover and fridge before baking. Actually easier that way when you’re juggling six other things for dinner.
- What if my mix is too wet/dry? Too wet? Add more stuffing or some breadcrumbs. Too dry? Little splash of broth or even a spoonful of mayo works in a pinch (sounds odd, but trust me—seen it here: Sally’s Baking Addiction Stuffing Guide).
- Do I really need parchment paper? Nah, just grease the tray well. Or use foil if you’re feeling fancy.
- Can I freeze them after baking? I do. They reheat in the oven at 350°F (a little lower than baking temp), ten-ish minutes. Oven’s best; microwaving turns them rubbery—just being honest!
Bonus aside: Have you ever noticed how stuffing tastes doubly good when you barely have enough time to chew it? Maybe that’s just me after work. Anyway, for more cozy leftover ideas, I find Budget Bytes an absolute lifesaver (they’re not paying me, I just love Beth’s style).
Ingredients
- 1 lb ground turkey
- 2 cups prepared stuffing mix
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/2 small onion, finely chopped
- 1 large egg, beaten
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine the ground turkey, prepared stuffing mix, dried cranberries, parsley, chopped onion, beaten egg, melted butter, salt, and black pepper.
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3Mix until all ingredients are well incorporated but do not over mix.
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4Using damp hands, shape the mixture into 12 evenly sized balls and place them on the prepared baking sheet.
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5Bake for 28-30 minutes, or until the balls are cooked through and golden brown.
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6Remove from oven and let cool slightly before serving. Enjoy as a side dish or appetizer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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