Festive Cranberry Turkey Stuffing Balls are the playful, party-ready answer to your holiday leftovers—or the perfect make-ahead side dish for any winter celebration. Imagine all the cozy, familiar tastes of traditional Thanksgiving stuffing, studded with sweet-tart cranberries and savory chunks of turkey, rolled into golden baked morsels that are crisp on the outside and deliciously moist within.
These stuffing balls are both celebration and comfort in every bite—ideal for the holiday table, packing in lunchboxes, or serving as bite-sized appetizers at parties. They’re easy to make, fun to eat, and endlessly adaptable for whatever odds-and-ends your fridge holds after a holiday meal.
Why You’ll Love It
These stuffing balls are the definition of festive practicality. You get the beloved flavors and textures of stuffing, with added crunch and portability, plus the sweet pop of cranberries for seasonal flair. They’re terrific as part of a grand feast, easy to prep ahead or freeze, and reheat beautifully—meaning you’ll never tire of leftovers.
Their miniature size makes them irresistible for kids and adults, whether as a passed appetizer with gravy for dipping, a side plate stunner, or a lunchbox surprise the next day. They invite tweaks, sauces, and additions, so you can use what you love and never waste a crumb.
Key Ingredients
- 4 cups day-old bread, cut into small cubes (any hearty white, sourdough, or multigrain)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries (or finely chopped fresh/frozen cranberries)
- 1 cup cooked turkey, diced or shredded (leftovers or rotisserie)
- 2 large eggs
- 1/2 to 2/3 cup turkey or chicken stock
- Optional: 1/2 cup chopped walnuts or pecans, 1/4 cup grated Parmesan, or 1 apple, diced
- Olive oil or melted butter, for brushing or spraying
Preparation
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Melt butter in a skillet over medium heat. Add onion and celery; cook until softened and golden, 5–7 minutes. Stir in garlic, sage, thyme, parsley, salt, and pepper; cook for 1–2 minutes more, until fragrant. Remove from heat.
In a large bowl, combine bread cubes, dried cranberries, and cooked turkey. Stir in the warm sautéed vegetables and seasonings. In a separate bowl, whisk eggs and 1/2 cup stock. Pour over bread mixture and toss until just moistened—add more broth as necessary for a cohesive, but not soggy, texture. (Some breads soak up more than others.)
Fold in optional nuts, cheese, or apple, if desired. Let mixture rest 5–10 minutes so bread absorbs liquid.
Using a scoop or your hands (slightly damp for easier rolling), form mixture into golf-ball-sized rounds, packing firmly so balls hold their shape. Arrange on baking sheet. Brush or spray lightly with olive oil or melted butter.
Bake for 25–30 minutes until golden brown, crisp on the outside, and cooked through. Serve warm, dotted with fresh herbs, and offer gravy, cranberry sauce, or mustard for dipping.
Technique, Tips & Tricks
Day-old or even two-day-old bread gives the best texture; if your bread is very fresh, dry cubes in a 300°F oven for 10–15 minutes first. When mixing, make sure the mixture is just moist enough to hold together—avoid overwetting or balls will flatten/spread.
Packing balls firmly is key for a cohesive bite and crisp crust. Dried cranberries add sweetness and festive color; if using fresh or frozen cranberries, chop small and adjust quantity to your tartness preference. Turkey should be chopped small for even distribution.
If you like extra crunch, toss in nuts or a handful of panko. Want more flavor? Add cooked sausage, sautéed mushrooms, or a sprinkle of cheese. For veggie-heavy variations, use sautéed carrots, leeks, or spinach.
Bake on parchment for the crispiest bottoms. If frying or air frying, chill balls for 20 minutes before cooking to help them hold shape.
Substitutions and Variations
- Vegetarian: Omit turkey and swap in chopped sautéed mushrooms, lentils, or roasted squash.
- Gluten-free: Use sturdy GF bread, or stuff with cooked rice for “stuffing balls.”
- Dairy-free: Use olive oil and skip cheese.
- Kid-friendly: Add a bit of shredded cheddar to the mix for melty centers.
For herbs, fresh or dried work—just double fresh for best effect. For punches of sweetness, fold in shredded apple or pear. For deeper flavor, replace turkey stock with mushroom or vegetable stock.
To pump up the holiday fun, serve with multiple dipping sauces: cranberry mustard, warm gravy, creamy horseradish, or a whiskey-maple glaze.
Serving Suggestions
Pile stuffing balls alongside roast turkey or chicken as a fun holiday side, with pan gravy or cranberry sauce for dunking. As an appetizer, serve on skewers or picks for party ready bites.
Pack them into lunchboxes with salad and roasted veggies, or stuff into pita pockets with greens for a savory sandwich. For brunch, reheat and serve topped with poached or fried eggs, or crumble into breakfast hashes.
For leftovers, slice stuffing balls in half and crisp in a skillet, then serve over soup, salad, or inside wraps for a hearty lunch. They’re freezer friendly—just cool, freeze on trays, then pack into bags and bake from frozen at 350°F until hot.
Story & Origins
Stuffing balls update the classic bread stuffing, a dish with roots in European and American holiday traditions where every bit of bread was saved and repurposed. By rolling stuffing into balls (or even mini loaves), cooks across generations have made it easier to serve, store, and portion this favorite side. The addition of turkey and cranberries brings all the warmth of the holiday meal into every bite—and showcases the power of cooking to reinvent leftovers into something special and festive.
Perfect for modern gatherings, meal-prep, or simply adding a twist to the traditions you love, stuffing balls have earned a beloved place on January (and November) tables everywhere.
Nutrition Notes
This recipe offers fiber and complex carbs from whole grain bread, lean protein from turkey (unless made vegetarian), and antioxidants from cranberries. Reduce butter for a lighter version, or swap for olive oil and more herbs/veggies.
Use gluten-free or dairy-free swaps as needed. Bake, don’t fry. Serve with a big green salad and roasted veggies for a filling, balanced meal.
Flavors & Pairings
Pair stuffing balls with tart cranberry relish, mustard or a cider-based dip for contrast, or classic gravy for richness. Sides of roasted veggies, sweet potato mash, or green bean casserole make a stunning plate.
Holiday drinks like mulled wine, sparkling cider, or chai complete the festive mood.
On a snack platter, offer with cheese cubes, sliced apples, and spiced nuts for a Thanksgiving-inspired grazing board.
Frequently Asked Questions
Can I make ahead?
Yes—form and chill balls one day before, or freeze up to one month ahead. Bake from cold or frozen, just adding a few extra minutes.
What’s the best bread?
Sourdough, French, or country white; anything sturdy and slightly stale.
Gluten-free possible?
Absolutely—use gluten-free sandwich bread or cornbread.
Can I add sausage?
Yes—brown 1/3 pound sausage and mix in with turkey for a hearty version.
Can I air fry?
Yes—375°F for 10–12 minutes, until crisp and browned.
How do I keep them moist?
Moisten with enough broth; don’t overbake. If mixture feels dry, add a splash more stock.
Final Thoughts
Festive Cranberry Turkey Stuffing Balls bring novelty, comfort, and practicality to holiday feasts and winter suppers alike. Easily made ahead, endlessly flexible, and beloved by kids and adults, they’re an invitation to celebrate, share, and enjoy classic flavors in a brand new way.
