Cranberry Turkey Stuffing Balls

These cranberry turkey stuffing balls pack all the best Thanksgiving flavors into one easy bite. They’re made with cooked turkey, breadcrumbs, dried cranberries, celery, onion, and herbs, then baked until golden on the outside and tender in the middle. They’re perfect as a Thanksgiving appetizer or side dish, and they’re also one of my favorite ways to use up leftover turkey after the holiday.

Why You'll Love This Stuffing Balls Recipe

Every Thanksgiving, I end up making the same bite on my plate consisting of a little turkey, some stuffing, and cranberry sauce all together. It’s probably my favorite combination from the whole meal. I’d heard of stuffing balls before, so I started thinking about how good they’d be with turkey and cranberries mixed right in.

That’s basically how this recipe came together. The breadcrumbs, onion, celery, and herbs give the balls that classic stuffing flavor, the turkey makes them more filling, and the cranberries add little pops of sweetness throughout.

I also love how many ways you can serve them. They work as a Thanksgiving appetizer, a side dish with gravy or cranberry sauce, or an easy way to turn leftover turkey into something completely different the next day.

Cranberry Turkey Stuffing Balls Ingredients

• 2 cups plain breadcrumbs
• 1½ cups cooked turkey, shredded or finely chopped
• ½ cup dried cranberries, finely chopped
• ½ cup onion, finely diced
• ½ cup celery, finely diced
• ¼ cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large egg
• ½ cup chicken broth, plus more as needed

Ingredient Notes That Make These Stuffing Balls Better

• Breadcrumbs: Use plain, dry breadcrumbs rather than seasoned breadcrumbs so you can control the flavor. If yours are very fine, you may need a little extra broth to get the mixture to hold together.
• Cooked turkey: Both white and dark meat work. Leftover Thanksgiving turkey is perfect here, but any cooked shredded turkey will do.
• Dried cranberries: Chop them before mixing so you get some cranberry in almost every stuffing ball instead of a few large pieces.
• Onion and celery: Dice both fairly small since they go into the mixture raw. Smaller pieces soften better during baking and help the balls hold together.
• Chicken broth: Start with ½ cup and add more only as needed. The exact amount can vary depending on how dry your breadcrumbs and turkey are.

How to Make Cranberry Turkey Stuffing Balls

Step 1: Combine the Stuffing Mixture

Preheat the oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, combine the breadcrumbs, shredded turkey, chopped cranberries, onion, celery, and parsley. Add the thyme, salt, and black pepper and mix everything together.

Step 2: Add the Egg and Broth

Pour in the chicken broth and add the egg. Mix until everything is evenly combined and the stuffing mixture is moist enough to hold together. If it still seems too dry, add a little more broth.

Step 3: Shape the Balls

Scoop about 2 tablespoons of the mixture at a time and roll it gently between your hands to form a ball. Arrange the stuffing balls on the prepared baking sheet with a little space between each one.

Step 4: Bake

Bake for 25 minutes, or until the stuffing balls are golden brown on the outside and firm enough to hold their shape.

Step 5: Serve

Let them cool for a few minutes, then serve warm with gravy or cranberry sauce for dipping. They're delicious with this pork gravy poured on top.

My Tips for the Best Cranberry Turkey Stuffing Balls

• Don’t pack them too tightly. I gently rolled the mixture just enough for each ball to hold its shape. Compressing them too much can make the centers dense instead of soft like stuffing.
• Keep the turkey pieces fairly small. If your shredded turkey has long strands or large chunks, give it a quick chop or break it apart before mixing. Smaller pieces distribute more evenly and make the stuffing balls easier to shape.
• Do a quick squeeze test before rolling. Grab a small handful of the mixture and squeeze it in your palm. It should hold together without feeling wet or falling apart. That’s the consistency you want before shaping the whole batch.
• Keep the balls the same size. I use about 2 tablespoons for each one so they bake at the same rate and you don’t end up with smaller ones drying out before the larger ones are done.
• Let them rest before moving them. Give the stuffing balls about 5 minutes on the baking sheet after they come out of the oven. They firm up as they cool slightly and are less likely to break apart when you transfer them.

Stuffing Ball Variations

One of the nice things about stuffing balls is how easy they are to change up depending on what you have left from Thanksgiving or what your favorite part of the meal is.

• Sausage stuffing balls: Replace the turkey with cooked, crumbled breakfast sausage for a richer, more savory version.
• Cornbread stuffing balls: Swap the breadcrumbs for crumbled, slightly dried-out cornbread. Cornbread absorbs liquid differently, so add the chicken broth gradually until the mixture holds together.
• Apple pecan stuffing balls: Mix in finely diced apple and chopped pecans for extra crunch and a little more sweetness. Since apples release moisture as they bake, you may not need quite as much broth.
• Cheesy stuffing balls: Add about ½ cup shredded cheddar or grated Parmesan to the mixture before shaping. Cheddar makes them richer and gooier, while Parmesan adds a more savory flavor. The cheese is a delicious addition if you use sausage.

How to Store and Make Ahead Cranberry Turkey Stuffing Balls

• In the fridge: Store leftover stuffing balls in an airtight container for up to 4 days.
• To make ahead: You can mix and shape the stuffing balls up to 1 day in advance. Arrange them on the baking sheet, cover tightly, and refrigerate. When you’re ready to serve them, bake straight from the fridge, adding a few extra minutes if needed.
• To reheat: Warm them in a 350°F oven for about 8–10 minutes, or until heated through. The oven is my preferred method because it keeps the outside from getting too soft. For a quicker option, microwave individual stuffing balls in short intervals until warm.
• To freeze before baking: Shape the stuffing balls, arrange them on a parchment-lined baking sheet, and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. For the best texture, thaw overnight in the refrigerator, then bake at 375°F for about 25 minutes, or until golden and heated through.
• To freeze after baking: Let the stuffing balls cool completely, then freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.

Cranberry Turkey Stuffing Balls FAQs

What are stuffing balls?

Stuffing balls are individual portions of stuffing shaped into balls and baked instead of cooking the stuffing in a casserole dish. This version adds shredded turkey and dried cranberries, so you get turkey, stuffing, and cranberry flavor in every bite.

How long do you cook stuffing balls in the oven?

These turkey stuffing balls bake at 375°F for about 25 minutes. They should be lightly golden on the outside, firm enough to hold their shape, and hot in the center. Since this recipe uses cooked turkey, the main goal is to heat everything through and cook the egg that binds the mixture.

Why are my stuffing balls falling apart?

The mixture is usually too dry if the balls won’t hold together. Before shaping, squeeze a small amount in your hand. If it crumbles, add chicken broth 1 tablespoon at a time until the mixture holds together without becoming wet or mushy.

Can I make stuffing balls with boxed stuffing mix?

Yes. You can use a dry boxed stuffing mix instead of plain breadcrumbs, but keep in mind that it already contains seasonings and salt. I’d reduce the added salt and add the chicken broth gradually since stuffing mix may absorb liquid differently.

Can I use leftover Thanksgiving turkey?

Absolutely. This is one of my favorite ways to use leftover Thanksgiving turkey. Both white and dark meat work, but chop or shred the turkey into fairly small pieces so it mixes evenly and the stuffing balls hold together.

What should I serve with turkey stuffing balls?

They’re best with gravy or cranberry sauce for dipping. For Thanksgiving, you can also serve them alongside mashed potatoes, green beans, roasted vegetables, or any of your usual holiday sides.

Can I make stuffing balls the day before Thanksgiving?

Yes. Mix and shape them up to 1 day ahead, arrange them on your baking sheet, cover tightly, and refrigerate. Bake them when you’re ready to serve, adding a few extra minutes if needed since they’ll be starting cold.

More Thanksgiving Recipes to Try

• KFC gravy
• Mashed potato cups
• Butter swim biscuits
• Turkey pot pie