I bring together ground turkey (or shredded turkey), bread crumbs, cranberries, onions and seasonings, all formed into little balls and baked up golden and flavorful — a great twist on stuffing that’s portable, fun, and perfect for holidays or snacks.

Cranberry Turkey Stuffing Balls

Why I’ll Love This Recipe

I love how these balls combine sweet, savory, and herbal flavors in every bite. The cranberries add a bright sweetness, the turkey gives protein and richness, and the crumbs and veggies help bind everything with texture. Also, I appreciate how easy they are to prep ahead and bake — great when I want something festive with minimal fuss.

Ingredients

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

ground turkey (about 1 lb)
bread crumbs (≈ 2 cups)
cooked cranberries (or dried cranberries, chopped)
onion, finely chopped
celery, diced
fresh parsley, chopped
chicken broth (or other light broth)
1 large egg
dried thyme
salt
black pepper

Directions

Preheat the oven to about 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix together the bread crumbs, turkey, cranberries, onion, celery, parsley.
Add the seasonings: thyme, salt, and black pepper.
Stir in the broth and beaten egg. If the mixture seems too dry, add a little more broth; it should hold together when shaped.
Using about 2 tablespoons of mixture per ball, roll into spheres and place them on the prepared baking sheet, leaving a little space between each.
Bake for about 25 minutes, or until the balls are golden brown on the outside and cooked through inside.

Servings and timing

Makes about 12 servings (around a dozen balls, depending on size)
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

storage/reheating

I store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in a 350°F (175°C) oven until warmed through, or microwave them gently (covered) if I’m in a hurry. They also freeze well — I freeze cooked balls and then reheat from frozen in the oven, adding a few minutes to the bake time.

FAQs

How can I make sure the stuffing balls don’t fall apart?

I make sure not to skip the egg and broth — these help bind the mixture. Also, I avoid overfilling with dry ingredients (too many crumbs) without enough moisture. If needed, I add another tablespoon of broth.

Can I use dried cranberries instead of cooked ones?

Yes — dried cranberries work well. I chop them so they distribute evenly. If they seem too firm, I sometimes soak them briefly in warm water or broth so they’re less chewy.

Can I bake instead of frying?

Definitely. Baking gives a crisp outside with less oil, which I prefer. If I want extra crispness, I bake first, then broil for a minute or two at the end.

Can I use leftover stuffing or turkey?

Yes — this recipe is great for using up leftovers. I sometimes use leftover roasted or shredded turkey, and leftover cooked stuffing (crumbled) instead of fresh bread crumbs. Just adjust moisture if needed (maybe add a bit more broth or egg).

What if I’m making these ahead of time?

I often make them a day ahead, store in the fridge, then reheat in the oven before serving. I can also prepare them, freeze raw (on a tray), then transfer to a container; when ready, I bake from frozen, adding a few extra minutes.

Conclusion

I find these Cranberry Turkey Stuffing Balls are a delicious, versatile recipe that brings festive flavors in a fun format. They’re easy to adapt (leftovers or fresh), simple to make ahead, and always get appreciated whether as part of a holiday spread, appetizer, or cozy weeknight dinner.