Cranberry Turkey Stuffing Balls
This game-changer recipe transforms leftover turkey and stuffing into a delicious, savory appetizer. It's an incredibly easy way to create a versatile dish with the perfect texture: a crispy, golden-brown exterior and a moist, flavorful inside.
Equipment
- Baking Sheet
- Parchment paper
- Large Mixing Bowl
- Small Bowl
Ingredients
For the Stuffing Balls
- 2 cups Bread Stuffing A savory herb or sage stuffing works best
- 1 cup Cooked Turkey shredded
- 1/2 cup Dried Cranberries chopped finely
- 1/2 cup Onion finely diced
- 1/2 cup Celery diced
- 1/4 cup Fresh Parsley chopped
- 1 large Egg
- 1/4 cup Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine the Dry Ingredients: In a large mixing bowl, combine the bread stuffing, shredded turkey, chopped dried cranberries, diced onion, celery, and parsley. Sprinkle in the dried thyme, salt, and pepper, and toss to distribute.
- Mix the Wet Ingredients: In a separate small bowl, whisk together the chicken broth and the egg until well combined.
- Form the Balls: Pour the wet mixture over the dry ingredients and mix until the stuffing holds together. Scoop about 2 tablespoons of the mixture at a time and gently roll it into a ball. Place each ball on the prepared baking sheet.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the balls are golden brown and hold their shape.
- Rest and Serve: Let the stuffing balls cool slightly on the baking sheet before serving. Serve them warm with your favorite dipping sauce.
Notes
Serving and Storage Tips
Serving: Serve with leftover gravy, extra cranberry sauce, or a creamy garlic aioli for dipping. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Place the balls on a baking sheet and warm in a 350°F oven for 8-10 minutes.Helpful Notes
- The Moisture Secret: If your mixture is too dry, add extra chicken broth one tablespoon at a time.
- Extra Crispy Finish: For an even crispier outside, lightly brush the balls with melted butter or a spray of cooking oil before baking.
- Make-Ahead & Freezing: Assemble the balls and store them in the fridge overnight before baking, or freeze them (baked or unbaked) for up to 3 months.