Description
Crispy, herby stuffing balls made with turkey and cranberries — a festive twist on classic holiday flavors, perfect for appetizers or meal prep.
Ingredients
2 cups cooked turkey, finely chopped or shredded
3 cups dry stuffing mix or toasted bread cubes
1 cup dried cranberries
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tablespoons unsalted butter
2 large eggs
1 cup low-sodium turkey or chicken broth
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme (or 1/2 tsp dried)
1/2 teaspoon sage
Salt and pepper to taste
Extra butter or oil for brushing
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet, melt butter and sauté onion and celery until soft, about 5–7 minutes. Stir in herbs and set aside to cool.
In a large bowl, combine turkey, stuffing mix, cranberries, and the sautéed vegetables.
Whisk eggs and broth together, then pour over the mixture. Stir gently until evenly moistened.
Form into golf ball-sized rounds and place on the baking sheet.
Brush with melted butter or oil and bake for 25–30 minutes, flipping once, until golden brown.
Notes
Use ground turkey or chicken if preferred.
Freeze before baking for up to 2 months.
Serve with gravy or cranberry sauce.