introduction
Cranberry Turkey Stuffing Balls are small, warm bites made with cooked turkey, bread crumbs, and dried cranberries. They cook in the oven until light brown. These balls are sweet and savory. They work well for a snack, side dish, or party plate.
why make this recipe
- Use leftover turkey in a new way.
- Quick to make and bake.
- Kid-friendly and easy to pick up.
- Mix of sweet cranberries and savory herbs.
- Small bites that fit on a holiday plate or party tray.
how to make Cranberry Turkey Stuffing Balls
Mix the cooked turkey and bread crumbs with the cranberries and herbs. Add the beaten eggs and chicken broth so the mix holds together. Form small balls, place on a baking sheet, and bake until golden. Let them cool a little before serving.
Ingredients :
- 2 cups turkey, cooked and chopped
- 2 cups bread crumbs
- 1 cup cranberries, dried
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup parsley, chopped
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs, beaten
- 1/4 cup chicken broth
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the turkey, bread crumbs, dried cranberries, onion, celery, parsley, sage, thyme, salt, and pepper.
- In a separate bowl, mix the beaten eggs and chicken broth.
- Pour the egg mixture into the turkey mixture and stir until well combined.
- Form the mixture into balls, about 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Serve warm.
how to serve Cranberry Turkey Stuffing Balls
Serve warm on a plate or in a bowl. Offer a small bowl of gravy, cranberry sauce, or a mustard dip on the side. They work well with salad, roasted vegetables, or mashed potatoes.
how to store Cranberry Turkey Stuffing Balls
Cool to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. To freeze, place on a tray until firm, then move to a freezer bag. Freeze up to 2 months. Reheat in the oven at 350°F (175°C) until warm.
tips to make Cranberry Turkey Stuffing Balls
- Chop the turkey small for even bites.
- If mixture is dry, add a little more chicken broth.
- If it is too wet, add a few more bread crumbs.
- Use a small scoop or spoon to make same-size balls.
- Line the baking sheet with parchment for easy cleanup.
variation (if any)
- Add chopped pecans or walnuts for crunch.
- Use fresh cranberries cooked with a little sugar for a tangy bite.
- Swap turkey for cooked chicken.
- Add grated Parmesan for a savory twist.
- Make mini meatballs or larger patties to change serving size.
FAQs
Q: Can I use raw turkey?
A: No. Use cooked turkey only. Raw turkey will not cook fully in this recipe.
Q: Can I make these ahead?
A: Yes. Make and bake them, then cool and store in the fridge. Reheat before serving.
Q: Can I bake them frozen?
A: Yes. Add a few minutes to the bake time and check until warm in the center.
Q: Are these gluten-free?
A: Not with regular bread crumbs. Use gluten-free bread crumbs to make them gluten-free.
Q: Can I skip the eggs?
A: Eggs help bind the mix. You can try a vegan binder like flax egg, but texture may change.
Conclusion
These Cranberry Turkey Stuffing Balls are great for using leftovers and for a simple holiday snack. For similar ideas and more recipes, see Turkey and Stuffing Meatballs – Marisa Moore Nutrition, a different take on turkey stuffing bites, and check Cranberry Turkey Stuffing Balls – The Oregon Dietitian for more tips and photos. For another simple version to try, visit Turkey Cranberry Stuffing Balls – Everyday Eileen.