Cranberry Turkey Stuffing Balls
These Cranberry Turkey Stuffing Balls combine savory turkey, tart cranberries, herbs, and bread into crispy golden bites. Perfect as a holiday side dish, appetizer, or a clever way to use Thanksgiving leftovers.
Equipment
- Baking sheet
- Mixing bowl
- Mixing Spoon
- Knife and cutting board
- Oven
Ingredients
- 6 cups stale bread pieces (white and cornbread mix)
- 1 cup cooked turkey (shredded or diced)
- 1/2 cup dried cranberries
- 2 tbsp fresh sage (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1/4 cup unsalted butter (melted)
- 1–1 1/2 cups chicken or vegetable broth
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Instructions
- Tear or cut bread into bite-sized pieces and let dry overnight on a baking sheet.
- In a large bowl, combine dried bread, cooked turkey, cranberries, herbs, and melted butter. Mix well. Gradually add broth until mixture is moist but holds shape.
- Form mixture into golf ball-sized rounds and place on a greased baking sheet.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown and crispy on the outside. Cool slightly before serving.
Notes
Make the mixture up to 24 hours in advance and refrigerate before baking. For extra crunch, add nuts like pecans or walnuts. Fresh cranberries can be used if chopped and slightly sweetened. Serve with gravy or cranberry sauce for dipping.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 280mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg
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