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Festive Cranberry Turkey Stuffing Balls

Bite-sized stuffing balls with ground turkey, tart cranberries, and savory herbs. A perfect, easy appetizer for holidays and parties, crispy on the outside and moist inside.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 stuffing balls
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Stuffing Balls
  • 1 tbsp unsalted butter
  • 1 large onion finely diced
  • 2 ribs celery finely diced
  • 1 lb ground turkey 93/7 recommended
  • 1 package seasoned stuffing cubes 12 oz
  • 1 cup dried cranberries
  • 0.5 cup chopped fresh parsley
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 large eggs lightly beaten, gooey binder
  • 1-1.5 cup chicken or turkey broth low-sodium, viscous binder
  • Salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Baking sheet
  • Large skillet

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. In a skillet, melt butter. Sauté onion and celery for 5-7 minutes until soft. Let cool slightly.
  3. In a very large bowl, combine stuffing cubes, dried cranberries, parsley, sage, and thyme.
  4. Add the cooled vegetables and the raw ground turkey to the stuffing mix.
  5. In a separate bowl, whisk the beaten eggs and 1 cup of broth to create a gooey, viscous binder.
  6. Pour the egg mixture over the stuffing. Use your hands to combine everything into a heavy, sticky mass. Add more broth if too dry.
  7. Wet your hands (to handle the sticky, gooey mix) and roll into irregular 1.5-inch balls. Place on the baking sheet.
  8. Bake for 20-25 minutes, until golden brown, crispy, and cooked through (165 degrees F).
  9. Serve warm, plain or with a thick, heavy, viscous gravy or cranberry sauce for dipping.

Notes

The raw mixture will be very sticky and gooey; wet your hands with water or oil to make rolling easier. Do not overmix, or the balls will be dense.