Turkey Cranberry Stuffing Balls
Easy turkey cranberry stuffing balls: crispy, freezer-friendly bites made from leftovers with air fryer option, gluten-free swaps, and pro tips.
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Servings: 24 balls
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Skillet
- Measuring cups and spoons
- Cookie scoop or tablespoon
Ingredients
Ingredients
- 2 tablespoons unsalted butter for sautéing
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 6 cups prepared stuffing cooled; leftover or boxed mix prepared per package
- 2 cups cooked turkey finely chopped or shredded
- 1/2 cup whole berry cranberry sauce
- 2 large eggs lightly beaten
- 1/2 cup low-sodium chicken broth use as needed to moisten
- cooking spray or neutral oil for the pan
- 2 tablespoons chopped fresh parsley optional, for serving
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly coat with cooking spray.
- Warm a skillet over medium heat. Melt the butter, then sauté the onion and celery until softened, 5–7 minutes. Stir in the poultry seasoning, salt, and pepper; cook 30 seconds more. Remove from heat to cool slightly.
- In a large bowl, combine the prepared stuffing, chopped turkey, and cranberry sauce. Add the sautéed vegetables and mix until evenly distributed.
- Stir in the beaten eggs. Drizzle in enough chicken broth to create a moist mixture that holds together when pressed, 1–2 tablespoons at a time (you may not need all of it).
- Using a cookie scoop or two spoons, portion into golf ball–size mounds (about 2 tablespoons each) and roll into tight balls. Arrange on the prepared baking sheet, spacing slightly apart.
- Bake until the balls are heated through and the exteriors are lightly crisp and golden, 20–25 minutes. If desired, brush or spray lightly with oil halfway through for extra browning.
- Garnish with parsley and serve hot with extra cranberry sauce or warm gravy on the side.
Notes
Make-ahead: Form the balls and refrigerate up to 24 hours; bake straight from the fridge, adding 2–3 minutes to the time. To freeze, bake, cool, then freeze on a tray before transferring to a bag; reheat at 350°F until hot. No cranberry sauce? Swap in 1/3 cup chopped dried cranberries. Use gluten-free stuffing to keep the dish gluten-free. If your stuffing is very moist, add a few tablespoons of dry breadcrumbs to help bind.
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