Looking for a festive, flavorful, and easy-to-make appetizer or side dish for the holidays? These Cranberry and Turkey Stuffing Balls are your new go-to. Whether you’re prepping for Thanksgiving, Friendsgiving, or any cold-weather gathering, this savory-sweet combo brings together all the comforting holiday flavors in one delicious bite. They’re also perfect for using up leftover turkey and stuffing—zero waste, maximum flavor!
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Why You’ll Love This Turkey Cranberry Stuffing Balls Recipe
These stuffing balls are packed with savory turkey, herbs, and the tangy pop of cranberries, all wrapped in a golden, crisp bite. Here’s why this recipe is a must-try:
- Great use of Thanksgiving leftovers
- Quick to prep and bake
- Kid-friendly and freezer-friendly
- Easy to make in batches
- Crowd-pleasing appetizer or side dish
Perfect as part of your holiday meal prep or as an addition to your Thanksgiving cooking plans, they make holiday entertaining stress-free and extra delicious.
Ingredients for Cranberry and Turkey Stuffing Balls
To make these Turkey Cranberry Stuffing Balls, you’ll need:
- 2 cups cooked turkey, shredded or chopped
- 2 cups stuffing (your favorite recipe or store-bought)
- 1/2 cup dried cranberries (or cranberry sauce)
- 1 egg, beaten
- 1/4 cup chicken broth (or as needed)
- Salt and pepper, to taste
- Optional: 1/4 cup chopped parsley
You can also use sausage stuffing for added richness or swap dried cranberries with fresh or leftover cranberry sauce for a juicier result.
Kitchen Tools You’ll Need
Keep it simple! You only need:
- Large mixing bowl
- Baking sheet
- Parchment paper or non-stick spray
- Cookie scoop or hands
- Oven (or slow cooker—see below)
How to Make Cranberry and Turkey Stuffing Balls (Step-by-Step)
- Preheat oven to 375°F (190°C) and line a baking sheet.
- In a large bowl, mix the cooked turkey, stuffing, cranberries, egg, and broth until just combined.
- Use a cookie scoop or your hands to form mixture into 1.5-inch balls.
- Place on prepared baking sheet.
- Bake for 18–22 minutes, or until golden and heated through.
- Serve warm with cranberry sauce or gravy for dipping.
That’s it! These Turkey Stuffing Balls are as easy as mix, shape, and bake.
Tips for the Best Stuffing Balls Recipe
- If your stuffing is dry, add more broth until the mix holds together well.
- Chill the mixture for 10–15 minutes before shaping for easier handling.
- Don’t overmix—it can make the balls tough.
Want a fun twist? Try adding a small cube of brie or mozzarella in the center before rolling!
Common Mistakes to Avoid When Making Turkey Stuffing Balls
- Too dry or crumbly? Add more broth or a spoonful of cranberry sauce.
- Too wet? Add breadcrumbs or more stuffing to absorb moisture.
- Not holding shape? Chill before baking or add a second egg to bind.
Slow Cooker Cranberry Stuffing Meatballs Variation
Want to serve them warm at a party or potluck? Here’s how to make these into slow cooker cranberry stuffing meatballs:
- Prepare and bake the stuffing balls as above.
- Transfer to a slow cooker.
- Pour a mix of 1/2 cup cranberry sauce and 1/4 cup orange juice or broth over the top.
- Heat on low for 1–2 hours until warm and glazed.
Perfect for make-ahead Thanksgiving appetizers or game day food.
Serving Suggestions for Turkey Cranberry Stuffing Balls
These stuffing balls with cranberry and turkey are versatile:
- Serve with warm cranberry sauce, gravy, or aioli
- Add toothpicks and serve as finger food
- Pair with a green salad for a light lunch
- Use as a fun twist on meatballs over mashed potatoes
They’re especially great alongside mains like this Crockpot Turkey Breast or even Roasted Pumpkin Wedges for a full fall-themed spread.
How to Store, Freeze, and Reheat Stuffing Balls
- Store in an airtight container in the fridge for up to 4 days.
- Freeze before or after baking—lay flat on a tray to freeze, then transfer to a zip-top bag.
- Reheat in a 350°F oven or air fryer for 8–10 minutes until warmed through.
Meal prep tip: Make a double batch and freeze half for holiday emergencies!
Holiday Pairings and When to Serve This Dish
Serve these turkey stuffing cranberry meatballs at:
- Thanksgiving dinner
- Holiday brunch
- Friendsgiving potlucks
- Holiday work parties
- As a snack during holiday movie nights
They also make a great addition to a cozy autumn dinner menu with other festive bites like Pumpkin Cheesecake Truffles or Mini Halloween Pizzas.
Cranberry and Turkey Stuffing Balls FAQ
Can I use rotisserie chicken instead of turkey?
Yes, rotisserie chicken or ground chicken both work well.
Can I make these gluten-free?
Use gluten-free stuffing mix and double-check your cranberry sauce.
Can I skip the egg?
The egg helps bind the mixture, but you can use a flax egg or a bit of mashed potato as a substitute.
Can I use fresh cranberries?
Chopped fresh cranberries work great—just reduce the amount slightly due to tartness.
Final Thoughts: Your New Go-To Thanksgiving Appetizer
These Cranberry and Turkey Stuffing Balls are flavorful, festive, and the perfect bite-sized addition to your holiday table. They combine the best parts of Thanksgiving—turkey, stuffing, and cranberry—into a dish you can hold in your hand. Whether served at a big feast or prepped ahead for a party, they’re guaranteed to impress. Make them once, and they’ll become a new holiday tradition!
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Cranberry and Turkey Stuffing Balls – A Comforting Holiday Classic Made Easy
- Total Time: 45 minutes
- Yield: 18–24 stuffing balls 1x
Description
These Cranberry and Turkey Stuffing Balls are a festive, handheld twist on traditional holiday flavors. Packed with juicy turkey, herby stuffing, and sweet cranberries, they’re crispy on the outside and tender on the inside. Perfect for Thanksgiving, holiday parties, or as a creative way to use leftovers, these stuffing balls can be baked, air-fried, or even slow-cooked for effortless preparation.
Ingredients
- 3 cups cooked turkey, finely chopped (about 450g)
- 4 cups prepared stuffing (about 400g)
- ½ cup (60g) dried cranberries
- 2 eggs, beaten
- ½ cup (60g) grated cheddar cheese (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
- Olive oil spray or 2 tbsp oil (for baking/frying)
- Optional Glaze:
- ¼ cup cranberry sauce
- 1 tbsp honey
- 1 tbsp Dijon mustard
Instructions
- Mix the Base: In a large bowl, combine turkey, stuffing, cranberries, and cheese (if using). Add garlic powder, onion powder, salt, and pepper.
- Add the Binders: Mix in the beaten eggs. If mixture is too dry, add 1 tbsp broth or water until it holds together.
- Form the Balls: Shape mixture into 1.5-inch balls using hands or scoop. Place on a lined baking sheet and spray lightly with oil.
- Bake or Air Fry: Bake at 375°F (190°C) for 20–25 minutes until golden. Or air fry at 370°F (185°C) for 10–12 minutes.
- Add Optional Glaze: Mix cranberry sauce, honey, and mustard. Brush over cooked balls and return to oven for 3–5 minutes.
- Slow Cooker Option: Place uncooked balls in a greased slow cooker. Cook on low 3–4 hours or high 2 hours, until firm and heated through.
Notes
- If stuffing is dry, rehydrate with a little broth.
- Do not overmix—this keeps balls tender.
- Finely chop turkey for best binding.
- Spray or brush tops with oil to ensure crispness.
- Uncooked or cooked balls can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Bake, Air Fry, Slow Cook
- Cuisine: American, Holiday
Nutrition
- Serving Size: 2 balls
- Calories: 140
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
Keywords: Cranberry Turkey Stuffing Balls, Thanksgiving Appetizer, Holiday Leftovers Recipe, Stuffing Ball Recipe, Turkey Cranberry Meatballs
