The first time I bit into a hot, golden cranberry turkey stuffing ball, all the flavors of the holidays just exploded in my mouth—savory turkey, herby stuffing, a pop of tart cranberry, and a little crunch on the outside. It instantly reminded me of leftover sandwiches but, honestly, way more fun to eat. These little bites are my go-to for holiday parties, Friendsgiving, or anytime I want to wow people with something that screams festive, cozy, and downright delicious.
I stumbled across the idea years ago, desperate for a way to use up an avalanche of Thanksgiving leftovers. After a few experiments (some more crumbly than others), I landed on this cranberry turkey stuffing balls recipe. It’s now a tradition—my family literally asks for it before the turkey is even carved! Plus, the combo of juicy turkey, tangy cranberries, and crispy stuffing edges is just magic.
What I love most is how ridiculously easy these are. You toss everything in a bowl, shape, bake, and boom—appetizer perfection. Fancy enough for the holiday table, but simple enough for a weeknight snack. If you’re a fan of crowd-pleasing finger foods with festive flair, or just looking for a clever way to reinvent leftovers, these cranberry turkey stuffing balls are about to become your new favorite. I’ve made them more times than I can count, and trust me, they never last long!
Why You’ll Love This Recipe
- Quick & Easy: These cranberry turkey stuffing balls come together in under 40 minutes—minimal prep, maximum flavor. Perfect for last-minute gatherings or stress-free holiday hosting.
- Simple Ingredients: Everything you need is probably already in your kitchen after a big holiday meal. No fancy shopping trips or hard-to-find spices required.
- Perfect for Parties: Bite-sized, portable, and totally dippable, these are made for holiday parties, potlucks, and festive family movie nights. They’re also a fun twist for brunch spreads!
- Crowd-Pleaser: I’ve never met someone who didn’t love these. Kids, adults, picky eaters—everyone goes back for seconds (or thirds, let’s be honest).
- Unbelievably Delicious: The crispy outside, tender center, and sweet-tart cranberries take classic flavors to the next level. You get all the best parts of Thanksgiving in one bite.
What really sets my cranberry turkey stuffing balls recipe apart is the texture. I use a mix of moist stuffing and just the right amount of turkey, so they’re never dry or crumbly. And I always add a handful of fresh parsley for brightness—trust me, it matters!
Another thing: blending in a little cream cheese adds just enough richness to bind everything together and keep each ball ultra-moist. It’s a trick I picked up after a few dry batches early on. If you’re skeptical, give it a try—it’s the secret to that irresistible, soft-but-crispy texture.
Whether you want to impress guests without breaking a sweat, or just want to relive the best parts of the holiday table in snack form, these are for you. They’re the kind of food that makes you smile after the first bite. It’s comfort food, reimagined—festive, fun, and totally foolproof!
What Ingredients You Will Need
This cranberry turkey stuffing balls recipe is all about taking simple, wholesome ingredients and turning them into something special. Most are pantry staples or leftover from holiday feasts, and you can easily swap things based on what you have on hand.
- Cooked turkey, shredded or chopped (2 cups / 250g): White or dark meat both work—leftovers are perfect. I’ve used rotisserie chicken in a pinch.
- Stuffing, prepared and cooled (3 cups / 350g): Any style works—herb, cornbread, or even gluten-free. Homemade or store-bought are both fine. Slightly moist stuffing helps bind the balls.
- Dried cranberries (1/2 cup / 60g): Adds a sweet-tart pop in every bite. I love using unsweetened for a more natural flavor, but sweetened works too.
- Cream cheese, softened (3 oz / 85g): This is my secret for super moist, rich balls. You can sub with Greek yogurt or a dairy-free alternative if needed.
- Egg (1 large): Acts as a binder to hold everything together.
- Fresh parsley, chopped (2 tbsp / 7g): Brightens the flavor. Swap for chives or omit if you don’t have fresh herbs on hand.
- Salt & black pepper (to taste): Adjust depending on how seasoned your stuffing and turkey are.
- Panko breadcrumbs (1 cup / 60g): For rolling—gives that irresistible crisp on the outside. Regular breadcrumbs work, but panko makes them extra crunchy.
- Olive oil spray or melted butter (for baking): Helps the exterior get golden brown and crispy. Butter is richer; oil is a bit lighter.
Optional add-ins and swaps:
- Grated cheddar or Parmesan cheese (1/2 cup / 50g): For a cheesy twist.
- Nuts (e.g., chopped pecans or walnuts, 1/4 cup / 30g): Adds crunch and a nutty note—totally optional.
- Chopped apple (1/4 cup / 30g): For a bit of sweetness and texture.
- Gluten-free stuffing or breadcrumbs: If you need to keep things gluten-free, just swap in your favorite alternatives.
Tip: If you’re starting with very dry stuffing, splash in a tablespoon or two of chicken broth to moisten before mixing. And don’t be afraid to get creative with the add-ins—this recipe is all about making holiday magic from what you’ve got!
Equipment Needed
- Large mixing bowl: For combining all the ingredients. I like using a deep bowl so nothing spills over.
- Measuring cups and spoons: To keep things precise. A digital scale is handy for accuracy, especially if you’re doubling the batch.
- Baking sheet: I prefer rimmed sheets to catch any drips.
- Parchment paper or silicone baking mat: Keeps the balls from sticking and makes cleanup a breeze. Foil works in a pinch but tends to stick more.
- Small cookie scoop or your hands: For shaping. A scoop gives uniform size (and helps them cook evenly), but hands work just fine—just lightly oil your palms.
- Oven: Yep, you’ll need that for baking to golden perfection.
- Wire rack (optional): For cooling. If you want super crispy bottoms, you can bake them on a rack set over the sheet.
If you don’t have a cookie scoop, a regular tablespoon or even an ice cream scoop (for jumbo balls) works. I’ve made these with nothing but my hands and a fork before—no stress. For budget-friendly baking, nonstick spray and parchment paper are your friends. Just give your tools a good rinse after; the stuffing can cling a bit!
How to Make Cranberry Turkey Stuffing Balls
- Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. (This step is key—no one likes stuck-on stuffing balls!)
- Prepare your mixture: In a big bowl, combine 2 cups (250g) shredded turkey, 3 cups (350g) prepared stuffing, 1/2 cup (60g) dried cranberries, 3 oz (85g) softened cream cheese, 1 large egg, and 2 tbsp (7g) chopped parsley. Sprinkle in a generous pinch of salt and black pepper. If your stuffing is very dense or dry, add 1–2 tbsp chicken broth for moisture.
- Mix it up: Use a sturdy spatula or your hands to mix everything until well combined. The mixture should hold together when pressed. If it feels too wet, add a handful of extra stuffing or a spoonful of breadcrumbs.
- Form the balls: Scoop out about 2 tablespoons (35g) per ball. Roll gently between your palms to make a round shape. (If the mix sticks, lightly oil your hands.) Place each ball onto your lined baking sheet, leaving a little space between them.
- Coat for crunch: Pour 1 cup (60g) panko breadcrumbs into a shallow bowl. Roll each ball in the crumbs, pressing lightly to coat. Place them back on the sheet. This step gives them that irresistible crispy shell!
- Ready to bake: Mist the tops with olive oil spray or brush with melted butter. This is what helps them turn golden and crisp.
- Bake: Pop the tray into your preheated oven and bake for 18–22 minutes, until the balls are golden brown and crispy on top. If you want extra crunch, flip them halfway through.
- Cool and serve: Let the cranberry turkey stuffing balls cool for 5 minutes before serving—they’re hot inside! Serve with cranberry sauce, gravy, or your favorite dip.
Troubleshooting tips: If the balls start to flatten, your mixture may be too wet—add a bit more stuffing or breadcrumbs. If they’re crumbling, add an extra egg or a spoonful of cream cheese. The balls should be firm but moist before baking.
Sensory cues: They’ll smell savory and just a little sweet as they bake, and the tops should look deeply golden when done. The outsides should be crisp, but the inside tender and juicy. And if your family starts wandering into the kitchen, you’re doing it right!
Cooking Tips & Techniques
Over the years, I’ve learned a few things that can really make or break this recipe. Here’s what I wish someone had told me on my first try:
- Moisture matters: If your stuffing is super dry, the balls won’t hold together. Add a splash (about 2 tbsp) of chicken or veggie broth. Too wet? Add a bit more stuffing or breadcrumbs until it just holds together.
- Even sizing: Use a standard cookie scoop for uniform balls. This helps them cook evenly—no dry edges or doughy centers.
- Don’t overmix: Mix just until combined. Overmixing can make the balls tough or dense.
- Press gently when shaping: If you squeeze too hard, the balls get gummy. A light touch keeps the texture fluffy.
- Crumb coating is key: Don’t skip the panko step! That’s what gives you a golden, crunchy shell. If you’re gluten-free, crushed rice cereal or gluten-free panko works great.
- Flip for crunch: For the crispiest balls, turn them halfway through baking. Or, bake on a rack set over the sheet for all-over crunch.
- Watch your oven: These can go from golden to a little too dark pretty fast. Start checking at 18 minutes. If your oven runs hot (like mine!), pull at 17.
- Dip game strong: Serve with warm cranberry sauce, leftover gravy, or even honey mustard. The right dip makes these next-level.
One time I forgot to coat them in breadcrumbs, and wow—they were still tasty but totally missing that crunch. Lesson learned! And don’t be afraid to get your hands in there—using your hands to mix and shape keeps things from getting packed too tight.
Variations & Adaptations
One of the best things about this cranberry turkey stuffing balls recipe is how forgiving and flexible it is. You can truly make it your own, which I do almost every year based on what’s in the fridge or who’s coming to dinner.
- Vegetarian version: Swap the turkey for sautéed mushrooms and diced roasted veggies (like butternut squash or carrots). Use veggie stuffing and skip the meat—you’ll still get all the flavor and texture!
- Cheesy twist: Mix in 1/2 cup (50g) shredded sharp cheddar or Gruyère for melty richness. This one’s a hit with kids and cheese lovers (me included).
- Low-carb option: Use a low-carb bread or almond flour-based stuffing, and coat with crushed pork rinds instead of breadcrumbs. Works surprisingly well and keeps things keto-friendly.
- Different proteins: No turkey? Leftover roast chicken or even ham works. I’ve even tried shredded rotisserie chicken in a pinch during the off-season.
- Seasonal swaps: In spring, I add fresh chopped herbs (like dill or tarragon) and swap cranberries for dried cherries. In fall, a pinch of sage or a dash of smoked paprika is lovely.
- Allergen-friendly: Dairy-free? Use a dairy-free cream cheese or Greek yogurt substitute. Gluten-free? Choose gluten-free stuffing and breadcrumbs. Nut allergy? Skip any nut add-ins.
My personal favorite? Mixing in a handful of toasted chopped pecans and a little crumbled feta for a sweet-salty twist. Seriously, don’t be afraid to play around—these are meant to be fun and adaptable.
Serving & Storage Suggestions
For the best flavor and texture, serve your cranberry turkey stuffing balls piping hot, straight from the oven. Pile them high on a festive platter with a bowl of cranberry sauce or warm gravy for dipping.
- Serving ideas: They shine as a holiday appetizer, but also work for brunch, lunchboxes, or as a side with eggs. I sometimes serve them over a bed of baby greens for a pretty touch.
- Beverage pairings: Try with sparkling apple cider, Pinot Noir, or even a spiced holiday punch.
- Storage: Cool leftovers completely, then pack in an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag—good for up to 2 months.
- Reheating: For crispiness, reheat in a 350°F (175°C) oven for 10 minutes, or air fryer for 5–6 minutes. Microwave works in a pinch, but they’ll be softer.
- Flavor development: The herbs and cranberries meld overnight, so leftovers can taste even better the next day!
If you’re prepping ahead, shape and freeze the unbaked balls. Bake straight from frozen, adding 3–5 minutes to the cook time. Easy peasy!
Nutritional Information & Benefits
Each cranberry turkey stuffing ball (based on a batch of 20) has approximately:
- Calories: 90
- Protein: 5g
- Carbohydrates: 10g
- Fat: 3g
- Fiber: 1g
Key health benefits: Lean turkey offers protein to keep you full, while cranberries provide antioxidants and a vitamin C boost. If you use whole wheat or gluten-free stuffing, you’ll up the fiber content too. I love that these are satisfying without being heavy or greasy—perfect for nibbling without a food coma.
Potential allergens to watch for: wheat (in stuffing and panko), dairy (in cream cheese), and eggs. You can easily swap for allergen-friendly versions if needed. Personally, I find these balls a great way to use up leftovers in a lighter form—no gravy-laden overload, just real ingredients, baked not fried.
Conclusion
If you’re looking for a festive, foolproof crowd-pleaser this holiday season, you really can’t go wrong with this cranberry turkey stuffing balls recipe. They’re simple, adaptable, and always a hit—whether you’re feeding a house full of relatives or just treating yourself to an epic snack. I love the way they bring all the best holiday flavors into one irresistible bite, and I hope you do too.
Don’t be afraid to put your own twist on them—swap in your favorite add-ins, adjust the spices, or try a different dip. Food should be fun and stress-free, especially during the holidays! If you try these, let me know how they turned out in the comments or tag me on Pinterest. I can’t wait to see your creations. Happy holidays, and happy munching!
FAQs About Cranberry Turkey Stuffing Balls
Can I make cranberry turkey stuffing balls ahead of time?
Yes! Shape them and store in the fridge (covered) for up to 24 hours before baking. Or freeze unbaked balls and bake straight from frozen—just add a few extra minutes to the cook time.
What’s the best dip for serving with these?
I love classic cranberry sauce or leftover turkey gravy. Honey mustard or creamy ranch also pair really well if you want something different.
Can I use chicken instead of turkey?
Absolutely! Shredded rotisserie chicken works perfectly and tastes great with the cranberry and stuffing combo.
How do I make this recipe gluten-free?
Use gluten-free stuffing and gluten-free breadcrumbs or panko. All other ingredients are naturally gluten-free, so it’s an easy swap!
What should I do if my stuffing balls are falling apart?
If your mixture is too dry, add a little chicken broth or an extra tablespoon of cream cheese. If it’s too wet, add more stuffing or breadcrumbs until the balls hold their shape easily.
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Cranberry Turkey Stuffing Balls
- Total Time: 35 minutes
- Yield: 20 balls (about 6–8 appetizer servings) 1x
Description
These Cranberry Turkey Stuffing Balls are a festive, crowd-pleasing appetizer made with leftover turkey, stuffing, and cranberries, baked to golden perfection. They’re easy to make, perfect for holiday gatherings, and deliver all the best flavors of Thanksgiving in one bite.
Ingredients
- 2 cups cooked turkey, shredded or chopped
- 3 cups prepared and cooled stuffing
- 1/2 cup dried cranberries
- 3 oz cream cheese, softened
- 1 large egg
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- 1 cup panko breadcrumbs (for coating)
- Olive oil spray or melted butter (for baking)
- Optional: 1/2 cup grated cheddar or Parmesan cheese
- Optional: 1/4 cup chopped pecans or walnuts
- Optional: 1/4 cup chopped apple
- Optional: 1–2 tbsp chicken broth (if stuffing is dry)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine turkey, stuffing, dried cranberries, cream cheese, egg, parsley, salt, and pepper. If stuffing is dry, add chicken broth.
- Mix until well combined and mixture holds together. If too wet, add more stuffing or breadcrumbs.
- Scoop about 2 tablespoons of mixture per ball and roll gently between your palms to form balls. Place on prepared baking sheet.
- Pour panko breadcrumbs into a shallow bowl. Roll each ball in breadcrumbs to coat and return to baking sheet.
- Mist tops with olive oil spray or brush with melted butter.
- Bake for 18–22 minutes, until golden brown and crispy. Flip halfway through for extra crunch if desired.
- Let cool for 5 minutes before serving. Serve with cranberry sauce, gravy, or your favorite dip.
Notes
For best results, use slightly moist stuffing to help the balls hold together. If your mixture is too dry, add a splash of broth; if too wet, add more stuffing or breadcrumbs. Flip balls halfway through baking for extra crunch. Serve hot with cranberry sauce or gravy. Can be made gluten-free or dairy-free with simple swaps. Freeze unbaked balls for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 1
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 1
- Protein: 5
Keywords: cranberry turkey stuffing balls, holiday appetizer, Thanksgiving leftovers, easy appetizer, turkey recipe, stuffing balls, party food, finger food, festive snack
