Festive Cranberry Turkey Stuffing Balls
These Cranberry Turkey Stuffing Balls are a festive twist on traditional Thanksgiving stuffing. Combining savory turkey, tangy cranberries, and aromatic herbs, they’re perfect as appetizers, snacks, or a creative way to use leftovers from the holidays.
Equipment
- Mixing Bowl
- Frying Pan
- Slotted spoon
- Paper Towels
- Measuring cups
Ingredients
Main Ingredients
- 2 cups cooked shredded turkey can use leftover Thanksgiving turkey
- 2 cups stuffing mix prepared or leftover stuffing works
- 1 cup cranberry sauce whole berry or jellied
- ½ cup onion diced
- ½ cup celery diced
- 1 tsp sage
- 1 tsp thyme
- ½ cup chicken broth to moisten mixture
- salt and pepper to taste
- 1 cup breadcrumbs for coating
- oil for frying vegetable or canola oil recommended
Instructions
- Gather and prepare all ingredients. Shred the cooked turkey, dice the onion and celery, and measure out the rest of the components.
- In a large bowl, combine turkey, stuffing mix, cranberry sauce, onion, celery, sage, thyme, chicken broth, salt, and pepper. Mix until evenly incorporated.
- Form the mixture into small balls, about 1–2 inches in diameter, ensuring they are tightly packed.
- Roll each ball in breadcrumbs until completely coated for a crispy exterior.
- Heat oil in a frying pan over medium heat. Carefully place the stuffing balls into the oil and fry until golden brown, about 5–7 minutes, turning occasionally for even cooking.
- Remove from oil and place on paper towels to drain excess oil.
- Serve warm with cranberry relish, ranch dressing, or honey mustard for dipping.
Notes
For a healthier version, bake at 375°F (190°C) for 20–25 minutes or air fry at 375°F for 10–15 minutes. You can also make them vegetarian by replacing turkey with lentils or mushrooms. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.