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Cranberry Turkey Stuffing Balls

These Cranberry Turkey Stuffing Balls are a delicious and festive way to use Thanksgiving leftovers. Savory turkey, herbaceous stuffing, and sweet-tart cranberries combine in bite-sized spheres, perfect as appetizers or snacks. Serve them with a flavorful cranberry Dijon dipping sauce for an ultimate taste experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups leftover homemade stuffing, slightly dry
  • 2 cups diced cooked turkey
  • 1 cup cranberry sauce, roughly chopped if chunky
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup chicken broth or turkey broth
  • 2 tablespoons melted butter
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped pecans or walnuts optional
  • 1/2 cup cranberry sauce for dipping sauce
  • 2 tablespoons Dijon mustard for dipping sauce
  • 1 tablespoon honey or maple syrup for dipping sauce
  • 1 teaspoon apple cider vinegar for dipping sauce
  • Pinch of cayenne pepper optional, for dipping sauce

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Measuring cups
  • Measuring spoons
  • Cookie scoop (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the leftover stuffing, diced cooked turkey, chopped cranberry sauce, celery, and onion. Add nuts if using.
  3. In a small bowl, whisk together the lightly beaten egg and chicken broth.
  4. Pour the egg mixture over the stuffing mixture and gently mix until everything is well combined. Be careful not to overmix.
  5. Drizzle the melted butter over the mixture and gently fold it in.
  6. Season with salt and pepper to taste.
  7. Using your hands (or a small cookie scoop), form the mixture into 1-1.5 inch balls.
  8. Place the stuffing balls onto the prepared baking sheet, leaving a little space between each one.
  9. Bake for 15-20 minutes, or until the stuffing balls are heated through and lightly golden brown. Broil for the last minute or two for extra crispiness, watching carefully to prevent burning.
  10. While the stuffing balls are baking, prepare the dipping sauce. In a small bowl, whisk together the cranberry sauce, Dijon mustard, honey (or maple syrup), apple cider vinegar, and a pinch of cayenne pepper (if using).
  11. Taste and adjust the seasoning of the dipping sauce as needed. Add more honey for sweetness, mustard for tang, or cayenne for a little kick.
  12. Remove the Cranberry Turkey Stuffing Balls from the oven and let them cool slightly before serving.
  13. Serve warm with the dipping sauce on the side.

Notes

Slightly dry stuffing works best. If your stuffing is too moist, bake it at 300°F (150°C) for 10-15 minutes to dry it out. Adjust the amount of cranberry sauce to your liking. For a different flavor dimension, dried cranberries soaked in warm water or orange juice can be used. Don't overmix the stuffing mixture. Chill the mixture for 30 minutes before rolling if it's too sticky. Prepare the stuffing balls ahead of time and store them in the refrigerator for up to 24 hours before baking (add a few extra minutes to the baking time). Baked stuffing balls can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. Add shredded cheddar, Gruyere, or Parmesan cheese to the stuffing mixture for extra flavor. Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. Experiment with different herbs like sage, thyme, rosemary, or parsley. Use gluten-free stuffing and breadcrumbs to make this recipe gluten-free. Replace the turkey with cooked lentils or mushrooms for a vegetarian version.