I’m just going to say it: most party appetizers are boring. Sad little crackers, a tired dip, maybe some pigs in a blanket if you’re lucky.
We can do better. We *must* do better.
This recipe is my personal rebellion against bland party food. It’s the entire soul of a holiday dinner—savory turkey, herby stuffing, a little zing from cranberry—all rolled into one perfect, dippable, absolutely addictive bite.
No fork and knife nonsense. Just pure, handheld comfort. Think of it as Thanksgiving’s greatest hits, remixed.
What You’ll Need
- Ground Turkey: 1 lb (450g), lean is good
- Stuffing Mix: 1 (6-ounce) box, savory herb kind
- Onion: 1 medium, chopped super fine
- Celery: 2 stalks, also chopped super fine
- Dried Cranberries: ½ cup
- Egg: 1 large
- Broth: ½ to ¾ cup, chicken or turkey
- Butter: 2 tablespoons, unsalted
- Fresh Herbs: 1 tbsp each, sage and thyme
- Salt & Pepper: To your liking
How to Make Cranberry Turkey Stuffing Balls
Step 1: Get Prepped
Crank your oven to 400°F (200°C). Slap some parchment paper on a baking sheet. This makes life way easier later.
Step 2: Sweat the Veggies
Melt the butter in a skillet over medium heat. Toss in the onion and celery. Cook ’em for 5-7 minutes until they’re soft and smell amazing. Don’t let them brown. Pull them off the heat to cool a bit.
Step 3: Mix It All Up
In a big bowl, dump the ground turkey, the whole box of stuffing mix, the cooled veggies, cranberries, herbs, and the egg.
Step 4: Add the Broth
Pour in ½ cup of broth and get your hands in there. Mix gently until it’s just combined. If it feels dry, add more broth a splash at a time. You want it moist, not a soupy mess.
Step 5: Don’t Overdo It
Seriously. The number one rule for meatballs, meatloaf, and these little guys. Overmixing makes them tough and dense. Stop as soon as it comes together.
Step 6: Roll ‘Em Out
Form the mixture into 1.5-inch balls. A cookie scoop is your friend here for getting them all the same size. Place them on your baking sheet with a little breathing room.
Step 7: Bake!
Slide them into the oven for 20-25 minutes. They should be a gorgeous golden brown and cooked through. If you’re using a thermometer, it should hit 165°F (74°C).
Step 8: Serve and Devour
Let them cool for just a minute. They’re incredible with a side of warm gravy or a cranberry dip.
Tricks I’ve Learned Along the Way
I’ve made these a million times, and I’ve picked up a few things that really make a difference.
Fine Dice is Final: Chop your onion and celery as tiny as you can. Big chunks mess with the structure and they can fall apart. A fine mince just melts into the mix.
Get a Good Sear: For an extra crispy crust, heat a bit of oil in a skillet and sear the balls for a minute on each side before baking. It’s an extra step, but man, the texture is worth it.
Cool Your Jets: Don’t throw the hot veggies in with the raw turkey and egg. You’ll scramble the egg prematurely. Let the veggies cool down for five minutes first. It matters.
Ways to Switch It Up
A recipe is just a map, not a destination. Feel free to take a detour.
| If you want… | Try This Swap |
|---|---|
| A richer flavor | Use ground pork or sausage |
| More crunch | Add ½ cup chopped pecans |
| A cheesy kick | Fold in ½ cup shredded Gruyère |
| A different fruit | Use chopped dried apricots |
| To make it gluten-free | Use GF stuffing mix or bread |
Planning Ahead & Storing Leftovers
These are perfect for prepping ahead. You can mix, cover, and chill the raw mixture for up to 24 hours.
They also freeze beautifully. Roll them, freeze them solid on a tray, then toss them in a freezer bag. Bake from frozen, just add about 10-15 extra minutes.
If you somehow have leftovers, they’ll keep in the fridge for 4 days. Reheat them in the oven or an air fryer to get them crispy again. The microwave works, but they’ll be soft.
Common Questions
Q1. Can I use leftover cooked turkey?
Ans: For sure. Just chop up about 2 cups of it really finely. You might need an extra egg or a bit more broth to help it all stick together since the turkey is already cooked.
Q2. Why did my stuffing balls fall apart?
Ans: A few things could be going on. The mix was probably too dry. Or the veggie chunks were too big. Pack them firmly when you roll them, but don’t squish ’em to death.
Q3. Can I make these in an air fryer?
Ans: Yes, and they’re amazing. Cook at 375°F (190°C) for 12-15 minutes, giving the basket a good shake halfway through. They get so crispy.
So there you go. A recipe that wraps all that holiday nostalgia into one little ball of goodness.
Make a batch. Bring them to a party. Or don’t. Keep them all for yourself. I won’t tell.