How to make cranberry stuffing balls?

Mix finely chopped leftover turkey, day-old stuffing, dried cranberries or a spoon of whole-berry sauce, one beaten egg, and just enough stock to pass the squeeze test. Scoop, roll, chill 10 minutes, then bake at 400°F until deeply golden. Serve as a cranberry turkey appetizer with two dips for contrast.

How to make stuffing balls stick together?

Use day-old stuffing for structure, chop turkey very fine, and add stock by the teaspoon until a squeezed handful holds without sticking to your palm. One egg per batch is usually enough. A brief chill helps make-ahead stuffing balls keep a neat shape in the oven.

Can you use fresh cranberries instead of dried in stuffing?

Yes, but chop them small and reduce added liquid because fresh berries release moisture and sharp acidity. Many cooks prefer dried cranberries or a little whole-berry sauce for balanced pops in turkey stuffing bites with cranberry.

Why do people put cranberry on turkey?

Cranberry adds bright acidity and gentle sweetness that cut through rich meat and buttery stuffing. That same contrast is why leftover turkey stuffing balls taste lively with a cranberry–mustard dip.

What’s the best way to make stuffing balls?

Mix gently, season to taste, adjust moisture to the squeeze test, scoop evenly, roll lightly, chill briefly, and bake hot on parchment with a light oil mist. This sequence produces baked stuffing balls with gravy-ready crusts and tender centers.

Why are my stuffing balls dry?

The mixture was underhydrated or overbaked. Add stock gradually until it holds together, avoid packed scoops, and pull them when the edges turn golden with a steamy center. Reheat leftovers with a light water mist for freezer-friendly stuffing bites that stay moist.

Cranberry Turkey Stuffing Balls: 40-Minute Irresistible Party Saver

Description

Golden, two-bite stuffing balls packed with finely chopped turkey and bright cranberry pops. The bake method keeps them crisp outside and tender inside, with simple cues for moisture and shape so they hold, freeze, and reheat beautifully for parties.

Ingredients

Scale

2 cups leftover turkey, finely chopped
3 cups prepared day-old stuffing, loosely packed
½ cup dried cranberries or ½ cup whole-berry cranberry sauce
1 large egg, beaten
¼–½ cup low-sodium chicken or turkey stock, as needed
¼ cup very finely diced onion (optional)
1 small garlic clove, minced (optional)
2 tablespoons chopped parsley
¾–1 teaspoon kosher salt, to taste
½ teaspoon black pepper
Neutral oil spray for the pan

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Instructions

Heat oven to 400°F. Line a rimmed sheet pan with parchment and mist lightly with oil.
In a large bowl, combine turkey, stuffing, cranberries (or cranberry sauce), egg, onion, garlic, parsley, salt, and pepper.
Add 2 tablespoons stock and fold. Squeeze a small handful; if it crumbles, add stock 1 teaspoon at a time until the mixture holds when pressed but isn’t sticky.
For seasoning without tasting raw egg, pan-fry a teaspoon of the mixture in a tiny skillet, taste, and adjust salt and pepper.
Scoop 1½ tablespoons per ball, roll with damp hands, and set on the pan with small gaps between. Chill 10 minutes to set the shape.
Mist tops with oil. Bake 12 minutes, rotate the pan, then bake 6–8 minutes more until deep golden. Optionally finish at 425°F for 2–3 minutes for extra color.
Rest 3–5 minutes on the pan. Transfer to a warm platter. Serve with warm gravy or cranberry–mustard dip (equal parts cranberry sauce and Dijon, sweeten to taste).

Notes

Mixture cues: it should compress and release cleanly from your palm. If wet or sticky, add a spoon of stuffing; if crumbly, add a teaspoon of stock. Chill shaped rounds for cleaner browning.
Air fryer small-batch: 375°F for 8–10 minutes, shaking once. Flavor options: thyme + parmesan (serve with gravy), orange zest + cranberry sauce (serve with cranberry–mustard), pecan + sage (brush with a touch of melted butter to finish).

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 75 kcal
Sugar: 2.5 g
Sodium: 95 mg
Fat: 3.5 g
Carbohydrates: 5.0 g
Fiber: 0.5 g
Protein: 4.5 g
Cholesterol: 20 mg