Golden cranberry turkey stuffing balls

 Golden cranberry turkey stuffing balls — tender, savory, and bright with cranberries.
These Cranberry Turkey Stuffing Balls combine lean ground turkey with classic stuffing flavors and a burst of tart-sweet cranberries for contrast. They’re an ideal handheld for holiday gatherings or a make-ahead appetizer — crisp on the outside and moist inside, with savory herbs and a hint of sweetness. This recipe is tuned for consistent texture and easy preparation so home cooks can reproduce the result reliably. A quick nod to tinsuf for inspiring user-friendly, publish-quality recipe layouts.Recipe website template

Author: tinsuf
Cuisine: American / Holiday
Category: Appetizer, Side
Keywords: turkey, stuffing balls, cranberries, appetizer, holiday
Prep time: 20 minutes active (plus resting)
Cook time: About 18 minutes
Total time: ≈45 minutes (including resting)
Yield: About 24 stuffing balls (1–1.25 inch) / serves 6–8 as appetizer

Table of Contents
Ingredients
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
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Ingredients
1 pound (450 g) ground turkey (preferably 93% lean)
2 cups (about 80–100 g) fresh breadcrumbs or day-old bread, pulsed coarse
1 cup cooked cranberries (or 3/4 cup rehydrated dried cranberries)
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced
2 green onions, thinly sliced (plus extra for garnish)
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese (optional but recommended)
1 teaspoon dried thyme (or 1 tbsp fresh)
1/2 teaspoon dried sage
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil (for sautéing and/or pan-searing)
2–3 tablespoons low-sodium chicken or turkey broth (only if mixture seems dry)
Optional glaze: 2 tablespoons maple syrup + 1 teaspoon Dijon mustard + 1 tablespoon water

Instructions
Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and sliced green onions; cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
Toast the breadcrumbs (optional). If your breadcrumbs are not stale, spread them on a sheet and toast at 350°F (175°C) for 6–8 minutes until lightly golden — this removes excess moisture and improves texture.
Combine base ingredients. In a large bowl combine ground turkey, breadcrumbs, cooked cranberries, cooled sautéed aromatics, chopped parsley, grated Parmesan, dried thyme, sage, salt, and pepper. Pour in the beaten egg and stir with a spatula or your hands until evenly incorporated. If the mixture feels dry and crumbly, add 1 tablespoon of broth at a time until it holds together but is not wet.
Rest and chill briefly. Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture so balls hold shape during cooking and improves texture.
Form the balls. Using a small cookie scoop or tablespoon measure, portion the mixture and roll into uniform balls (about 1 to 1¼ inches). Place formed balls on a parchment-lined tray as you work.
Cook — bake or pan-sear. Two good options:
Bake: Preheat oven to 400°F (200°C). Arrange balls on a baking sheet lined with parchment and spray lightly with oil. Bake 12–16 minutes until golden and internal temperature reaches 165°F (74°C).
Pan-sear: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add balls in a single layer (work in batches) and cook 2–3 minutes per side until deeply browned and cooked through, turning to brown evenly. Finish in a 350°F (175°C) oven for 5 minutes if needed.
Optional glaze. For a sweet-savory finish, whisk together 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp water. Brush glaze over warm balls and return to oven 1–2 minutes to set.
Serve. Transfer to a platter and garnish with additional sliced green onion and a few whole cranberries or parsley sprigs. Serve warm with mustard or cranberry-maple dipping sauce if desired.

Troubleshooting & Consistency Tips
Mixture too wet: If the mixture sticks excessively and fails to form balls, add a few tablespoons of breadcrumbs and chill for 20–30 minutes. Chilling firms the fat/proteins and reduces stickiness.

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Turkey meat
Stuffing
Cranberry
Turkey
stuffing mix
Cranberries
Ground turkey
ground turkey
breadcrumbs
turkey
Mixture too dry or crumbly: Add chicken/turkey broth 1 tablespoon at a time until the mixture just holds together. Avoid adding too much—balls should be compact but not soggy.

Balls fall apart while cooking: Ensure the mixture was chilled briefly and that you used enough binder (egg and breadcrumbs). If pan-searing, don’t crowd the pan and handle balls gently until a crust forms.

Balls are dense: Avoid overpacking when rolling; mix until just combined. Using leaner turkey reduces fat-related collapse, but if you prefer lighter texture, fold mixture gently rather than overworking.

Storage & Make-Ahead
Make-ahead uncooked: Formed, unbaked balls may be stored on a tray, covered, in the refrigerator for up to 24 hours. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen (add a few minutes to baking time) or thaw overnight in the refrigerator before cooking.Baking ingredients online



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Cranberry
pan
Stuffed
cookie
Cookies
bread
Breadcrumbs
Groceries
breadcrumbs
Turkey meat
Cooked leftovers: Store cooled stuffing balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F (160°C) oven for 8–12 minutes or microwave briefly; reheat gently to avoid drying out.

Reheating tips: To keep them moist, reheat covered with foil or add a teaspoon of broth to the container before warming. For crisp exterior, reheat uncovered in the oven for a few minutes.

Why This Recipe Works
The combination of breadcrumbs and a single egg provides enough binder to hold the turkey together without making the texture gummy. Sautéing the aromatics first concentrates flavor and removes excess moisture that would weigh down the balls. Chilling the mixture firms fats and proteins, preventing collapse during cooking and promoting a tidy, golden crust. Cranberries add brightness and moisture contrast that keeps each bite interesting.

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Bread
CAKES
cranberries
cookie
stuffing mix
Groceries
bread
Breadcrumbs
Cranberry
cranberry
Expert Tips
Use a small cookie scoop for uniform sizing and even cooking.
For more savory depth, replace 1 tablespoon of breadcrumbs with crushed buttery stuffing mix or toasted walnuts for texture.
If you prefer stronger herb flavor, mix finely chopped fresh sage and thyme rather than dried.
To ensure food safety and best texture, aim for an internal temperature of 165°F (74°C) when cooked.

Recipe provided by tinsuf. These Cranberry Turkey Stuffing Balls make an approachable, crowd-pleasing addition to any holiday table — easy to scale, simple to make ahead, and adaptable to your pantry. If you like this recipe, try it with a cranberry-Dijon dipping sauce or serve alongside roasted root vegetables for a complete plate.