Description
Turkey Stuffing Balls deliver perfectly portioned holiday stuffing with crispy golden exteriors and moist, flavorful centers studded with turkey, cranberries, and fresh herbs. Make-ahead friendly and freezer-safe.
Ingredients
8 cups bread cubes (about 1 pound), lightly toasted
2 cups cooked turkey, diced into 1/2-inch pieces
1 cup dried cranberries
3/4 cup celery, finely diced
3/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1 1/2 cups low-sodium chicken or turkey broth
2 large eggs, beaten
6 tablespoons unsalted butter, melted (divided)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
FOR SERVING:
Cranberry sauce
Turkey gravy
Fresh herbs for garnish
Instructions
1. Preheat oven to 375°F and position racks in upper and lower thirds. Line two large baking sheets with parchment paper.
2. Toast bread cubes in 300°F oven for 15 minutes until lightly crisp. Let cool completely.
3. Melt 2 tablespoons butter in large skillet over medium heat. Sauté diced celery and onion for 5-7 minutes until softened.
4. Add minced garlic to vegetables and cook for 1 more minute. Remove from heat and let cool for 5 minutes.
5. Place toasted bread cubes in extra-large mixing bowl. Add diced turkey, dried cranberries, sautéed vegetables, and all fresh herbs. Toss gently to combine.
6. In separate bowl, whisk together eggs, chicken broth, remaining 4 tablespoons melted butter, salt, pepper, and poultry seasoning.
7. Pour liquid mixture over bread cube mixture gradually, tossing gently until bread is moist but not soggy.
8. Let mixture rest for 5 minutes to allow bread to fully absorb liquid.
9. Test consistency by squeezing a handful—it should hold together firmly. If too dry, add 2-3 tablespoons more broth.
10. Using 2-ounce cookie scoop or hands, portion mixture and pack firmly into balls about 2-2.5 inches in diameter.
11. Place shaped balls on prepared baking sheets, spacing about 1 inch apart.
12. Optional: Brush tops lightly with additional melted butter for extra-crispy exteriors.
13. Bake for 25-30 minutes, rotating pans halfway through, until deeply golden brown and internal temperature reaches 165°F.
14. Let rest on baking sheet for 5 minutes to firm up.
15. Transfer to serving platter and serve hot with cranberry sauce and turkey gravy.
Notes
Day-old or slightly stale bread works best—fresh bread becomes gummy. Toast in oven if needed.
Compact pressure when shaping is essential—loose balls fall apart during baking.
Leftover rotisserie chicken works perfectly if turkey isn’t available.
Store cooled balls in airtight containers in refrigerator for up to 4 days.
Reheat in 350°F oven for 12-15 minutes—avoid microwaving, which makes them soggy.
Freeze in single layer until solid, then transfer to freezer bags for up to 3 months.
Bake frozen balls at 375°F for 35-40 minutes without thawing.
For mini appetizer-sized balls, use 1-tablespoon scoop and bake for 18-20 minutes.
Transform leftover cooked stuffing by adding 1-2 eggs per 4 cups and reshaping into balls.
- Prep Time: 25
- Cook Time: 30
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 165
- Sugar: 8g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: Turkey Stuffing Balls, stuffing balls, Thanksgiving stuffing, holiday sides, leftover turkey recipe, make-ahead stuffing, cranberry stuffing