Description
Delicious Cranberry Turkey Stuffing Balls with herbs, cranberry sauce, and turkey for a perfect holiday appetizer or side dish.
Ingredients
Scale
- 1 (6 oz.) box stuffing mix (any flavor, but herb or classic works best)
- 1 cup chicken stock (preferably low sodium)
- ¼ cup heavy whipping cream
- 1 lb. ground turkey (lean or regular)
- 1 egg (helps bind the mixture)
- ¼ cup cranberry sauce (whole berry or smooth)
- 1 tbsp. fresh sage, chopped (or 1 tsp dried)
- 1 tbsp. Italian parsley, chopped (or 1 tsp dried)
- 2 tsp. fresh thyme leaves (or 1 tsp dried)
- 3 cloves garlic, finely minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the stuffing mix:
Start by placing the stuffing mix in a large mixing bowl. Pour the chicken stock and heavy whipping cream over it, then stir gently until the stuffing is evenly moistened. Let it sit for about 5 minutes to absorb the liquids fully. This ensures a tender, cohesive base. - Add turkey and flavorings:
To the stuffing base, add the ground turkey, egg, cranberry sauce, fresh herbs, minced garlic, salt, and pepper. Using your hands or a sturdy spoon, mix everything thoroughly but gently. You want an even distribution of ingredients without overworking the meat, which can toughen it. - Shape the balls:
With clean hands or a small cookie scoop, form the mixture into golf ball-sized balls (about 1.5 inches in diameter). Place them spaced apart on a baking sheet lined with parchment paper or a lightly greased wire rack over a baking sheet for better air circulation. - Bake:
Preheat your oven to 375°F (190°C). Bake the stuffing balls for 25-30 minutes, or until they reach an internal temperature of 165°F (74°C) and the outsides turn golden brown and slightly crisp. - Serve:
Remove from the oven and let cool for a few minutes. Serve warm with extra cranberry sauce, gravy, or mustard for dipping. They’re perfect as finger food or a side dish complementing your main holiday meal.