Cranberry Turkey Stuffing Balls
A delightful twist on traditional Thanksgiving flavors, combining leftover turkey and zesty cranberries into bite-sized stuffing balls, perfect for holiday gatherings or weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked turkey, shredded Use leftover turkey for convenience.
- 1 cup stuffing mix Traditional herb stuffing recommended.
- 1/2 cup cranberry sauce Homemade or store-bought, your choice.
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup fresh parsley, chopped Or 1 tablespoon dried parsley.
- 1 large egg, beaten
- to taste salt and pepper
- olive oil for drizzling To help achieve a crispy exterior.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded turkey, stuffing mix, cranberry sauce, chopped celery, chopped onion, garlic powder, onion powder, parsley, and beaten egg. Sprinkle in salt and pepper to taste.
- Using your hands, mix all the ingredients together until well combined.
- Roll the mixture into small balls, roughly the size of a golf ball, and place them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the top of each stuffing ball and bake in the preheated oven for about 20-25 minutes, until golden brown and heated through.
Serving
- Allow the stuffing balls to cool slightly, then serve warm with a side of cranberry sauce for dipping.
Notes
These stuffing balls can be made ahead of time and stored in the fridge for up to 24 hours before baking. Leftovers can be kept in an airtight container in the fridge for up to three days and reheated in the oven for a crispy texture.