Cranberry Turkey Stuffing Balls: The Ultimate Festive Appetizer or Leftover Makeover

If there’s one dish that brings together the comfort of Thanksgiving flavors in a fun, bite-sized form, it’s Cranberry Turkey Stuffing Balls. These savory, slightly sweet, soft-on-the-inside and crispy-on-the-outside stuffing balls are everything you love about the holidays — turkey, stuffing, herbs, and cranberries — baked together into delicious, easy-to-serve bites.

They’re incredibly versatile: enjoy them as appetizers, party snacks, potluck offerings, or easy weeknight meals. They’re especially perfect for using up leftover turkey and stuffing after a big holiday feast. Instead of reheating the same old plate of leftovers, transform them into something exciting, portable, and irresistibly flavorful.

Whether you make these for Thanksgiving, Christmas, Friendsgiving, or any cozy fall meal, Cranberry Turkey Stuffing Balls deliver that nostalgic, warming holiday flavor but with a modern twist. In this detailed guide, you’ll learn how to make them perfectly — from ingredients and instructions to variations, freezing tips, serving ideas, and more.

Why This Recipe Works

1. Perfect for Leftovers

Got leftover roasted turkey? Stuffing? Cranberry sauce? Combine them and bake into golden, flavorful balls that taste better than the original leftovers.

2. Crispy Outside, Tender Inside

Baking them at high heat creates a lightly crisp exterior while keeping the inside soft, moist, and savory.

3. Sweet + Savory Balance

Dried cranberries give each bite a pop of sweetness that complements the herbs and turkey.

4. Easy to Make Ahead

Ideal for holiday prep — assemble, refrigerate, then bake when needed.

5. Finger-Food Friendly

Serve for parties, buffets, charcuterie boards, or family-style appetizers.

Ingredients for Cranberry Turkey Stuffing Balls

Main Ingredients:

• 4 cups prepared stuffing or cubed bread
• 1 ½ cups cooked turkey, diced or shredded
• ½ cup dried cranberries
• ½ cup finely diced onion
• ½ cup finely diced celery
• 2 eggs, beaten
• ½–¾ cup chicken or turkey broth (as needed)
• 3 tablespoons melted butter
• 1 teaspoon dried sage or poultry seasoning
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust based on stuffing saltiness)

Optional Toppings or Add-Ins:

• Fresh parsley
• Parmesan cheese
• Extra melted butter
• Cranberry glaze or dipping sauce

How to Make Cranberry Turkey Stuffing Balls

1. Preheat the oven

Set oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.

2. Sauté onion and celery

In a skillet, melt 1 tablespoon butter and sauté onion and celery until soft (3–5 minutes).

3. Mix stuffing base

In a large bowl, combine:

• Prepared stuffing
• Turkey
• Cooked onion & celery
• Dried cranberries
• Seasonings

Stir to distribute ingredients evenly.

4. Add eggs and broth

Mix in the beaten eggs. Add broth gradually until mixture holds together when pressed. It should be moist but not soggy.

5. Form balls

Shape mixture into balls about 1½–2 inches wide and place on baking sheet.

6. Brush with butter

Brush with melted butter for a golden, crispy finish.

7. Bake

Bake 18–22 minutes until lightly browned and firm.

8. Cool and serve

Serve warm with gravy, cranberry sauce, or creamy dips.

Cranberry Turkey Stuffing Balls

Savory stuffing balls filled with roasted turkey and sweet cranberries, baked until golden for a festive appetizer or leftover-friendly holiday dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 18 balls

Course: Appetizer, Snack

Cuisine: American, Holiday

Calories: 120

Ingredients

  

Main Ingredients

• 4 cups prepared stuffing
• 1.5 cups cooked turkey diced or shredded
• 0.5 cup dried cranberries
• 0.5 cup onion finely diced
• 0.5 cup celery finely diced
• 2 eggs beaten
• 0.75 cup turkey broth as needed
• 3 tbsp butter melted
• 1 tsp sage or poultry seasoning
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 0.25 tsp salt adjust to taste

Equipment

• Large mixing bowl
• Skillet
• Baking sheet
• Parchment paper

Method

 

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Sauté onion and celery in 1 tablespoon butter until softened.
3. Combine stuffing, turkey, sautéed vegetables, cranberries, and seasonings in a bowl.
4. Mix in beaten eggs and add broth gradually until mixture holds together.
5. Shape mixture into 1.5–2 inch balls and place on baking sheet.
6. Brush tops with melted butter for crispiness.
7. Bake 18–22 minutes until golden brown.

Notes

Serve with gravy or cranberry sauce for dipping.

Chef Tips for Perfect Stuffing Balls

Use leftover stuffing for best flavor

It’s already seasoned and moist — the ideal base.

Adjust broth carefully

Start small; you can always add more if the stuffing feels dry.

Add butter for crisp texture

Brushing the tops with butter ensures beautiful browning.

Don’t pack too tightly

Over-packing makes them dense — gently shape into balls.

Use parchment paper

Prevents sticking and allows even browning.

Variations

1. Cheesy Stuffing Balls

Add ½ cup shredded cheddar or mozzarella to the mixture.

2. Sausage Version

Swap turkey for cooked Italian or breakfast sausage.

3. Holiday Cranberry-Apple

Add:

• ½ cup diced apple
• A pinch of cinnamon

4. Gluten-Free

Use gluten-free stuffing mix or GF bread cubes.

5. Vegetarian

Replace turkey with sautéed mushrooms and carrots.

Serving Suggestions

These stuffing balls pair wonderfully with:

• Turkey gravy
• Cranberry sauce
• Herb yogurt dip
• Honey mustard
• Maple Dijon dressing

Serve at:

• Holiday dinners
• Potlucks
• Appetizer boards
• Office parties
• Kids’ lunchboxes

They also make an excellent side dish for roasted chicken, pork tenderloin, or baked ham.

How to Store, Freeze, and Reheat

Refrigerator:

Store up to 4 days in an airtight container.

Freezer:

Freeze unbaked or baked stuffing balls for up to 2 months.

Reheat:

Bake at 350°F for 10–12 minutes or air-fry for 5–6 minutes until hot.