Name: Irresistible Cranberry Turkey Balls for Holiday Appetizers
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: about 12-14 balls
Cuisine: American
Ingredients: Ground turkey (1 pound); Dry seasoned stuffing mix (1 1/2 cups); Cranberry sauce or relish (1/2 cup); Egg (1 large); Finely chopped onion (1/4 cup); Fresh parsley, chopped (2 tablespoons); Garlic powder or minced garlic (1/2 teaspoon or 1 small clove); Salt (1/2 teaspoon) and black pepper (1/4 teaspoon); Milk or chicken broth (2–3 tablespoons, optional); Olive oil or cooking spray (for brushing); Optional maple glaze or extra cranberry sauce for brushing (1–2 tablespoons maple syrup + 2 tablespoons cranberry sauce)

Print Recipe

Cozy Cranberry Comfort: Bite-Sized Turkey Stuffing Bites

There’s something wonderfully comforting about a warm, savory bite that looks as good as it tastes. These Easy Cranberry Turkey Stuffing Balls are that kind of snack—crisp on the outside, juicy on the inside, and packed with festive flavor. They’re perfect for a holiday happy hour, a weeknight treat, or a Pinterest-ready appetizer that crowds will remember.

Made with simple ingredients you likely have on hand—turkey, stuffing mix, and a fruity kiss of cranberry—these little morsels come together fast and bake up beautifully with minimal effort. Prep them ahead, bake in a flash, and watch them disappear before your eyes. Ready to scoop up every crumb? Let’s get started.

Ingredients

Ground turkey (1 pound)
A flavorful base that browns nicely. If you’re using very lean turkey, add a splash of milk or a beaten egg for extra moisture and binding.
Dry seasoned stuffing mix (1 1/2 cups)
Acts as the binder and brings cozy stuffing flavor. If you have plain stuffing, add a pinch of poultry seasoning.
Cranberry sauce or relish (1/2 cup)
Provides sweetness and moisture; adjust to taste with more or less depending on your cranberry preference.
Egg (1 large)
Helps the mixture hold together when you roll and bake the balls.
Finely chopped onion (1/4 cup)
Adds savory aroma; you can sauté it first for a mellower bite.
Fresh parsley, chopped (2 tablespoons)
Brightens the mix and adds a pop of color in photos.
Garlic powder or minced garlic (1/2 teaspoon or 1 small clove)
Depth of flavor without overpowering the cranberry sweetness.
Salt (1/2 teaspoon) and black pepper (1/4 teaspoon)
Season gradually to taste as you mix.
Milk or chicken broth (2–3 tablespoons, optional)
Helps keep the mixture moist if needed.
Olive oil or cooking spray (for brushing)
Prevents sticking and helps browning on the bake sheet.
Optional maple glaze or extra cranberry sauce for brushing (1–2 tablespoons maple syrup + 2 tablespoons cranberry sauce)
A glossy finish and extra kiss of sweetness in the final minutes of baking.

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat and lightly brush with oil to prevent sticking.
In a large bowl, combine the ground turkey, stuffing mix, cranberry sauce, egg, onion, parsley, garlic, salt, pepper, and just enough milk or broth to moisten if the mixture feels dry. Mix gently until everything is evenly distributed—avoid overworking the meat for the most tender bites.
Roll the mixture into roughly 1.5-inch balls and place them on the prepared baking sheet. They should have a snug, uniform shape that browns evenly.
Bake for 18–22 minutes, until the centers reach 165°F (74°C) and the outsides are golden brown. You’ll hear a light sizzle as they bake, and the aroma will be a comforting mix of turkey, herbs, and cranberry.
If you’re using the glaze, brush the balls with the maple–cranberry glaze during the last 5 minutes of baking for a glossy finish and a touch more sweetness. Return to the oven to finish.
Remove from the oven and let the stuffing balls rest for about 5 minutes before serving. The centers will firm up a bit as they cool, making them easy to pick up with a toothpick.

Tips & Variations

Make-ahead: Form the balls up to 24 hours in advance and refrigerate (covered). Bake directly from the fridge—add a couple of minutes to the bake time.
Gluten-free option: Use a gluten-free stuffing mix. Check the label to ensure all other ingredients are gluten-free if needed.
Heat level: For a little kick, stir in 1/4 teaspoon red pepper flakes or a pinch of cayenne into the mix.
Dairy-free or lighter: Omit the egg and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to help bind, along with a splash of dairy-free milk if needed.
Cheesy twist: Mix in 2 tablespoons grated Parmesan or shredded mozzarella for a melty, savory note.
Texture control: If the mixture feels too loose, add a tablespoon or two of additional stuffing mix or breadcrumbs to help bind.
Storage: Refrigerate cooked balls in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for about 10 minutes until warmed through.

Serving Suggestions

Serve with a quick cranberry dipping sauce or a light gravy for extra flavor and moisture.
Pair with a crisp green salad, Roasted Brussels sprouts, or honey-glazed carrots for a balanced plate.
Turn them into a crowd-pleasing appetizer platter—thread with toothpicks and arrange on a platter with fresh herbs for color.
Make it a meal by pairing with mashed potatoes, a simple roasted vegetable medley, and a bright vinaigrette salad.

FAQs

Can I make these ahead of time?

Yes. You can mix the filling, roll into balls, and refrigerate up to 24 hours before baking. If you’re prepping this far in advance, keep the formed balls covered in the fridge and bake when you’re ready. They’ll still crisp up nicely in the oven.

How do I keep the stuffing balls moist?

Using a little moisture in the mix helps, such as 2–3 tablespoons of milk or broth. Don’t overwork the mixture, or the balls can become dense. If they seem dry, you can gently brush with a tiny amount of oil before baking.

Can I freeze the cooked stuffing balls?

Yes. Freeze them after they cool completely on a baking sheet, then transfer to an airtight container. Reheat from frozen at 350°F (175°C) for about 15 minutes until warmed through. For best texture, reheat after a light brush of oil.

Can I use leftover turkey?

Absolutely. Leftover turkey works beautifully in this recipe. If you’re starting with chopped turkey, you may want to increase the stuffing mix by a few tablespoons to help with binding.

What if I don’t have stuffing mix?

You can substitute with breadcrumbs mixed with herbs (1 1/2 cups breadcrumbs plus 1 tablespoon minced onion and 1 tablespoon melted butter) or use your favorite prepared stuffing recipe. The key is a good binder and a cohesive mixture that holds its shape.

How can I keep the glaze from making the balls too soggy?

Brush the glaze on during the last 5 minutes of baking and return to the oven briefly. This creates a glossy finish without overly softening the exterior. If you’re glaze-averse, skip this step and serve with cranberry sauce on the side.

Final Thoughts

These Easy Cranberry Turkey Stuffing Balls are a cozy, crowd-pleasing bite that checks all the boxes: quick to whip up, easy to customize, and undeniably delicious. They shine as a party appetizer, a playful starter, or a comforting addition to a weeknight plate. Give them a try, snap a photo for Pinterest, and watch the comments roll in with rave reviews and remixes of your favorite flavors.

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Irresistible Cranberry Turkey Balls for Holiday Appetizers