Cranberry Turkey Stuffing Balls

If sides are your favorite part of Thanksgiving, you’re going to love this Cranberry Turkey Stuffing Balls recipe! These tasty little morsels encapsulate all your favorite parts of the big meal—leftover turkey, tangy cranberries, and a fresh batch of savory whole wheat dressing all wrapped up in bite-sized balls.

Hosting a holiday turkey dinner is no small feat, but the copious amounts of food my efforts yield always makes it worth it. But, no matter how many batches of make-ahead stuffing I make, there’s never any left! I mean, I can’t blame anyone. Stuffing is my favorite part of the meal, too! (Well, that and creamy boursin mashed potatoes smothered in gravy, of course).

These delectable turkey stuffing balls make it easy to use up your leftover meat while giving you a second dose of everyone’s favorite side. They’re rich and buttery, but also relatively nutritious. Using whole wheat bread and plenty of veggies means you’re getting fiber in every bite. And, since we add turkey, you’re getting some protein, too.

Best of all, they take just 15 minutes of active time, one saucepan, and one mixing bowl to prepare, so you don’t have to exert much energy to get them on the table. Whether you make them for Friendsgiving or for a yummy snack for the days after, I have a feeling this cranberry turkey stuffing balls recipe will be part of your repertoire for years to come!

Jump to:

• What do they taste like?
• Why You’ll Love This Baked Turkey Stuffing Balls Recipe
• Ingredients
• Substitutions
• How To Make Turkey Stuffing Balls
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage & Reheating
• Cranberry Turkey Stuffing Balls Nutrition
• Pricing Info
• FAQs
• Other Holiday Recipes
• Recipe

What do they taste like?

These cranberry turkey stuffing balls taste like everything you love about Thanksgiving, rolled into one bite. They’re savory and herbaceous from the rosemary, thyme, and poultry seasoning, but with just the right touch of sweetness from the apple and dried cranberries. 

The whole wheat bread gives them a hearty, nutty flavor, while the leftover turkey keeps them meaty and satisfying. When baked, the outside turns lightly crisp and golden, while the inside stays moist and tender. Each nibble is bursting with big holiday flavor, but in a conveniently small package you can eat with your hands.  

Why You’ll Love This Baked Turkey Stuffing Balls Recipe

• Budget-Friendly – At under 40 cents per 2-ball serving, these savory treats are super inexpensive—a real boon during the holiday season!
• Quick & Easy – With no need to toast the bread beforehand, turkey stuffing balls come together in a flash. They’ll be ready to pop into your mouth in just 30 minutes, and half of that time is spent waiting for the oven to do its magic!
• Savory & Satisfying – With 6 grams of protein and 2 grams of fiber per 130 calorie serving, these carby treats have real staying power.

Ingredients

• Unsalted Butter & Salt – As someone who watches my family’s sodium intake, I almost always prefer to start with unsalted butter and add salt to taste. If possible, opt for organic grass-fed butter for the healthiest option. 
• Fresh Rosemary & Fresh Thyme Leaves – These fresh herbs add woodsy, citrusy, and slightly peppery notes that make every bite extra savory and aromatic.
• Salt-Free Chicken Seasoning – Also packaged as “poultry seasoning,” this powdered blend of sage, thyme, marjoram, rosemary, nutmeg, and black pepper gives these stuffing balls a nostalgic Thanksgiving vibe.
• Dried Parsley – The lemony brightness of parsley helps balance out the heavier herbal notes from rosemary and sage.
• Black Pepper – If possible, use freshly cracked black pepper for the most potent flavor.
• Garlic Powder – For a hint of garlicky sweetness without any papery skins to peel.
• Honeycrisp Apple – My favorite all-purpose apple variety has a lovely sweet-tart balance and sturdy, not mushy, consistency when cooked.
• Celery Stalks – This humble ingredient is key to adding stuffing’s signature earthy-sweetness. As a bonus, you’ll get a fiber and nutrient boost with almost no added calories.
• Sweet Onion – While I prefer using specifically sweet onion varieties (like Vidalia or Walla Wallas), regular yellow and red onions are also relatively sweet.
• Dried Cranberries – Reach for unsweetened cranberries to keep these savory stuffing balls free from added sugars. The apple, onion, and celery add plenty of natural sweetness!
• Whole Wheat Bread – Making the simple switch from white bread to whole wheat bread is an easy way to boost your fiber content. It also gives your stuffing a heartier, nuttier, more complex flavor that’s delightful.
• Leftover Turkey – You’re welcome to use either light or dark meat, or a combination of both. Note that the meat is much easier to shred when it’s warm, so consider shredding some leftovers soon after dinner is done.
• Chicken Broth – We need a bit of moisture to help bind the balls together. Remember: the more flavorful your broth is, the more flavorful the end result will be.
• Large Eggs – My favorite protein-packed binder! The protein in the whites helps create structure, while the lecithin in the yolks helps emulsify the butter and broth.

Substitutions

• Unsalted Butter & Salt – If you only have salted butter, that’ll work—just don’t add the extra salt. 
• Fresh Rosemary & Fresh Thyme Leaves – If you only have dried herbs on hand, use ⅓ as much. (For reference 3 teaspoons = 1 tablespoon.)
• Salt-Free Chicken Seasoning – Feel free to use another salt-free seasoning like herbes de provence or unsalted turkey rub. You can also make your own chicken seasoning.
• Dried Parsley – Only have fresh? Use 3x as much. 
• Black Pepper – White pepper should also do the trick.
• Garlic Powder – You can use a minced clove of garlic in place of ¼ teaspoon of garlic powder.
• Honeycrisp Apple – Any firm sweet-tart variety of apple will work here—Pink Lady, Braeburn, or anything with “crisp” in the name are solid choices.
• Celery Stalks – Fresh fennel bulb has a similar consistency and sweetness, but will add a hint of anise flavor. You can add ½ teaspoon of celery seed to help replace the celery flavor.
• Sweet Onion – A shallot or even a few scallions (just the white and pale green parts) can be used instead.
• Dried Cranberries – Feel free to omit them, or swap in chopped dried sour cherries.
• Whole Wheat Bread – You can use any bread you like, or swap in leftover sourdough discard dinner rolls. Just note that if you use a crusty artisan-style bread, you’ll want to let the raw stuffing mixture hang out in the fridge for about an hour to give it time to soften.
• Leftover Turkey – These turkey stuffing balls work just as well with leftover chicken.
• Chicken Broth – Swap in chicken or turkey bone broth for an added boost of protein (bone broth usually has about 2x the protein of regular broth). Alternatively, use regular turkey broth or veggie broth instead.
• Large Eggs – Each large egg is equivalent to ¼ cup, in case you’re using a different size. You can also swap in your favorite egg substitute for binding—flax eggs, mayo or even plain yogurt can do the trick.

How To Make Turkey Stuffing Balls

Step 1: Make Bread Base. Dice the bread and add it to a large mixing bowl along with the turkey. Pour in the chicken broth and toss until everything is evenly moistened.

Step 2: Prep Aromatics. In a saucepan over low heat, melt the butter. Stir in the rosemary, thyme, chicken seasoning, parsley, garlic powder, salt, and pepper to bloom the herbs and spices. Add the diced apple, onion, celery, and dried cranberries to the saucepan, stirring to combine.

Step 3: Simmer. Bring the butter mixture to a gentle simmer and cook for about 5 minutes, until the vegetables begin to soften and the kitchen smells amazing.

Step 4: Mix. Pour the warm butter mixture over the bread and turkey, then toss until everything is well combined.

Step 5: Bind. Add the eggs and toss again until the mixture holds together.

Step 6: Form the stuffing mixture into tightly packed 2-inch balls. You should end up with about 30.

Step 7: Bake. Arrange the stuffing balls on a parchment-lined baking sheet and bake at 375ºF for 15-20 minutes, or until golden brown. Serve warm with cranberry sauce or gravy!

Optional Variations & Dietary Adjustments

• Gluten-Free – Use your favorite gluten-free sandwich bread.
• Egg-Free – Swap in flax eggs (1 flax egg = 1 tablespoon flaxseed/flaxmeal +3 tablespoons of water + 5 minutes to thicken), or use your favorite vegan egg substitute.
• Dairy-Free – Use olive oil or vegan butter instead of regular butter, and ensure your bread is dairy-free.
• Vegetarian – Skip the turkey and use vegetable broth instead of chicken broth. For extra flavor and texture, add pulled sautéed oyster mushrooms. You can also add cooked lentils for protein. 
• Low-Sodium – Use unsalted butter, low-sodium broth, and skip the added salt. Feel free to replace the salt with a salt-free seasoning blend (e.g. Mrs. Dash) or a few rasps of lemon zest for brightness.
• Allium-Free – Skip the garlic powder, replacing it with a pinch or two of asafoetida if you like. You’ll also need to omit the onion, which you can replace with more celery or fresh fennel bulb. 

Serving Suggestions

These Cranberry Turkey Stuffing Balls are as versatile as they are delicious! Serve them warm alongside classic holiday favorites like mashed sweet potatoes, green bean casserole, and roasted bacon Brussels sprouts for a cozy, low-key holiday spread. They’re also great as party appetizers—just serve them with toothpicks and a dipping sauce.

They also make a perfect way to repurpose leftovers. Try pairing them with a side of cranberry sauce, turkey gravy, and oven roasted fall vegetables for a balanced, nutrient-packed meal. For a lighter option, toss a few stuffing balls over a crisp green salad or alongside a bowl of creamy turkey noodle soup for a comforting winter lunch. 

Recipe Success Tips

• Dice ingredients evenly. Keep your apple, celery, and onion pieces small and similar in size so they cook evenly and distribute flavor throughout each bite.
• Don’t skip blooming the herbs. Melting the butter with the rosemary, thyme, and seasonings first helps release their natural oils and deepens their flavor.
• Pack tightly but not too much. When forming the stuffing balls, press just firmly enough so they hold together without becoming dense. Using a cookie scoop can help make short work of it!
• Test for seasoning. Before adding the eggs, taste the mixture and adjust salt, pepper, or herbs to your liking, especially if you’re using low-sodium broth or seasoning blends.
• Keep it moist. If the mixture feels too dry before shaping, add a splash or two more broth until it just holds together.
• Bake on parchment to make cleanup a breeze. 

Storage & Reheating

• Refrigeration: Store cooled turkey stuffing balls in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze baked stuffing balls on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
• Reheating: Reheat in a 350ºF oven for about 10-15 minutes, or until warmed through and slightly crisp on the outside. You can also microwave individual portions for 30-60 seconds in a pinch, but the oven restores their crisp exterior while microwaving makes them uniformly soft..
• Make-Ahead Tip: You can prepare the mixture and shape the balls a day in advance. Store them covered in the fridge, then bake just before serving.

Cranberry Turkey Stuffing Balls Nutrition

Each 131 calorie serving of these stuffing balls packs a balanced mix of protein, carbs, and healthy fats, making them a lighter way to enjoy your favorite holiday flavors. You’ll get a nice balance of 6 grams of protein from the turkey and eggs, which helps keep you satisfied, plus 13 grams of carbohydrates from the whole wheat bread and dried fruit for steady energy.

The 6 grams of fat come primarily from butter and eggs, both of which contribute flavor and help your body absorb the fat-soluble vitamins in the herbs and veggies. With 2 grams of fiber per serving, you’re also getting a small boost for digestion and blood sugar balance.

At 250 milligrams of sodium, these are relatively moderate compared to traditional stuffing, especially since you can control the salt by using a low-sodium broth or salt-free seasoning blend. Overall, these stuffing balls are a wholesome, portion-controlled twist on a classic comfort food. Enjoy every bite!

Total nutritional content per serving is:

• Calories: 131 calories
• Carbohydrates: 13 grams
• Protein: 6 grams
• Total Fat: 6 grams
• Sodium: 250 mg
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 6 tbsp unsalted butter: $1.03
• ½ tbsp chopped fresh rosemary: $0.20
• ½ tbsp fresh thyme leaves: $0.15
• ¾ tsp salt: $0.01
• ¾ tsp salt-free chicken seasoning: $0.03
• ½ tsp dried parsley: $0.01
• ¼ tsp black pepper: $0.01
• ¼ tsp garlic powder: $0.01
• ½ Honeycrisp apple: $0.23
• 2 celery stalks: $0.21
• ½ small sweet onion: $0.19
• ¼ cup dried cranberries: $0.11
• 10 slices whole wheat bread: $1.24
• ¾ cup leftover turkey: $0.63
• 1 cup chicken broth: $0.51
• 2 large eggs: $0.90

The total comes out to be around $5.47 or roughly $0.37 per serving!

FAQs

Other Holiday Recipes

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Recipe

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xoxo Megan