Description
These Cranberry & Turkey Stuffing Balls are a delicious and creative way to use Thanksgiving leftovers. Combining finely chopped turkey with traditional stuffing, dried cranberries, and fresh parsley, these bite-sized balls are baked to golden perfection with a buttery finish. Perfect as an appetizer or side dish, they offer a flavorful burst of festive goodness that’s easy to prepare and sure to impress.
Ingredients
Scale
Stuffing Balls Ingredients
- 2 cups cooked turkey (finely chopped)
- 3 cups prepared stuffing (cooled)
- ½ cup dried cranberries
- 2 large eggs
- ¼ cup chicken broth
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter (melted)
- Nonstick cooking spray
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the finely chopped cooked turkey, cooled prepared stuffing, dried cranberries, eggs, chicken broth, chopped fresh parsley, salt, and black pepper. Stir thoroughly until the mixture is well incorporated and holds together when pressed.
- Form Balls: Using your hands or a cookie scoop, shape the mixture into 2-inch diameter balls. Place each ball carefully onto the prepared baking sheet, making sure they are evenly spaced.
- Apply Butter: Brush or drizzle the melted butter over the tops of the stuffing balls to help them brown and add flavor during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the balls are golden brown and heated thoroughly.
- Serve: Remove from the oven and serve warm as a delicious side dish or appetizer.
Notes
- These stuffing balls are a fantastic way to repurpose leftover turkey and stuffing from holiday meals.
- You can prepare the balls ahead of time and freeze them before baking; just thaw and bake when ready to serve.
- For extra crispiness, you can brush additional melted butter halfway through baking.
