Tasty Turkey Cranberry Balls

These turkey and cranberry stuffing bites are my favorite way to use up holiday leftovers. They transform extra turkey and bread into tasty little morsels that work great as a snack, side dish, or party finger food. The mix of tart cranberries and flavorful turkey wrapped in herby bread creates the ultimate comfort food experience.

I came up with this idea randomly after one holiday when our fridge was packed with extras, and now it's what I can't wait for after our big Thanksgiving meal. Even the fussiest family members ask for these stuffing bites.

Ingredients

• Bread crumbs: give structure and help everything stick together use slightly stale bread for better results
• Cooked turkey: adds protein and forms the main component pull it apart for softer texture
• Dried cranberries: add a sweet-sour burst and nice red color go for soft ones instead of hard ones
• Onion and celery: provide moisture and traditional savory base choose crisp vegetables for maximum flavor
• Fresh parsley: adds a fresh green element to balance everything out the flat kind works best for flavor
• Chicken broth: brings everything together with moisture try to grab reduced salt if you can
• Dried thyme: creates that warm, homey smell that pairs perfectly with poultry
• Salt: helps bring out all the other flavors
• Black pepper: gives a gentle warmth that enhances the savory notes
• Egg: works as the glue so everything stays in shape while cooking pick a big fresh one for best results

Instructions

Warm Up Your Oven:

Set your oven to three hundred seventy five F or one hundred ninety C. Put parchment on a baking tray or grease it lightly so nothing sticks and cleanup's a breeze.

Combine Main Ingredients:

Grab a big bowl and mix bread crumbs, shredded turkey, chopped cranberries, diced onion and celery, and parsley. Use your hands or a big spoon to get everything mixed up well.

Add Flavor Boosters:

Sprinkle the dried thyme, salt, and black pepper over everything. Mix again so the spices spread through the whole mixture and every bite tastes good.

Get It Sticky:

Pour in the chicken broth and add the egg. Stir it all up good. You want stuff that sticks together but isn't too wet. If it seems dry, add a tiny bit more broth and mix gently.

Shape Your Bites:

Grab about two tablespoons of the mix and roll it between your hands into a ball. Put each one on your baking sheet with some room between them so they can brown all over.

Cook Till Done:

Put the tray in the oven and let them cook for twenty five minutes. They should look golden outside and feel firm when touched. Turn the tray around halfway if your oven cooks unevenly.

Enjoy Hot:

When done, move the stuffing balls to a serving dish and eat them while they're hot. They're super good with some gravy or extra cranberry sauce on the side.

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The dried cranberries are really the star here. They do something wonderful to the mix by adding bright color and sweetness that makes each bite pop. I once made these with my niece who wanted to add extra cranberries, and now I always throw in a few more just for her.

Storage Tips

You can keep any extra stuffing balls in a sealed container in your fridge for about four days. They warm up nicely in the oven or microwave when you want a quick bite. To freeze them, lay the cooled balls on a tray until they're hard, then put them in a freezer bag for up to two months. When you're ready to eat, just heat them from frozen in a hot oven until they're warm all through.

Ingredient Substitutions

Don't have turkey? Cooked chicken works great, or you can try leftover pot roast for something different. You can swap the cranberries for golden raisins or chopped dried apricots to change things up. Whole wheat or gluten free bread crumbs are fine too, just make sure they're finely ground for the right texture.

Serving Suggestions

These stuffing balls taste great by themselves, but try putting them on top of fresh greens for a nice contrast or stuffing them into small rolls for mini sandwiches. When we have guests over, I like to stick toothpicks in them and set out small dishes with gravy and cranberry sauce so folks can dip them however they want.

Cultural and Historical Context

Stuffing has been around for hundreds of years, originally used to keep meat moist during cooking. Using dry bread and leftover meat shows the practical approach that's always been part of cooking at home. This updated version as stuffing balls helps use up extras and turns simple ingredients into something really tasty.

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Nobody can resist coming back for more of these stuffing balls. Give them a try at your next get-together and watch how fast they vanish!

Frequently Asked Questions

→ How can I keep the stuffing balls moist?

Add enough chicken broth and mix until the mixture feels wet and clings together. If it’s too dry, drizzle in more broth, a little at a time, before baking.

→ What can I use if I don’t have fresh turkey?

Shredded roasted turkey works best, but for an easier swap, go with deli turkey slices or even cooked chicken.

→ How should these stuffing balls be served?

Serve them hot with a side of gravy or cranberry sauce. They work great as an entrée’s sidekick or a fancy holiday starter.

→ Can I prepare them ahead of time?

Sure thing. Cook them in advance and gently warm them up before serving for the freshest taste.

→ Are there any dairy-free options included?

Yes! This version skips all dairy. Just use dairy-free breadcrumbs to ensure the whole dish is suitable.