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Cranberry Turkey Stuffing Balls

Cranberry turkey stuffing balls are baked until golden and crisp, with a moist herby center and cheesy bits in every bite. Made with prepared stuffing, chopped turkey, dried cranberries, and white cheddar, then served warm for dipping in gravy or cranberry sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cranberry turkey stuffing balls
  • 4 cup prepared stuffing Use cooled prepared stuffing so the mixture binds without melting the cheese.
  • 2 cup cooked turkey Finely chop for even distribution in each ball.
  • 0.5 cup dried cranberries Studded through the center for sweet-tart bursts.
  • 0.5 cup shredded white cheddar Adds melt and richness to the baked exterior.
  • 2 large eggs Beaten to help the balls hold their shape.
  • 0.25 cup chicken broth Moistens the mixture so it stays tender inside.
  • 1 tbsp fresh sage Chopped fresh for a bright herby flavor.
  • 0.25 tsp black pepper Seasoning for warmth and depth.
  • 1 cooking spray Light coating helps browning and crisping.
  • 1 warm turkey gravy For dipping; warm before serving.
  • 1 cranberry sauce Alternative to gravy for dipping, optional depending on preference.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F, then line a baking sheet with parchment and spray lightly with cooking spray for easy release.
  2. Mix prepared stuffing, cooked turkey, dried cranberries, shredded white cheddar, large eggs, chicken broth, fresh sage, and black pepper until evenly moistened and cohesive.
  3. Roll the mixture into 1 1/2-inch balls, packing firmly, then place them spaced apart on the baking sheet.
  4. Spray the tops of the balls with cooking spray so they bake up golden and crisp.
  5. Bake for 22-25 minutes at 375F until golden and crisp on the outside.
Serve
  1. Serve warm with warm turkey gravy or cranberry sauce for dipping.

Notes

Pro tip: If the mixture feels dry, add a splash more chicken broth just to help it bind; packed balls bake up more evenly. Store leftovers in the refrigerator up to 3 days and reheat in a 350F oven or air fryer until hot and crisp again. Freezing is not recommended because the stuffing can soften after thawing. For a dietary swap, use egg substitute made for baking to keep the balls cohesive.