Cranberry Turkey Stuffing Balls
These Cranberry Turkey Stuffing Balls combine ground turkey, herbs, garlic, and bread stuffing with sweet dried cranberries, creating perfectly golden bites full of cozy flavor. Baked (not fried!) for a light and healthy result, they’re ideal for holiday gatherings, meal prep, or an everyday Mediterranean-inspired dinner when paired with roasted veggies or garlic yogurt sauce.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Turkey Stuffing Balls
1 lb (450 g) lean ground turkey
1 ½ cups day-old bread cubes
½ cup low-sodium chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup dried cranberries, chopped
1 large egg, lightly beaten
1 tbsp olive oil
1 tsp dried thyme
½ tsp dried sage or Italian seasoning
½ tsp salt, to taste
¼ tsp black pepper
Optional: ¼ cup chopped parsley
For the Glaze
2 tbsp cranberry sauce or balsamic glaze
1 tbsp honey
1 tsp lemon juice
Instructions
1. Prepare the Stuffing Mixture
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, pour chicken broth over the bread cubes and let it soak for 5 minutes until soft.
Add onion, garlic, ground turkey, cranberries, egg, olive oil, thyme, sage, salt, and pepper.
Mix gently with clean hands or a spoon until just combined — don’t overmix.
2. Shape the Balls
Form the mixture into 12–14 golf ball-sized rounds.
Place them evenly spaced on the prepared baking sheet.
3. Bake
Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through (internal temp: 165°F / 74°C).
4. Add the Glaze
In a small bowl, whisk together cranberry sauce, honey, and lemon juice.
Brush over the hot turkey balls right after baking for a glossy, slightly sweet finish.
Serving Suggestions
Serve these with:
Garlic herb yogurt dip or lemon tahini sauce
Mashed potatoes or roasted sweet potatoes
Green beans almondine or Mediterranean kale salad
Couscous or quinoa for a balanced meal
Notes & Tips
You can substitute cranberries with chopped dried apricots or pomegranate seeds for a Mediterranean twist.
Make it gluten-free: use gluten-free bread or cooked quinoa instead of bread cubes.
These can be made ahead and reheated in the oven or air fryer for quick meals.
For extra crunch, toss them in a few crushed toasted almonds before baking.
Nutritional Information
Calories: ~210 kcal
Protein: 18 g
Carbohydrates: 11 g
Fat: 10 g
Fiber: 1.5 g
Sugar: 3 g