Cranberry Turkey Stuffing Balls Recipe
Try this Cranberry Turkey Stuffing Balls Recipe for a flavorful twist on classic turkey and stuffing dishes.
Ingredients
- ½ lb. mushrooms finely chopped (about 3 cups)
- 1 cup onion finely chopped (about ½ large onion)
- ½ cup celery, finely chopped
- 1 lb. ground turkey breast
- ½ cup coarsely ground cornmeal or dry cornbread stuffing
- ½ cup dried cranberries
- 1 egg, lightly beaten
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375ºF and get your baking sheet ready by lining it with parchment paper or a light brush of oil so nothing will stick. While the oven warms, set out the bowls and tools you'll use so you're organized — a meatball scoop or melon baller, a wooden spoon, and a modern matte grey mixing bowl are helpful to have within reach. This little bit of prep keeps everything moving smoothly when you mix and shape the balls.
Step 2: Mix Ingredients
Combine the finely chopped mushrooms, onion, celery, ground turkey, cornmeal or stuffing crumbs, dried cranberries, lightly beaten egg, poultry seasoning, garlic powder, kosher salt, and black pepper in your matte grey bowl. Use a wooden spoon to fold everything together until the mixture is evenly moistened and cohesive — you want a blend that holds together but still shows specks of red cranberries, pale diced mushrooms, and flecks of seasoning. Keep the bowl on the counter with the spoon resting in it; that lived-in, ready-to-shape look is perfect.
Step 3: Shape the Balls
Scoop the mixture into 24 even 1½-inch spheres using a meatball scoop or melon baller, then gently roll them in your hands so they’re smooth and slightly compacted. Arrange the raw stuffing balls on the parchment-lined baking sheet about an inch apart so hot air can circulate and they brown evenly; the balls should look moist with visible cranberry flecks and tiny pieces of mushroom and celery. Leave the matte grey mixing bowl with a little mixture clinging to the spoon nearby to show the work-in-progress.
Step 4: Bake to Perfection
Bake the balls uncovered for 18–22 minutes until the exterior is golden-brown and a thermometer reads 165ºF; they should have a slightly crisped surface with tender, juicy interiors and bright pockets of cranberry throughout. Transfer the hot balls to a white plate, sprinkle with chopped parsley or chives for fresh color, and serve alongside a small bowl of glossy cranberry sauce for a sweet-tart contrast — it’s a cozy, festive appetizer or side that looks as good as it tastes.
Notes
- Ensure thorough chopping of vegetables to ensure even mixing.
- For a juicier meatball, mix in a bit of dark turkey meat.
- Adjust cranberries according to personal taste for sweetness.