Easy turkey cranberry stuffing balls: crispy, freezer-friendly bites made from leftovers with air fryer option, gluten-free swaps, and pro tips.
These Turkey Cranberry Stuffing Balls are the cozy, crowd-pleasing answer to Thanksgiving leftovers. Think savory stuffing, juicy turkey, and tart cranberry sauce baked into golden, handheld bites—perfect as a holiday appetizer, snack, or game-day finger food. They’re quick to assemble, endlessly adaptable, and a total win for make-ahead hosting. If you love leftover turkey recipes that don’t taste like leftovers, you’re in the right place. Let’s dive into what makes this version stand out and how to nail it every time.
What Makes These Turkey Cranberry Stuffing Balls Special?
Short answer: flavor, texture, and flexibility. Long answer: these are crispy on the outside, tender inside, and balanced with sweet-tart cranberry goodness. Here’s why you’ll love them:
- Perfect use of leftovers: A smart, delicious way to repurpose turkey, stuffing, and cranberry sauce into a new holiday appetizer.
- Ideal texture combo: Moist interior from turkey and cranberry; crisp, golden exterior for that addictive bite.
- Works baked or air fried: Choose the oven for a big batch or the air fryer for ultra-crispy stuffing balls.
- Make-ahead friendly: Chill or freeze unbaked balls; bake straight from the freezer when company pops in.
- Diet-flexible swaps: Easy gluten-free, dairy-free, and egg-free options (keep reading for exact swaps).
- Not just a leftover recipe: Make with store-bought rotisserie turkey/chicken and boxed stuffing for a quick holiday appetizer any time.
Ingredient Notes
Use what you’ve got—this leftover turkey recipe is forgiving. Here’s what matters most for structure and flavor:
- Cooked turkey: Shredded or finely chopped dark and white meat both work. Dark meat adds moisture and richness.
- Stuffing (dressing): Day-old stuffing is best. Drier stuffing keeps the balls from getting mushy. Cornbread stuffing brings sweetness; sourdough adds tang.
- Cranberry sauce: Whole-berry or jellied both work. Whole-berry adds texture; jellied is subtler and binds nicely.
- Egg: Helps bind. For egg-free, use a flax egg or mashed sweet potato (see Variations).
- Moisture adjusters: Turkey stock, gravy, or a splash of milk (dairy or non-dairy) if your mixture runs dry.
- Aromatics: Finely minced onion or shallot and a little garlic for depth; sauté first if raw.
- Fresh herbs: Parsley, sage, rosemary, and thyme—classic Thanksgiving flavors that wake up leftovers.
- Citrus zest: A touch of orange zest brightens everything and plays beautifully with cranberry.
- Crunch topper: Panko or crushed Ritz for extra-crispy exteriors; use GF panko for gluten-free stuffing balls.
- Dipping sauce: Warm gravy, extra cranberry sauce, or a cranberry-mustard dip for serving.
How To Make Turkey Cranberry Stuffing Balls
These come together fast—just mix, roll, and bake. Here’s the play-by-play for crispy, cohesive stuffing balls that don’t fall apart.
- Preheat oven: Set to 400°F (200°C). Line a rimmed sheet pan with parchment and lightly oil or spray for extra crisp.
- Prep aromatics: If using raw onion/garlic, lightly sauté in a bit of oil until translucent; cool to room temp so they don’t scramble the egg.
- Mix base: In a large bowl, combine chopped turkey, stuffing, cranberry sauce, cooled aromatics, fresh herbs, and citrus zest.
- Bind the mixture: Add egg and gently fold. If the mix is crumbly, add 1–2 tablespoons stock or gravy; if wet, add breadcrumbs or more stuffing.
- Season smart: Taste a small pan-fried sample if unsure; adjust with salt, pepper, and a pinch of poultry seasoning.
- Shape evenly: Use a medium cookie scoop (about 1½ tablespoons) to portion. Roll into firm balls—compact but not overworked.
- Add crunch: For extra texture, roll lightly in panko or crushed crackers; mist with oil for a golden crust.
- Bake: Arrange with space between balls. Bake 14–18 minutes, rotating the pan once, until crisp and heated through. Food safety note: Centers should reach 165°F if you added raw egg and cold ingredients.
- Serve: Finish with chopped parsley and orange zest. Serve hot with warm gravy or cranberry sauce for dipping.
Pro Tips
- Prevent crumbling: If the mixture won’t hold, add moisture (stock/gravy) a tablespoon at a time, or an extra half egg (beat first).
- Air fryer option: 375°F for 8–11 minutes, shaking halfway. Light oil mist = maximum crunch.
- Even browning: Use a light-colored sheet pan and parchment. Dark pans brown faster—peek a minute early.
- Flavor boost: A spoon of Dijon or a dash of Worcestershire deepens the savory notes.
- Dipping duo: Serve with both gravy and cranberry for sweet-savory balance. Guests love options.
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Storage & Reheating
These leftover stuffing balls store like a dream—great for meal prep and entertaining.
- Fridge: Store cooled balls in an airtight container 3–4 days. Keep dipping sauces separate.
- Freeze unbaked: Freeze on a tray until solid, then bag 2–3 months. Bake from frozen at 400°F, adding 4–6 minutes.
- Freeze baked: Cool, then freeze up to 2 months. Reheat at 350°F for 10–15 minutes, or air fry at 360°F for 5–7 minutes.
- Microwave: Fine in a pinch (50–60 seconds), but finish 2–3 minutes in a 375°F oven/air fryer for crisp edges.
- Food safety: Reheat to 165°F at the center if previously chilled or frozen.
Variations & Substitutions
Make them your own—holiday appetizer, game-day snack, or weeknight dinner. Here’s how to tweak:
- Gluten-free stuffing balls: Use GF stuffing and GF panko/crackers. Check broth and seasonings for hidden gluten.
- Dairy-free: Easy—use oil instead of butter in sautéing and skip any cheesy add-ins.
- Egg-free binding: Use a flax egg (1 tablespoon ground flax + 2½ tablespoon water), or ¼ cup mashed sweet potato or pumpkin.
- Not enough turkey: Sub in shredded rotisserie chicken or a little cooked sausage for richness.
- Cheesy twist: Tuck a cube of mozzarella or white cheddar inside each ball for a melty center.
- Sweet-savory profile: Add chopped dried cranberries, diced apple, or toasted pecans/walnuts for crunch.
- Herb-forward: Add extra fresh thyme and rosemary, plus a pinch of orange zest, for a bright, festive bite.
- Sauce upgrades: Try cranberry-mustard (cranberry + Dijon + honey) or herby pan gravy with a splash of sherry.
- Make it a meal: Serve over garlicky greens or mashed potatoes with gravy for a cozy dinner.
These turkey cranberry stuffing balls are everything we love about the holidays—comforting, a bit nostalgic, and absolutely snackable. Quick to make, easy to reheat, and customizable for almost any diet, they’re the best Thanksgiving leftovers appetizer to keep on repeat. Save a few for yourself before they vanish from the platter.
FAQ
My mixture is too dry and crumbly. What do I add?
Add 1–2 tablespoons of turkey stock or gravy at a time and mix gently. A little cranberry sauce also helps bind without making it soggy.
Can I make these with boxed stuffing and store-bought cranberry?
Totally. Boxed stuffing works great and canned cranberry is perfect. It’s a quick holiday appetizer win when you’re short on leftovers.
Do they freeze well before baking?
Yes—flash-freeze on a tray, then bag up to 3 months. Bake from frozen at 400°F, adding 4–6 minutes to the bake time. Still crispy, still delicious.
How can I make these gluten-free?
Use gluten-free stuffing, GF panko, and check your stock and seasonings. The rest of the ingredients are naturally gluten-free.
What’s the best dipping sauce?
Warm turkey gravy is classic. For a bright contrast, whisk cranberry sauce with Dijon and a touch of honey. Dip both; live your best life.
Can I air fry instead of bake?
Yep! Air fry at 375°F for 8–11 minutes, shaking halfway. Lightly mist with oil for extra crunch. Great for small batches or quick snacks.
Turkey Cranberry Stuffing Balls
Easy turkey cranberry stuffing balls: crispy, freezer-friendly bites made from leftovers with air fryer option, gluten-free swaps, and pro tips.
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Servings: 24 balls
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Skillet
- Measuring cups and spoons
- Cookie scoop or tablespoon
Ingredients
Ingredients
- 2 tablespoons unsalted butter for sautéing
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper freshly ground
- 6 cups prepared stuffing cooled; leftover or boxed mix prepared per package
- 2 cups cooked turkey finely chopped or shredded
- ½ cup whole berry cranberry sauce
- 2 large eggs lightly beaten
- ½ cup low-sodium chicken broth use as needed to moisten
- cooking spray or neutral oil for the pan
- 2 tablespoons chopped fresh parsley optional, for serving
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly coat with cooking spray.
- Warm a skillet over medium heat. Melt the butter, then sauté the onion and celery until softened, 5–7 minutes. Stir in the poultry seasoning, salt, and pepper; cook 30 seconds more. Remove from heat to cool slightly.
- In a large bowl, combine the prepared stuffing, chopped turkey, and cranberry sauce. Add the sautéed vegetables and mix until evenly distributed.
- Stir in the beaten eggs. Drizzle in enough chicken broth to create a moist mixture that holds together when pressed, 1–2 tablespoons at a time (you may not need all of it).
- Using a cookie scoop or two spoons, portion into golf ball–size mounds (about 2 tablespoons each) and roll into tight balls. Arrange on the prepared baking sheet, spacing slightly apart.
- Bake until the balls are heated through and the exteriors are lightly crisp and golden, 20–25 minutes. If desired, brush or spray lightly with oil halfway through for extra browning.
- Garnish with parsley and serve hot with extra cranberry sauce or warm gravy on the side.
Notes
Make-ahead: Form the balls and refrigerate up to 24 hours; bake straight from the fridge, adding 2–3 minutes to the time. To freeze, bake, cool, then freeze on a tray before transferring to a bag; reheat at 350°F until hot. No cranberry sauce? Swap in ⅓ cup chopped dried cranberries. Use gluten-free stuffing to keep the dish gluten-free. If your stuffing is very moist, add a few tablespoons of dry breadcrumbs to help bind.
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Serving ideas: Pair these cranberry stuffing bites with creamy mash and gravy (find ideas here: mashed potatoes), or add to a holiday appetizer spread (easy appetizers). For more Thanksgiving leftovers inspiration, peek at what’s trending here: leftover turkey, cranberry, and stuffing recipes. And if you’re team crispy everything, try the air fryer route (air fryer) for your next batch.
