This recipe is wonderfully adaptable. Use your favorite store-bought or homemade components.
4 cups prepared stuffing (herb-seasoned, cooled)*
1 ½ cups cooked turkey, finely shredded or diced
½ cup whole-berry cranberry sauce
1 large egg, lightly beaten
¼ cup chicken or turkey broth, plus more if needed
2 tablespoons unsalted butter, melted (for brushing)
Optional Add-ins: ¼ cup finely chopped celery or onion sautéed until soft, 1 teaspoon of fresh sage or thyme, ½ cup chopped pecans or walnuts.
*Note on Stuffing: You can use 4 cups of leftover prepared stuffing OR make a quick version from a boxed mix (like Stove Top) according to package directions. Let it cool completely before using.
The Simple Step-by-Step Method
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Combine the Mixture
In a large bowl, combine the cooled stuffing, diced turkey, and cranberry sauce.
Pour in the beaten egg and ¼ cup of broth. Mix thoroughly with your hands or a spatula. The goal is a mixture that holds together when pressed.
Texture Check: Squeeze a small amount in your palm. If it doesn’t hold its shape, add more broth, one tablespoon at a time, until it does.
Step 3: Form the Balls
Using a cookie scoop or your hands, portion out the mixture (about 2-3 tablespoons each).
Roll firmly into compact, golf ball-sized spheres. Place them on the prepared baking sheet about an inch apart.
Step 4: Bake to Golden Perfection
Brush the tops of each stuffing ball lightly with the melted butter. This will help them achieve a beautiful, crispy, golden-brown exterior.
Bake for 20-25 minutes, or until the outsides are firm and crispy and the bottoms are golden brown.
Step 5: Serve and Enjoy!
Let the stuffing balls cool for a few minutes on the pan before serving—the inside will be very hot!
Serve warm as an appetizer with a side of gravy or extra cranberry sauce for dipping, or as a side dish on your holiday plate.
5 Pro Tips for Perfect Stuffing Balls
The Cool Down: Ensure your stuffing is completely cool before mixing. Warm stuffing can cook the egg upon contact, making it difficult to bind.
Pack Them Tight: The key to a stuffing ball that doesn’t crumble is rolling it firmly. Don’t be afraid to really press the mixture together.
Make-Ahead Magic: You can form the balls a day in advance. Arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge, adding 2-3 minutes to the baking time.
Freeze for Later: Freeze unbaked balls on a parchment-lined sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Add a Glaze: For extra flavor, brush the balls with a mixture of melted butter and a tablespoon of maple syrup before baking.
Delicious Variations to Try
Sausage & Apple: Replace the turkey with 1 cup of cooked, crumbled breakfast sausage and add ½ cup of finely diced apple.
Brie-Stuffed: Press a small cube of brie cheese into the center of each ball before baking for a gooey, cheesy surprise.
Spicy Kick: Add ¼ teaspoon of cayenne pepper to the mixture and use a spicy jalapeño-cranberry sauce.
Frequently Asked Questions (FAQ)
Q: Can I make these without egg?
A: The egg is a crucial binder. For an egg-free version, you can try using a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins), but the balls may be slightly more fragile.
Q: My mixture is too dry. What should I do?
A: Different stuffings have different moisture levels. Simply add more broth, one tablespoon at a time, until the mixture easily holds together when pressed.
Q: Can I use canned jellied cranberry sauce?
A: Whole-berry sauce provides better texture and pockets of flavor. Jellied sauce will work but will make the mixture more uniform and slightly wetter. You may need to reduce the broth slightly.
Q: Are these a good use for Thanksgiving leftovers?
A: Absolutely! This is one of the best leftover recipes. Just substitute your leftover stuffing and turkey for the ingredients listed.
