Cranberry Turkey Stuffing Balls (Baked or Air-Fried)

Cranberry turkey stuffing balls are an easy holiday appetizer made with leftover turkey, stuffing-style breadcrumbs, and dried cranberries. These baked or air-fried stuffing balls are crispy on the outside, soft inside, and perfect for Thanksgiving leftovers, Christmas parties, or make-ahead freezer meals.

They combine savory turkey, herbed stuffing, and sweet-tart cranberries into one bite-sized snack that works as an appetizer, side dish, or light meal. Whether you’re serving guests or repurposing holiday leftovers, these stuffing balls deliver big flavor with minimal effort.

I first made them after Thanksgiving one year, and they quickly became a tradition. They’re simple to mix, easy to bake or air fry, and even better dipped in gravy or cranberry sauce. If you’re looking for a no-fuss holiday recipe that everyone loves, this one delivers.

Why You’ll Love This Recipe

• Balanced Flavors: Savory turkey, aromatic herbs, and sweet-tart cranberries come together for a well-rounded bite.
• Practical & Resourceful: A smart, no-waste way to use up post-holiday turkey or rotisserie leftovers.
• Ideal for Make-Ahead: Prepare the mix a day early and bake fresh, or freeze raw for future use.
• Crispy Outside, Soft Inside: Oven baking or air frying allows the exterior to brown while keeping the interior moist and tender.
• Kid-Approved Format: Bite-sized balls make it easy for kids to eat and enjoy, especially with a dipping sauce.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (active hands-on time is under 25 minutes)

Servings
Yields approximately 16 stuffing balls, about 2 inches wide. Serves 4–6 people depending on portion size. Serve with gravy, cranberry sauce, or over mashed potatoes for a full meal.

Difficulty Level
Beginner-friendly. No complex techniques. Basic stovetop sautéing, hand mixing, and shaping. If you’ve ever rolled cookie dough or meatballs, you’ll do just fine.

Required Kitchen Tools

To make this recipe smoothly, it helps to have the following tools ready:

• Large mixing bowl: For combining everything evenly
• Medium skillet: To sauté the onion and celery until soft
• Baking sheet (if using oven): Line with parchment for easy cleanup
• Air fryer (optional): For a crispier, faster result
• Parchment paper or nonstick spray
• Cookie scoop or tablespoon measure: Helps portion evenly
• Measuring cups and spoons
• Spatula or wooden spoon: For sautéing and mixing

Ingredients of Turkey stuffing cranberry balls

Each ingredient plays a key role in the flavor or structure of these stuffing balls. Choose fresh and high-quality items where possible.

Main Ingredients:

• 2 cups cooked turkey, finely chopped or shredded
  Use roasted turkey breast or dark meat. Chop it small for even texture—no large chunks.
• 1 cup plain dry breadcrumbs
  Helps absorb moisture and bind the ingredients. Use unseasoned crumbs or pulse your own from stale bread.
• 1/2 cup dried cranberries, roughly chopped
  Adds a burst of chewy sweetness. Chop them so they’re evenly distributed.
• 1 large egg, lightly beaten
  Acts as a binder to hold everything together.

Vegetables & Aromatics:

• 1/2 cup finely diced onion (yellow or white)
• 1/2 cup finely diced celery
  Both form the flavor base. Cook them gently until soft but not browned for best results.
• 1 tablespoon olive oil or unsalted butter
  Used to sauté the onion and celery.
• 2 tablespoons fresh parsley, finely chopped
  Adds color and freshness. Can substitute with 2 teaspoons dried if needed.

Moisture & Seasoning:

• 1/3 to 1/2 cup chicken broth (start with less; add more as needed)
  Moistens the mixture without making it soggy.
• 1/2 teaspoon dried thyme
  A classic stuffing herb that pairs well with turkey and cranberries.
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
  Keeps the flavor balanced without overpowering the dish.

Variations for Cranberry Turkey Stuffing Balls

• Make It Vegetarian: Use chopped sautéed mushrooms and cooked lentils instead of turkey. Swap chicken broth with vegetable broth.
• Stuff with Cheese: Insert a cube of mozzarella or brie in the center of each ball for a melty middle.
• Use Fresh Herbs: Try sage, rosemary, or chives if you have them on hand. Chop finely and use 1–2 tablespoons total.
• Add Nuts: Stir in a small handful of chopped pecans or walnuts for crunch and extra richness.
• Heat It Up: Add a pinch of crushed red pepper flakes or a diced mild chili for warmth.

How to Make Cranberry Turkey Stuffing Balls (Step-by-Step Instructions)

1. Sauté the Vegetables

Start by heating 1 tablespoon of olive oil or butter in a medium skillet over medium heat. Add the finely diced onion and celery. Cook gently, stirring occasionally, for 5–7 minutes, or until softened and translucent. The vegetables should not brown—just soften enough to blend into the mixture. Once done, set aside to cool for a few minutes.

2. Mix the Base

In a large mixing bowl, combine the following:

• 2 cups finely chopped or shredded cooked turkey
• 1/2 cup chopped dried cranberries
• 1 cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Stir everything until evenly distributed.

3. Add Egg and Moisture

Crack 1 large egg into a small bowl and beat lightly with a fork. Pour it into the mixture. Then, gradually add 1/3 cup chicken broth, stirring with a spatula or clean hands to combine.

You’re looking for a texture that holds together when squeezed—moist, not soggy. If the mix seems dry and crumbly, add 1 tablespoon of broth at a time, up to a total of 1/2 cup.

4. Chill the Mixture (Optional, but Recommended)

For easier shaping, cover the bowl and chill the mixture in the fridge for 20–30 minutes. This firms up the stuffing, making it easier to roll into uniform balls.

5. Shape the Balls

Preheat your oven to 375°F (190°C), or prep your air fryer at 360°F (182°C). Line a baking sheet with parchment paper or lightly grease it.

Using a cookie scoop or your hands, portion out about 2 tablespoons of mixture per ball. Gently roll into balls about 1½ to 2 inches in diameter. Place each ball on the baking sheet, spaced about an inch apart.

You should get about 16 stuffing balls total.

Oven-Baking Instructions

1. Once all the balls are shaped, spray or brush lightly with oil. This helps create a golden crust.
2. Bake in the preheated oven for 22–25 minutes, or until the balls are golden brown on the outside and heated through.
3. Let them rest on the tray for a couple of minutes before serving.

Air Fryer Instructions

1. Lightly oil the air fryer basket or tray.
2. Place the balls in a single layer, not touching.
3. Air fry at 360°F for 12–15 minutes, shaking halfway through, until crispy and golden.

Note: Depending on your air fryer’s size, you may need to cook in batches.

Serving and Decoration

These stuffing balls are versatile and go well with many types of meals. Here are a few ways to serve them:

• Appetizer Style: Serve warm with a side of gravy or cranberry dipping sauce.
• Holiday Dinner: Plate alongside mashed potatoes, green beans, and roasted carrots for a balanced holiday meal.
• Lunch Box Favorite: Pack a few with roasted veggies and a small container of sauce.
• Over Salad Greens: Serve cold or warm over a bed of spinach or mixed greens with a drizzle of balsamic glaze.
• Stuffed in a Wrap: Slice in half and add to a tortilla with arugula and cream cheese for a quick snack wrap.

Storing Cranberry Turkey Stuffing Balls

Refrigeration:
Let the balls cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the air fryer for 5–6 minutes to maintain crispiness.

Freezing (Raw or Cooked):
Place the shaped, uncooked balls on a tray and freeze until firm, about 1 hour. Then transfer to a freezer bag. You can bake them straight from frozen—just add 5–7 extra minutes to the bake time.
Cooked balls can also be frozen and reheated directly from frozen in the oven or air fryer.

Nutrition

Nutrient	Per Ball (Approx.)
Calories	85
Protein	7g
Total Fat	3g
Saturated Fat	0.8g
Carbohydrates	8g
Fiber	1g
Sugars	2g
Sodium	130mg
Cholesterol	20mg

Note: Values are estimates and can vary depending on ingredient brands and portion size.

Cranberry Turkey Stuffing Balls FAQs

Can I make these ahead of time?
Yes. Prepare and shape the balls up to a day in advance, cover tightly, and refrigerate. Bake just before serving for best texture.

Can I freeze them?
Absolutely. You can freeze them before or after baking. To bake from frozen, add 5–7 extra minutes to the oven time.

Do I have to use leftover turkey?
No. Cooked ground turkey or even shredded chicken works well as a substitute.

Can I add gravy to the mixture?
It’s not recommended for the mix—it may make the balls too wet. But serve them with gravy on the side for dipping.

What dipping sauces go well with these?
Cranberry sauce, turkey gravy, honey mustard, or a maple-Dijon sauce all pair nicely.

Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs and check that your broth and dried cranberries are certified gluten-free.

Conclusion

Cranberry Turkey Stuffing Balls offer a smart, flavorful way to turn leftovers into something new and comforting. With crispy edges, a moist interior, and a perfect blend of savory herbs and sweet cranberries, these bite-sized delights work for dinner, appetizers, or even lunchboxes. They’re easy to make, easy to freeze, and flexible enough to adapt with what you have on hand.