Ingredients
2 cups cooked turkey, finely chopped
2 cups prepared stuffing (leftover or from a mix)
1/2 cup dried or chopped fresh cranberries
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup chicken or turkey broth
1 teaspoon chopped fresh sage (or 1/3 tsp dried)
1/2 teaspoon chopped thyme (or 1/6 tsp dried)
1/2 teaspoon chopped rosemary (or 1/6 tsp dried)
Salt and black pepper to taste
Cooking spray or oil for baking
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine chopped turkey and prepared stuffing.
3. Add chopped onion and celery; mix gently to distribute evenly.
4. Fold in cranberries until evenly incorporated.
5. Sprinkle in sage, thyme, rosemary, salt, and pepper; stir to combine.
6. In a small bowl, whisk the egg and stir in broth.
7. Pour egg mixture into stuffing mixture and mix until evenly moist.
8. Form mixture into balls using about 2 tablespoons each. Roll tightly and place on baking sheet.
9. Bake for 20–25 minutes, turning halfway through, until golden brown and heated through.
10. Remove from oven, let cool slightly, and serve with gravy or cranberry sauce if desired.
Notes
Use leftover turkey and stuffing, or make from scratch using boxed mix and cooked turkey breast.
For best texture, don’t overmix the ingredients—combine until just moist.
Make ahead: Form balls and refrigerate for up to 24 hours before baking.
Add chopped nuts, sausage, or cheese for flavor variations.
To reheat, bake at 350°F for 10–15 minutes or warm in an air fryer to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 balls
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 55mg