Holiday Turkey and Cranberry Stuffing Balls are a delightful fusion of savory turkey and sweet cranberries, creating a satisfying bite that’s perfect for any seasonal gathering. These delicious balls not only celebrate the holiday spirit but also offer a healthy alternative to traditional stuffing. They are packed with protein, rich in flavor, and provide a comforting classic dish that appeals to both adults and kids alike. Let’s get into the details of preparing these mouthwatering treats!
Why make this Holiday Turkey and Cranberry Stuffing Balls recipe
- Protein-rich: Packed with turkey, these stuffing balls provide a wholesome source of protein, ideal for a balanced meal.
- Quick prep: With straightforward ingredients and a simple process, these can be whipped up in under an hour.
- Meal-prep friendly: These stuffing balls are excellent for make-ahead meals, easily stored, and reheated for later.
- Kid-approved: The mix of turkey and cranberries makes these flavorful and appealing for children.
- Budget-friendly: Using leftover turkey and basic pantry staples helps keep costs low.
“My family loved these stuffing balls! They were a hit at our holiday dinner.” – Sarah J.
How to make Holiday Turkey and Cranberry Stuffing Balls
Creating Holiday Turkey and Cranberry Stuffing Balls is simple yet satisfying. You’ll need basic kitchen tools such as a mixing bowl, a baking sheet lined with parchment paper, and a skillet for sautéing. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for another delicious recipe!
Ingredients
- 2 cups bread crumbs
- 1 cup cooked turkey, shredded
- 1/2 cup dried cranberries, chopped
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup unsalted butter
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup chicken broth
- 1 egg, beaten
These ingredients come together to create the perfect combination of flavors in the Holiday Turkey and Cranberry Stuffing Balls. If you’re looking to adjust the recipe, consider using gluten-free bread crumbs or a different type of poultry for a personal touch.
Directions
- Preheat: your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt: 1/4 cup of unsalted butter in a large mixing bowl.
- Add: the diced onion and celery to the melted butter and sauté until tender, about 5 minutes.
- Combine: the sautéed onion and celery with the bread crumbs, shredded turkey, dried cranberries, sage, thyme, salt, and black pepper. Mix well.
- Pour: in the chicken broth gradually, mixing until the breadcrumbs are moistened but not soggy.
- Stir: in the beaten egg, ensuring everything is evenly mixed.
- Form: the mixture into balls, about 2 inches in diameter, and place them on the prepared baking sheet.
- Bake: in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.
After baking, feel free to drizzle them with a little extra melted butter or a savory gravy for an extra layer of flavor. You could also serve them alongside a fresh salad or vegetables for a complete meal.
How to serve Holiday Turkey and Cranberry Stuffing Balls
These stuffing balls are versatile and can be served in various ways. Try plating them on a large serving platter for family-style dining, or place them in individual portions for a more elegant setting. Pair them with cranberry sauce or a simple gravy for dipping to enhance their flavors. Each serving provides a wonderful combination of protein and fruit, ensuring a satisfying experience for your guests. For more ideas, check out our Bold Refreshing Southwest Chicken Salad for a refreshing side.
How to store
To store your Holiday Turkey and Cranberry Stuffing Balls, place them in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze them, wrap them tightly and store for up to a month. To reheat, thaw overnight in the fridge and bake in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
For safe storage timing, see USDA FoodData Central.
Tips to make
- Use leftover turkey: This recipe is perfect for utilizing Thanksgiving leftovers.
- Choose staler bread: Stale bread crumbs blend better and help absorb moisture effectively, preventing soggy stuffing balls.
- Experiment with spices: Feel free to add your favorite herbs or spices to personalize the flavor profile.
- Avoid overcrowding: When baking, make sure to leave space between the stuffing balls on the baking sheet for even cooking.
Variations
- Vegetarian option: Swap turkey with roasted vegetables or legumes for a plant-based alternative.
- Cheesy addition: Incorporate feta or cheddar cheese for a gooey texture and extra flavor.
- Nutty twist: Add chopped pecans or walnuts for a crunchy element.
FAQs
Can I meal prep Holiday Turkey and Cranberry Stuffing Balls?
Yes, Holiday Turkey and Cranberry Stuffing Balls keeps well for 3-4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
For a gluten-free option, swap bread crumbs with gluten-free alternatives; adjust seasoning to taste and texture.
For nutrition insights, visit Healthline.
Holiday Turkey and Cranberry Stuffing Balls are a festive treat that is not only delicious but also practical for any gathering. If you try this recipe, please share your thoughts or variations in the comments below!
Holiday Turkey and Cranberry Stuffing Balls
Ingredients
For the stuffing balls
- 2 cups bread crumbs
- 1 cup cooked turkey, shredded Use leftover turkey for best results.
- 1/2 cup dried cranberries, chopped
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup unsalted butter Melted.
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup chicken broth Add gradually.
- 1 large egg, beaten
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt 1/4 cup of unsalted butter in a large mixing bowl.
- Add the diced onion and celery to the melted butter and sauté until tender, about 5 minutes.
- Combine the sautéed onion and celery with the bread crumbs, shredded turkey, dried cranberries, sage, thyme, salt, and black pepper. Mix well.
- Pour in the chicken broth gradually, mixing until the breadcrumbs are moistened but not soggy.
- Stir in the beaten egg, ensuring everything is evenly mixed.
- Form the mixture into balls, about 2 inches in diameter, and place them on the prepared baking sheet.
Baking
- Bake in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.