Let Me Tell You About My Weird Obsession With Stuffing Balls

So, years ago—right after a classic Thanksgiving kerfuffle over who burned the rolls—my cousin Trish brought these cranberry turkey stuffing balls. I was skeptical (aren't we all with new twists on the classics?) but, honestly, I ended up eating more of these than actual turkey. Now, every year, people ask me for the “ball things” recipe... sometimes before they even say hi. It's become a kind of running joke in our family, the kind that only gets funnier, or at least more nostalgic, as the years go by. The best part is, they’re easy, a little messy, and the leftovers make a slightly shameful midnight snack. Actually, is it really shameful if it’s delicious? Eh, let’s move on.

Why You’re Gonna Love These

I honestly whip these up when I’ve got leftover stuffing, but—don’t tell my grandma—sometimes I make stuffing just so I can make these balls. My family goes bananas for the tart little cranberry surprises you hit now and then (plus, they’re pretty for those of us who care about pretty food, but taste matters more, right?). And yeah, making traditional stuffing balls can sometimes feel finicky (oh, the birds nest phase), but these are super forgiving—if a ball falls apart, just smoosh it back together; it’ll bake up fine.

Ingredients (And Some Substitutions You've Gotta Hear)

About 3 cups leftover turkey (shredded or chopped—sometimes I use rotisserie chicken when I can't find turkey at the shop)
4 cups cooked stuffing (if you’re in a hurry, store bought is fine; my grandma swears by Pepperidge Farm, but honestly, whatever’s on sale)
1 cup dried cranberries (but fresh or frozen work too, just chop them up a bit)
2 eggs (or 3 if your mix seems dry—whatever, play it by ear)
½ cup chicken broth (water in a pinch, but stock gives it more oomph)
⅓ cup finely chopped celery (but, actually, I sometimes skip this when none is left in the crisper—it’s just for crunch)
¼ cup chopped pecans or walnuts (totally optional, but yum)
Salt, pepper, and a little fresh sage or thyme (or dried, who’s judging?)
2 tablespoons melted butter (sometimes I use olive oil; once, I tried margarine—didn’t love it, but hey, live and learn)

Real Human Directions (Expect Tangents)

Preheat your oven: 375°F (or 190°C if you’re one of my UK friends). If you forget and stick the balls in anyway, just add a couple extra minutes; no one will notice.
Mixing time: In a big ol’ bowl, toss together the turkey, stuffing, dried cranberries, celery, nuts, herbs, salt, and pepper. (This is where I usually sneak a taste to "check seasoning"—aka, snack while you cook.)
Beat the eggs lightly, pour them over the mix, then add your broth and melted butter. Now, use your hands to squish it all together. Go on. You might need to add a splash more broth if it seems dry, but the mixture should hold together when pressed.
Form balls: I like mine about golf-ball sized, but do yourself a favor and don’t stress it. Wet hands help here (honestly, this seems to keep half of it from sticking to your fingers).
Arrange the balls (I really have to stop giggling typing that) on a greased baking sheet, about an inch apart in case they decide to spread out a bit. If they look a little lumpy, that’s normal. They always do.
Bake for about 25 minutes, or until golden and the outsides have a bit of a crust. Once, I got distracted watching baking fail videos and left them in too long; so, keep an eye (or a timer) on them.

Real-Life Notes (From Quite a Bit of Spilled Stuffing)

Once I tried these in a muffin tin for fun—it works, but you can end up with crispy sides and a slightly soggy bottom (so, would I do it again? Honestly, probably not).
Sometimes, if your stuffing was really wet to begin with, you’ll need less broth. Don’t be afraid to adjust as you go—the mix should feel like sculptable meatloaf.
I’ve also frozen them before baking, but actually, I find it works better if you bake first and freeze after.

Variations I've Actually Tried (Some Questionable, Some Genius)

Swap turkey for cooked sausage—pretty great but a totally different vibe!
Cranberries can be subbed with chopped dried apricots or even little cubes of apple (came out surprisingly good)
I tried stuffing them with a cube of brie once, but that one went sideways; cheese oozed everywhere, so maybe skip the cheese center if you don't like cleaning oven messes.

You Don't Really Need Fancy Gear

Honestly, all you need is a big bowl, a spatula or your hands, and a baking sheet. I sometimes use a cookie scoop but, on second thought, it’s just another thing to wash. If you don't have parchment, just oil the pan a little extra.

Thanksgiving Cranberry Turkey Stuffing Balls

How To Store (If They Last... They Don't Here)

Store these in an airtight container in the fridge for up to three days, though honestly, in my house it never lasts more than a day! Sometimes, I’ll freeze a baggie and then totally forget until next April.

How We Serve These (With a Family Quirk or Two)

Okay, so they are great hot out of the oven as appetizers, or nestled next to mashed potatoes as a side (sometimes I dunk them in cold gravy, but don’t tell anyone). My uncle claims they’re best with a little spicy mustard, and I can’t argue.

Pro Tips (Because I’ve Learned The Hard Way)

Don’t rush the forming step; if you squish too fast, they don’t hold together as well. I once tried to get the kids to help, and... let’s just say, uneven is fine, chaos isn’t.
And, seriously, watch the bake time if your oven runs hot. Nobody likes stuffing hockey pucks.

FAQ (Just a Few Real-World Qs I've Heard)

Can I make these ahead? Yep! I usually bake them, then warm in the oven just before serving. Actually, I think this tastes better the next day.
Do I have to use leftover turkey? Not at all. Rotisserie chicken, roasted chicken, or any leftover cooked meat really. I even heard from a friend who tried tofu—I, uh, didn’t sample that one.
How do I keep them from falling apart? Just make sure your mix isn’t too dry. Add more broth, or an extra egg if it’s refusing to stick.
Are these gluten-free? If your stuffing is, then yes! I do like this GF stuffing recipe, which works if you want to keep the holiday tummy drama at bay.
Where'd you learn this? It's a mishmash; partly family, partly pilfered ideas. Actually, Sally’s Baking Addiction has some clever tricks too—worth a read if you want more ideas!

Anyway, hope you have fun making these. And that you have leftovers for breakfast! If not, make more next time. Life's too short not to eat all the stuffing you want.

Thanksgiving Cranberry Turkey Stuffing Balls