Tired of the same old Thanksgiving leftovers? Imagine biting into a perfectly formed ball of savory stuffing, studded with sweet-tart cranberries and tender turkey, all in one delicious bite! These Cranberry Turkey Stuffing Balls are the answer to your post-holiday blues, transforming familiar flavors into a fun and irresistible appetizer that will have everyone begging for more. I promise you, they’re easier to make than they look, and the results are simply divine!
The Stars of the Show: Your Ingredients
What You’ll Need
- Cooked Turkey: 2 cups, shredded or diced
- Prepared Stuffing: 4 cups, your favorite recipe (homemade or store-bought)
- Cranberry Sauce: 1 cup, homemade (try this Cranberry Sauce) or store-bought
- Eggs: 2 large, lightly beaten
- All-Purpose Flour: 1/2 cup, plus more for dusting
- Vegetable Oil: For frying
- Optional: Chopped fresh herbs (parsley, thyme, sage) for garnish
- Salt and Pepper: To taste
Ingredient Notes and Swaps
Okay, let’s talk ingredients. First, the turkey. Leftover roasted turkey is obviously ideal, but you can also use deli turkey in a pinch. Just make sure it’s good quality! The stuffing is where you can really get creative. Use your family’s favorite recipe, whether it’s a classic bread stuffing, a cornbread stuffing, or something totally unique. If you’re short on time, store-bought stuffing works great too. I like to add a little extra butter to it to make it extra moist.
For the Cranberry Sauce, I highly recommend making your own – it’s so easy and tastes so much better than the canned stuff! But again, if you’re in a hurry, store-bought is perfectly fine. Just try to find one with whole cranberries for a better texture. The eggs are crucial for binding everything together, so don’t skip them! And the flour helps create a nice crispy crust when you fry the balls.
Let’s Get Rolling: Step-by-Step Instructions
Preparing the Mixture
- Combine Ingredients: In a large bowl, gently combine the shredded turkey, prepared stuffing, and cranberry sauce. Be careful not to overmix – you want the stuffing to retain some texture.
- Add Eggs: Pour the beaten eggs over the mixture and gently fold until everything is evenly moistened.
- Season: Season with salt and pepper to taste. Remember that the stuffing and cranberry sauce already have some seasoning, so start with a little and add more as needed.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the balls hold their shape when you fry them. Trust me, don’t skip this step!
Forming and Frying the Balls
- Prepare for Rolling: Spread some flour on a clean work surface. This will prevent the balls from sticking.
- Shape the Balls: Scoop out about 2 tablespoons of the stuffing mixture and gently roll it into a ball. The mixture will be a little sticky, so don’t be afraid to use more flour to help shape them. Aim for balls that are about 1 1/2 to 2 inches in diameter.
- Coat in Flour: Roll each ball in the flour, making sure it’s evenly coated. This will help create a crispy crust.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30 seconds, the oil is ready.
- Fry the Balls: Carefully drop the stuffing balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they’re golden brown and crispy all over.
- Drain: Remove the stuffing balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Garnish and Serve: Garnish with chopped fresh herbs, if desired, and serve immediately. These are best served warm!
Troubleshooting and Pro Tips
Sticky Situation?
If your stuffing mixture is too sticky to roll into balls, don’t panic! Add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. You can also wet your hands with water or oil before rolling the balls to prevent them from sticking.
Avoiding Soggy Balls
Nobody wants soggy stuffing balls! To avoid this, make sure your oil is hot enough before you start frying. If the oil isn’t hot enough, the balls will absorb too much oil and become greasy. Also, don’t overcrowd the pan – fry the balls in batches to maintain the oil temperature.
Keeping Them Warm
If you’re making these ahead of time, you can keep them warm in a low oven (200°F/95°C) until you’re ready to serve them. Just place them on a baking sheet lined with parchment paper.
Variations and Add-Ins to Spice Things Up
Sweet and Savory Delight
For a sweeter twist, try adding a drizzle of maple syrup or honey to the finished stuffing balls. This pairs perfectly with the tartness of the cranberries.
Spice It Up
If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the stuffing mixture. You could also add some diced jalapeños for an extra kick.
Cheese, Please!
Adding cheese to the stuffing mixture is always a good idea! Try adding shredded cheddar, mozzarella, or Parmesan cheese for a cheesy, gooey center. Consider these with Creamy Parmesan Turkey Meatballs.
Nutty Goodness
For a little extra crunch and flavor, add some chopped nuts to the stuffing mixture. Pecans, walnuts, or almonds would all be delicious.
Serving Suggestions: Beyond the Appetizer Plate
Gravy Train
Serve these Cranberry Turkey Stuffing Balls with a side of warm gravy for dipping. Turkey gravy, chicken gravy, or even mushroom gravy would all be delicious.
Cranberry Mayo Magic
Mix some cranberry sauce with mayonnaise for a sweet and tangy dipping sauce. This is especially good if you’ve added some heat to the stuffing balls.
Salad Sensation
Toss these stuffing balls into a salad for a unique and flavorful topping. They would be especially delicious in an Autumn Apple Salad.
Soup’s On
Add these stuffing balls to your favorite soup for a hearty and satisfying meal. They would be great in a creamy chicken soup or a vegetable soup. What about adding them to Creamy Chicken And Rice?
Make-Ahead Magic and Storage Solutions
Prepping Ahead
You can definitely make these Cranberry Turkey Stuffing Balls ahead of time! Prepare the stuffing mixture as directed and store it in the refrigerator for up to 24 hours. When you’re ready to fry them, simply roll them into balls and follow the frying instructions.
Storing Leftovers
Leftover stuffing balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. They may not be as crispy as they were when freshly fried, but they’ll still be delicious!
Freezing for Future Feasts
For longer storage, you can freeze the stuffing balls. Place the fried and cooled stuffing balls on a baking sheet lined with parchment paper and freeze them for about 2 hours, or until they’re solid. Then, transfer them to a freezer bag or airtight container and store them in the freezer for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
A Delicious Way to Use Leftovers
These Cranberry Turkey Stuffing Balls are more than just a recipe; they’re a celebration of Thanksgiving leftovers! They’re a fun, creative, and delicious way to transform familiar flavors into something new and exciting. Whether you’re serving them as an appetizer, a side dish, or a snack, they’re sure to be a hit. And hey, if you have leftover fruit, then consider adding them to a Fall Fruit Salad!
Can I make these stuffing balls ahead of time?
Yes, you can prepare the stuffing mixture and store it in the refrigerator for up to 24 hours before frying. You can also freeze the fried stuffing balls for up to 2 months.
What can I do if the stuffing mixture is too sticky to roll into balls?
If the mixture is too sticky, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. You can also wet your hands with water or oil before rolling the balls.
How do I prevent the stuffing balls from becoming soggy?
Ensure the oil is hot enough (350°F or 175°C) before frying and don’t overcrowd the pan. Frying in batches helps maintain the oil temperature and prevent soggy balls.
What are some variations I can try with the stuffing balls?
You can add a drizzle of maple syrup or honey for a sweeter taste, spice them up with cayenne pepper or hot sauce, add shredded cheese for a cheesy center, or incorporate chopped nuts for extra crunch and flavor.
Cranberry Turkey Stuffing Balls Ultimate
Equipment
- Large bowl
- Plastic Wrap
- Clean work surface
- Skillet or Dutch oven
- Thermometer (optional)
- Slotted spoon
- Plate
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 cups cooked turkey, shredded or diced
- 4 cups prepared stuffing homemade or store-bought
- 1 cup cranberry sauce homemade or store-bought
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- Salt and pepper, to taste
- Optional: Chopped fresh herbs parsley, thyme, sage
Instructions
- In a large bowl, gently combine the shredded turkey, prepared stuffing, and cranberry sauce.
- Pour the beaten eggs over the mixture and gently fold until everything is evenly moistened.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Spread some flour on a clean work surface.
- Scoop out about 2 tablespoons of the stuffing mixture and gently roll it into a ball.
- Roll each ball in the flour, making sure it’s evenly coated.
- Pour about 1 inch of vegetable oil into a large skillet or Dutch oven.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully drop the stuffing balls into the hot oil, making sure not to overcrowd the pan.
- Fry them for about 2-3 minutes per side, or until they’re golden brown and crispy all over.
- Remove the stuffing balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Garnish with chopped fresh herbs, if desired, and serve immediately.
