Cranberry Turkey Stuffing Balls
Transform Thanksgiving leftovers into a delightful appetizer with these Cranberry Turkey Stuffing Balls. Savory turkey and stuffing combine with the tangy sweetness of cranberries, all rolled into perfectly poppable bites. Easy to make and customizable, they're a crowd-pleasing way to enjoy holiday flavors.
Equipment
- Large bowl
- Measuring cups and spoons
- Shallow Dish
- Large skillet or pot
- Slotted spoon
- Paper towel-lined plate
- cookie scoop (optional)
- Parchment paper (if baking)
- Baking sheet (if baking)
Ingredients
- 2 cups cooked turkey, shredded or finely diced
- 3 cups cooked stuffing, any kind
- ½ cup cranberry sauce, homemade or store-bought
- 1 large egg, lightly beaten
- ¼ cup all-purpose flour, plus more for dredging
- ¼ cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Oil for frying vegetable, canola, or peanut oil
- ¼ cup chopped pecans or walnuts optional
- ½ cup shredded cheese cheddar, Monterey Jack, or Gruyere) (optional
- Gravy for dipping optional
Instructions
- Make sure your turkey and stuffing are already cooked and cooled slightly.
- Chop your parsley and measure out all your other ingredients.
- In a large bowl, combine the shredded turkey, stuffing, cranberry sauce, egg, flour, dried cranberries, and parsley.
- Add the optional pecans/walnuts and cheese, if using.
- Season with salt and pepper to taste. Mix well until everything is well combined.
- Place some extra flour in a shallow dish.
- Using your hands (or a cookie scoop), form the mixture into small balls, about 1-1.5 inches in diameter.
- Gently roll each ball in the flour, coating it lightly.
- Heat about 1-2 inches of oil in a large skillet or pot over medium-high heat. The oil is ready when a small piece of stuffing sizzles and floats to the top.
- Carefully add the stuffing balls to the hot oil, being careful not to overcrowd the pan. Work in batches if necessary.
- Fry for about 2-3 minutes per side, or until golden brown and crispy on all sides.
- Remove the stuffing balls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce, such as gravy, more cranberry sauce, or creamy Dijon mustard.
- Garnish with a sprinkle of fresh parsley, if desired.
Notes
If your stuffing balls are falling apart, add another lightly beaten egg or a tablespoon or two of chicken broth to the mixture. You can bake these at 375°F (190°C) for 15-20 minutes instead of frying. Prepare the stuffing ball mixture ahead of time and store in the refrigerator for up to 24 hours. For spicy stuffing balls, add a pinch of red pepper flakes or a dash of hot sauce. Add extra fresh herbs like thyme, sage, or rosemary for a more herbaceous flavor.