These stuffing balls are everything you love about holiday stuffing, rolled into crispy, savory little bites.
They’re golden on the outside, tender and flavorful on the inside, with juicy sausage, ground turkey, sweet dried cranberries, and herbs in every bite.
Whether you’re making these for a party, a holiday dinner, or meal prep, they’re a fun and tasty twist on classic stuffing.
Plus, they’re easy to grab, serve, and eat — no forks needed!
Why I Love This Recipe
This recipe came from a moment of “what can I do with leftover stuffing ingredients?” Now it’s one of my go-to party dishes or weeknight sides. I’ve made it every way — baked, frozen, served at dinner, packed in lunchboxes. It always disappears fast.
- You get all the flavor of stuffing, but in a crisp, handheld form
- Perfect for parties or Thanksgiving leftovers
- Can be made ahead and frozen
- Balanced in flavor — savory, herby, and just a little sweet from cranberries
- Pairs with so many main dishes
Makes: 18 stuffing balls
Total Time: 45 minutes
What You’ll Need
- ½ pound ground turkey
- ½ pound ground sausage (mild or spicy)
- 1 cup yellow onion, finely diced
- 1 cup celery, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh parsley
- 1 cup dried cranberries
- 5 cups dried bread cubes (stuffing mix or cubed day-old bread)
- 2 eggs
- ¾ cup chicken broth
- ¼ cup grated Parmesan cheese (optional)
Pro Tips
- Make sure the bread cubes are dry — it helps hold the shape better
- Don’t overmix or the texture will get dense
- A cookie scoop makes it easy to shape uniform balls
- Chill the mixture if it feels too sticky to shape
- Spray your hands with a little oil to prevent sticking when rolling
Tools You’ll Need
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wooden spoon
- Measuring cups and spoons
- Foil (optional)
Substitutions and Variations
- Use all turkey or all sausage if you prefer
- Swap cranberries for chopped dried apricots or golden raisins
- Add chopped walnuts or pecans for crunch
- Use vegetable broth to make it poultry-free
- Skip Parmesan to make it dairy-free
Make Ahead Tips
- Roll the stuffing balls and freeze them raw on a baking sheet. Once solid, transfer to a freezer bag.
- Bake from frozen at 375°F for about 30–35 minutes
- Cooked balls can be stored in the fridge up to 4 days
Let’s Make Sausage Turkey Cranberry Stuffing Balls
Step 1: Cook the Meat and Veggies
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup finely diced yellow onion, 1 cup diced celery, and 2 cloves minced garlic. Cook for 4–5 minutes, then add ½ pound ground sausage and ½ pound ground turkey. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for about 8–10 minutes, breaking up the meat, until it’s fully browned and the veggies are soft. Stir in 1 tablespoon chopped fresh thyme and 1 tablespoon chopped parsley. Remove from heat.
Step 2: Combine with Bread and Cranberries
In a large mixing bowl, add 5 cups dried bread cubes, 1 cup dried cranberries, and the cooked meat and veggie mixture. Toss everything gently with a wooden spoon to combine.
Step 3: Add Eggs, Broth, and Cheese
In a small bowl, whisk together 2 eggs and ¾ cup chicken broth. Pour over the bread and meat mixture. Sprinkle in ¼ cup grated Parmesan (optional). Mix until everything is evenly coated and slightly moist.
Step 4: Shape into Balls
Use a cookie scoop or your hands to shape the mixture into balls, about 2 inches wide. Place them on a parchment-lined baking sheet, spaced slightly apart.
Step 5: Bake
Bake at 375°F for 25–28 minutes, until the balls are golden brown and firm to the touch.
Step 6: Serve and Enjoy
Let cool for 5 minutes, then transfer to a serving plate. Serve warm with cranberry sauce or gravy on the side.
Macros (Per Ball – approx.)
- Calories: 115
- Protein: 7g
- Fat: 6g
- Carbs: 8g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Ground turkey and sausage give the balls protein and flavor. The dried bread cubes soak up the egg and broth, holding everything together without getting soggy. Baking at a higher temp helps the outsides crisp while the inside stays moist. Cranberries bring sweetness that balances the savory meat and herbs.
Common Mistakes
- Using fresh bread — it gets mushy. Always dry or toast it first
- Not mixing thoroughly — you want even moisture throughout
- Overbaking — they’ll dry out, so pull them when golden and set
- Skipping the herbs — they add big flavor in small amounts
What to Serve With
- Cranberry sauce or gravy for dipping
- Roasted veggies (like carrots or Brussels sprouts)
- Mashed potatoes
- A big green salad
- Roasted turkey or chicken
FAQ
Can I freeze them?
Yes! Freeze raw or baked. Bake straight from frozen at 375°F.
Can I use just one kind of meat?
Totally — all sausage or all turkey works just fine.
Do I have to use Parmesan?
Nope! It’s optional — skip it for dairy-free.
How do I reheat them?
Reheat in a 350°F oven for 10–12 minutes or until warmed through.
Wrap-Up
These stuffing balls are the perfect way to turn classic flavors into something a little more fun and shareable. They’re simple, flavorful, and great for gatherings or just making your weeknight dinner feel a little special. Try them out and drop a comment to let me know how they turned out — or how you made them your own!