Chef Clare - Holiday Cooking Specialist
👨‍🍳 Holiday Recipe Expert

Recipe by Mitchell

🎓 15+ years creating family-friendly recipes ⏰ Culinary Institute graduate specializing in American comfort food 🍽️ Featured in Thanksgiving Today Magazine

❤️ My Recipe Story

"I created these stuffing balls after years of struggling with serving traditional stuffing at large family gatherings. My grandmother's classic recipe was delicious, but scooping it onto plates was always messy, and the edges would dry out while the center stayed soggy. One Thanksgiving, I decided to experiment with forming the stuffing into individual portions, and these crispy, golden balls were born. Now they're the most requested dish at our holiday table, and I love how they give everyone their own perfect portion with that coveted crispy exterior!"

As a chef specializing in holiday cooking, I believe comfort food should bring joy without stress. My approach focuses on taking traditional recipes and adapting them for modern home cooks—making them easier to prepare, serve, and enjoy while keeping all the flavors we love.

View All Mitchell's Recipes →
Golden-brown cranberry and turkey stuffing balls arranged on a white platter, showing crispy texture with visible cranberries and fresh herb garnish

Why These Stuffing Balls Are a Game-Changer

Traditional stuffing is wonderful, but it comes with challenges—uneven texture, difficult portioning, and the eternal debate over crispy versus soft. These stuffing balls solve all those problems by giving each guest their own perfectly portioned serving with a crispy exterior and tender, flavorful interior. The individual portions also mean more surface area gets that coveted golden-brown crust that everyone fights over in a traditional stuffing dish.

Beyond the practical benefits, these stuffing balls are incredibly versatile. They work beautifully as a side dish for Thanksgiving or Christmas dinner, but they're also perfect as appetizers for holiday parties. You can make them ahead and reheat them, they're easy to transport to potlucks, and kids absolutely love the fun, hand-held format. The addition of ground turkey makes them more substantial and adds protein, while the cranberries provide bursts of sweet-tart flavor that complement the savory herbs perfectly.

💡 Professional Tip

The key to perfect stuffing balls is using day-old bread that's slightly dried out. Fresh bread will create a gummy texture, while properly dried bread cubes absorb the broth and eggs perfectly, creating that ideal balance of crispy outside and moist inside. If you only have fresh bread, cube it and toast in a 250°F oven for 15-20 minutes.

Frequently Asked Questions

Absolutely! You can prepare the stuffing balls completely, form them into balls, and refrigerate them unbaked for up to 24 hours before baking. You can also bake them completely, let them cool, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until heated through and crispy again. For longer storage, freeze unbaked or baked stuffing balls for up to 3 months.

Yes! Ground chicken works perfectly as a substitute for ground turkey. You could also use ground pork or Italian sausage for a different flavor profile. For a vegetarian version, simply omit the meat and add sautéed mushrooms for umami flavor and extra vegetables for substance.

The moisture level depends on your bread. If the mixture is too dry and won't hold together, add chicken broth 2 tablespoons at a time until it's moldable. If it's too wet and mushy, add more bread cubes or let it sit for 5 minutes so the bread absorbs more liquid. The perfect consistency should hold together when squeezed but not feel soggy or dripping with liquid.

Day-old white bread, sourdough, or French bread work beautifully. You can also use whole wheat bread, challah, or a combination of different breads for more complex flavor. Avoid very soft sandwich bread as it can become too mushy. The bread should be slightly stale or dried out—this helps it absorb the liquid without becoming soggy.

The stuffing balls are done when they're golden brown all over and crispy to the touch. The internal temperature should reach 165°F when measured with a meat thermometer. You'll also notice they'll feel firm when gently pressed, and the bottoms will be deeply golden when you lift one to check. If the tops are browning too quickly but the centers aren't done, loosely tent with foil and continue baking.

These pair perfectly with roasted turkey, turkey gravy, cranberry sauce, mashed potatoes, green bean casserole, and roasted vegetables. They're excellent for Thanksgiving dinner but also work wonderfully as appetizers served with cranberry dipping sauce or herb aioli. For a complete meal, serve alongside a simple green salad and your favorite holiday sides.

Definitely! Try adding diced apples or pears for sweetness, chopped pecans or walnuts for crunch, or crumbled cooked sausage for extra flavor. You can swap fresh cranberries for dried, add different herbs like rosemary or oregano, or include diced mushrooms. Just be careful not to add too much extra moisture, and adjust the seasoning accordingly.

Store leftover stuffing balls in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 10-12 minutes until heated through and the exterior crisps up again. You can also reheat in an air fryer at 350°F for 5-7 minutes for extra crispiness. Avoid microwaving as this will make them soggy.

Recipe Troubleshooting Guide

✅

Stuffing Balls Falling Apart

Problem: The balls crumble or don't hold their shape when forming or after baking.

Solution: This usually means not enough binding agents or moisture. Make sure you're using enough eggs and that the bread is adequately moistened with broth. Let the mixture sit for 5 minutes before forming to allow the bread to fully absorb the liquid. When forming, pack the balls firmly with your hands. If the mixture is too dry, add more broth or another beaten egg.

✅

Too Dense or Heavy

Problem: The stuffing balls are too compact and lack the fluffy texture inside.

Solution: Don't overpack or compress the mixture too much when forming the balls. Mix gently and handle the mixture minimally. Also ensure you're using enough bread cubes—the bread provides the light, fluffy texture. Cut the bread into 1-inch cubes rather than too small, which can make them dense.

✅

Not Crispy Enough

Problem: The exterior isn't getting golden and crispy as desired.

Prevention: Brush the formed balls generously with melted butter before baking. Make sure your oven is fully preheated to 375°F. Don't overcrowd the baking sheet—give them space for air circulation. For extra crispiness, broil for the last 2-3 minutes of baking, watching carefully to prevent burning.

✅

Dry Inside After Baking

Problem: The centers are dry rather than moist and flavorful.

Recovery: This means either not enough liquid in the mixture or overbaking. Make sure the bread is well-moistened before forming—it should feel moist but not soggy. Don't overbake; check at 25 minutes and remove as soon as they're golden. You can also brush with additional melted butter or drizzle with gravy before serving to add moisture.

✅

Soggy or Mushy Texture

Problem: The stuffing balls are too wet and lack structure.

Prevention: Use day-old or slightly dried bread, not fresh soft bread. If the mixture is too wet before forming, add more bread cubes or let it sit uncovered for 10 minutes to dry slightly. Reduce the amount of broth by 1/4 cup next time. Make sure to drain excess fat from the cooked turkey before adding it to the mixture.

✅

Flavor Balance Issues

Too Sweet: If too sweet from cranberries, reduce them to 3/4 cup and add more savory herbs like sage or thyme. A pinch of black pepper also helps balance sweetness.

Too Salty: If too salty, use unsalted butter and low-sodium broth. You can also add more bread cubes to dilute the salt or balance with a touch of honey or maple syrup.

Bland: If bland, increase the fresh herbs, add more garlic powder, or include onion powder. Don't forget to season the turkey while cooking. A splash of white wine or lemon juice can brighten flavors.

Overhead view of stuffing ball ingredients neatly arranged in bowls including cubed bread, ground turkey, cranberries, fresh herbs, diced vegetables, and liquid ingredients

Choosing the Right Ingredients for Perfect Stuffing Balls

The foundation of great stuffing balls starts with the bread. Day-old bread is essential because it has the right texture to absorb the broth and eggs without becoming mushy. Fresh bread contains too much moisture and will create a gummy texture. If you're using fresh bread, simply cube it and dry it out in a 250°F oven for 15-20 minutes. Sourdough, French bread, or sturdy white bread work best because they have enough structure to hold their shape while still becoming tender inside.

For the turkey, choose ground turkey that's 93% lean or 85% lean depending on your preference. The leaner option is healthier but can be slightly drier, while 85% lean provides more moisture and flavor. Fresh herbs are absolutely worth the investment here—dried herbs simply don't provide the same vibrant flavor. The combination of sage, thyme, and parsley creates that classic Thanksgiving stuffing taste. For cranberries, dried cranberries work better than fresh because they don't release excess moisture during baking, though you can use fresh if you prefer a more tart flavor.

Essential Ingredient Notes

  • Day-Old Bread: The most critical ingredient. Use bread that's 1-2 days old and slightly dried out, or dry fresh bread in the oven. Cut into 1-inch cubes for the best texture. Avoid pre-packaged stuffing cubes as they're often too small and over-processed.
  • Fresh Herbs: Use fresh sage, thyme, and parsley for the best flavor. Dried herbs can work in a pinch (use 1/3 of the amount), but fresh herbs provide brightness and aroma that dried versions can't match. Chop them finely for even distribution.
  • Dried Cranberries: Look for plump, moist dried cranberries rather than hard, over-dried ones. They should be slightly sticky to the touch. You can plump them in warm water for 5 minutes before using if they're too dry, but make sure to drain them well.
Close-up of a golden-brown stuffing ball cut in half showing the moist interior with visible cranberries, herbs, and turkey pieces, served on a white plate

Mastering the Technique for Restaurant-Quality Results

The secret to perfectly crispy yet moist stuffing balls lies in the mixing and forming technique. When combining the ingredients, use your hands to gently mix everything together—this gives you better control and helps you feel when the mixture has the right consistency. The mixture should be moist enough to hold together when squeezed but not so wet that liquid drips out. If you can form a ball and it holds its shape without cracking, you've got the perfect consistency.

When forming the balls, use a 1/3 cup measuring cup or large cookie scoop for consistent sizing—this ensures even cooking. Pack each ball firmly but not too tightly, and roll it between your palms to create a smooth surface. Place them on the baking sheet with space between each one to allow for air circulation and even browning. The final brush of melted butter before baking is crucial—it creates that irresistible golden crust. Don't skip this step!

The Perfect Moisture Balance

Achieving the right moisture level is crucial. After combining all ingredients, let the mixture sit for 5 minutes. This allows the bread to fully absorb the liquids. Test by squeezing a small amount in your hand—it should hold together without being mushy. If it's too dry and crumbly, add broth 1 tablespoon at a time. If too wet, add more bread cubes. This resting period is the secret to stuffing balls that hold together perfectly while maintaining that ideal texture.

Cranberry & Turkey Stuffing Balls with Herbs

Prep 15 min
Cook 25 min
Serves 12 stuffing balls servings
Level Easy

📋 Ingredients

For the Turkey & Vegetables

  • 1 1/2 cups low-sodium chicken broth
    Use low-sodium so you can control the salt level. Can substitute vegetable broth for lighter flavor.
  • 4 tablespoons unsalted butter, melted
    Provides richness and helps create the crispy exterior. Reserve 1 tablespoon for brushing tops.
  • 2 large eggs, beaten
    Acts as a binder to hold the balls together. Make sure they're at room temperature.

For the Stuffing Mix

  • 6 cups day-old bread cubes (about 8 slices)
    Cut into 1-inch cubes. Use sturdy bread like sourdough or French bread for best texture.
  • 1/2 lb ground turkey
    93% or 85% lean works well. Cook thoroughly and drain any excess fat before mixing.
  • 1 cup dried cranberries
    Look for plump, moist cranberries. Can substitute fresh cranberries, chopped, if preferred.
  • 1 cup diced celery
    Dice into 1/4-inch pieces for even distribution and cooking.
  • 1/2 cup diced yellow onion
    Fine dice ensures it cooks through and distributes evenly. Yellow onion provides best flavor.
  • 1/4 cup fresh parsley, chopped
    Chop finely. Adds brightness and color to the finished dish.
  • 2 tablespoons fresh sage, chopped
    Essential for that classic Thanksgiving flavor. Don't substitute with dried if possible.
  • 1 tablespoon fresh thyme leaves
    Strip leaves from stems. Provides earthy, aromatic notes.
  • 1 teaspoon garlic powder
    Distributes more evenly than fresh garlic and won't burn during baking.
  • 3/4 teaspoon salt
    Start with this amount and adjust to taste after mixing.
  • 1/2 teaspoon black pepper
    Freshly ground pepper provides the best flavor.

Instructions

  1. Prepare and Cook Turkey

    Preheat oven to 375°F and line a baking sheet with parchment paper. In a large skillet over medium heat, cook ground turkey, breaking it apart with a wooden spoon until fully cooked and no longer pink, about 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a large mixing bowl and let cool slightly.

  2. Sauté Vegetables

    In the same skillet, add 1 tablespoon of butter and sauté diced celery and onion over medium heat for 4-5 minutes until softened and fragrant. Add garlic powder and cook for another 30 seconds. Add to the bowl with turkey.

  3. Combine Ingredients

    Add bread cubes, cranberries, fresh parsley, sage, and thyme to the bowl. Pour in chicken broth, remaining melted butter, and beaten eggs. Season with salt and pepper. Gently mix everything together with your hands or a large spoon until well combined and the bread is moistened. The mixture should hold together when pressed but not be soggy. Let rest for 5 minutes.

  4. Form and Bake

    Using your hands or a large cookie scoop (about 1/3 cup), form the mixture into 12 evenly-sized balls. Pack them firmly and roll between your palms to smooth. Place them on the prepared baking sheet, spacing them about 2 inches apart. Lightly brush the tops with additional melted butter for extra crispiness.

  5. Bake Until Golden

    Bake for 25-28 minutes until the stuffing balls are golden brown and crispy on the outside. The internal temperature should reach 165°F. The bottoms should be deeply golden, and the tops should be crispy to the touch. Let them cool for 5 minutes before serving.

  6. Serve and Enjoy

    Transfer to a serving platter and garnish with fresh herbs like parsley or thyme sprigs. Serve warm with turkey gravy, cranberry sauce, or enjoy them on their own. These stuffing balls are perfect alongside your holiday turkey or as a unique appetizer for parties.

Recipe Notes & Tips

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness. Can be frozen (baked or unbaked) for up to 3 months. Thaw in refrigerator overnight before reheating.

Serving Suggestions

Serve as a side dish with roasted turkey, mashed potatoes, and gravy. Also excellent as appetizers with cranberry dipping sauce or garlic aioli. For a complete meal, pair with roasted vegetables and a green salad. They're perfect for Thanksgiving, Christmas, or any holiday gathering.

Variations

Make them vegetarian by omitting turkey and adding sautéed mushrooms. Try adding diced apples or pears for sweetness, chopped pecans for crunch, or substitute Italian sausage for turkey. Can use fresh cranberries (chopped) instead of dried. Add a pinch of red pepper flakes for a subtle kick.