Cranberry/Turkey Stuffing Balls
Festive and flavorful bites combining leftover turkey, dried cranberries, and herby stuffing.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups Bread Crumbs
- 1 cup Cooked Turkey, shredded
- 1/2 cup Dried Cranberries, chopped
- 1/2 cup Onion, finely diced
- 1/2 cup Celery, diced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 large Egg
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the bread crumbs, shredded turkey, chopped dried cranberries, diced onion, diced celery, and chopped parsley.
- Sprinkle in the dried thyme, salt, and black pepper. Toss gently to mix evenly.
- In a small bowl, whisk together the chicken broth and egg until well combined.
- Pour the wet mixture over the dry ingredients. Mix until the stuffing holds together when squeezed.
- Scoop out about 2 tablespoons of the mixture and roll it into a ball. Place on the prepared baking sheet. Repeat until all mixture is used.
- Bake for 18-22 minutes, or until golden brown and holding shape.
- Remove from the oven and let cool slightly before serving. Enjoy warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes.