Stuffing Balls (Turkey and Cranberry)

Cranberry and Turkey Stuffing Balls are a delightful way to repurpose holiday leftovers into a delicious, savoury snack or side dish. These stuffing balls are packed with shredded turkey, dried cranberries and herbs, making them a flavourful bite-size treat. Perfect for serving with gravy or cranberry sauce, these stuffing balls are golden and crispy on the outside while remaining soft and moist on the inside. Whether you're looking for an appetizer for a holiday gathering or a way to use up Thanksgiving leftovers, these stuffing balls are a great choice.

2 cups breadcrumbs
1 cup turkey, cooked, shredded
½ cup dried cranberries, chopped
½ cup onion, finely diced
½ cup celery, diced
¼ cup fresh parsley, chopped
¼ cup chicken broth
1 tsp. dried thyme
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 large egg

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5) and prepare a baking sheet using parchment paper or a light layer of grease.

Combine ingredients in a spacious mixing bowl: bread crumbs, turkey, cranberries, onion, celery and parsley.

Introduce seasoning using thyme, salt and pepper.

Integrate chicken broth followed by the egg, mixing thoroughly until you achieve an even texture. If the blend seems parched, incrementally add more broth.

Utilize 2 Tbsp. of the mixture to roll into spheres and arrange them on the readied baking sheet.

Subject them to baking for 25 minutes or until they attain a golden hue and are fully cooked.

Delight in them while warm, accompanied by gravy or cranberry sauce on the side.

Cook's Notes:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
• For added crispiness, broil the stuffing balls for the last 2-3 minutes of baking.
• If you prefer a moister texture, you can add extra chicken broth or an additional egg to the mixture.
• For a vegetarian option, substitute the turkey with cooked lentils or mushrooms and use vegetable broth instead of chicken broth.
• To elevate the flavour, consider toasting the bread crumbs before mixing them with the other ingredients for a deeper, richer taste.
• Can I make these stuffing balls ahead of time? Yes, you can prepare the stuffing balls ahead of time and freeze them for up to a month. Just thaw them before baking.
• What if I don’t have dried cranberries? You can substitute raisins or chopped dried apricots for the cranberries if needed.
• Can I fry these instead of baking? Yes, you can lightly fry the stuffing balls in a pan with oil until they are golden and crispy, then finish them in the oven.