Why These Little Stuffing Balls Are a Hit at My Table

I have to say, I never planned on becoming the “stuffing ball person” for the holidays, but here we are. One snowy Thanksgiving, after a bit too much mulled wine and realizing I’d forgotten to prep a side dish (don’t ask…), I whipped up a bizarre mixture of leftovers with some cranberries and turkey tossed in. Shockingly—maybe thanks to the wine?—it worked. Now my family insists I make these festive cranberry turkey stuffing balls every year. And if I don’t, I hear about it for weeks. What can you do?

Also, I should probably warn you: you might just eat half of them before they even hit the table. That’s normal, right?

When I Make These (and a Few Warnings)

I make these whenever I want to use up leftover turkey (hello, post-Christmas cleanout), or if I’m feeling too lazy for proper stuffing but still want to get that cozy, herby smell in the house. My family go absolutely bonkers for them—possibly because they’re bite-sized and easier to argue over. I’ll admit, I’ve had my share of lumpy stuffing ball fails; soggy centers, crumbly outsides. Trick is, don’t rush the mixing (and never, ever skip the cranberries—learned the hard way that they’re what make the whole thing pop).

Gather Your Ingredients: Swaps Welcome

About 3 cups of cooked turkey, shredded or chopped (sometimes I use rotisserie chicken in a pinch—nobody ever noticed… or they were just too polite)
4 cups stale bread, torn small—any bread works, honestly. White or brown or my granny’s fancy sourdough (she claimed it had “healing properties” but that’s still unproven)
1 large egg (I’ve used 2 if my mix seemed dry—or if I was distracted and added one without thinking)
1/2 cup dried cranberries (or a smidge more if it’s what you have—it’s forgiving)
1/2 cup chopped celery (my sister skips this and just throws in more onion, but I like the crunch)
1/2 cup finely diced onion—yellow, red, whatever lurks in the veggie drawer
1/4 cup melted butter (salted or unsalted—never noticed a huge difference, honestly)
1-1.5 cups chicken (or turkey) stock—start on the light side
1/2 teaspoon dried sage and 1/2 tsp thyme (I sometimes double the sage, but that’s just me)
Salt and pepper, to taste (just not too much—turkey is a salty beast)

How I Make ‘Em (Bumpy Bits and All)

Preheat the oven to about 375°F (190°C). If you forget, like I do at least half the time, just stick your hand in the oven and squint suspiciously until it feels warm.
In a big mixing bowl, combine bread, turkey, cranberries, celery, and onions. Get your hands in there. (Oddly satisfying, like squashing mud pies as a kid. Just me?)
Melt the butter (microwave, saucepan, a sunny windowsill if you’re patient). Pour over the mix and toss again.
Sprinkle in your herbs, salt, and pepper. Crack in that egg—then mix. Actually, I find it works better if you beat the egg first. It’s up to you.
Here’s where you slowly add stock, drizzling about half a cup at a time. Give it a stir, then squeeze a lump in your fist—should clump but not drip. I messed this up before and got soup instead of stuffing balls; just go slow.
Roll the mixture into balls. Mine are about golf ball size, but I don’t golf, so maybe more like ping pong balls? Place them on a greased baking sheet or tray (use parchment if you hate scrubbing pans).
Bake about 25-30 minutes or until they get golden and slightly crispy outside. This is where I usually sneak a taste (don’t burn your mouth—voice of experience here).

A Few Hard-Earned Notes

Too much stock = soggy disaster. Actually, I think it’s better to add less and let them be a bit rustic rather than risk the goo.
If you’re using fresh bread, let it sit out a while or give it a quick toaster blast. Trust me.
Making these ahead? Cool, but I swear they taste even nicer the next day—something about the flavours settling in, or maybe just my imagination.

Stuffing Ball Experiments (Including That Weird One)

I’ve tried mixing in chopped apple (not bad, very British). Once tried leftover gravy in the mix; don’t do it—makes them fall apart and you get a strange sticky mess. Pecans or walnuts? Actually quite good if you like crunch (my oldest spat his out the first time, though). You can use sausage meat for a twist—just cook it through first. There was this one time I tried quinoa instead of bread, thinking I was being clever; turns out, it’s not.

Tools You’ll Want — But There’s Always a Workaround

A big mixing bowl is essential, unless you fancy chasing stuffing all over your countertop. I always use a baking tray with a lip so nothing rolls away. If you don’t own a baking tray, a casserole dish works fine—balls just get a tad squished.

Storing and Reheating (if There’s Any Left… Rare!)

Pop leftovers (if, by some miracle, you have them) in an airtight container for up to 3 days. Reheat in the oven at 350°F till warmed through. I tried microwaving them and—eh, they get a bit chewy. To be honest, these usually vanish before they ever cool down.

Serving: My Family’s Ritual

We always pile these on a platter with fresh rosemary sprigs (mainly for fancy looks—makes me feel like Nigella). Dip in cranberry sauce if you fancy or sneak them with gravy. Best with mashed potatoes and a good roast veg medley, but my cousin swears by ketchup (don’t ask).

Lessons Learned (aka Pro Tips)

I once used pre-chopped onion form the store (so convenient!), but it made everything too watery. Just chop it yourself if you can.
I tried skipping the mixing step and just plopping in ingredients—it was a disaster. Take the extra two minutes, trust me.
Rushing the baking? Don’t. You need those edges golden, and the centres to set. Patience pays off.

Q&A: You Asked, I Answered

Can I freeze these? You can, but they do dry out a bit after reheating. I probably wouldn’t for guests, but for weekday lunches? Sure!
Is fresh or dried sage best? Honestly, dried is easier—I never actually remember to buy fresh in winter. It’s fine.
Do I need to use turkey? Nope, totally works with chicken, or ham in a pinch. I haven’t tried tofu. If you do, let me know?
Can I make these gluten free? Yes, with gluten-free bread—though they can be a bit more crumbly. Nothing a bit of extra egg can’t fix.
If you want more festive inspiration, BBC Good Food has great stuffing balls, and for homemade stock, I like Simply Recipes’ turkey stock (though half the time I just use cubes, shh!).

And by the way—if you end up with leftover balls (ha!), chop them over a salad the next day. Weirdly tasty.