I’m sharing my Turkey And Stuffing Balls because a surprise ribbon of cranberry and a hint of sage make this classic unexpectedly intriguing.

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I never expected stuffing to go portable, but these Turkey And Stuffing Balls changed my mind. I riffed on the familiar by folding ground turkey into cubes of day old bread, and ended up with something that looks humble but surprises you.

They crisp up on the outside, stay moist inside, and carry little pockets of flavor that make people ask what I did different. I messed around with a few tricks, and honestly some batches were better than others which made the good ones feel earned.

And yes, they disappear fast, so you gotta be quick.

Ingredients

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Ground turkey: lean protein, keeps balls tender, provides iron and B vitamins
Bread cubes: starchy base adds carbs and fiber, soaks up flavors, kinda hearty
Onion: gives savory sweetness when cooked, some vitamin C, adds great aroma
Celery: crunchy, low calorie, adds mild bitterness and fiber, keeps mix from being mushy
Egg: binds everything together, adds protein and richness, helps hold shape during baking
Butter: melted fat that boosts flavor and browning, adds some saturated fat, makes things richer
Herbs and parsley: sage thyme seasoning add warmth, parsley freshens and gives vitamin K

Ingredient Quantities

1 lb ground turkey (about 450 g)

4 cups day old bread cubes (stale bread, about 6 to 8 oz)

1 small yellow onion, finely chopped

2 celery stalks, finely chopped

2 cloves garlic, minced

1 large egg

1/3 cup low sodium chicken or turkey broth

2 tbsp melted butter

1 tsp poultry seasoning

1/2 tsp dried sage

1/2 tsp dried thyme

1/4 cup fresh parsley, chopped

1/2 tsp kosher salt

1/4 tsp black pepper

2 tbsp olive oil

nonstick cooking spray or extra oil for the baking sheet

How to Make this

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1. Preheat oven to 375 F (190 C). Line a baking sheet with foil or parchment and spray or rub with the nonstick cooking spray or extra oil.

2. Heat the 2 tbsp olive oil in a skillet over medium heat, add the finely chopped onion and celery and cook until soft about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more then remove from heat to cool a bit.

3. Put the 4 cups day old bread cubes in a large bowl, pour the 1/3 cup low sodium broth and the 2 tbsp melted butter over them, toss and let sit 3 to 5 minutes so the bread soaks up the liquid.

4. Add the 1 lb ground turkey, the cooked veggies, 1 large egg, 1 tsp poultry seasoning, 1/2 tsp dried sage, 1/2 tsp dried thyme, 1/4 cup chopped parsley, 1/2 tsp kosher salt and 1/4 tsp black pepper to the bread mixture.

5. Gently mix until just combined, dont overwork it or the turkey will get tough; if the mixture seems too wet add a few extra bread cubes or chill for 10 to 15 minutes to firm up.

6. Scoop and roll the mixture into even balls about 1 to 1 1/2 inches wide using a tablespoon or small ice cream scoop, wet your hands slightly to stop sticking.

7. Place the balls on the prepared baking sheet spaced apart, lightly spray or brush the tops with a little oil so they brown nicely.

8. Bake for 20 to 25 minutes until golden and a thermometer reads 165 F in the center, or until cooked through and firm to the touch.

9. Let the stuffing balls rest 5 minutes before serving, they crisp up a bit as they cool. If you want extra crispness you can broil 1 to 2 minutes but watch them closely so they dont burn.

Equipment Needed

1. Oven, preheat to 375 F (190 C)
2. Rimmed baking sheet lined with foil or parchment
3. Nonstick spray or a little oil plus a pastry brush to grease the sheet
4. Large skillet for sautéing the onion and celery
5. Large mixing bowl to soak the bread and combine everything
6. Measuring cups and spoons (1/3 cup, tbsp, tsp etc)
7. Chef’s knife and cutting board for chopping onion, celery and parsley
8. Wooden spoon or heatproof spatula to stir the veg and mix the turkey
9. Tablespoon measure or small ice cream scoop to portion even balls (wet your hands so it wont stick)
10. Instant read thermometer to make sure they hit 165 F before serving

FAQ

Q: Can I make these ahead of time or freeze them? A: Yes, totally. You can shape the balls, freeze them on a tray till firm, then store in a bag for up to 3 months. Bake straight from frozen adding about 10 to 15 minutes to the cooking time, or thaw overnight in the fridge and bake like normal. You can also fully bake them, cool, then freeze and reheat in a 350 F oven until warmed through.

Q: How do I get the outside nice and crispy without drying them out? A: Don’t crowd the pan, coat each ball lightly with oil or brush with melted butter, and use a hot oven so they brown quickly. You can sear them in a skillet in a little olive oil for 1 to 2 minutes per side before finishing in the oven for extra crisp. Let them rest a few minutes after baking so juices settle, that helps too.

Q: Can I swap the bread or use store bought stuffing mix? A: Yes. Day old white, sourdough, whole wheat or even rolls work fine, just aim for about 4 cups of cubes. If you use a seasoned boxed stuffing mix, cut back on the poultry seasoning and salt in the recipe and use a little less broth so they dont get too soggy.

Q: Do I need to worry about food safety with ground turkey? A: Yes, ground turkey must reach an internal temperature of 165 F to be safe. Use an instant read thermometer stuck into the center of a few balls to check. Also keep raw meat separate from other ingredients and wash hands and surfaces after handling.

Q: Can I make these vegetarian or use a meat substitute? A: Absolutely. Use cooked lentils, chopped mushrooms, or a plant based ground product in place of turkey. You may need an extra egg or a flax egg to help bind, and adjust broth so the mixture isnt too wet. Taste and tweak the seasonings before shaping.

Q: My mixture feels too wet or falling apart, how do I fix it? A: If it’s too wet add more toasted bread cubes a little at a time, or chill the mix in the fridge for 15 to 30 minutes so it firms. If it wont hold at all, add another egg or a tablespoon of breadcrumbs. If it seems dry, stir in a bit more broth but dont go overboard.

Turkey Stuffing Balls Recipe Substitutions and Variations

Ground turkey: ground chicken (very similar), ground pork or mild sausage if you want more flavor, crumbled firm tofu or cooked lentils for a vegetarian swap
Day old bread cubes: toast fresh bread until dry, use cornbread or cornbread crumbs for a sweeter twist, gluten free bread or crushed GF crackers for a GF version, or even crushed saltine crackers
Melted butter: olive oil for a dairy free swap, ghee for a richer nutty taste, vegan butter if you want the buttery flavor without dairy
Large egg: 1 tbsp ground flax + 3 tbsp water (let sit 5 minutes) as an egg replacer, 1/4 cup plain yogurt or 3 tbsp mayo for binding and moisture, or an extra 1/3 cup soaked bread crumbs if you want no egg at all

Pro Tips

– Toast or dry the bread first, even a few minutes in a hot oven helps, it keeps the balls from getting mushy and gives a nicer bite. Dont skip this if your bread still feels damp.

– Dont overmix the turkey, fold gently till everything is just combined, otherwise the texture gets dense. If youre unsure about seasoning, fry a small patty and taste it, adjust salt and herbs before you shape the rest.

– Chill the mixed stuffing 10 to 15 minutes if it feels too soft, it firms up and makes neater balls, and wet your hands when rolling to stop sticking.

– Brush the tops with a little melted butter or oil before baking so they brown better, and if you want extra crispness give them 1 to 2 minutes under the broiler but watch them closely or theyll burn.