Ingredients
Equipment
Method
- Prepare the Turkey Base: Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and celery. Cook, breaking up the turkey with a spoon, until the turkey is cooked through and the vegetables are softened, about 8-10 minutes. Drain off any excess grease.
- Season the Turkey Mixture: Stir in sage, thyme, nutmeg, salt, and pepper. Cook for another minute until fragrant. Remove from heat and let cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, combine the cubed bread, dried cranberries, and nuts (if using).
- Combine Wet Ingredients: In a separate bowl, whisk together chicken broth, melted butter, and beaten eggs.
- Mix Everything Together: Pour the wet ingredients over the dry ingredients and toss gently to coat. Add the cooked turkey mixture and parsley. Mix until everything is evenly combined, being careful not to overmix.
- Form the Stuffing Balls: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using your hands or an ice cream scoop, form the stuffing mixture into balls, about 2 inches in diameter. Place them on the prepared baking sheet.
- Bake: Bake for 25-30 minutes, or until the stuffing balls are golden brown and heated through.
- Serve: Let cool slightly before serving. These are delicious on their own, with gravy, or alongside roasted turkey.
Notes
For best results, use a combination of day-old sourdough and brioche bread. You can substitute fresh cranberries for dried, but be mindful of potential sogginess; reduce the amount of chicken broth if using fresh cranberries. Stuffing balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.