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Turkey meat
Stuffing
Cranberry
Turkey
stuffing mix
Cranberries
Ground turkey
ground turkey
breadcrumbs
turkey
Mixture too dry or crumbly: Add chicken/turkey broth 1 tablespoon at a time until the mixture just holds together. Avoid adding too much—balls should be compact but not soggy.
Balls fall apart while cooking: Ensure the mixture was chilled briefly and that you used enough binder (egg and breadcrumbs). If pan-searing, don’t crowd the pan and handle balls gently until a crust forms.
Balls are dense: Avoid overpacking when rolling; mix until just combined. Using leaner turkey reduces fat-related collapse, but if you prefer lighter texture, fold mixture gently rather than overworking.
Storage & Make-Ahead
Make-ahead uncooked: Formed, unbaked balls may be stored on a tray, covered, in the refrigerator for up to 24 hours. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen (add a few minutes to baking time) or thaw overnight in the refrigerator before cooking.Baking ingredients online
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Cranberry
pan
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cookie
Cookies
bread
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breadcrumbs
Turkey meat
Cooked leftovers: Store cooled stuffing balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F (160°C) oven for 8–12 minutes or microwave briefly; reheat gently to avoid drying out.
Reheating tips: To keep them moist, reheat covered with foil or add a teaspoon of broth to the container before warming. For crisp exterior, reheat uncovered in the oven for a few minutes.
Why This Recipe Works
The combination of breadcrumbs and a single egg provides enough binder to hold the turkey together without making the texture gummy. Sautéing the aromatics first concentrates flavor and removes excess moisture that would weigh down the balls. Chilling the mixture firms fats and proteins, preventing collapse during cooking and promoting a tidy, golden crust. Cranberries add brightness and moisture contrast that keeps each bite interesting.
