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You NEED to make these deliciously crispy and cheesy baked Cranberry Stuffing Balls! Whether you use leftover stuffing after the holidays, or want to make and awesome pre-holiday dinner appetizer or snack, these cheesy stuffing bites will be a hit for sure!
I know what you guys are thinking…”it’s August, why are we already talking holiday food?”
Well, it’s never too early to start planning your holiday meals. Plus, honestly, these things were so good I’d eat them any time of the year!
Filled with gooey brie cheese, chunks of turkey and perfectly tart cranberries, you will definitely not be able to eat just one of these cranberry stuffing balls.
Easy ingredients guys. If you’re making these after a holiday dinner, my guess is that you’ve already got some leftover stuffing. You’ll need about 4 cups of cooked stuffing for this.
And if you’ve got leftover stuffing, you’ve probably got leftover turkey.
If you’re like me, and can’t wait to have leftovers, it’s really easy to get the ingredients.
Any turkey will do. I bought a turkey breast from the store and diced it up to use here.
Other ingredients are easy to find at the grocery store, or buy them through the below Amazon links for convenience (affiliate links – I earn a small commission to keep me motivated to continue to make wonderful recipes if you buy through these links):
How to Make Cranberry Stuffing Balls
You’ve got a couple choices here. If you’ve got some leftover stuffing, definitely use that. This recipe takes about 3 1/2 cups of cooked stuffing. Just heat the stuffing, add the turkey, cranberries and brie and stir together. Stuffing should be warm enough to melt the brie.
If you don’t have leftover stuffing, it’s still very easy to make.
Heat the bacon grease in a large sauce pan or dutch oven over medium heat. Add onions and garlic. Cook until soft, about 2 minutes.
Add the turkey and the cranberries and cook for 1 minute. Then add the stuffing and mix to combine. Add the broth, a little at a time, stirring until combined. Add the brie and stir until melted.
It’s ok if your stuffing is a little mushy. It will actually help keep the stuffing balls moist in the middle when we bake them.
Refrigerate the stuffing for an hour, or until fully cooled and slightly chilled. This will make it easier to form into balls.
Preheat the oven to 375 degrees.
Roll stuffing into 1-2 inch balls. Coat in the flour, dip in the egg wash, and dredge in the panko breadcrumbs. Place on a parchment paper lined baking sheet. See photos below for step by step instructions:
Spray each ball with nonstick cooking spray and bake for 20-25 minutes, or until golden brown and crisp on the outside. You can also drizzle the balls with butter, but I found the cooking spray to be easier.
Serve with gravy or cranberry sauce. Personally, I love them all by themselves.
Can You Cook Frozen Stuffing Balls?
You totally can guys! These stuffing balls can be made ahead and frozen. Just place on a baking sheet and flash freeze. Then place the balls in a freezer bag/container and store in the freezer. Adjust the cook time to about 30 minutes, or until stuffing balls and crisp on the outside and thawed in the middle.
I’m pretty excited for the coming holiday season! It’s got me thinking about all sorts of holiday foods, like some of these oldies but goodies:
Easy Pumpkin Pie Pecan Bars
How to make Homemade Candied Ginger (great for gifts!)
Oyster and Andouille Sausage Stuffing
Slow Cooker Pumpkin Puree
Roasted Acorn Squash
Mexican Style Stuffing with Chorizo
No Bake Pumpkin Cheesecake Balls
Did you make these cranberry stuffing balls? Leave a comment below and let me know how they turned out!
Panko Crusted Crispy Stuffing Balls
- Preheat the oven to 375 degrees.
- Place the cooked stuffing in a large bowl.
- Heat the bacon grease in a large sauce pan or dutch oven over medium heat. Add the onions and garlic. Cook until soft, about 2 minutes.
- Add the turkey and cook for 1 minute. Remove from heat and pour over the stuffing. Mix to combine.
- Add the brie and mix to distribute throughout the stuffing mixture.
- Add chicken broth (optional) until the mixture is just wet enough to form into balls.
- Roll stuffing into 2 inch balls. Coat in the flour, dip in the egg wash, and dredge in the panko breadcrumbs. Place on a parchment paper lined baking sheet.
- Spray each ball with nonstick cooking spray and bake for 25-30 minutes, or until golden brown and crisp on the outside.
- Place the stuffing mixture in the fridge to chill after mixing it to make it easier to roll in balls;
- Chill the balls before dipping them in the panko egg coating to keep them from falling apart;
- Add small amounts of chicken broth to make the mixture sticky enough to stick together;
- Be sure to spray them thoroughly with the non stick cooking spray so they get nice and golden brown when cooking;
- Be careful to not use too many additions or the balls may not stick together;
- See below for some variations on these stuffing balls.
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