Turkey Stuffing Balls (Print Version)

Savory turkey stuffing balls baked until crisp outside and tender inside, made with ground turkey, herbs, stuffing mix, and broth.

# Ingredients:

For the turkey stuffing balls

01 - 2 tablespoons unsalted butter, divided
02 - 1/2 cup (70 g) finely diced yellow onion
03 - 1/2 cup (55 g) finely diced celery
04 - 1 package (6 oz or 170 g) savory dry stuffing mix
05 - 3/4 cup (180 ml) warm turkey or chicken broth
06 - 1 lb (450 g) ground turkey
07 - 1 large egg, lightly beaten
08 - 1/4 cup (15 g) chopped fresh parsley
09 - 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
10 - 1/2 teaspoon poultry seasoning
11 - 1/2 teaspoon kosher salt, plus more if needed
12 - 1/2 teaspoon black pepper

For serving

13 - 1 cup (240 ml) warm turkey gravy
14 - 1/2 cup (140 g) cranberry sauce
15 - Extra chopped parsley, optional

# Instructions:

01 - Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
02 - Melt 1 tablespoon butter in a small skillet over medium heat. Add the onion and celery and cook for about 5 minutes, until softened and fragrant. Let cool for 5 minutes.
03 - Place the dry stuffing mix in a large bowl. Stir in the warm broth and let stand for 5 minutes, until the bread is moistened but not mushy.
04 - Add the ground turkey, egg, parsley, sage, poultry seasoning, salt, pepper, and cooled vegetables to the stuffing. Mix gently with your hands until evenly combined.
05 - Scoop about 2 tablespoons of mixture per ball and roll lightly into 18 balls. Arrange them on the prepared baking sheet with a little space between each one.
06 - Melt the remaining 1 tablespoon butter and brush it over the balls. Bake for 20-24 minutes, turning once halfway through, until browned and the center reaches 165 degrees F.
07 - Let the turkey stuffing balls rest for 5 minutes. Sprinkle with parsley if using and serve warm with gravy and cranberry sauce.

# Notes:

01 - Makes about 18 turkey stuffing balls.
02 - Best served warm while the edges are crisp.
03 - Cook ground turkey mixtures to 165 degrees F.

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