Golden cranberry turkey stuffing balls

 

Ingredients

• 1 pound (450 g) ground turkey (preferably 93% lean)
• 2 cups (about 80–100 g) fresh breadcrumbs or day-old bread, pulsed coarse
• 1 cup cooked cranberries (or 3/4 cup rehydrated dried cranberries)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 green onions, thinly sliced (plus extra for garnish)
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese (optional but recommended)
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for sauting and/or pan-searing)
• 2–3 tablespoons low-sodium chicken or turkey broth (only if mixture seems dry)
• Optional glaze: 2 tablespoons maple syrup + 1 teaspoon Dijon mustard + 1 tablespoon water

Instructions

1. Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and sliced green onions; cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
2. Toast the breadcrumbs (optional). If your breadcrumbs are not stale, spread them on a sheet and toast at 350°F (175°C) for 6–8 minutes until lightly golden — this removes excess moisture and improves texture.
3. Combine base ingredients. In a large bowl combine ground turkey, breadcrumbs, cooked cranberries, cooled sautéed aromatics, chopped parsley, grated Parmesan, dried thyme, sage, salt, and pepper. Pour in the beaten egg and stir with a spatula or your hands until evenly incorporated. If the mixture feels dry and crumbly, add 1 tablespoon of broth at a time until it holds together but is not wet.
4. Rest and chill briefly. Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture so balls hold shape during cooking and improves texture.
5. Form the balls. Using a small cookie scoop or tablespoon measure, portion the mixture and roll into uniform balls (about 1 to 1¼ inches). Place formed balls on a parchment-lined tray as you work.
6. Cook — bake or pan-sear. Two good options:
   • Bake: Preheat oven to 400°F (200°C). Arrange balls on a baking sheet lined with parchment and spray lightly with oil. Bake 12–16 minutes until golden and internal temperature reaches 165°F (74°C).
   • Pan-sear: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add balls in a single layer (work in batches) and cook 2–3 minutes per side until deeply browned and cooked through, turning to brown evenly. Finish in a 350°F (175°C) oven for 5 minutes if needed.
7. Optional glaze. For a sweet-savory finish, whisk together 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp water. Brush glaze over warm balls and return to oven 1–2 minutes to set.
8. Serve. Transfer to a platter and garnish with additional sliced green onion and a few whole cranberries or parsley sprigs. Serve warm with mustard or cranberry-maple dipping sauce if desired.