Best 7 Turkey Berry Stuffing Balls Recipes

KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS

Steps:

• Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
• Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
• Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
• Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
• Season with lots of black pepper and a little salt.
• Cover and chill the mixture for about 2 hours.
• Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
• If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
• Brush or drizzle the balls with melted butter.
• At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
• Set oven to 350°F.
• Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).

TURKEY-BERRY STUFFING BALLS

Steps:

• In a large skillet, cook turkey, celery and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine eggs, broth and stuffing; let stand for 5 minutes. Stir in turkey mixture and cranberries. Shape into 12 balls and place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes or until heated through.

CRANBERRY STUFFING BALLS

Steps:

• In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.

BASIC STUFFING BALLS WITH VARIATIONS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
• Heat butter or margarine in a large skillet.
• Add onion and celery and sauté gently until soft.
• Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
• Shape mixture into 8 balls. Dampen hands with cold water if necessary.
• Place stuffing balls on prepared baking sheet.
• Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

STUFFING BALLS

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
• Shape mixture into 2-inch balls and arrange on prepared baking sheet.
• Bake until golden and crisp, about 20 minutes.

LEFTOVER TURKEY AND STUFFING BALLS

Steps:

• Heat oven to 400ºF.
• Melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Remove from heat.
• Add hot water to stuffing mix in large bowl; stir just until moistened. Add onions and all remaining ingredients except gravy and parsley; mix well.
• Shape into 28 meatballs; place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
• Bake 15 to 20 min. or until meatballs are heated through. About 5 min. before meatballs are done, cook gravy in large nonstick skillet on medium-low heat until heated through, stirring frequently.
• Add meatballs to gravy; stir gently until evenly coated. Sprinkle with parsley.