Mediterranean Cranberry Turkey Stuffing Balls
These stuffing balls bring together classic holiday flavors with a Mediterranean touch. They’re tender inside, crisp outside and full of savory turkey, herbs, cranberries and toasted bread. Olive oil, garlic and a bit of lemon keep the flavor bright instead of heavy. They work as an appetizer, side dish or meal prep option, and they hold their shape well, which makes them easy to serve. You can bake a whole tray at once, and they reheat nicely without drying out. The cranberries add a gentle sweetness, while the turkey and herbs keep everything grounded. They pair well with yogurt sauce, gravy or even a simple tahini drizzle. If you want something festive that’s also simple to make, these little bites fit the moment. They feel familiar but have enough of a twist to make them interesting, and they’re easy to customize depending on what you have in your kitchen.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
2 cups cubed day old bread (sourdough or white)
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked turkey, finely chopped
1⁄2 cup dried cranberries or chopped fresh cranberries
1 teaspoon dried oregano
1 teaspoon thyme
1⁄2 teaspoon paprika
Salt and black pepper
1 egg
1⁄3 cup broth (chicken or vegetable)
Zest of one lemon
1⁄4 cup chopped parsley
Olive oil spray or a little extra for brushing
Instructions
Heat the oven to 200 C. Line a baking sheet with parchment.
Spread the bread cubes on a tray and toast for 5 to 7 minutes until lightly crisp.
Heat olive oil in a pan and cook the onion until soft.
Add garlic and cook for another minute.
In a large bowl, combine toasted bread, onion mixture, turkey and cranberries.
Add oregano, thyme, paprika, salt and pepper.
Whisk the egg with the broth and pour over the mixture.
Add lemon zest and parsley, then stir until the bread absorbs the liquid.
Shape into balls about the size of golf balls and place on the baking sheet.
Brush lightly with olive oil and bake for 20 to 25 minutes until golden.
Tips
Use day old bread so the mixture doesn’t get mushy.
Chop the turkey finely so it blends evenly into the mixture.
Add broth slowly. You want the mix moist, not soggy.
Let the mixture rest for a few minutes before shaping to help the bread absorb liquid.
If it feels dry, add one tablespoon of broth at a time.
Keep your hands slightly damp while rolling to prevent sticking.
Bake on parchment so they crisp evenly.
If they brown too quickly, lower the heat slightly.
Use a cookie scoop for uniform size.
Let them cool slightly on the tray so they firm up.
Variations
Swap turkey for chicken if that’s what you have.
Add chopped walnuts for a crunchier texture.
Stir in a spoon of pesto for a stronger Mediterranean flavor.
Add feta crumbs for a tangy twist.
Replace dried cranberries with chopped apricots.
Add roasted garlic for a milder, sweeter flavor.
Use whole grain bread for a heartier version.
Add chili flakes if you like heat.
Mix in spinach for extra greens.
Use za’atar instead of oregano and thyme for a fragrant variation.
Q&A
Can I make these ahead?
Yes. Shape them, refrigerate and bake when you’re ready.
Can I freeze them?
Yes. Freeze after baking and reheat in the oven.
Can I make them without turkey?
Yes. Add more bread and a little extra broth.
Can I pan fry instead of baking?
Yes, but they’ll be softer. Bake for best texture.
Do fresh cranberries work?
Yes. Chop them small so they blend well.
Can I replace egg?
Use a flax egg, but the texture may be softer.
What dip works best?
Yogurt garlic sauce, tahini lemon, gravy or cranberry sauce.
Can I use stale bread?
Yes, as long as it’s not rock hard. Toasting softens the flavor.
Are they supposed to be firm?
Yes. They should be crisp outside and soft inside.
Can I add cheese?
Yes. Parmesan works well and adds a salty note.
Nutrition
(per serving, 1 of 6)
Calories: 210
Protein: 12 g
Carbs: 22 g
Fat: 8 g
Fiber: 2 g
Sugar: 7 g
Conclusion
These stuffing balls combine holiday comfort with a Mediterranean lift. The bread, herbs and turkey keep them familiar, while the cranberries and lemon bring brightness. They’re easy to handle, bake evenly and hold their shape well, which makes them great for gatherings or simple weeknight meals. You can serve them with nearly anything, from yogurt dip to gravy, or offer them on their own as a warm appetizer. The recipe is flexible, so you can swap ingredients based on your mood or what’s in your pantry. They freeze well and reheat nicely, which makes them useful for meal prep too. When you want something festive but not complicated, these little bites hit the mark. They deliver crunch, tenderness, sweet notes from the cranberries and a balanced mix of herbs that make every bite satisfying. They’re simple to make, easy to serve and consistently enjoyed.