Dinner

Turkey and Stuffing Meatballs Recipe

ByElara Stone October 14, 2025October 14, 2025

Introduction

These Turkey and Stuffing Meatballs are a flavorful and festive twist on a classic favorite. Combining tender ground turkey with the comforting taste of cornbread stuffing and dried cranberries, they make a perfect appetizer or light meal for any occasion.

The image shows a white bowl filled with about eight golden-brown meatballs that have visible bits of red cranberries and flecks of green herbs sprinkled on top, giving them a textured look. Next to the meatballs inside the bowl is a small white dish filled with bright red cranberry sauce, which looks glossy and chunky. The bowl sits on a white marbled surface, with some scattered green herbs around the edges of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb. mushrooms, finely chopped (about 3 cups)
1 cup onion, finely chopped (about ½ large onion)
½ cup celery, finely chopped
1 lb. ground turkey breast
½ cup coarsely ground cornmeal or dry cornbread stuffing
½ cup dried cranberries
1 egg, lightly beaten
1 tsp poultry seasoning
½ tsp garlic powder
1 tsp kosher salt
½ tsp black pepper

Instructions

Step 1: Preheat the oven to 375ºF. Line a sheet pan with parchment paper or lightly brush or spray it with oil.
Step 2: In a large bowl, mix together the mushrooms, onion, celery, ground turkey, cornmeal or cornbread stuffing, dried cranberries, egg, poultry seasoning, garlic powder, salt, and pepper until well combined.
Step 3: Using a meatball scoop or melon baller, form the mixture into 24 meatballs about 1½ inches in diameter. The mixture will be moist but should hold together when placed on the sheet pan. Arrange the meatballs about 1 inch apart.
Step 4: Bake the meatballs uncovered for 18-22 minutes, or until the internal temperature reaches 165ºF on a meat thermometer. Serve warm with mini skewers or cranberry sauce for dipping. Optionally, sprinkle with fresh parsley for color.

Tips & Variations

For added moisture, you can stir in a splash of chicken broth if the mixture feels too dry before shaping meatballs.
Substitute dried cherries for cranberries to vary the flavor.
Use gluten-free cornbread stuffing to make this recipe gluten-free.
Serve with a side of gravy or cranberry sauce to complement the flavors.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350ºF for about 10 minutes or microwave until heated through. These meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a stack of eight meatballs, each one light brown with visible small red cranberry bits and green herbs sprinkled throughout. The meatballs look moist and slightly textured with a golden-browned surface. Inside the bowl, on the left side, there is a smaller white bowl holding a rich, deep red cranberry sauce with a thick, slightly chunky texture. The entire bowl sits on a white marbled surface with small green herb pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken is a great substitute and will work similarly in this recipe, offering a mild flavor and moist texture.

What can I use instead of cornbread stuffing?

If you don’t have cornbread stuffing, coarsely ground cornmeal or even regular stuffing mix can be used as a binding ingredient, though the flavor may vary slightly.