Cranberry Turkey Stuffing Balls (with Mushroom “Blend”)
Looking for a standout appetizer this holiday season? These cranberry turkey stuffing balls combine lean ground turkey with chopped mushrooms (using “The Blend” technique) plus classic stuffing flavors onion, celery, sage and a pop of sweet-tart cranberry. They deliver all the flavor of Thanksgiving in a perfectly bite-sized form, and they’re ideal for potlucks, cocktail parties, or pre-dinner snacking.
I’m proud to partner with The Mushroom Council to bring you a smart way to sneak more veggies into recipes. With this method, you get moisture, umami, added fiber, and lower overall calories without sacrificing flavor.
What Is The “Blend” Technique?
“The Blend” is a clever way to replace part of the ground meat with finely chopped mushrooms. Instead of mushrooms being a side or filler, they become part of the meat mixture, contributing:
- Umami depth
- Fiber and moisture
- A softer texture that helps avoid dryness
You don’t have to go full vegetarian just blend in a portion (e.g., 25–40 %) of mushrooms. I use it often when helping people ease into more plant-forward cooking.
Ingredients & Substitutions
| Ingredient | Amount | Notes / Substitutions |
|---|---|---|
| Lean ground turkey (breast or regular) | 1 lb | Breast gives lighter texture; regular is juicier |
| Baby bella mushrooms | ~8 oz | You can swap in cremini, button, or shiitake |
| Onion | ¼ cup finely chopped | Use white or yellow |
| Celery | ¼ cup finely chopped | Trim fibrous ends |
| Fresh sage | 1 tsp chopped | Or ½ tsp dried sage |
| Garlic | 1 clove, minced | Optional, but adds depth |
| Cranberries (fresh or dried, chopped) | ¼ cup | Dried or fresh both work |
| Bread crumbs or torn bread / cornbread crumbs | ⅓ cup | Use gluten-free if needed |
| Egg | 1 large | Binds mixture |
| Salt & pepper | To taste | Start with ¾ tsp salt |
| Olive oil or cooking spray | For baking | For browning if oven method |
Notes / variations:
- For extra moisture, a tablespoon of plain yogurt or milk can help.
- If you want to make them completely gluten-free, use gluten-free breadcrumbs or almond flour.
Instructions
- Prep the mushrooms & vegetables.
- Use a food processor or knife to finely chop mushrooms, onion, and celery. The pieces should be small enough to mimic meat texture (but not pureed).
- If using a food processor: pulse in short bursts so you don’t get mush.
- Remove excess moisture (optional but helpful).
- After chopping mushrooms, you can lightly salt them and let them sit in a strainer for 5 mins, then pat dry. This helps prevent sogginess.
- Combine ingredients.
- In a large bowl, mix ground turkey, chopped mushrooms, onion, celery, cranberries, sage, garlic, breadcrumbs, and egg.
- Season with salt and pepper.
- Mix gently (don’t overwork) until fully combined.
- Shape the balls.
- Use a small scoop or melon baller to form 24 meatballs (~1½ inch each) so they cook evenly.
- Place them at least 1 inch apart on a baking sheet lined with parchment or a lightly greased rack.
- Bake or pan-sear.
- Oven method: Preheat to 375 °F (190 °C). Bake 15–18 minutes until cooked through (internal temp ~165 °F). If desired, broil briefly for browning.
- Stovetop method: Heat a skillet with a bit of oil and brown on all sides over medium heat, then cover and finish cooking over low heat.
- Serve with cranberry dipping sauce.
- You can use my homemade cranberry sauce recipe or your favorite jarred version. The tart-sweet flavor pairs beautifully.
Tips & Troubleshooting
- Texture’s key: The finer you chop the vegetables, the more they blend seamlessly into the meat.
- Avoid overcrowding: Leaving space on the baking sheet ensures good browning.
- Uniform size matters: Use a scoop so all cook at the same rate.
- Too wet? Add extra breadcrumbs or chill mixture briefly.
- Drying out? Add a splash of broth or a little extra fat (olive oil or butter) inside.
Make-Ahead, Freezing & Storage
- These meatballs freeze beautifully. Arrange them on a tray to freeze individually, then transfer to a sealable bag.
- Reheating from frozen:
– Microwave: Place on a microwave-safe plate, cover, and heat for 2–2½ minutes at 50% power (for small batches).
– Oven: Reheat larger batches at 325 °F (160 °C) for 10–15 minutes until warmed through. - Store leftovers in an airtight container in the fridge for 3–4 days.
Nutrition & Benefits
By blending mushrooms with turkey, you’re reducing saturated fat and calories while boosting fiber and adding antioxidants from mushrooms. Plus, the cranberries contribute a festive touch and vitamin C. This is a smarter, more balanced way to enjoy holiday flavors without the heaviness.
Final Thoughts & Call to Action
These cranberry turkey stuffing balls are the perfect appetizer to bring to a Friendsgiving or holiday gathering they’re festive, flavorful, and make it easy to get more veggies on the plate.
Don’t forget:
- Pin this recipe for your holiday menu planning
- Tag me if you make them I’d love to see your version!
- Try experimenting with “The Blend” in other meatballs, burgers, or meatloaf
Cranberry Turkey Stuffing Balls
Ingredients
Method
- Finely chop mushrooms, onion, and celery using a food processor or sharp knife. Avoid pureeing.
- Optional: Lightly salt chopped mushrooms, let sit in a strainer for 5 minutes, then pat dry to remove moisture.
- In a large bowl, mix ground turkey, chopped vegetables, cranberries, sage, garlic, breadcrumbs, egg, salt, and pepper. Mix gently until combined.
- Use a small scoop or melon baller to form about 24 balls (~1½ inch each). Place on a parchment-lined or greased rack on a baking sheet.
- Bake at 375°F (190°C) for 15–18 minutes or until internal temperature reaches 165°F. Optional: broil briefly for browning.
- Alternatively, brown in an oiled skillet over medium heat, then cover and finish on low.
- Serve warm with cranberry dipping sauce.
