These low in fat easy to make ground turkey stuffing balls are a delicious, healthier alternative to traditional pork stuffing using sausage meat. These healthy stuffing balls contain a mixture of herbs, cranberries and chestnuts for a festive touch.
These low fat stuffing balls are made using ground turkey, sweet cranberries, a handful of chestnuts and fresh herbs. Serve them as part of your Thanksgiving/Christmas dinner or festive snack.
Equipment you’ll need
- Kitchen scales
- Chopping board and knife
- Medium size blender
- Large bowl and spoon
- Large non-stick pan and spatula
How to make ground turkey stuffing balls: step-by-step
Meatballs are usually very easy to make and these festive stuffing balls are no exception.
1.Heat up 2 tablespoons of oil and fry the onions gently for about 3 minutes until softened. Pour in the marsala (sherry) and cranberries and continue cooking for 1-2 more minutes. Set aside to cool.
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2. In the meantime place the torn bun in a blender, sprinkle the milk, add half of the turkey mince, sage, parsley, nutmeg, onion granules, salt and pepper.
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3. Blitz until well combined and sticky.
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4. Place in a large bowl along with the onion mixture (once cooled), the remaining meat and chopped chestnuts.
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5. Stir thoroughly.
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6. Form balls and coat in flour/fine breadcrumbs.
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7. Fry the stuffing balls in about 3 tablespoons of oil for 6-8 minutes over a fairly low heat, turning often. Serve immediately.
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Why you should fry rather than bake these stuffing balls
I considered baking these turkey stuffing balls in the oven, but in the end decided against it. While it makes perfect sense to bake sausage meat stuffing balls in the oven (as they tend to be high in fat), these low fat stuffing balls are better fried – they may get a little dry in the oven. Coat them in flour/breadcrumbs and fry slowly in a little oil turning often, taking care not to let them brown too much or too quickly. It’s a good idea to work in batches to avoid overcrowding the pan.
Serving suggestions
These easy turkey stuffing balls would make a fantastic addition to a Thanksgiving or Christmas dinner. Delicious with poultry dishes as well as cranberry sauce and cranberry beetroot chutney. They are also great with other holiday side dishes, such as these sprouts with cranberries and chestnuts.
Top tips
- Meat: I used lean ground turkey (approx. 7% fat), but you could use ground lean pork instead. I do NOT recommend using white meat (i.e. turkey breast or pork tenderloin) is the meatballs would be too dry.
- Herbs: I used a combination of fresh parsley and sage but you could also add a bit of rosemary and thyme into the mixture. If you prefer using dried herbs add approx. 1.5 teaspoon of each.
- Bread: I added a very soft bun into the mixture in order to make soft, fluffy stuffing meatballs. Using breadcrumbs doesn’t produce the same effect so I don’t recommend them in this recipe.
- Coating the stuffing balls: Use either flour or fine breadcrumbs.
- Frying: It is important to fry these stuffing balls slowly, over a low heat so they cook through while not getting too brown too quickly. For best results fry use a non-stick large frying pan and turn these balls over several times. Do not overcrowd the pan – fry in batches.
- Best served immediately. Reheat leftover stuffing balls either in a microwave or in the oven.
- Freeze for up to 3 months.
More stuffing recipes
If you are looking for more Christmas Stuffing recipes ideas check out my Christmas Stuffing with Cranberries and Chestnuts. You may also like this vegetarian stuffing with fruit, chestnuts and vegetarian sausages.
Christmas/Thanksgiving Main Dishes
Looking for easy to make, delicious and healthy festive mains?
Check out this Easy Mushroom Turkey Wellington with Chestnuts as an alternative to traditional roast turkey. If you are looking for an easy festive vegetarian main dish try this Quinoa Stuffed Butternut Squash with Fruit & Chestnuts.
KEEP IN TOUCH!
Have you made these easy, festive stuffing balls with turkey? I’d love to know how they turned out for you. Let me know in the comments below, thanks!
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Ground Turkey Stuffing Balls with Cranberries & Chestnuts
Ingredients
- 500 g ground turkey thigh meat, approx. 7% fat
- 1 medium onion finely chopped
- 80 g chestnuts ready to eat, finely chopped
- 40 g dried cranberries (0.33 cup)
- 30 ml marsala wine or sweet sherry (0.13 cup)
- 2 tbsp fresh sage finely chopped, approx. 10 leaves
- 5 tbsp fresh parsley finely chopped
- 1 medium size soft roll/bun torn into small pieces
- 3 tbsp milk
- 1/3 tsp nutmeg
- 1 tsp onion granules/powder
- 2/3 tsp fine sea salt plus plenty of pepper
- 2 tbsp olive oil plus more for frying
- Flour or fine breadcrumbs for coating 3-4 tablespoons
Instructions
- Heat up 2 tablespoons of oil in a frying pan, add the onions and fry slowly for 3 minutes, stirring often. Add the marsala (sherry) and cranberries, stir and cook for 1-2 more minutes. Remove from the heat and set aside to cool.
- Place the torn bun in a blender and drizzle over the milk. Then add half of the meat, sage, parsley, nutmeg, onion granules and seasoning and blend until the mixture becomes sticky (about 15 seconds).
- Transfer into a large bowl, add the rest of the turkey meat, chestnuts, onion mixture (once cooled) and stir thoroughly to combine.
- Form good size balls (keep your hands damp when doing this step) and roll them in flour or breadcrumbs.
- Heat up a little oil in a large frying pan (3-4 tablespoons per batch) and fry the stuffing balls over a low heat for 6-8 minutes until lightly browned, turning often (take care not to burn them). Serve alongside turkey, with cranberry sauce.
Notes
- Meat: I used lean ground turkey (approx. 7% fat), but you could use ground lean pork instead. I do NOT recommend using white meat (i.e. turkey breast or pork tenderloin) is the meatballs would be too dry.
- Herbs: I used a combination of fresh parsley and sage but you could also add a bit of rosemary and thyme into the mixture. If you prefer using dried herbs add approx. 1.5 teaspoon of each.
- Bread: I added a very soft bun into the mixture in order to make soft, fluffy stuffing meatballs. Using breadcrumbs doesn't produce the same effect so I don't recommend them in this recipe.
- Coating the stuffing balls: Use either flour or fine breadcrumbs.
- Frying: It is important to fry these stuffing balls slowly, over a low heat so they cook through while not getting too brown too quickly. For best results fry use a non-stick large frying pan and turn these balls over several times. Do not overcrowd the pan - fry in batches.
- Best served immediately. Reheat leftover stuffing balls either in a microwave or in the oven.
- Freeze for up to 3 months.
Nutrition
RECIPE LINK PARTIES
I am bringing this ground turkey stuffing balls recipe to Recipe of the Week, Tasty Tuesdays and Fiesta Friday.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
These are AWESOME!! A little different yet still familiar. What a great holiday dish!
Thank you! Glad you like it:)
Great recipe for a crowd!
Thank you!