These low fat Easy Turkey Stuffing Balls are a delicious, healthier alternative to traditional pork stuffing using sausage meat.
These low fat Easy Turkey Stuffing Balls are a delicious, healthier alternative to traditional pork stuffing using sausage meat. There is also another twist. I’ve added a bit of chicken liver for more depth and richness of flavour and to distinguish these festive stuffing balls from ordinary meatballs.
My mum used to add chicken liver to her stuffing (which she always put inside the actual turkey or chicken), which tasted delicious, so I decided to use this idea in my healthy stuffing balls recipe. Chicken liver has a strong flavour so you don’t need to use very much of it – 60g is absolutely sufficient. It’s nevertheless really worthwhile to include it in your stuffing balls recipe. It goes really well with the fruity, herby notes in this recipe.
How to make easy turkey stuffing balls
Meatballs are usually very easy to make. These festive stuffing meatballs are also easy to make but they require a tiny bit more preparation. Instead of just combining all the ingredients and forming meatballs you will first need to fry the onions with the apples and marsala (sherry) until they soften. As you are waiting for the mixture to cool blend one third of the turkey mince with the chicken livers, sage and parsley until sticky. Then combine this with the rest of the ingredients, including the apple sauce. Form balls and coat in flour. Pan fry and enjoy!
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 and fry slowly with a little oil turning often, taking care not to let them brown too much (it’s a good idea to work in batches to avoid overcrowding the pan).
Don’t forget to season these stuffing balls generously – this will help bring out the sweet and savoury flavours in this recipe.
These easy turkey stuffing balls would make a fantastic addition to a Thanksgiving or Christmas dinner. Delicious with poultry dishes and cranberry sauce. and cranberry chutney. They are also great with other holiday side dishes, such as these sprouts with cranberry, chestnut and orange. Try them also with this easy low sugar orange sauce.
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.
Your 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.
Easy Turkey Stuffing Balls
- 450 g turkey mince, thigh meat
- 60 g chicken livers, roughly chopped
- 1 medium/large onion, finely chopped
- 80 g chestnuts, finely chopped
- 50 g dried cranberries
- 1 small or ½ large apple, sour variety
- 30 ml marsala wine or sweet sherry,
- 8 sage leaves. finely chopped
- 5 tablespoons parsley, finely chopped
- 4 tablespoons breadcrumbs
- 1/4 teaspoon nutmeg
- 2/3 teaspoon fine sea salt plus plenty of pepper
- 2 tablespoons olive oil, plus more for frying
- Zest of 1 lemon
- Flour for coating
- Heat up a little oil in a frying pan, add the onions and fry slowly for 2 minutes, stirring often. Add the marsala (sherry), peeled, cored and finely chopped apple, stir and cook until the apple starts to soften (about 10 minutes), stirring often. Remove from the heat and set aside to cool.
- Combine the liver, sage, parsley and one third of the turkey mince, season and blend until the mixture becomes sticky (about 15 seconds).
- Transfer the mixture into a large bowl, add the rest of the turkey meat, breadcrumbs, chestnuts, nutmeg, seasoning, lemon zest, 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.
- Heat up a little oil in a large frying pan (2-3 tablespoons per batch) and fry the stuffing balls over a low heat until lightly browned, turning often (take care not to burn them). Serve alongside turkey, with cranberry sauce.