Ingredients
• 4 cups cubed day-old bread (cornbread or sourdough works well)
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 1 cup cooked turkey, shredded or diced
• ½ cup dried cranberries (or chopped fresh)
• 1 egg, beaten
• ½ cup low-sodium chicken or turkey broth
• 1 tsp poultry seasoning (or ½ tsp sage + ¼ tsp thyme + ¼ tsp rosemary)
• Salt & pepper to taste
• Optional: ¼ cup chopped pecans or walnuts for crunch
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, warm olive oil. Sauté onion and celery 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- In a large bowl, combine sautéed veggies, bread cubes, turkey, cranberries, egg, broth, poultry seasoning, salt, and pepper. Mix gently. Fold in nuts if using.
- Let sit 5 minutes so bread absorbs moisture.
- Roll mixture into 1½-inch balls (lightly grease hands if sticky). Place on the baking sheet.
- Bake 20–25 minutes, until golden brown and heated through.
- Serve warm as an appetizer with toothpicks or alongside gravy for dipping!
✨ Great for:
• Holiday parties and game day
• Creative leftover turkey ideas
• Mini Thanksgiving bites
💡 Make ahead: Assemble unbaked balls and refrigerate overnight. Bake fresh when ready!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 25 mins , Total Time : 45 mins , Servings : 16 balls , Calories : 90 per ball , Net Carbs: 10g , Fats: 4g , Protein: 6g