Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 celery stalks, finely chopped (about 1 cup) (120g)
  • 1/2 teaspoon dried sage (2.5ml)
  • 1/4 teaspoon dried thyme (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup chicken or turkey broth (240ml)
  • 1 (12-ounce) loaf of crusty bread, such as sourdough or baguette, cubed (about 8 cups) (340g)
  • 1 cup cooked turkey, shredded or finely diced (about 150g)
  • 1 cup dried cranberries (120g)
  • 1/2 cup chopped fresh parsley (loosely packed) (60g)
  • 1/4 cup melted unsalted butter (60g)
  • 1 large egg, lightly beaten
  • Breadcrumbs, for coating (optional)
  • Vegetable oil, for greasing (optional)

Instructions:

  1. Heat olive oil in a large skillet. Add onion and celery and sauté until softened. Stir in sage and thyme; season with salt and pepper.
  2. Pour chicken broth into the skillet and bring to a simmer. Add cubed bread and stir to coat. Remove from heat and let sit for a few minutes to absorb the liquid. Use a potato masher to gently mash the bread mixture.
  3. In a large bowl, combine cooked turkey, dried cranberries, fresh parsley, melted butter, and egg.
  4. Add the turkey mixture to the bread mixture and mix well to combine.
  5. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours) to help the balls hold their shape.
  6. Preheat oven to 375°F (190°C). Grease a baking sheet or line with parchment paper. Using a small ice cream scoop or tablespoon, form the stuffing mixture into balls. If using, roll the balls in breadcrumbs.
  7. Place the stuffing balls on the prepared baking sheet and bake for 20 minutes, or until golden brown and heated through.