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Turkey Stuffing Meatball

Turkey Stuffing Meatball

Turkey Stuffing Meatball

A Willy Wonka inspired meatball that combines the flavors of three delicious Thanksgiving Day foods: turkey, stuffing and cranberry.
By Sherron Watson

Turkey Stuffing Meatball
It’s a crazy idea, but I did it.  I took some of my favorites from a traditional turkey day meal and combined them into one huge meatball. So what was my inspiration?
Willy Wonka, of course.

Do you remember the Three Course Chewing gum: tomato soup, roast beef and blueberry pie? Don’t worry you won’t turn into a huge cranberry but you can taste the blended flavors of turkey, stuffing and cranberry sauce.

I hope you enjoy this twist on a quick turkey day meal.

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Turkey Stuffing Meatball
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A meatball that combines the flavors of three delicious Thanksgiving Day foods: turkey, stuffing and cranberry.
Recipe Type: Main
Serves: 6
  • 1 pound of ground turkey, thawed
  • ¼ cup red onion, chopped fine
  • ½ cup celery, chopped fine
  • 2 cups of boxed cornbread stuffing
  • ½ teaspoon of salt
  • ¼ cup of cream cheese, not too soft
  • ½ cup of grated mozzarella cheese
  • 2 Tablespoons of cranberry sauce
  • 2 eggs
  • 1 cup of breadcrumbs or panko crumbs
  1. Combine the turkey, onion, celery, dried stuffing and salt in a bowl. Let the turkey meat sit in the fridge for 30 minutes.
  2. Combine the cream cheese, mozzarella cheese and cranberry sauce. Let chill in the refrigerator until the turkey/stuffing mix is ready.
  3. Remove both bowls from refrigerator and start making the meatballs.
  4. In your hand, place a scoop of turkey meat mixture and flatten; add a small spoonful of cheese mixture. Shape into a ball. Set aside.
  5. Once all large meatballs are made, beat the egg in a small bowl and in a separate bowl, add breadcrumbs.
  6. Roll the meatballs in the egg and then the breadcrumbs place in a baking dish.
  7. Bake in a 350 degree oven for 15-20 minutes.
  8. Serve with warm cranberry sauce.
To make the warm cranberry sauce, I added one can of jellied cranberry sauce to a saucepan with a bit of water and whipped until it was smooth. I served the sauce warm in a gravy boat. Do not boil.

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