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Lighter Sausage Stuffing Balls with Easy Cranberry Gravy

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A lighter take on classic stuffing balls, made with lean ground turkey and Italian turkey sausage, served with a tangy cranberry gravy. Perfect for holiday gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb lean ground turkey (93/7 works best)
  • 8 oz mild Italian turkey sausage, casings removed
  • 1 cup whole wheat panko breadcrumbs
  • 1/2 cup finely diced yellow onion (about 1 small onion)
  • 1/2 cup finely diced celery (about 2 stalks)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup low-sodium chicken broth (plus more if needed)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Olive oil spray, for baking
  • 1 cup fresh or frozen cranberries
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup orange juice
  • 2 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, finely chopped
  • Pinch of salt
  • 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat and lightly spray with olive oil.
  2. Heat a small skillet over medium heat. Add a splash of olive oil, then add diced onion and celery. Cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds more. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine lean ground turkey and Italian turkey sausage (casings removed). Mix gently until just combined.
  4. Add cooled onion-celery mixture, whole wheat panko, beaten egg, chicken broth, parsley, sage, thyme, salt, pepper, and red pepper flakes (if using). Mix gently until evenly distributed. If too dry, add another tablespoon of broth.
  5. Using a cookie scoop or hands, form mixture into 1.5-inch balls (about 1.5 tablespoons each). Place on prepared baking sheet, spacing about 1 inch apart. You should get 20-22 balls.
  6. Bake for 18-22 minutes, until golden brown and cooked through (internal temperature 165°F / 74°C). Rotate baking sheet halfway through.
  7. While balls bake, make the gravy: In a medium saucepan, combine cranberries, chicken broth, orange juice, maple syrup, balsamic vinegar, rosemary, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Mash any remaining whole berries.
  8. In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly pour into simmering cranberry mixture while stirring constantly. Cook for 1-2 minutes more until thickened. Remove from heat.
  9. Let stuffing balls rest on baking sheet for 5 minutes before serving. Transfer to a platter, drizzle with cranberry gravy, and serve warm.

Notes

For gluten-free, use certified gluten-free panko or almond flour (reduce to 3/4 cup). For vegetarian, omit meats and use 1 1/2 cups cooked lentils plus 1/2 cup finely chopped mushrooms. The balls freeze well; bake, cool, freeze in a single layer, then transfer to a freezer bag. Reheat at 350°F for 10-12 minutes or air fry at 375°F for 5-7 minutes.

Nutrition

Keywords: stuffing balls, sausage stuffing, cranberry gravy, Thanksgiving appetizer, healthy stuffing, turkey sausage, whole wheat, dairy-free

Find it online: https://vexifood.com/lighter-sausage-stuffing-balls-with-easy-cranberry-gravy/