1. Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it with butter.
2. In a large mixing bowl, combine the shredded turkey, prepared stuffing, dried cranberries, chopped celery, and onion.
3. In a small bowl, whisk together the beaten eggs, chicken broth, melted butter, dried sage, thyme, salt, and pepper.
4. Pour the liquid mixture over the stuffing and turkey mixture and stir gently until everything is evenly moistened. If using nuts, fold them in now.
5. Using your hands or a small ice cream scoop, shape the mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing them about an inch apart.
6. Bake for 20-25 minutes, or until the stuffing balls are golden brown on the outside and heated through. You’ll know they’re ready when they have a firm, slightly crispy shell but still tender inside.
7. Remove from the oven and let cool for a few minutes before serving. These are great warm, but they also hold up well at room temperature, which is handy when hosting a crowd.

Quick tip from my experience: don’t rush the mixing! Let the eggs and broth soak into the stuffing mixture well before shaping. It helps the balls hold together better, especially if you’re using drier stuffing. Also, if your kids are around (mine always are), letting them help roll the balls can turn this into a fun kitchen project instead of a solo chore.