Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

In a skillet, sauté the diced onion and celery until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

In a large mixing bowl, combine chopped turkey, prepared stuffing, dried cranberries, sautéed onion and celery, fresh parsley, thyme, sage, salt, and pepper. Mix until well combined.

Add the egg and chicken broth, stirring until it holds together. The egg acts as a binder.

Form the mixture into bite-sized balls, then roll each in breadcrumbs to create a crispy coating.

Place the balls on the prepared baking sheet, brush lightly with melted butter or olive oil, and bake for 20-25 minutes until golden brown.

Allow the stuffing balls to cool slightly on the baking sheet before serving.