Step 1: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or line with parchment paper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat and set the turkey aside.
Step 3: In the same skillet, add the chopped onion and celery. Sauté for 5-7 minutes, until softened and translucent. Stir in the dried sage, thyme, salt, and pepper, and cook for another minute until fragrant.
Step 4: In a large mixing bowl, combine the cooked ground turkey, sautéed vegetables, stale bread cubes, and dried cranberries.
Step 5: In a separate small bowl, whisk together the chicken/turkey broth and the lightly beaten egg. Pour this liquid mixture over the dry ingredients in the large bowl. Gently mix with your hands or a spoon until everything is well combined and moist, but do not overmix.
Step 6: Using a small ice cream scoop or your hands, roll the mixture into 1.5 to 2-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each.
Step 7: Bake for 20-25 minutes, or until the stuffing balls are golden brown and heated through. For an extra crispy exterior, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 8: Remove from the oven and let cool slightly before serving. Garnish with fresh chopped parsley, if desired. Serve warm with gravy or cranberry sauce.