The key to this dish lies in selecting the right ingredients—fresh, quality components bring out the best flavors and textures. When I’m making these, I always start with a good homemade or store-bought stuffing mix, ideally one with plenty of herbs and just the right amount of seasoning. The turkey should be tender and moist; leftover roast turkey works beautifully. And don’t skimp on the cranberries—they add that festive pop of flavor that lifts the whole dish. For a bit of moisture and binding, I like to use eggs and a touch of broth.

• 3 cups cooked turkey, shredded or finely chopped
• 4 cups prepared stuffing (homemade or quality store-bought)
• 1/2 cup dried cranberries (or fresh, chopped)
• 2 large eggs, beaten
• 1/4 cup chicken or turkey broth
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• Olive oil or melted butter, for brushing

Substitutions: If you’re avoiding eggs, a flaxseed “egg” works well as a binder. For a vegetarian spin, substitute turkey with cooked mushrooms or lentils and use vegetable broth instead.