Preheat your oven to 375°F (190°C).

In a large skillet, sauté the chopped onion and celery in a bit of olive oil over medium heat until softened, about 5-7 minutes.

In a large bowl, combine the ground turkey, cooked onion and celery, cubed bread, fresh and dried cranberries, sage, salt, and pepper.

Add the eggs and chicken broth to the mixture, stirring until fully combined and slightly sticky.

Form the mixture into small balls, about the size of a golf ball, and place them on a greased baking sheet.

Bake in the preheated oven for 25-30 minutes, or until the balls are golden brown and cooked through.

Let the stuffing balls rest for a few minutes before serving to allow flavors to settle.