Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onions and cook 5-6 minutes until softened. Add garlic and cook 1 minute until fragrant.

Add ground turkey to skillet, breaking up with wooden spoon. Cook 6-8 minutes until no longer pink and lightly browned, seasoning with salt and pepper.

Place dried bread cubes in extra-large mixing bowl. Pour chicken broth over bread, tossing gently to coat. Let sit 5 minutes to absorb liquid.

Add cooked turkey mixture, chopped cranberries, shredded cheese, parsley, sage, remaining melted butter, thyme, and rosemary to the bread mixture.

Pour beaten eggs over mixture. Use hands or large spoon to mix thoroughly until all ingredients are evenly distributed and mixture holds together when squeezed.

Scoop 2-3 tablespoons of mixture and roll between palms to form 2-inch diameter balls. Place on prepared baking sheet with 1 inch spacing.

Continue forming balls until all mixture is used, yielding approximately 18-20 stuffing balls. Lightly flatten bottom of each ball.

Bake 25-30 minutes, rotating pan halfway through, until golden brown and internal temperature reaches 165°F.

Remove from oven and let cool 5 minutes on baking sheet before transferring to serving platter.

Serve warm or at room temperature with cranberry sauce, gravy, or garlic aioli for dipping.