For the cranberry sauce: In a large pan, add together cranberries, sugar and water. Mix together on a medium high heat and let simmer until the desired consistency is achieved. Remember it will thicken as it chills. Do not let boil as it will become tart. Remove from heat and let cool (or make up to 1 week ahead of time).
Press stale bread with a rolling pin, until crumbs are formed. Add crumbs to a large bowl.
Melt butter over a medium heat. Add onions and cook until soft and lightly browned. Remove from heat and drain.
Add chicken stock (little bit at a time) and egg to bread crumbs and mix. Mixture should be moist but not sloppy. (If mixture is too dry add a little bit of water.) Add onion, sage, salt and pepper.
Roll mixture into small balls (1/2" across max) and place in fridge to set for 1 hour, or until firm. (If you want your stuffing crunchy, at this point put your stuffing balls into a medium oven for 5 to 10 minutes, until balls have browned instead of refrigerating.)
Mix together turkey mince and OXO® cube in bowl.
Carefully roll stuffing balls in turkey until fully covered. You will find your own way of doing it, but I like to take a small amount of turkey, flatten it in the palm of my hand and wrap around the stuffing ball.
Once balls are entirely covered in turkey, place in freezer for 30mins (fridge for an hour or so) until set.
Pre-heat oven to 180 C / Gas 4. Once set place meatballs on lightly greased tray and cook until meatballs are golden brown, around 30 minutes.
Serve the turkey stuffing meatballs with the cooled cranberry sauce for dipping. Enjoy and feel Christmasy!
Can be served either on cocktail sticks or in little cases as canapes. For a more formal starter, serve 2 to 3 meatballs on a plate with a spoonful of cranberry sauce and a few leaves of fresh rocket. Enjoyable both warm and cold.