Here's a great use for leftover stuffing - mix it into meatballs!
Preheat the oven to 400°. Line a baking sheet with parchment paper.
In a food processor, pulse the stuffing cubes to make breadcrumbs. Transfer to a small bowl. Stir in the stock. Let stand until the crumbs soften, 3 to 5 minutes.
Place the turkey in a medium bowl. Add the onion with juices. Season well with salt and pepper. Mix in the herbs, egg yolk, lemon zest, celery seeds, and moistened breadcrumbs.
Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until browned and cooked through, 18 to 20 minutes.
In a large saucepan, cook the chili sauce and cranberry sauce over medium heat, stirring often, until melted. If the sauce seems thick, add a little water or stock.
In a large bowl, toss the meatballs and sauce. Top the meatballs with chives.