Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Toast bread cubes in the oven for 5-7 minutes until slightly dried out, then transfer to a large mixing bowl. Melt butter in a medium skillet over medium heat. Add diced onion and celery, cooking for 5-6 minutes until softened. Add garlic and cook for another minute. Pour sautéed vegetables over bread cubes. Add chopped turkey, cranberries, parsley, sage, thyme, orange zest, salt, pepper, and nutmeg. Mix thoroughly. Pour chicken broth over the mixture gradually, tossing gently to moisten. Add beaten eggs and mix until well combined. Use a cookie scoop to portion 2-3 tablespoons per ball. Roll firmly between your palms to create compact rounds. Place on prepared baking sheet, spacing 1 inch apart. Bake for 22-25 minutes, turning halfway through at the 12-minute mark, until golden brown and crispy. Let rest on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm with cranberry sauce.