Preheat oven to 425°F. Place a rack on a large baking sheet. Using a food processor, grind the stuffing cubes into crumbs then transfer to a small bowl. Douse the stuffing with the stock to soften. (Don’t clean out the food processor; set aside.)
Drizzle the EVOO into a large bowl. Add the turkey; season with salt and pepper. Mix in the moist stuffing crumbs, the egg, onion, garlic, poultry seasoning, fennel seeds and crushed red pepper.
Roll the meat into 1 1/2-inch to 2-inch balls. Arrange on the prepared baking sheet and roast until golden brown, about 15 minutes.
In a small bowl, combine all of the dipping sauce ingredients. Serve with meatballs.