I still remember the first time I made turkey stuffing balls—it was the day after Thanksgiving, and my fridge was bursting with leftovers. I had mountains of mashed potatoes, a bowl of stuffing that somehow never runs out, and enough turkey to feed a small village. That's when inspiration struck: why not roll them all up into crispy, golden bites of comfort? And just like that, my go-after holiday recipe was born.
These turkey stuffing balls are the ultimate leftover hack—simple, versatile, and downright addictive. They're perfect for a quick lunch, a cozy snack, or even as party appetizers if you’re feeling fancy. Best part? They come together in no time and taste like a whole new meal. If you’ve ever stared at your fridge full of holiday leftovers and wondered what to do with it all, trust me, this is your answer.
Why You’ll Love Turkey Stuffing Balls
Listen, I know what it’s like to stare at a fridge full of holiday leftovers and think, "What am I supposed to do with all this?" That’s why these turkey stuffing balls are my absolute favorite solution. Here’s why you’ll adore them:
- No waste, all taste: They turn those inevitable leftovers into something you’ll actually crave. No more sad, reheated turkey sandwiches—just crispy, golden bites of comfort.
- Crazy easy to make: If you can mix ingredients and roll them into balls, you’ve got this. My 8-year-old niece helps me shape them every year, and they always turn out perfect.
- Two cooking methods: Love that crispy crunch? Fry them. Watching calories? Bake them. Both ways are delicious—I’ve tested them more times than I can count!
- Freezer magic: Make a double batch and freeze half. Future-you will be SO grateful when you’re craving comfort food on a busy weeknight.
- Crowd-pleaser: Serve them at parties with gravy for dipping and watch them disappear faster than the pumpkin pie at Thanksgiving.
The first time I served these, my brother-in-law—who normally turns up his nose at leftovers—ate six of them before asking for the recipe. That’s when I knew this was a keeper!
Ingredients You’ll Need for Turkey Stuffing Balls
One of the best things about this recipe? You probably have most of these ingredients sitting in your fridge after the holidays. Here’s everything you’ll need:
- 3 cups mashed potatoes: Day-old works great here—no need to reheat them first. If yours are super creamy, you might need a bit less.
- 3 cups stuffing: Doesn’t matter if it’s from a box or homemade. Just break up any big clumps with your fingers before mixing.
- 1½ cups shredded turkey: Leftover roasted turkey breast or dark meat both work. Pro tip: if it’s a bit dry, mix in a spoonful of gravy to keep the balls moist.
- Black pepper to taste: I’m generous with it—about ½ teaspoon gives the perfect savory kick.
- Panko breadcrumbs (optional): For that extra crunch. Regular breadcrumbs work too, but panko stays crispier longer.
- Butter or oil for frying (optional): About 2 tablespoons. I use a mix of butter and olive oil for flavor and a higher smoke point.
See? Nothing fancy. Just good, honest ingredients ready for a second act. And if you’re missing something, don’t stress—I’ve got substitution ideas coming up in the notes section!
Step-by-Step Instructions for Turkey Stuffing Balls
Okay, ready to turn those leftovers into something magical? Here’s exactly how I make these little flavor bombs—step by step. Don’t worry, it’s so easy you’ll be snacking in no time!
Combining the Mixture
- Grab a big bowl—like, bigger than you think you’ll need. Trust me, you don’t want mashed potatoes flying everywhere when you start mixing.
- Dump in the mashed potatoes, stuffing, and shredded turkey. If your stuffing is in big chunks, break it up with your fingers first so everything blends evenly.
- Season with black pepper—I do about ½ teaspoon, but taste as you go. The stuffing might already be salty, so I usually skip extra salt.
- Mix with your hands! A spoon just doesn’t cut it here. Squish everything together until it’s fully combined and holds its shape when you pinch it. If it’s too dry, add a splash of broth or gravy. Too wet? A sprinkle of breadcrumbs will fix it.
Shaping and Coating the Balls
- Scoop about ¼ cup of the mixture and roll it between your palms to make a ball. Think golf ball size—about 1.5 inches across. Too big and they might not heat through; too small and they’ll dry out.
- For extra crunch (highly recommended!), roll each ball in panko breadcrumbs. Just pour some panko on a plate and gently roll them around. The crumbs stick like magic!
- Pro tip: Wet your hands slightly between shaping each ball—this keeps the mixture from sticking to you instead of staying in a perfect little sphere.
Cooking Methods
- To fry: Heat 2 tablespoons butter or oil in a skillet over medium heat. Wait until it’s shimmering (about 2 minutes), then add the balls in a single layer—don’t crowd them! Fry for 3-4 minutes per side until golden brown. They’ll sound hollow when tapped when done.
- To bake: Preheat oven to 375°F. Place balls on a parchment-lined baking sheet, spray lightly with oil, and bake for 20-25 minutes, flipping halfway. They won’t get as crispy but still taste amazing.
- Don’t stress the doneness test: These are already cooked ingredients, so you’re really just reheating and crisping. If they’re golden and hot inside (about 165°F), you’re good to go!
See? Even if you’ve never made anything like this before, it’s seriously foolproof. The hardest part is waiting for them to cool enough to eat without burning your tongue—speaking from experience!
Delicious Variations of Turkey Stuffing Balls
One of my favorite things about this recipe? You can tweak it a million ways to keep things exciting. Here are some of the best variations I’ve tried—and trust me, I’ve tried them all!
- Cheese lovers unite: Fold in ½ cup shredded cheddar or gruyère before shaping. The melty pockets inside are pure magic. For extra oomph, roll the balls in grated parmesan instead of panko.
- Herb it up: Mix in 2 tablespoons fresh chopped sage, thyme, or rosemary. It makes them taste like Thanksgiving all over again—in the best way possible.
- Spicy kick: Add ¼ teaspoon cayenne or a diced jalapeño to the mix. Serve with a side of cranberry-jalapeño jam for dipping. Game changer!
- Breakfast version: Swap turkey for crumbled cooked sausage, add an extra egg yolk to bind, and roll in crushed cornflakes. Serve with maple syrup for dipping. Yes, really.
- Gluten-free: Use GF stuffing and skip the breadcrumbs—they’ll still hold together beautifully. For crunch, try crushed gluten-free crackers instead.
- Vegetarian twist: Skip the turkey and add sautéed mushrooms or lentils. The mashed potatoes and stuffing still make them super satisfying.
Last Christmas, I made three different batches—one with bacon bits, one with blue cheese, and one classic—and let everyone vote on their favorite. Spoiler: the bacon won by a landslide. Who saw that coming?
Serving and Storage Tips for Turkey Stuffing Balls
Okay, you've made these glorious little balls—now let's talk about how to enjoy them to the fullest! Here's everything I've learned over years of making (and hoarding) these:
- Serving hot: They're best fresh and piping hot! I always serve them with warm gravy for dipping—it's non-negotiable in my house. For parties, pop them in a slow cooker on warm with gravy drizzled over to keep them cozy.
- Leftovers: Store cooled balls in an airtight container in the fridge for up to 3 days. To reheat, I like them best in a 350°F oven for 10 minutes—it brings back that crispy exterior. Microwaving works (1 minute per ball) but they'll be softer.
- Freezer magic: These freeze beautifully! Place uncooked balls on a baking sheet to freeze solid first (1 hour), then transfer to a freezer bag for up to 2 months. Cook from frozen—just add 5 extra minutes to baking or frying time.
- Perfect pairings: Beyond gravy, try them with cranberry sauce, honey mustard, or even a quick aioli. For a meal, pair with roasted veggies or a simple green salad to balance the richness.
Pro tip: If you're freezing, write the date on the bag—because future-you will absolutely forget whether those are stuffing balls or meatballs, and the reheating times are different! (Ask me how I know...)
Helpful Notes for Perfect Turkey Stuffing Balls
After making these more times than I can count (holiday leftovers happen every year, shockingly!), I’ve picked up some game-changing tricks. Here’s what’ll take your stuffing balls from good to "why didn’t I make more?!"
- Leftover logistics: If your mashed potatoes are super creamy, add an extra ½ cup stuffing to balance it out. Conversely, if your stuffing is dry, mix in a beaten egg yolk—it acts like culinary glue.
- Turkey alternatives: No turkey? Chicken works beautifully. For a fun twist, try diced ham or even crumbled cooked bacon. My vegetarian friends swear by chopped sautéed mushrooms.
- Low-fat option: Bake instead of fry, use low-sodium broth in the mix, and skip the breadcrumb coating. They’ll still taste amazing—just slightly less indulgent.
- Crispiness secret: If baking, place the balls on a wire rack over your baking sheet. Air circulation = maximum crunch on all sides.
- Kid-friendly tip: Make mini versions (1-inch balls) for little hands—they cook faster and are perfect for dipping in gravy "pools."
The beauty of this recipe? It’s endlessly adaptable. As long as your mixture holds together when rolled, you’re golden—literally!
Frequently Asked Questions About Turkey Stuffing Balls
Over the years, I’ve gotten so many questions about these little flavor-packed orbs—here are the ones that pop up most often, with all the answers I’ve discovered through trial and (sometimes hilarious) error!
- Can I use chicken instead of turkey?
Absolutely! Leftover rotisserie chicken works great—just shred it the same way. The flavor difference is barely noticeable when mixed with all those other tasty ingredients. - Help! My mixture is too crumbly—what do I do?
Don’t panic! Add a beaten egg yolk or a spoonful of gravy to bind it. If it’s still falling apart, let the mixture sit for 10 minutes—the stuffing will absorb moisture and help everything stick together better. - Can I make these ahead and cook them later?
You bet! Shape the balls and refrigerate on a tray (covered) for up to 24 hours before cooking. They actually hold their shape better when chilled—bonus! - What’s the best way to reheat leftovers?
Skip the microwave if you can—toss them in a 350°F oven for 10 minutes to revive the crispiness. No oven? A quick pan-fry works wonders too. - Are these freezer-friendly before or after cooking?
Both! Uncooked balls freeze beautifully (see storage tips), but I prefer freezing after cooking—just pop them straight from freezer to oven at 375°F for 15 minutes for a nearly-fresh taste.
Still have questions? Drop them in the comments—I test every variation imaginable, so chances are I’ve wrestled with the same issue and found a solution!
Final Thoughts on Turkey Stuffing Balls
If there’s one thing I’ve learned after years of holiday leftovers, it’s this: turkey stuffing balls are the ultimate kitchen magic trick. They transform "what do I do with all this food?" into "wow, can I have seconds?" in about 30 minutes flat. And the best part? No fancy skills required—just your hands, a bowl, and whatever leftovers are lurking in your fridge.
I can’t wait for you to try these! Whether you fry them golden or bake them for a lighter option, I promise they’ll become your new post-holiday tradition. Snap a pic when you make them—I’d love to see your creations. Happy rolling, friends!
Print
Crispy Turkey Stuffing Balls
- Total Time: 30 minutes
- Yield: About 15 balls 1x
- Diet: Low Calorie
Description
You can make these easy turkey stuffing balls with leftover mashed potatoes, stuffing, and turkey. They are a delicious way to use up holiday leftovers.
Ingredients
- 3 cups mashed potatoes
- 3 cups stuffing
- 1½ cups shredded turkey
- Gravy for serving
- Black pepper to taste
- Panko breadcrumbs (optional)
- Butter or oil for frying (optional)
Instructions
- Combine the mashed potatoes, stuffing, and shredded turkey in a large bowl.
- Season the mixture with black pepper to your taste.
- Form the mixture into small, even-sized balls with your hands.
- If you want a crispy coating, roll each ball in panko breadcrumbs.
- Heat butter or oil in a skillet over medium heat.
- Fry the balls until they are golden brown and heated through.
- Serve your turkey stuffing balls hot with gravy on the side.
Notes
- Use your leftover holiday mashed potatoes, stuffing, and turkey for this recipe.
- For a crispier exterior, use panko breadcrumbs before frying.
- You can bake these instead of frying at 375°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: turkey stuffing balls, leftover turkey recipe, holiday leftovers, easy appetizer
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