When the holiday rush winds down, my fridge tells a story of mashed potatoes, leftover stuffing, and carved-up turkey. Years ago, instead of stacking those into a traditional plate of re-runs, I decided to roll them into something a little more fun: turkey stuffing balls. Since then, these savory bites have become a household tradition—crispy on the outside, creamy in the center, and totally irresistible when topped with warm gravy. Whether you’re looking to reinvent leftovers or plan ahead for a party appetizer, turkey stuffing balls are your delicious answer.
Let’s start with the story behind this cozy comfort dish.
Table of Contents
A Cozy Favorite – How Turkey Stuffing Balls Became My Holiday Tradition
Why I love making turkey stuffing balls
I still remember the first time I made these turkey stuffing balls—it was the weekend after Thanksgiving, and I stared at three containers of leftovers like they were a puzzle I needed to solve. As a lifelong food experimenter, I decided to treat the ingredients like a savory meatball base. I mixed stuffing, turkey, and mashed potatoes, rolled them up like snowballs, and popped them in the oven. The result? Magic.
What surprised me most was how the flavors transformed when compacted into bite-sized portions. The stuffing turned slightly crisp at the edges. The turkey added protein-rich heartiness. And the mashed potatoes brought everything together into a warm, soft center. One bite, dipped in steaming gravy, and I knew this wasn’t just about using up leftovers—it was about starting something new.
Turning leftovers into tradition
From that day on, turkey stuffing balls became a December staple—and not just after Thanksgiving. I’ve made them for game day snacks, cozy Sunday meals, and even batch-prepped them for quick weekday lunches. They’re versatile enough to dress up or down. For extra crunch, I coat them in seasoned panko and pan-fry them like crab cakes in butter and grapeseed oil. If I want to keep things simple, I just bake them golden and pour hot gravy on top.
The beauty of turkey stuffing balls is their flexibility. You can use whatever stuffing you’ve got—cornbread, herb-seasoned, even sausage-studded. Leftover mashed sweet potatoes? Go for it. This recipe is forgiving, adaptable, and endlessly satisfying.
If you’re someone who already loves creative comfort food like my melted mozzarella and ranch chicken bombs or the decadent high-protein tiramisu, turkey balls might just be your new favorite dish.
And let’s be honest: there’s something joyful about scooping with your hands, pressing down, and making something so simple feel so special.
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Turkey Stuffing Balls – Ultimate Holiday Leftover Hack (6 Tips)
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 12 balls
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Turkey stuffing balls are the ultimate leftover upgrade – soft on the inside, crispy on the outside, and smothered in gravy.
Ingredients
3 cups mashed potatoes
3 cups stuffing
1 ½ cups shredded turkey
Gravy
Optional: Black pepper
Optional: Panko for coating
Instructions
1. Preheat oven to 375°F and lightly grease a baking sheet.
2. Warm mashed potatoes and stuffing until easy to mix.
3. Combine mashed potatoes, stuffing, and shredded turkey in a bowl.
4. Season with pepper if desired.
5. Form into 2-inch balls, pressing firmly to hold shape.
6. Place on baking sheet and bake for 10–12 minutes.
7. Optional: Press panko on each ball and pan-fry in butter/oil until golden.
8. Plate and drizzle with hot gravy before serving.
Notes
Use equal parts mashed potatoes and stuffing, and half the amount of turkey.
Add broth if mixture is dry; add a beaten egg for binding.
Chill balls before frying if mixture feels soft.
Nutrition
- Serving Size: 2 balls
- Calories: 448
- Sugar: 4g
- Sodium: 1252mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 29mg
The Basics – Making Perfect Turkey Stuffing Balls Every Time
Choosing the right ingredients
When it comes to making perfect turkey stuffing balls, the secret is in the texture. You want moist, moldable ingredients that bind well and don’t fall apart. That’s why using equal parts mashed potatoes and stuffing creates such a magical foundation—creamy meets slightly firm, and everything holds together beautifully.
The turkey should be shredded, not cubed. Shredding creates small strands that distribute evenly and help bind the mix. I usually use roasted turkey breast, but dark meat works just as well if it’s not overly greasy. Aim for about half the amount of turkey to your stuffing/potato combo. This keeps the balls tender without drying them out.
Use mashed potatoes that aren’t too runny—this is important. If your mash is soft, chill it for a few minutes first. Stuffing should be warm or room temp, not fridge-cold, or it may crumble when mixing. You can season with black pepper if you want a little extra zip, but most stuffing already has enough salt.
Want to take it to the next level? Add a bit of shredded cheese or chopped parsley for color. For extra crunch, coat the formed balls in seasoned panko just before baking or frying. Trust me, it’s worth the extra step.
Step-by-step guide to prepping and forming
Making turkey stuffing balls is straightforward, but a few small techniques will help guarantee golden, crispy success. Here’s the simple process I follow every time:
- Preheat your oven to 375°F and lightly grease a baking sheet.
- Warm up your mashed potatoes and stuffing in the microwave just until they’re easy to mix—don’t overheat them.
- In a large mixing bowl, combine 3 cups of mashed potatoes, 3 cups of stuffing, and 1½ cups of shredded turkey. Mix gently by hand.
- Season with pepper if desired, and press the mixture together like you’re making a snowball. Form into even-sized balls, about 2 inches wide.
- Place them on the baking sheet with space between each.
- Bake for 10–12 minutes, or until they’re heated through and lightly crisp on the edges.
- Plate, drizzle generously with hot gravy, and serve immediately.
If you want to fry instead of bake, press panko onto the surface of each ball, then pan-fry in a mix of butter and grapeseed oil in a nonstick pan until golden on all sides.
That crispy outside with a creamy, flavorful center? Absolutely addictive.
These turkey stuffing balls are right at home next to cozy, bold-flavored dishes like crispy hot honey feta chicken or indulgent bites like cheddar stuffed BBQ bacon bombs. Whether served as an appetizer or main course, they always disappear fast.
Serving & Storing Turkey Balls Like a Pro
How to serve them hot and crispy
Once your turkey stuffing balls are baked (or fried to perfection), the next question is: how do you serve them? The answer depends on the occasion—but one thing’s constant: hot gravy makes everything better.
For family dinners, I plate these balls over a shallow smear of mashed potatoes or steamed green beans, then pour ladles of rich gravy on top. The contrast between the crispy shell and the smooth gravy is unforgettable. If I’m serving guests, I’ll arrange the balls on a platter with mini gravy cups or a small bowl of cranberry sauce on the side for dipping. It’s a hit at every gathering.
Hosting a party? Insert toothpicks into each ball for easy grab-and-go bites, or serve alongside a creamy mustard dip or garlic herb aioli. I also love pairing them with a crunchy seasonal slaw for balance.
They’re the ultimate leftover makeover—especially after big meals like Thanksgiving or Christmas. But honestly, they’re so good I sometimes make mashed potatoes and stuffing just to prepare these.
Want to add some fun variety to the table? Pair these savory bites with something bold and spicy like mexican white trash casserole or cool things down with a sweet finish like pineapple strawberry pound cake. These options complement both the flavor and the festive feel of turkey stuffing balls.
Storage, freezing & reheating tips
Turkey stuffing balls are incredibly freezer-friendly, which makes them ideal for prepping ahead or saving leftovers.
Here’s how I do it:
- Refrigerate: Let balls cool completely, then store in an airtight container. They’ll stay fresh for up to 3 days in the fridge.
- Freeze: Place balls on a tray in a single layer and freeze until solid. Then transfer to a freezer bag or container. They’ll keep for up to 3 months.
- Reheat: For best results, reheat in the oven at 350°F for 10–12 minutes until hot and crisp. Avoid microwaving if you’ve used panko or fried them—microwaves will soften the crispy edges.
If you’re freezing balls that have not yet been cooked, just form and freeze them raw. Bake directly from frozen, adding a few extra minutes of cook time.
These prep-ahead tricks make it easy to enjoy homemade turkey balls even on your busiest days. You’ll never look at leftovers the same way again.
Troubleshooting and Creative Twists
Common issues and how to fix them
Even with a simple recipe like turkey stuffing balls, a few things can go wrong. If your balls are falling apart, too dry, or just not holding flavor, don’t worry—I’ve got you.
Why do my stuffing balls fall apart?This usually means your mixture is too dry or not well-bound. A little moisture goes a long way. Warm your ingredients before mixing and don’t be afraid to add a tablespoon or two of broth or gravy if the mix feels crumbly. You can also try adding one beaten egg as a binder if needed.
Why are my stuffing balls dry?Overbaking is often the culprit. Ten to twelve minutes in the oven is plenty—just enough to heat and crisp the exterior. Dryness can also come from stuffing that’s too old or dried out. Rehydrate it with a bit of broth before mixing.
Why put eggs in stuffing?Eggs act as a binding agent. If you’re working with dry stuffing or want a firmer shape (especially if frying), adding an egg can give structure without changing the flavor.
Are you supposed to cook the stuffing before putting it in?Yes, this recipe assumes you’re using fully cooked stuffing—whether homemade or boxed. This way, all ingredients are safe to handle, and you’re simply reheating when baking or frying.
Can I make stuffing balls the night before?Absolutely. Prepare and shape the balls, then refrigerate them overnight. They’ll firm up, making them even easier to bake or fry the next day. Just bring them to room temperature before cooking to ensure even heating.
What goes with stuffing balls?Practically everything! They’re great beside roasted veggies, sautéed greens, or even a light salad. As mentioned earlier, they pair beautifully with mexican white trash casserole or savory bites like cheddar stuffed bbq bacon bombs for a party spread.
Creative spins on the recipe
Once you’ve mastered the basics, it’s easy to get creative with turkey stuffing balls. Try one of these ideas:
- Cheese-stuffed center: Insert a cube of cheddar, mozzarella, or cream cheese into the center of each ball before baking for a gooey surprise.
- Crispy panko crust: As mentioned earlier, coat your balls in seasoned panko and pan-fry them in butter and grapeseed oil for a golden crunch.
- Herb-lovers version: Add chopped rosemary, sage, or thyme for a fresh punch of flavor.
- Spicy twist: Mix in a spoonful of chopped jalapeños or a dash of cayenne if you’re feeling bold.
- Vegetarian version: Use lentil-based stuffing or plant-based meat substitutes instead of turkey.
If you enjoyed the cozy richness of these turkey balls, you’ll love other creative recipes like my high-protein tiramisu for dessert or even savory bites like melted mozzarella and ranch chicken bombs.
FAQ Section
Can I make stuffing balls the night before?
Yes, and it actually helps! Prepping turkey stuffing balls the night before gives the mixture time to firm up in the fridge, making them easier to shape and cook. Just store them in an airtight container and let them sit at room temperature for about 20 minutes before baking or frying.
Why are my stuffing balls dry?
Dry stuffing balls typically come from overbaking or using stale ingredients. To fix this, warm your mashed potatoes and stuffing before mixing and consider adding a splash of chicken broth or gravy to moisten the mixture.
What goes with stuffing balls?
Stuffing balls pair beautifully with gravy, cranberry sauce, roasted vegetables, or light salads. They’re also great as a side to roasted chicken or turkey and a hearty addition to game day spreads.
Are you supposed to cook the stuffing before putting it in?
Absolutely. The stuffing used in this recipe should be fully cooked before mixing. You’re not cooking raw stuffing here—you’re reheating and crisping an already-prepared mix.
Why do my stuffing balls fall apart?
They’re likely too dry or not firmly packed. Use warm ingredients, press the balls tightly together, and if needed, add a binding agent like a beaten egg or a splash of broth to hold everything together.
Why put eggs in stuffing?
Eggs act as a binder, especially helpful if your mix is a little crumbly. They help the balls hold their shape when baking or pan-frying without affecting flavor.
Conclusion
Turkey stuffing balls are the perfect comfort food crossover—combining the best parts of a holiday meal into a single, satisfying bite. Whether you’re repurposing leftovers or making them from scratch, these little guys bring warmth, flavor, and flexibility to your table.
They’re quick to prep, easy to store, and even easier to customize. Baked or pan-fried, cheesy or classic, these savory bites never disappoint. Add them to your meal prep rotation, party menus, or post-holiday cravings list—you won’t regret it.
If you loved this dish, don’t miss my crispy hot honey feta chicken or high-protein tiramisu for the full comfort-to-clean eating experience. And if you’re into clean, protein-rich meal ideas, you’ll find more inspiration over on my Facebook page and Pinterest board.
