There’s something quietly satisfying about opening the fridge the day after Thanksgiving and seeing the leftovers waiting for their encore. These Turkey Stuffing Balls are my favorite way to transform those bits of mashed potatoes, stuffing, and turkey into something new, golden, and crave-worthy.
They’re crispy on the outside, soft and savory inside, the kind of comforting bite that makes you remember why you love the holidays in the first place. Perfect as an appetizer, snack, or cozy lunch, they’re proof that leftovers can feel just as festive as the main event.
BTW: They freeze beautifully, reheat like a dream, and can be baked or pan-fried depending on your mood (and energy level after all that holiday hosting).
Ingredients
- 3 cups mashed potatoes (warm or room temperature)
- 3 cups stuffing (moisten with broth if dry)
- 1 ½ cups shredded cooked turkey
- Black pepper, to taste
- Panko breadcrumbs (optional, for coating)
- Butter or oil, for frying (optional)
- Gravy, for serving
- Optional garnish: fresh parsley, cranberry sauce
Ingredient Tip:
If your stuffing is on the dry side, stir in a tablespoon or two of chicken broth before mixing. You want it moist enough to hold shape but not mushy.
Instructions
Step 1: Prep the Mixture
- Bring mashed potatoes, stuffing, and turkey to room temperature.
- In a large bowl, combine potatoes and stuffing gently — don’t overmix, or the texture will get heavy.
- Fold in the shredded turkey and season with black pepper.
Step 2: Form the Balls
- Using your hands or a scoop, shape the mixture into 12 golf ball-sized portions.
- Place them on a parchment-lined tray. Chill for 10–15 minutes if frying (this helps them hold their shape).
Step 3: Choose Your Cooking Method
For Baked Turkey Stuffing Balls:
- Preheat oven to 375°F (190°C).
- Arrange the balls on a lined baking sheet.
- Bake for 10–12 minutes, until hot and lightly crisped.
For Pan-Fried Version (extra crispy):
- Roll each ball in panko breadcrumbs for added crunch.
- Heat butter or oil in a nonstick skillet over medium heat.
- Cook, turning gently, until golden brown on all sides (about 5–7 minutes total).
Step 4: Serve
Top with hot gravy, a dollop of cranberry sauce, and a sprinkle of parsley. Serve immediately while still crisp and warm.
Tips & Tricks for Perfect Stuffing Balls
- Equal parts stuffing and potatoes create the best texture — creamy inside, crisp outside.
- Chill before frying. It’s the secret to keeping them from falling apart.
- Don’t overmix. Light hands make for fluffier results.
- Press the panko coating firmly. That’s what gives you that golden-pub crunch.
- Add a cube of cranberry sauce or cheese in the center for a surprise bite (reader Ronda was onto something!).
Variations & Substitutions
- Vegetarian: Replace turkey with sautéed mushrooms or lentils.
- Gluten-Free: Use gluten-free breadcrumbs and stuffing mix.
- Cheesy Twist: Stir in shredded cheddar or parmesan before shaping.
- Mini Party Bites: Make smaller balls for appetizers — reduce baking time slightly.
- Air Fryer Method: Cook at 375°F for 8–10 minutes, shaking halfway through.
FAQ
Can I make turkey stuffing balls ahead of time?
Absolutely! Form the balls, place them on a tray, cover, and refrigerate for up to 24 hours before baking or frying.
Can I freeze stuffing balls?
Yes — freeze uncooked balls on a tray until solid, then transfer to a freezer bag. Cook straight from frozen, adding a few minutes to baking time.
How do I reheat leftovers?
Bake or air fry at 350°F until heated through. Avoid microwaving — it softens the crispy coating.
What stuffing works best?
Traditional bread stuffing or cornbread stuffing both work. Just make sure it’s not too wet.
Nutrition Information (per serving)
- Calories: 448 kcal
- Protein: 19 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: variable depending on stuffing mix
There’s something magical about turning Thanksgiving leftovers into a brand-new meal that feels intentional, not improvised. These Turkey Stuffing Balls capture all the best flavors of the holiday table in one crispy, comforting bite.
If you try this recipe, leave a comment below or tag me on Pinterest, I’d love to see how you make them your own. Maybe you’ll even start a new day-after-Thanksgiving tradition.
Turkey Stuffing Balls – Easy Leftover Thanksgiving Recipe
Ingredients
- 3 cups mashed potatoes (warm or room temperature)
- 3 cups stuffing (moisten with broth if dry)
- 1 ½ cups shredded cooked turkey
- Black pepper, to taste
- Panko breadcrumbs (optional, for coating)
- Butter or oil, for frying (optional)
- Gravy, for serving
- Optional garnish: fresh parsley, cranberry sauce
Instructions
Prep the Mixture
- Bring mashed potatoes, stuffing, and turkey to room temperature.
- In a large bowl, combine potatoes and stuffing gently — don’t overmix, or the texture will get heavy.
- Fold in the shredded turkey and season with black pepper.
Form the Balls
- Using your hands or a scoop, shape the mixture into 12 golf ball-sized portions.
- Place them on a parchment-lined tray. Chill for 10–15 minutes if frying (this helps them hold their shape).
Choose Your Cooking Method
For Baked Turkey Stuffing Balls:
- Preheat oven to 375°F (190°C).
- Arrange the balls on a lined baking sheet.
- Bake for 10–12 minutes, until hot and lightly crisped.
For Pan-Fried Version (extra crispy):
- Roll each ball in panko breadcrumbs for added crunch.
- Heat butter or oil in a nonstick skillet over medium heat.
- Cook, turning gently, until golden brown on all sides (about 5–7 minutes total).
Serve
- Top with hot gravy, a dollop of cranberry sauce, and a sprinkle of parsley. Serve immediately while still crisp and warm.
Notes
If your stuffing is on the dry side, stir in a tablespoon or two of chicken broth before mixing. You want it moist enough to hold shape but not mushy.