Turkey Stuffing Balls – Easy Leftover Thanksgiving Recipe
Turn Thanksgiving leftovers into crispy, golden turkey stuffing balls with mashed potatoes and turkey. Bake or fry for a cozy post-holiday snack!
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
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.
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.