I love making these turkey stuffing balls whenever I have leftover turkey because they turn simple ingredients into something crispy on the outside and soft, flavorful, and comforting on the inside. I serve them as a side dish, appetizer, or even a snack, and they always disappear quickly from the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked turkey, shredded or finely chopped
2 cups stuffing (homemade or store-bought)
1/4 cup turkey or chicken broth (as needed for moisture)
1/2 cup shredded cheese (optional)
1 egg, beaten
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 cup breadcrumbs (for coating, optional)
2 tbsp melted butter or oil (for brushing)
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large bowl, I mix the turkey, stuffing, beaten egg, shredded cheese (if I’m using it), garlic powder, onion powder, and black pepper. If the mixture feels too dry, I slowly add broth until it holds together well.
I shape the mixture into balls about the size of a golf ball. When I want extra crispiness, I roll them in breadcrumbs.
Then I place the balls on the prepared baking sheet and brush the tops lightly with melted butter or oil.
I bake them for 20–25 minutes, until they turn golden brown and crispy on the outside. I like serving them warm with gravy or cranberry sauce.
Servings and Timing
I usually get about 16–18 stuffing balls from this recipe, depending on the size I make them.
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: about 35–40 minutes
Variations
I sometimes add finely chopped fresh herbs like parsley or thyme for extra freshness.
I like mixing in a spoonful of cranberry sauce for a slightly sweet contrast.
When I want a richer flavor, I use sharp cheddar or mozzarella cheese.
For a crispier finish, I air fry them at 375°F for about 12–15 minutes instead of baking.
Storage/Reheating
I store leftover turkey stuffing balls in an airtight container in the refrigerator for up to 3 days.
To reheat, I place them in the oven at 350°F (175°C) for about 10–15 minutes to bring back their crispiness. If I’m in a hurry, I reheat them in the microwave, but I prefer the oven because it keeps the outside crisp. I can also freeze them for up to 2 months and reheat them straight from frozen, adding a few extra minutes to the baking time.
FAQs
Can I make these ahead of time?
Yes, I often shape the balls and keep them covered in the refrigerator for up to 24 hours before baking.
Can I use chicken instead of turkey?
I can easily substitute cooked shredded chicken if that’s what I have available.
How do I keep the balls from falling apart?
I make sure the mixture is moist enough and firmly packed. The egg also helps bind everything together.
Can I fry them instead of baking?
Yes, I can shallow fry them in a skillet with oil over medium heat until golden and heated through.
What sauces go well with turkey stuffing balls?
I like serving them with turkey gravy, cranberry sauce, honey mustard, or even a simple garlic aioli.
Conclusion
I enjoy how these turkey stuffing balls transform leftovers into something crispy, comforting, and full of flavor. They are simple to prepare, versatile to serve, and perfect for gatherings or casual snacking. Whenever I make them, I feel like I’ve turned basic ingredients into a crowd-pleasing dish that everyone loves.
📖 Recipe:
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Turkey Stuffing Balls
- Total Time: 40 minutes
- Yield: 16–18 balls
- Diet: Halal
Description
These turkey stuffing balls turn leftover turkey into crispy, golden bites that are soft, moist, and full of savory flavor inside. Perfect as a side dish, appetizer, or snack, they are easy to prepare and always a crowd-pleaser.
Ingredients
2 cups cooked turkey, shredded or finely chopped
2 cups stuffing (homemade or store-bought)
1/4 cup turkey or chicken broth (as needed for moisture)
1/2 cup shredded cheese (optional)
1 egg, beaten
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 cup breadcrumbs (for coating, optional)
2 tbsp melted butter or oil (for brushing)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cooked turkey, stuffing, beaten egg, shredded cheese (if using), garlic powder, onion powder, and black pepper.
- If the mixture feels dry, gradually add broth until the mixture holds together well.
- Shape the mixture into golf ball-sized portions, forming about 16–18 balls.
- For extra crispiness, roll each ball in breadcrumbs.
- Place the balls on the prepared baking sheet and lightly brush the tops with melted butter or oil.
- Bake for 20–25 minutes, or until golden brown and crispy on the outside. Serve warm.
Notes
Add finely chopped fresh parsley or thyme for extra flavor.
Mix in a spoonful of cranberry sauce for a subtle sweet contrast.
Use sharp cheddar or mozzarella for a richer taste.
Air fry at 375°F for 12–15 minutes for a crispier finish.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a 350°F oven for 10–15 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
