Last holiday season, I turned leftover Thanksgiving spread into warm, crisp Turkey stuffing Balls that crackled as they cooled. Golden-edged spheres filled with tender turkey and gooey mozzarella released fragrant steam the moment I bit in. Through three rounds of tweaking, I learned chilling the mixture for 30 minutes helps maintain shape, and a gentle hand yields the lightest, fluffiest interior.
Why You’ll Love Turkey stuffing Balls
- A playful way to repurpose leftover stuffing and turkey into bite-sized treats
- Crispy exterior from panko breadcrumbs contrasts a silky, savory center
- Ready in under an hour—from mixing to sizzling golden brown
- Shows off the time-honored tradition of Thanksgiving flavors in a new form
A Little Background
On my second test batch, I accidentally let the balls sit too long before frying and noticed they held their shape even better. That’s when I realized the magic of chilling: it firms everything up, so your kitchen smells like Thanksgiving, but the process is refreshingly hands-off.
Key Ingredients for Turkey stuffing Balls
- Leftover stuffing (3 cups): Base flavor—use any sage-seasoned mix; cubes from stale bread work too.
- Cooked turkey (1 cup, diced): Provides meaty chew; swap for rotisserie chicken if needed.
- Mozzarella (½ cup, shredded): Melts into a tender core; cheddar adds a tangy twist.
- Eggs (1 for mix + 2 for dredging): Binder plus coating—room-temp eggs ensure even adhesion.
- Panko breadcrumbs (1 cup): Yields a light, crackling exterior; regular breadcrumbs will work, but lose some crunch.
How to Make Turkey stuffing Balls
- Combine stuffing, turkey, ½ cup mozzarella, 1 beaten egg, 2 tablespoons parsley, ¼ teaspoon poultry seasoning, salt and pepper. Stir until the mixture clings together, about 1 minute.
- Use your palms to roll into 1½-inch balls. Arrange on a tray and chill for 30 minutes to firm up.
- Set out three shallow bowls: ½ cup flour, 2 beaten eggs, 1 cup panko. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
- Dredge each ball in flour, shake off excess, dip in egg, then coat with panko. Fry in batches until golden brown, about 3 minutes, turning gently halfway through.
Pro Tips & Troubleshooting
- After test #1, I found wearing food-safe gloves speeds up rolling without sticking.
- If balls fall apart in oil, your mixture is too wet—add a spoonful of flour or chill longer.
- Stir in a pinch of smoked paprika or chopped rosemary for a seasonal twist.
- Doubling? Keep the ratio of binder and breadcrumbs consistent to retain shape.
Storage & Make-Ahead Guide
Let cool to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 3 days. Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 1 month. Reheat in a 350°F oven until internal temperature reaches 165°F, about 10–12 minutes. Always follow safe food handling—keep perishable items below 40°F.
Serving Suggestions
Arrange on a platter with a trio of dipping sauces—creamy aioli, tangy cranberry chutney, or spicy mustard. Skewer with rosemary sprigs for garnish, or tuck into slider buns with gravy for a playful twist.
Frequently Asked Questions
- How do you reheat turkey stuffing balls? Rewarm in a 350°F oven for 10–12 minutes or air-fry at 360°F for 5 minutes.
- Can I bake turkey stuffing balls instead of frying? Yes—spritz with oil and bake at 400°F for 18–20 minutes, flipping halfway.
- What can I serve with turkey stuffing balls? Pair with gravy, cranberry sauce, or a crisp green salad for balance.
- How long do turkey stuffing balls last in the fridge? Store in a sealed container for up to 3 days.
- Can I make turkey stuffing balls ahead of time? Absolutely—shape and chill up to 24 hours before frying.
- How do I keep the coating crunchy? Drain on a wire rack instead of paper towels to avoid steam buildup.
Final Thoughts
Turning Thanksgiving staples into Turkey stuffing Balls was one of my favorite experiments—each bite crackles with memories of holiday tables past. I love dunking them in leftover gravy as a midnight snack. Give this recipe a whirl, and let me know how your crispy spheres turned out!
More Recipes You’ll Love
- Thanksgiving Stuffing Recipe – use this classic base to build your own variations
- Cranberry Turkey Stuffing Balls – adds a tart-sweet twist that brightens holiday platters
- Gravy-Stuffed Stuffing Muffins – another fun handheld way to enjoy savory stuffing with rich gravy
Turkey stuffing Balls
Ingredients
Mix
- 3 cups leftover stuffing crumbled
- 1 cup cooked turkey diced
- 0.5 cup mozzarella cheese shredded
- 1 egg beaten
- 2 tbsp fresh parsley chopped
- 0.25 tsp poultry seasoning
- salt and pepper to taste
Coating
- 0.5 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- vegetable oil 2 inches, for frying
Instructions
Mix
- In a large bowl, combine stuffing, turkey, mozzarella, egg, parsley, poultry seasoning, salt, and pepper. Stir until the ingredients cling together.3 cups leftover stuffing, 1 cup cooked turkey, 0.5 cup mozzarella cheese, 1 egg, 2 tbsp fresh parsley, 0.25 tsp poultry seasoning, salt and pepper
- Shape mixture into 1½-inch balls, about 16 in total. Place on a tray and chill for 30 minutes.
Coating
- Prepare three shallow bowls: flour, beaten eggs, and panko breadcrumbs.
- Dredge each ball in flour, shake off excess, dip in egg, then coat evenly with panko crumbs.
Cook
- Heat oil in a heavy pot to 350°F. Fry balls in batches until golden brown and crackling around the edges, about 3 minutes, turning once.1 cup panko breadcrumbs