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These turkey stuffing balls combine classic comfort flavors into a fun and easy toeat dish that works beautifully for holiday parties or cozy dinners any time of year. They bring together creamy mashed potatoes, savory stuffing, and tender turkey in bite sized portions that everyone can enjoy.
I first made these after Thanksgiving when I had plenty of turkey and stuffing on hand. They turned out so tasty that we kept making them year round as a quick dinner crowd pleaser.
Ingredients
- Two cups mashed potatoes: provides a creamy binder and soft texture leftover works great here
- Two cups stuffing: adds flavorful bread and herb mix with comforting spices
- One cup shredded turkey: the star protein that keeps these hearty and satisfying
- One half cup grated Parmesan cheese: enriches flavor with a sharp, salty kick freshly grated is best
- One beaten egg: acts as a natural glue to hold everything together
- One quarter cup bread crumbs: helps create structure and slight crispiness on the outside
- One quarter teaspoon salt: enhances all the flavors don’t skip this
- One eighth teaspoon black pepper: adds just the right amount of mild heat
Instructions
- Preheat:
- Preheat your oven to 375 degrees Fahrenheit or 190 Celsius.
- Mix the Ingredients:
- Place mashed potatoes, stuffing, shredded turkey, Parmesan, beaten egg, bread crumbs, salt, and pepper into a large mixing bowl and stir patiently until every element is fully combined and the mixture feels cohesive.
- Shape the Mixture:
- Roll the mixture into compact 1inch balls making sure each ball is firm so it holds shape during baking.
- Arrange the Balls:
- Arrange the balls evenly on a baking sheet lined with parchment paper with proper spacing to prevent sticking and ensure a nice golden crust.
- Bake:
- Bake in the preheated oven for about 15 to 20 minutes or until the balls develop a beautiful golden brown color and a firm exterior with slight crispness.
- Serve:
- Serve warm alongside gravy or tangy cranberry sauce to complement the savory richness of the balls.
Parmesan cheese is my favorite addition here because it adds a salty depth that really lifts the whole dish. One year during holiday cooking chaos I almost skipped it but I learned the hard way that it’s what turns good into great.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze arrange the unbaked balls on a sheet pan and freeze solid before transferring to a sealed freezer bag. Bake straight from frozen adding a few minutes to the baking time.
Ingredient Substitutions
Use leftover bread cubes and seasonings instead of premade stuffing for a fresher taste. Swap turkey with cooked chicken or even sausage to vary the protein. Try cheddar or mozzarella instead of Parmesan if you prefer a milder or meltier cheese profile.
Serving Suggestions
These balls go great with classic gravy, cranberry sauce, or a simple mustard dip. Serve as part of a holiday appetizer spread or as a fun side dish with your dinner. Pair with roasted vegetables or a crisp green salad for a balanced meal.
Make a double batch and freeze half before baking so you have quick snacks ready any time. They reheat well in the oven or air fryer to restore crispness.
Common Questions About Recipes
- → Can I prepare these turkey balls ahead of time?
Yes, you can prepare the mixture and shape the balls in advance. Store them covered in the refrigerator for up to 24 hours before baking.
- → What can I serve alongside these turkey balls?
They pair wonderfully with gravy, cranberry sauce, or a fresh green salad for a balanced meal.
- → Can I substitute ingredients in the mixture?
Yes, you can use different types of cheese or bread crumbs to suit your taste, and seasoning can be adjusted accordingly.
- → How do I ensure the balls hold together during baking?
Using a beaten egg and bread crumbs helps bind the mixture and maintain shape while baking.
- → What is the best way to store leftovers?
Store leftover balls in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.