Name: Turkey Stuffing Balls
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups (about 300 g) prepared (fully cooked bread stuffing, cooled and loosely packed); 1 cup (about 140 g) cooked turkey (finely chopped or shredded); 1 cup (about 210 g) prepared mashed potatoes (cooled and free of excess liquid); 1 large egg (about 50 g without shell) (lightly beaten); 1/3 cup (about 35 g) plain dry breadcrumbs; 1/4 teaspoon (about 0.5 g) freshly ground black pepper; 1/2 teaspoon (about 1 g) dried rubbed sage

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Turkey Stuffing Balls are a cozy, savory way to turn leftover Thanksgiving turkey, stuffing, and mashed potatoes into golden, bite-sized comfort food. Each ball has a lightly crisp outside and a soft, flavorful center filled with tender turkey and seasoned stuffing. They're baked in the oven instead of fried, making them an easy choice for a family dinner, holiday appetizer, or next-day lunch.

Turkey Stuffing Balls introduction image

The secret to keeping these turkey stuffing balls together is the combination of mashed potatoes, prepared stuffing, and egg. The potatoes add moisture, the stuffing gives each bite its familiar holiday flavor, and the egg helps everything hold its shape as it bakes. A little breadcrumbs absorbs extra moisture and helps create a firmer texture. Don't worry if the mixture feels soft at first. It should be moist enough to shape without falling apart.

Why This Recipe Works

Mashed potatoes keep the centers moist. Their starch helps bind the chopped turkey and stuffing together while keeping the finished balls tender. You'll get a soft center without needing a heavy sauce.
Egg and breadcrumbs provide structure. The egg firms up during baking, while the breadcrumbs absorb excess moisture. Together, they help the balls stay intact when you lift them from the baking sheet.
Oven baking creates a golden exterior. Baking at 375°F (190°C) allows the outside to become lightly browned while the center heats through. There's no need for deep-frying, and the hands-on work stays simple.

Equipment Needed

Large mixing bowl, approximately 4-quart (3.8 L) capacity
Rimmed baking sheet, 13 x 18 inches (33 x 46 cm)
Parchment paper
Measuring cups and measuring spoons
Fork or whisk for beating the egg
Large spoon or sturdy spatula for mixing
1/4-cup (60 mL) measuring cup for portioning
Instant-read food thermometer
Wire cooling rack or heat-safe surface for resting the baking sheet
Airtight food storage container for leftovers

Ingredients List

2 cups (about 300 g) prepared, fully cooked bread stuffing, cooled and loosely packed
1 cup (about 140 g) cooked turkey, finely chopped or shredded
1 cup (about 210 g) prepared mashed potatoes, cooled and free of excess liquid
1 large egg (about 50 g without shell), lightly beaten
1/3 cup (about 35 g) plain dry breadcrumbs
1/4 teaspoon (about 0.5 g) freshly ground black pepper
1/2 teaspoon (about 1 g) dried rubbed sage

Ingredient Notes and Substitutions

Turkey: Cooked turkey provides the savory protein and gives these stuffing balls their hearty texture. Both white and dark meat work, so you can use whichever leftovers you have. Substitution: Use an equal amount of fully cooked, finely chopped chicken. The flavor will be slightly different, but the balls will hold together in the same way.
Prepared Stuffing: The stuffing supplies the main seasoning, bread-based structure, and familiar Thanksgiving flavor. Traditional cooked bread stuffing works especially well because its soft bread pieces blend easily with the other ingredients. Substitution: Use an equal volume of cooked cornbread stuffing. You'll get a slightly sweeter flavor and a more delicate texture, so handle the shaped balls gently.
Mashed Potatoes: Mashed potatoes add moisture and starch, helping the mixture bind without becoming overly dry. Thick, cooled mashed potatoes are especially useful because they're easier to shape. Substitution: Use an equal amount of thick, cooled mashed sweet potatoes. The finished balls will taste sweeter and may feel a little softer, but they'll still make a satisfying holiday leftover dish.

Step-by-Step Instructions

Step 1: Prepare the oven.

Preheat your oven to 375°F (190°C). Line a 13 x 18-inch (33 x 46 cm) rimmed baking sheet with parchment paper. Make sure the oven has reached the proper temperature before baking so the outside of the stuffing balls begins to firm up evenly.

Step 2: Prepare the turkey and stuffing.

Place 1 cup (about 140 g) finely chopped or shredded cooked turkey and 2 cups (about 300 g) prepared, cooled stuffing in a large mixing bowl. Break apart any large clumps of stuffing with a spoon. The mixture should have small, evenly distributed pieces, with no large chunks that could make the balls difficult to shape.

Step 3: Add the mashed potatoes.

Add 1 cup (about 210 g) cooled mashed potatoes to the turkey and stuffing. Fold everything together until the potatoes are evenly distributed. The mixture should look moist and slightly sticky, but the individual pieces of turkey and stuffing should still be visible.

Step 4: Mix in the binding ingredients.

Add 1 lightly beaten large egg (about 50 g without shell), 1/3 cup (about 35 g) plain dry breadcrumbs, 1/4 teaspoon (about 0.5 g) black pepper, and 1/2 teaspoon (about 1 g) dried rubbed sage. Stir until everything is evenly combined and the mixture holds together when pressed with a spoon. Don't overmix; you want a soft, textured mixture rather than a smooth paste.

Step 5: Shape the stuffing balls.

Divide the mixture into 16 equal portions, using a 1/4-cup (60 mL) measuring cup as a rough guide. Gently compress each portion between your palms and roll it into a compact ball approximately 2 inches (5 cm) wide. Arrange the balls on the prepared baking sheet with about 1 inch (2.5 cm) of space between them. They should hold their shape without spreading or crumbling.

Step 6: Bake until golden.

Place the baking sheet on the middle oven rack and bake at 375°F (190°C) for approximately 25 minutes. The stuffing balls should feel firm, develop lightly golden edges, and have a few toasted spots on top. Check the center of a ball with an instant-read thermometer and make sure it reaches 165°F (74°C). If necessary, continue baking until that temperature is reached.

Step 7: Rest before serving.

Remove the baking sheet from the oven and let the turkey stuffing balls rest for 5 minutes. Their surfaces should remain lightly golden while the centers settle and become easier to handle. Gently lift them from the parchment paper with a spatula and serve while warm.

Tips for Success

Start with stuffing that's moist but not soggy. Very wet stuffing can make the balls spread, while very dry stuffing may crumble when shaped. If your prepared stuffing contains large bread chunks, break them into smaller pieces before mixing. The final mixture should hold together when gently squeezed.
Keep the turkey pieces small and the portions consistent. Finely chopped turkey distributes more evenly and makes the balls easier to form. Aim for 16 evenly sized portions so they bake at a similar rate. A gentle but firm squeeze while shaping helps prevent loose pieces from falling away.
Use a thermometer instead of relying only on color. Because the stuffing and turkey are already cooked, the outside may brown before the center is fully reheated. Look for golden edges, but confirm the middle reaches 165°F (74°C). Letting the balls rest briefly also makes them easier to transfer without breaking.

Storage, Freezing, and Make-Ahead Instructions

Refrigerator: Place leftover turkey stuffing balls in shallow airtight containers and refrigerate at 40°F (4°C) or colder within 2 hours of cooking. Eat them within 3 to 4 days of when the original turkey and stuffing were first cooked, not 3 to 4 additional days after making the balls. If your leftovers were already several days old, serve the balls promptly or freeze them rather than extending their refrigerator storage time.
Freezer: Arrange fully baked, cooled stuffing balls in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to an airtight freezer-safe container or bag and store at 0°F (-18°C). For best texture, use within 1 month. Freezing helps preserve leftovers, but it doesn't make food safe again if it was stored improperly before freezing.
Make-Ahead and Reheating: You can chop the cooked turkey ahead and refrigerate it separately from the prepared stuffing and mashed potatoes, then mix and shape the balls just before baking. For reheating, place refrigerated balls on a baking sheet in a 350°F (175°C) oven for approximately 10 to 15 minutes, or until the centers reach 165°F (74°C). Frozen cooked balls can be reheated at 350°F (175°C) for approximately 20 to 25 minutes, checking the internal temperature before serving. These times are guides, so use the thermometer to confirm they're hot all the way through.

FAQ

Can I make Turkey Stuffing Balls with leftover Thanksgiving stuffing?

Yes! Fully cooked, properly refrigerated Thanksgiving stuffing works well, especially when it's moist enough to hold together. Just make sure both the stuffing and turkey have been stored safely and are still within their recommended storage period.

Why are my turkey stuffing balls falling apart?

The mixture may be too dry, the turkey pieces may be too large, or the portions may not have been pressed together firmly enough. Try using thick, moist mashed potatoes, chopping the turkey finely, and gently compressing each ball before baking.

Can I make Turkey Stuffing Balls without mashed potatoes?

Yes, but you'll need another moist, starchy binder to help hold the stuffing and turkey together. Thick mashed sweet potatoes are a practical alternative, although the flavor will be sweeter and the texture may be softer.

Can I freeze Turkey Stuffing Balls before baking?

Yes, you can freeze freshly assembled balls promptly if all the ingredients were handled and stored safely. Freeze them in a single layer, transfer to a freezer-safe container, and bake from frozen at 375°F (190°C), allowing additional time as needed until the center reaches 165°F (74°C).