Leftover Turkey and Stuffing Balls Recipe
Nothing beats turning holiday leftovers into something new and exciting, and this Leftover Turkey and Stuffing Balls Recipe does just that. It’s one of my favorite ways to use up that turkey and stuffing — all the familiar flavors you love, rolled into delicious little bites. If you’ve ever wondered how to make your holiday meal leftovers feel fresh and special again, this recipe is the perfect answer.
What I love about making leftover turkey and stuffing balls is how simple they are and how well they work for everything — from a casual lunch to a party snack or even a comforting dinner. Plus, they’re super adaptable, so you can tweak them exactly to your taste. Trust me, once you try this Leftover Turkey and Stuffing Balls Recipe, you’ll find it hard to make turkey any other way after the big feast!
Ingredients You’ll Need
These ingredients come together in a way that’s hearty, comforting, and easy to make. The mix of mashed potatoes, stuffing, and turkey creates a perfect base, while simple add-ins like black pepper and panko help with flavor and texture. Here’s what I use to make my version of these balls:
- Mashed potatoes: Leftover or freshly made, they bind everything together and add a creamy texture.
- Stuffing: Whatever type you have works great—traditional, herbaceous, or even cornbread stuffing adds wonderful flavor.
- Shredded turkey: The star of the show! Make sure it’s nicely shredded for easy mixing.
- Gravy: Optional but amazing for serving alongside or drizzling over your balls for extra richness.
- Black pepper (optional): Just a little kick to bring the flavors forward.
- Panko breadcrumbs: This helps create a crisp exterior once fried or baked—trust me, don’t skip this if you love that crunch.
Variations
I like tweaking this Leftover Turkey and Stuffing Balls Recipe depending on what I have on hand and who I’m cooking for. It’s a very forgiving recipe, so feel free to experiment and make it your own.
- Add herbs: Fresh sage, rosemary, or thyme mixed in elevate the flavors and make it feel truly seasonal. I once tossed in some chopped parsley for a brighter note, and it was a hit.
- Make it spicy: Add a pinch of cayenne or a diced jalapeño if you like a little heat. My husband loves this twist!
- Swap panko for gluten-free breadcrumbs: If you’re avoiding gluten, this swap works wonderfully without losing that crispy texture.
- Use leftover cranberry sauce: Serve on the side or mix a bit in for a sweet and tangy surprise.
How to Make Leftover Turkey and Stuffing Balls Recipe
Step 1: Combine Your Leftovers
Start by mixing your mashed potatoes, stuffing, and shredded turkey in a large bowl. I find it easiest to use a sturdy spoon or even my hands to get everything well combined. You want a consistency that’s sticky enough to hold its shape but not too wet. If it feels too moist, a little extra stuffing or panko helps to firm it up. Season with black pepper to your taste here.
Step 2: Shape Into Balls
Once your mixture is ready, shape it into balls about the size of golf balls. If the mixture sticks to your hands, keep a small bowl of water nearby so you can wet your hands as needed to make shaping easier. This step is fun—my kids love helping, and it’s an easy way to keep them engaged!
Step 3: Coat and Cook
Roll each ball in panko breadcrumbs to coat evenly. This layer is key for that crispy outside. You can either bake or fry them depending on your preference and time. For baking, place them on a parchment-lined sheet and bake at 375°F (190°C) for about 20-25 minutes, turning halfway for even browning. If frying, heat some oil in a skillet and cook until golden all around, about 4 minutes per side.
How to Serve Leftover Turkey and Stuffing Balls Recipe
Garnishes
I usually sprinkle fresh chopped parsley or chives on top for a pop of color and freshness. Sometimes a little drizzle of warm gravy over the balls before serving makes them feel extra indulgent — and no one ever complains! A sprinkle of flaky sea salt can also elevate the crispy crust nicely.
Side Dishes
These turkey and stuffing balls pair beautifully with a crisp green salad or sautéed green beans for a lighter balance, or you can serve them alongside roasted vegetables if you’re up for a heartier meal. I’ve also enjoyed them with cranberry sauce on the side — that sweet-tart contrast is a real winner.
Creative Ways to Present
For holiday parties, I like arranging these leftover balls on a platter lined with fresh herbs and small bowls of different dipping sauces — gravy, cranberry mayo, or spicy mustard — so folks can customize their bites. It makes the dish feel festive and fun. Last Thanksgiving, I even served them mini slider-style on dinner rolls, turning them into little sandwiches that disappeared fast!
Make Ahead and Storage
Storing Leftovers
If you have leftover turkey and stuffing balls, store them in an airtight container in the fridge. They keep well for up to three days, which is perfect for enjoying as a quick snack or a light lunch. Just make sure they cool completely before sealing to avoid sogginess.
Freezing
I’ve frozen these balls several times with great success. To freeze, lay them out on a baking sheet so they don’t touch and freeze until firm, then transfer to a freezer-safe bag or container. They’re perfect for a future meal—freeze for up to 2 months. When you want to enjoy, bake or fry from frozen, just add a few extra minutes to the cooking time.
Reheating
To reheat leftover turkey and stuffing balls, I find the oven works best to keep that crispy crust intact. Heat at 350°F (175°C) for about 10-15 minutes until warmed through. If you’re in a hurry, reheating in a skillet over medium heat with a splash of oil also works well. Avoid microwaving if you want to keep the outside crisp—it tends to make them soggy.
FAQs
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Can I make the Leftover Turkey and Stuffing Balls Recipe vegetarian?
Since turkey is a key ingredient, the recipe isn’t vegetarian as written. But you can try replacing the turkey with cooked mushrooms, lentils, or a plant-based meat substitute to create a vegetarian version that still has great texture and flavor.
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Do I need to use panko, or can I use regular breadcrumbs?
Panko breadcrumbs give the crispiest finish and light texture, but you can absolutely use regular breadcrumbs if that’s what you have. Just expect a slightly denser crust. For best results, make sure whatever crumb you use is fresh and not too fine.
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Can I bake these turkey and stuffing balls instead of frying?
Absolutely! Baking is a fantastic way to cook these without extra oil. Place them on a baking sheet, spray or brush lightly with oil, and bake at 375°F until golden and heated through, turning once for even browning. They still get beautifully crispy this way.
- How do I adjust the recipe if I want smaller or larger balls?
You can make these any size you like! Just adjust cooking times accordingly—smaller balls will cook faster, so check for browning sooner, while larger ones will need more time to heat through fully. Using a cookie scoop ensures even sizes.
Final Thoughts
This Leftover Turkey and Stuffing Balls Recipe has become one of my favorite ways to celebrate the flavors of the holidays long after the main meal is over. It feels like a warm hug on a plate—comforting, satisfying, and surprisingly fun to make. I hope you give it a try and enjoy those familiar tastes in a new, crispy form that feels just as festive and delicious. Trust me, your leftover turkey will thank you—and so will anyone lucky enough to share these balls with you!
PrintLeftover Turkey and Stuffing Balls Recipe
Transform your holiday leftovers into a delicious and easy appetizer with these Leftover Turkey Stuffing Balls. Combining mashed potatoes, stuffing, and shredded turkey into flavorful bite-sized balls perfect for dipping in savory gravy. A creative and crowd-pleasing way to enjoy leftover turkey in a new form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 stuffing balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 3 cups mashed potatoes
- 3 cups stuffing
- 1 ½ cups shredded turkey
- Black pepper, to taste (optional)
- Panko breadcrumbs, as needed (see notes)
- Gravy, for serving
Instructions
- Combine Ingredients: In a large mixing bowl, gently mix mashed potatoes, stuffing, and shredded turkey until well combined. If desired, add a pinch of black pepper for flavor.
- Form Balls: Using your hands, shape the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Roll each ball lightly in panko breadcrumbs to create a crispy coating.
- Cook the Balls: Heat a skillet over medium heat with a small amount of oil. Fry the stuffing balls in batches, turning occasionally, until they are golden brown and heated through, about 3-5 minutes per batch. Alternatively, bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until crispy and heated through.
- Serve with Gravy: Transfer the cooked stuffing balls to a serving plate and serve warm with gravy on the side for dipping.
Notes
- Use panko breadcrumbs for extra crunch.
- Adjust the size of the balls depending on your preference for appetizers or snacks.
- You can bake instead of frying for a healthier option.
- Leftover mashed potatoes should be well-chilled for easier handling.
- If the mixture is too soft to form balls, add additional stuffing or panko to firm it up.
Keywords: leftover turkey recipes, stuffing balls, holiday appetizers, mashed potato recipes, turkey appetizer
