Introduction

Turkey stuffing balls are a delightful and comforting way to enjoy holiday leftovers or a cozy meal. These flavorful bites combine mashed potatoes, stuffing, and shredded turkey, perfect as an appetizer or side dish. Whether baked or pan-fried, they’re easy to make and sure to please any crowd.

A white rectangular plate holds six round, golden-brown mashed potato balls with flecks of green herbs throughout, some with a slightly crisped, browned outer layer and others smoother and lighter in color. Each ball is topped or partially covered with a thick, light brown gravy that glistens under the light. To the left of the plate, a white rectangular dish contains a darker brown sauce. The plate is placed on a white marbled surface with a subtle texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups mashed potatoes
3 cups stuffing
1½ cups shredded turkey
Gravy for serving
Black pepper to taste
Panko breadcrumbs (optional)
Butter or oil for frying (optional)

Instructions

Step 1: Bring all ingredients to room temperature. Warm mashed potatoes slightly if needed, and moisten the stuffing with broth if it feels dry.
Step 2: In a large bowl, combine the mashed potatoes and stuffing, then fold in the shredded turkey. Season with black pepper as desired.
Step 3: Form the mixture into 12 golf ball-sized portions and arrange them on a plate or tray.
Step 4 – For baked: Preheat your oven to 375°F (190°C). Place the balls on a lined baking sheet and bake for 10-12 minutes until heated through and crispy on the outside.
Step 4 – For pan-fried: Roll the balls in panko breadcrumbs if using. Heat butter or oil in a nonstick pan over medium heat. Fry the balls gently, turning to brown evenly until golden and crisp.
Step 5: Serve the turkey stuffing balls immediately, topped with hot gravy. Add cranberry sauce if desired for a festive touch.

Tips & Variations

Keep the mixture chilled if not cooking immediately to hold its shape.
If the mixture feels dry, add extra broth or a little melted butter for moisture.
For a crispy exterior, pan-fry with panko breadcrumbs. Skip the crumbs and bake for a lighter version.
These can be frozen before cooking—freeze shaped balls on a tray, then transfer to a freezer bag for easy future meals.
Try adding a small spoonful of cranberry sauce in the center of each ball before shaping for a sweet surprise.

Storage

Store any leftover cooked balls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy again. Uncooked balls can be frozen for up to 1 month; thaw overnight before baking or frying.

How to Serve

The image shows six round mashed potato balls with bits of green herbs mixed in, some having a golden-brown crispy outside texture and others smooth and creamy. Each ball is topped with a shiny, thick brown gravy sauce that drips slightly down the sides. They are arranged on a white rectangular plate with a small white square dish of dark brown sauce placed in the upper left corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the balls and refrigerate them for a few hours or freeze them before cooking. Cook directly from frozen or thaw overnight for best results.

What can I serve with turkey stuffing balls?

These go great with gravy and cranberry sauce. Pair them with a simple green salad or roasted vegetables for a complete meal or serve as party appetizers.