Instructions
Step 1: Prepare the Mixture
In a large mixing bowl, combine leftover stuffing, chopped turkey, shredded cheese, 2 beaten eggs, gravy if using, parsley, green onions, garlic powder, onion powder, and pepper. Mix thoroughly with your hands or a large spoon until everything is well combined and holds together.
Step 2: Test the Consistency
Take a small portion and form it into a ball. It should hold together firmly without crumbling. If the mixture is too dry, add 1-2 tablespoons of gravy, chicken broth, or beaten egg. If too wet, add breadcrumbs or crushed crackers until it binds properly.
Step 3: Form the Balls
Using a small ice cream scoop or your hands, form the mixture into balls about the size of golf balls, approximately 2 inches in diameter. Place them on a parchment-lined baking sheet. This recipe makes about 18-20 balls depending on size.
Step 4: Chill the Balls
Refrigerate the formed balls for 30 minutes. This chilling step is crucial – it helps them hold their shape during cooking and prevents them from falling apart.
Step 5: Set Up Breading Station
While balls chill, prepare three shallow bowls for breading. First bowl: flour. Second bowl: 2 beaten eggs. Third bowl: combine panko breadcrumbs, Parmesan cheese, and Italian seasoning.
Step 6: Bread the Balls
Remove chilled balls from refrigerator. Roll each ball first in flour, shaking off excess. Dip into beaten egg, letting excess drip off. Finally, roll in the panko mixture, pressing gently to help coating adhere. Place breaded balls back on the baking sheet.
Step 7: Choose Your Cooking Method
For Baking: Preheat oven to 375°F (190°C). Spray breaded balls generously with cooking spray. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
For Air Frying: Preheat air fryer to 375°F. Spray balls with cooking spray. Cook in batches for 12-15 minutes, shaking basket halfway through, until golden and crispy.
For Pan-Frying: Heat 1/4 inch of oil in a large skillet over medium heat. Fry balls in batches, turning carefully, until golden brown on all sides, about 8-10 minutes total.
Step 8: Drain and Rest
If frying, transfer cooked balls to a paper towel-lined plate to drain excess oil. Let rest for 3-5 minutes before serving – they’ll be very hot inside.
Step 9: Prepare Dipping Sauces
While balls finish cooking, warm up leftover gravy and set out cranberry sauce in small bowls for dipping.
Step 10: Serve Hot
Arrange stuffing balls on a serving platter with dipping sauces on the side. Garnish with fresh parsley or cranberries for a festive presentation. Serve immediately while hot and crispy.
Success Tips
Stuffing Consistency: If your stuffing was very moist, let it dry out slightly before forming balls. Too-dry stuffing needs gravy or broth added.
Firm Binding: The mixture must hold together well. Don’t skip the refrigeration step – it’s essential for keeping balls intact.
Even Sizing: Make all balls the same size so they cook evenly.
Don’t Overcrowd: Whether baking or frying, give balls space so they crisp up properly.
Coating Coverage: Press panko firmly onto balls for maximum crispiness and coverage.
Internal Temperature: Ensure balls reach 165°F internal temperature for food safety.
Serving Suggestions
These stuffing balls are incredibly versatile. Serve as an appetizer at holiday parties with toothpicks and dipping sauces. They make a fun lunch or dinner when paired with a green salad and roasted vegetables. Kids especially love them as a handheld, fun alternative to traditional leftovers.
For game day or casual gatherings, arrange them on a platter with multiple dipping options like ranch, honey mustard, buffalo sauce, or garlic aioli alongside the traditional cranberry sauce and gravy.
Storage and Reheating
Store cooked stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving, which makes them soggy.
These freeze beautifully! Freeze cooked balls on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Reheat from frozen in a 375°F oven for 20-25 minutes.
Variations
Bacon Cheddar Balls: Add 1/2 cup crumbled cooked bacon to the mixture
Herb and Garlic: Increase fresh herbs and add roasted garlic
Spicy Cajun: Add Cajun seasoning and pepper jack cheese
Italian Style: Use Italian sausage instead of turkey and add mozzarella
Cranberry Stuffed: Press a small amount of cranberry sauce into the center of each ball
Ham and Swiss: Replace turkey with leftover ham and use Swiss cheese
Veggie-Loaded: Add finely diced sautéed mushrooms, celery, and carrots
Mini Appetizer Size: Make smaller 1-inch balls for party appetizers
These leftover turkey stuffing balls prove that leftovers can be even better than the original meal!
