Go Back
–+ servings
image of realistic top down mise en place shot showing cooked turkey ground turkey bread crumbs eggs chicken broth onion celery dried cranberries fresh parsley poultry seasoning thyme sage garlic powder salt black pepper mozzarella arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

Turkey Stuffing Balls

Transform your holiday leftovers into a delicious appetizer with these easy turkey stuffing balls. Made with cooked turkey, seasoned stuffing, cranberries, and fresh herbs, these bite-sized treats capture the essence of Thanksgiving in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings: 20 balls
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey Base
  • 1 cup cooked turkey finely chopped, white or dark meat
  • 2 cups prepared stuffing seasoned, cornbread or traditional
  • 1 large egg lightly beaten
  • 1/4 cup chicken broth or turkey broth
Aromatics
  • 1/4 cup onion finely minced
  • 2 tbsp celery finely minced
  • 1 tbsp butter or olive oil for sautéing
Festive Additions
  • 1/4 cup dried cranberries
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh sage chopped
  • 1/2 tsp poultry seasoning
  • to taste salt
  • to taste black pepper
Optional Coating
  • 1/2 cup panko breadcrumbs for coating

Equipment

  • Baking sheet
  • Parchment paper
  • Small skillet

Method
 

  1. In a small skillet, melt butter or heat oil. Add minced onion and celery. Sauté until translucent and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine chopped turkey, prepared stuffing, cooled sautéed aromatics, and dried cranberries.
  3. Pour in beaten egg and chicken broth. Sprinkle in fresh parsley, sage, poultry seasoning, salt, and pepper. If using pre-seasoned stuffing, adjust salt cautiously.
  4. Use your hands or a sturdy spoon to gently mix all ingredients. The mixture should feel like modeling clay - sticky and homogenous. If too dry, add a splash more broth. If too wet, add a teaspoon or two of breadcrumbs.
  5. Using a small cookie scoop or tablespoon, scoop mixture and gently roll into 1.5-inch spheres. Place on parchment-lined baking sheet. This yields about 20-24 balls.
  6. For extra crispy exterior, lightly roll each ball in panko breadcrumbs. This step adds texture and helps them solidify during baking.
  7. Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown and heated through. For air fryer, cook at 375°F for 10-12 minutes, shaking basket halfway through.
  8. Allow balls to cool for a moment before serving. Serve warm with dipping sauce of choice - gravy, cranberry sauce, or Dijon mustard.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 45mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 2mgCalcium: 15mgIron: 0.8mg

Notes

Make-Ahead: Assemble balls and refrigerate for up to 24 hours before baking.
Freezer-Friendly: Freeze uncooked balls on baking sheet, then transfer to freezer bag. Cook from frozen, adding 15-20 minutes to baking time.
Kid-Friendly: Hide a small cube of mozzarella in the center for a cheesy surprise.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe