Leftover Turkey Stuffing Balls (Print version)
Crispy baked stuffing balls packed with leftover turkey, herbs, and gravy, served warm with cranberry sauce or extra gravy.
# Ingredients:
For the stuffing balls
01 -
3 cups (360 g) leftover prepared stuffing, chilled
02 -
2 cups (280 g) cooked turkey, finely chopped or shredded
03 -
1 large egg, beaten
04 -
1/2 cup (120 ml) turkey gravy, plus more if needed
05 -
1/3 cup (45 g) dried cranberries, chopped
06 -
2 tablespoons chopped fresh parsley
07 -
1/2 teaspoon poultry seasoning
08 -
1/4 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon kosher salt, only if needed
For coating and serving
11 -
3/4 cup (45 g) panko breadcrumbs
12 -
1 tablespoon olive oil, or olive oil spray
13 -
Warm turkey gravy, for dipping
14 -
Cranberry sauce, for dipping
# Instructions:
01 -
Heat the oven to 400 F. Line a large baking sheet with parchment paper and lightly oil the parchment.
02 -
In a large bowl, combine the stuffing, turkey, egg, gravy, cranberries, parsley, poultry seasoning, garlic powder, pepper, and salt if needed. Mix until evenly moistened.
03 -
Squeeze a spoonful of the mixture. If it crumbles, add more gravy 1 tablespoon at a time. If it feels too wet to roll, add a little panko.
04 -
Scoop about 2 tablespoons per ball and roll firmly into 24 balls. Place them on the prepared baking sheet.
05 -
Roll each ball in panko breadcrumbs, return to the sheet pan, and brush or mist lightly with olive oil.
06 -
Bake for 18-22 minutes, turning once, until golden, crisp, and hot in the center. Serve warm with gravy and cranberry sauce.
# Good to know:
01 -
Best made with chilled leftover stuffing because it holds its shape better.
02 -
Reheat leftovers to 165 F before serving.