Leftover Turkey Stuffing Balls are a brilliant way to breathe new life into your holiday leftovers. With the comforting blend of mashed potatoes, stuffing, and shredded turkey, this recipe transforms the usual post–feast fridge contents into something fun and flavorful. Whether you’re looking for a cozy snack, a game‑day appetizer or a creative second act for your turkey, these balls deliver on both ease and taste.
Why You’ll Love This Recipe
You’ll love this recipe because it takes three classic holiday components – mashed potatoes, stuffing and turkey – combines them into one satisfying bite, and gives you the flexibility to bake or fry depending on your mood. It’s forgiving (no exact measurements required) and ideal for clearing out leftovers while still feeling special. Plus, when coated in crunchy panko and served with hot gravy, it elevates from “what do I do with leftovers?” to “please pass another one”.
Ingredients
-
3 cups mashed potatoes
-
3 cups stuffing
-
1 ½ cups shredded turkey
-
Gravy (for serving)
-
Optional: black pepper
-
Optional for frying version: panko breadcrumbs, butter or grapeseed oil
Step‑by‑Step: How to Make Leftover Turkey Stuffing Balls
-
Preheat your oven to 375 °F (190 °C) and lightly spray a baking sheet with cooking spray.
-
Warm the mashed potatoes and stuffing slightly so they’re easier to handle and mould.
-
In a large mixing bowl, stir together the mashed potatoes, stuffing, and shredded turkey until well combined. If you like, season with a bit of black pepper (the other components are usually already seasoned).
-
Form the mixture into balls by pressing down firmly, as you would when making a snowball.
-
Place the balls on the prepared baking sheet and bake for 10‑12 minutes, just enough to firm up the exterior.
-
Remove from the oven, plate them, and pour hot gravy over the top. Then dig in!
-
Optional frying variant: After forming balls, roll each in seasoned panko breadcrumbs pressing so they adhere, then fry in a nonstick pan with a bit of butter and grapeseed oil (like a crab‑cake). If too soft, chill briefly before frying.
Helpful Tips
-
Let leftovers come to room temperature: this makes rolling into balls much easier.
-
If potatoes or stuffing have become dry, add a splash of butter (for potatoes) or a bit of broth/water (for stuffing) before shaping.
-
If you choose to fry with panko, pressing the breadcrumbs firmly into the balls helps get an even, crunchy crust.
-
For clean‑up ease at a party, you can bake and then keep warm in a crock‑pot, pouring gravy just before serving.
Substitutions and Variations
-
Gluten‑free option: Use gluten‑free bread for your stuffing, and substitute panko with crushed pretzels, potato chips or gluten‑free breadcrumbs.
-
Cheesy version: Mix in shredded sharp cheddar or a cube of cheese into each ball for a gooey surprise.
-
Cranberry twist: Add a spoonful of cranberry sauce inside each ball or serve a dollop on top for a sweet‑tart contrast.
-
Vegetarian reinterpretation: Omit turkey; use sautéed mushrooms, roasted vegetables or quinoa in its place. Use vegetable broth to moisten stuffing if needed.
-
Healthier bake‑only variant: Skip frying; bake the balls until golden and serve with gravy for a lighter version.
Storage Instructions
-
Refrigerator: Store the balls in an airtight container; they’ll stay fresh for about 3‑4 days. Reheat in the oven at ~350 °F (~175 °C) for 10‑15 minutes to retain texture.
-
Freezer: Flash‑freeze the shaped balls on a baking sheet, then transfer to a zip‑top bag. They can last up to 2 months. When ready, bake from frozen at ~350 °F for ~20‑25 minutes. Gravy should be frozen or stored separately.
Nutritional Information
Here’s an approximate estimate based on the original recipe:
-
Calories: ~448 kcal
-
Carbohydrates: ~60 g
-
Protein: ~19 g
-
Fat: ~15 g (Saturated Fat: ~3 g)
-
Cholesterol: ~29 mg
-
Sodium: ~1,252 mg
-
Fiber: ~2 g
-
Sugar: ~4 g
Serving Suggestions
-
Serve these balls as an appetizer at a holiday gathering, game‑day snack or potluck.
-
Pair them with hot turkey or chicken gravy, and optionally a small dollop of cranberry sauce or chutney for a sweet/savory interplay.
-
Add a side of roasted vegetables or a crisp green salad to balance richness.
-
For a fun buffet, set up a “ball bar” with different sauces: classic gravy, mustard‑maple, or cranberry‑jalapeño for variety.
-
These also work well as a fun main dish when served with steamed veggies and cranberry relish.
Frequently Asked Questions About Leftover Turkey Stuffing Balls
Can I use any type of stuffing?
Yes, you can use boxed, homemade, cornbread or bread-based stuffing. Just ensure it’s moist enough to combine well with mashed potatoes and turkey. If it seems dry, add a splash of broth to loosen it.
Do I need eggs or extra binding agents to keep the balls together?
In the basic version described, no additional egg or binder is required—the mashed potatoes and stuffing mixture hold together well when formed into balls. If you find your mixture too loose (especially if the potatoes are very fluffy), you can add one beaten egg as a binder.
Can I make these ahead of time?
Yes. You can assemble the balls ahead of time and keep them in the fridge until you’re ready to bake or fry. For parties, you can shape them, refrigerate, then bake/fry just before serving. They also freeze well.
What if I don’t have panko and want to fry them?
No problem. You can use standard breadcrumbs, crushed cornflakes, crushed chips or other crunchy coatings. The key is to press the coating firmly onto the balls before frying for the best crunch.
Final Thoughts
Thank you for trying these Leftover Turkey Stuffing Balls — they’re one of my favorite ways to turn the typical “what do I do with turkey, potatoes, and stuffing?” question into a fun, delicious answer. I hope you enjoy how easy they are to make and how much flavor they bring to the table. Here’s to making the most of your leftovers with ease and flair — happy cooking and thank you for being part of our food‑loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Leftover Turkey Stuffing Balls
- Total Time: 27 minutes
- Yield: 12 balls (approx.) 1x
Description
Leftover Turkey Stuffing Balls are the perfect way to transform Thanksgiving leftovers into savory, crispy bites. Use mashed potatoes, stuffing, and turkey to create a comforting snack or appetizer, then serve with warm gravy. Great baked or fried!
Ingredients
3 cups mashed potatoes
3 cups stuffing
1 ½ cups shredded turkey
Gravy (for serving)
Optional: black pepper
Optional: panko breadcrumbs, butter or grapeseed oil (for frying)
Instructions
-
Preheat your oven to 375 °F (190 °C) and lightly spray a baking sheet with cooking spray.
-
Warm the mashed potatoes and stuffing slightly so they’re easier to handle and mould.
-
In a large mixing bowl, stir together the mashed potatoes, stuffing, and shredded turkey until well combined. If you like, season with a bit of black pepper (the other components are usually already seasoned).
-
Form the mixture into balls by pressing down firmly, as you would when making a snowball.
-
Place the balls on the prepared baking sheet and bake for 10‑12 minutes, just enough to firm up the exterior.
-
Remove from the oven, plate them, and pour hot gravy over the top. Then dig in!
-
Optional frying variant: After forming balls, roll each in seasoned panko breadcrumbs pressing so they adhere, then fry in a nonstick pan with a bit of butter and grapeseed oil (like a crab‑cake). If too soft, chill briefly before frying.
Notes
Use equal parts mashed potatoes and stuffing, then half that amount of shredded turkey.
If frying, chill balls briefly if very soft.
Panko adds a crispy coating when pan-fried.
Add-ins like cheese or cranberry sauce can be included for variety.
Nutritional values vary depending on your leftovers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
Nutrition
- Serving Size: 2 balls
- Calories: 448 kcal
- Carbohydrates: 60 g
- Protein: 19 g