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Turkey Stuffing Balls

Crispy on the outside, soft on the inside, these turkey stuffing balls are the perfect way to use leftovers or enjoy holiday flavors year-round.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Stuffing Base
  • 1 box stuffing mix 6 oz box, or 4 cups leftover stuffing
  • 1.5 cups chicken broth low sodium, use less if using leftovers
  • 4 tbsp butter unsalted
Mix-ins
  • 2 cups cooked turkey finely chopped or shredded
  • 0.5 cup onion finely diced
  • 0.5 cup celery finely diced
  • 2 large eggs beaten
  • 1 tsp dried sage
  • 0.5 tsp black pepper
Topping
  • 1 cup turkey gravy warmed, for serving
  • 1 tbsp fresh parsley chopped, garnish

Equipment

  • Mixing bowl
  • Baking sheet
  • Skillet
  • Ice cream scoop

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Melt butter in a skillet over medium heat. Add diced onion and celery. Sauté for 5-7 minutes until soft. Remove from heat.
  3. In a large bowl, combine stuffing mix (or leftovers), the sautéed vegetables, and chopped turkey.
  4. Pour in the chicken broth slowly while mixing. If using dry mix, ensure crumbs are moistened. If using leftovers, use less broth just to rehydrate.
  5. Taste and season with sage and pepper. Then, stir in the beaten eggs until the mixture binds together.
  6. Using an ice cream scoop or hands, form the mixture into golf-ball sized rounds. Pack them firmly so they don't crumble.
  7. Place balls on the prepared baking sheet. Bake for 20-25 minutes until golden brown and crispy on the outside.
  8. Serve hot, generously drizzled with warm gravy and garnished with parsley.

Notes

If the mixture is too dry to roll, add a little more broth. If too wet, add a few dry breadcrumbs.