f you’re staring at containers of turkey and stuffing after Thanksgiving and wondering what to do with them, these Leftover Turkey Stuffing Balls are one of my favorite answers. They turn yesterday’s holiday dinner into crispy, savory little bites that taste completely new.
I love this recipe because it uses simple leftovers, requires very little prep, and gives us a meal that works for lunch, dinner, or even a holiday appetizer. The outside turns beautifully golden while the center stays tender, cheesy, and full of Thanksgiving flavor.
Serve these turkey stuffing balls with warm gravy, cranberry sauce, or both. In my house, dipping them in gravy is usually the first choice.
Why You’ll Love These Leftover Turkey Stuffing Balls
These are exactly the kind of leftover recipe I want after a big holiday meal. We’re not simply reheating another plate of turkey and stuffing. Instead, we’re turning those ingredients into something crispy, comforting, and easy to serve.
They’re also very flexible. If your stuffing is already moist, you may need very little added liquid. If it’s a bit dry from sitting overnight, a splash of broth brings everything back together.
I also love that they can be baked instead of fried. We still get a lightly crisp exterior without standing over a skillet.
Ingredients You’ll Need
Cooked Turkey
Use finely chopped or shredded leftover Thanksgiving turkey. White meat, dark meat, or a combination of both works beautifully.
Leftover Stuffing
Homemade or store-bought stuffing will work. The stuffing gives our turkey balls most of their seasoning, texture, and classic holiday flavor.
Shredded Cheese
I like mozzarella or mild cheddar because they melt nicely and help hold the mixture together without overpowering the turkey.
Egg
One egg acts as a binder so the stuffing balls stay together while baking.
Turkey or Chicken Broth
You may only need a small amount. Add enough to help a dry stuffing mixture hold together.
Parmesan
A little Parmesan adds another layer of savory flavor and helps the exterior brown nicely.
Fresh Parsley
Parsley is optional, but I love the fresh color and flavor it brings to a rich leftover dish.
How to Make Turkey Stuffing Balls
Prepare the Turkey and Stuffing
Start by finely chopping your leftover turkey. Smaller pieces make it much easier to form neat balls that hold together.
Add the turkey and leftover stuffing to a large mixing bowl.
Add the Binding Ingredients
Mix in the egg, shredded cheese, Parmesan, and parsley.
Use your hands or a sturdy spoon to combine everything until the turkey is evenly distributed throughout the stuffing.
If your mixture seems too dry to hold its shape, add turkey or chicken broth one tablespoon at a time.
Shape the Stuffing Balls
Scoop approximately two tablespoons of the mixture into your hand and gently press it together.
Roll or shape it into a ball about 1½ to 2 inches wide.
I recommend pressing rather than aggressively rolling because leftover stuffing can be delicate.
Bake Until Golden
Arrange the balls on a parchment-lined or lightly greased baking sheet.
Brush or spray the tops lightly with oil or melted butter if you want extra browning.
Bake until they’re hot throughout and lightly crisp around the edges.
My Tips for the Best Turkey Stuffing Balls
The most important thing is getting the moisture level right. Stuffing recipes vary tremendously, so I never automatically add all the broth at once.
Start without it. Squeeze a small amount of the mixture in your hand. If it stays together, you’re ready to shape the balls.
If it crumbles apart, mix in a tablespoon of broth and test it again.
On the other hand, if your stuffing is extremely moist, you can add a spoonful or two of breadcrumbs to firm it up.
I also recommend chopping the turkey quite finely. Large turkey chunks make the balls harder to shape and more likely to break apart.
What to Serve With Leftover Turkey Stuffing Balls
Warm turkey gravy is my first choice. It makes these little stuffing bites taste like Thanksgiving dinner transformed into comfort-food appetizers.
Cranberry sauce is another excellent option. The tart sweetness cuts through the rich turkey and stuffing beautifully.
You can also serve them with:
- Mashed potatoes
- Cranberry relish
- Steamed green beans
- Roasted vegetables
- Turkey gravy
- Chicken gravy
- Honey mustard
- Ranch dressing
For an easy lunch, I’ll often pair a few stuffing balls with a simple green salad.
Can I Make These in the Air Fryer?
Yes. Leftover turkey stuffing balls work very well in an air fryer.
Lightly mist the basket and stuffing balls with cooking spray, then air fry them at about 375°F until golden and heated through.
Leave some room between each ball so hot air can circulate around them.
Because air fryers vary, check them early to prevent the outside from becoming too dark.
How to Store Leftover Turkey Stuffing Balls
Keep cooked stuffing balls in an airtight container in the refrigerator for up to 3 to 4 days, provided your original turkey and stuffing are still safely within their storage window.
Remember that turning leftovers into a new recipe does not restart their refrigerator shelf life.
Reheat them in the oven or air fryer for the best texture. The microwave works too, although the outside will become softer.
Can You Freeze Turkey Stuffing Balls?
Yes. Let the cooked stuffing balls cool completely and place them on a baking sheet.
Freeze until firm, then transfer them to a freezer-safe bag or container.
They can be reheated directly from frozen, although they’ll need additional cooking time.
Freezing them individually first prevents the balls from sticking together.
Leftover Turkey Stuffing Balls Recipe
Ingredients
- 2 cups cooked turkey finely chopped or shredded
- 3 cups leftover prepared stuffing
- 1 large egg
- ½ cup shredded mozzarella or cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional
- 2 –4 tablespoons turkey or chicken broth as needed
- 1 tablespoon melted butter or olive oil optional
- Warm turkey gravy for serving
- Cranberry sauce for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
- Place the leftover stuffing and finely chopped turkey in a large mixing bowl.
- Add the egg, shredded cheese, Parmesan, and parsley. Stir until everything is evenly combined.
- Test the mixture by squeezing a small portion in your hand. If it feels dry or falls apart, stir in broth one tablespoon at a time until the mixture holds together.
- Scoop about two tablespoons of the turkey mixture at a time and gently press it into balls approximately 1½ to 2 inches wide.
- Arrange the stuffing balls on the prepared baking sheet, leaving a little space between each one.
- For a more golden exterior, lightly brush the tops with melted butter or olive oil.
- Bake for 18–22 minutes, or until the centers are thoroughly heated and the outsides are lightly golden and crisp.
- Remove from the oven and let them rest for about 3–5 minutes before serving.
- Serve warm with turkey gravy, cranberry sauce, or your favorite dipping sauce.
