Turkey Stuffing Balls Recipe

Introduction

Turkey stuffing balls are a delightful way to turn Thanksgiving leftovers into crispy, savory bites. These golden-fried treats combine stuffing, turkey, and cheese into flavorful little balls perfect for appetizers or snacks.

Ingredients

• 3 cups leftover stuffing, crumbled
• 1 cup cooked turkey, diced
• 0.5 cup mozzarella cheese, shredded
• 1 egg, beaten
• 2 tbsp fresh parsley, chopped
• 0.25 tsp poultry seasoning
• Salt and pepper to taste
• 0.5 cup all-purpose flour (for coating)
• 2 eggs, beaten (for coating)
• 1 cup panko breadcrumbs (for coating)
• Vegetable oil, 2 inches deep, for frying

Instructions

1. Step 1: In a large bowl, combine the leftover stuffing, diced turkey, shredded mozzarella, beaten egg, chopped parsley, poultry seasoning, salt, and pepper. Stir until the mixture clings together.
2. Step 2: Shape the mixture into 1½-inch balls, about 16 in total. Place the balls on a tray and chill in the refrigerator for 30 minutes.
3. Step 3: Prepare three shallow bowls for coating: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Step 4: Dredge each chilled ball in flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat evenly with panko breadcrumbs.
5. Step 5: Heat vegetable oil in a heavy pot to 350°F (175°C). Fry the stuffing balls in batches for about 3 minutes each, turning once until they are golden brown and crisp around the edges.
6. Step 6: Remove the fried balls with a slotted spoon and drain on paper towels. Serve warm.

Tips & Variations

• For extra crunch, try seasoning panko breadcrumbs with garlic powder and paprika before coating.
• These balls can be shaped ahead of time and refrigerated before coating and frying to save time.
• Use fresh herbs like thyme or sage for a different flavor twist.
• Serve with cranberry sauce or a spicy aioli for dipping.

Storage

Store leftover turkey stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven until crispy and warmed through. For longer storage, freeze in a single layer, then transfer to a bag; freeze up to one month. Reheat from frozen in the oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh stuffing instead of leftover stuffing?

Yes, fresh stuffing can be used, but it should be cooled and slightly dried out to hold together well when forming the balls.

What is the best oil for frying these balls?

Vegetable oil or canola oil works best due to their high smoke points and neutral flavor. Ensure the oil is hot enough at 350°F for even frying and crispiness.

Turkey Stuffing Balls Recipe

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4.5 from 51 reviews

Crispy and flavorful Turkey Stuffing Balls made by combining leftover stuffing with cooked turkey, mozzarella, and seasonings, then coated in panko breadcrumbs and fried to golden perfection. These bite-sized appetizers are perfect for using up Thanksgiving leftovers or serving as a festive snack.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Stuffing Mixture

• 3 cups leftover stuffing, crumbled
• 1 cup cooked turkey, diced
• 0.5 cup mozzarella cheese, shredded
• 1 egg, beaten
• 2 tbsp fresh parsley, chopped
• 0.25 tsp poultry seasoning
• Salt and pepper to taste

Coating

• 0.5 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, 2 inches deep, for frying

Instructions

1. Mix the stuffing balls mixture: In a large bowl, combine the crumbled stuffing, diced cooked turkey, shredded mozzarella, one beaten egg, chopped parsley, poultry seasoning, and salt and pepper. Stir the ingredients until they cling together into a uniform mixture.
2. Shape and chill: Form the mixture into 1½-inch balls, approximately 16 in total. Place the balls on a tray and refrigerate them for 30 minutes to help firm up and hold their shape during frying.
3. Prepare the coating stations: Set up three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This will allow for proper dredging of the balls before frying.
4. Coat the balls: Take each chilled ball and dredge it first in the flour, shaking off any excess. Next, dip the ball into the beaten eggs, ensuring it is fully coated. Finally, roll the ball evenly in the panko breadcrumbs to create a crispy outer layer.
5. Heat the oil: Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat it to 350°F (175°C). Proper temperature is key to achieve a golden and crispy crust without absorbing excess oil.
6. Fry the balls: Fry the coated stuffing balls in batches, avoiding overcrowding, for about 3 minutes until golden brown and crackling on the edges. Turn them once during cooking to ensure even browning. Remove and drain on paper towels.

Notes

• These Turkey Stuffing Balls can be prepared a day ahead; shape and refrigerate them until ready to coat and fry.
• For an extra crunchy coating, season the panko breadcrumbs with garlic powder and paprika.
• Leftover balls keep well refrigerated for up to 3 days or can be frozen for up to one month.

Keywords: fried stuffing, holiday appetizers, stuffing bites, Thanksgiving leftovers, Turkey stuffing Balls