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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/turkey-stuffing-balls-recipe/