Savory Turkey Stuffing Balls
These Turkey Stuffing Balls are a fantastic way to enjoy classic stuffing flavors in a fun, individual portion. They’re crispy on the outside, soft and savory on the inside, and perfect as a Thanksgiving side, an appetizer, or a great use for leftover turkey and stuffing.
Turkey Stuffing Balls
Yield: About 18-20 balls
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes
Ingredients
· 4 cups dry bread cubes (about ½-inch pieces). Use a hearty white, sourdough, or cornbread. For a shortcut, use 4 cups of unseasoned store-bought stuffing mix or 8 oz of Stove Top.
· 1 lb (450g) ground turkey (93% lean works best)
· ½ cup (1 stick / 113g) unsalted butter
· 1 cup diced yellow onion (about 1 medium)
· 1 cup diced celery (about 3 stalks)
· 2-3 cloves garlic, minced
· 2 large eggs, lightly beaten
· ¾ cup chicken or turkey broth, plus more if needed
· 2 tablespoons chopped fresh parsley (or 2 tsp dried)
· 1 tablespoon chopped fresh sage (or 1 tsp dried rubbed sage)
· 1 teaspoon dried thyme
· ½ teaspoon poultry seasoning (optional)
· ½ teaspoon salt (adjust if using salted butter or seasoned broth)
· ¼ teaspoon black pepper
· Optional Add-ins: ½ cup dried cranberries or chopped apples, ½ cup chopped toasted pecans or walnuts.
For Glaze/Topping (Optional but recommended):
· 3 tablespoons unsalted butter, melted
· 1 tablespoon maple syrup or honey
· Pinch of salt
Instructions
- Prepare the Bread:
· If using fresh bread, cut into ½-inch cubes and spread on a baking sheet. Leave out overnight to stale, or bake at 300°F (150°C) for 10-15 minutes until dry but not browned. Let cool.
· Place dry bread cubes in a very large mixing bowl.
- Cook the Vegetables:
· In a large skillet over medium heat, melt the ½ cup of butter. Add the diced onion and celery. Cook, stirring occasionally, until very soft and translucent, about 8-10 minutes. Do not brown.
· Add the minced garlic and cook for 1 more minute until fragrant.
· Pour this entire buttery vegetable mixture over the bread cubes in the bowl. Toss gently to coat and let cool for 5 minutes.
- Combine the Mixture:
· To the slightly cooled bread mixture, add the ground turkey, beaten eggs, broth, parsley, sage, thyme, poultry seasoning, salt, and pepper. Also add any optional add-ins like cranberries or nuts.
· Using your hands (it’s the best tool!), mix everything together until just combined. Be careful not to over-mix, or the turkey can become tough. The mixture should be moist and hold together when squeezed. If it seems too dry, add 1-2 more tablespoons of broth.
- Form the Balls:
· Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
· Using damp hands (to prevent sticking), scoop about ¼ cup of the mixture. Roll firmly into a ball, about 1.5 to 2 inches in diameter. Place on the prepared baking sheet, spacing them about 1 inch apart.
· Optional Glaze: Mix the 3 tbsp melted butter with maple syrup and a pinch of salt. Brush lightly over the tops of each ball.
- Bake:
· Bake for 25-30 minutes, until the balls are golden brown, firm to the touch, and the internal temperature of a turkey stuffing ball reaches 165°F (74°C) on an instant-read thermometer.
· For extra browning, you can broil for the last 1-2 minutes, watching carefully.
- Serve:
· Let rest on the pan for 5 minutes before serving. They are delicious on their own or served with extra gravy, cranberry sauce, or a dollop of mashed potatoes.
Tips for Success
· Moisture is Key: The right texture is moist but not soggy. The mixture should hold together firmly. If it’s crumbly, add more broth. If it’s too wet, add a few more breadcrumbs.
· Uniform Size: Use a cookie scoop or measuring cup to ensure even sizing for consistent cooking.
· Make Ahead: You can prepare the mixture, cover tightly, and refrigerate for up to 24 hours before rolling and baking. You can also freeze unbaked balls on a tray, then transfer to a bag. Bake from frozen, adding 5-10 minutes to the cooking time.
· Using Leftovers: This is a perfect recipe for leftover Thanksgiving turkey and stuffing! Use 2 cups of chopped cooked turkey instead of ground turkey, and 2-3 cups of moistened leftover stuffing instead of the dry bread and spices. Reduce broth to ¼ cup and mix gently. You may not need eggs if your leftovers bind well.
· Air Fryer Option: For a crispier exterior, cook at 370°F (188°C) for 12-15 minutes, shaking halfway.
Enjoy these portable bites of Thanksgiving flavor any time of the year