Crispy Baked Turkey Stuffing Balls – A Festive Finger Food Idea
Alright, friend—pull up a chair and get comfy, because this recipe for Crispy Baked Turkey Stuffing Balls has saved my bacon (er, turkey?) at more family gatherings than I care to admit. You know those potlucks where everyone whispers about Janet’s dried out sausage rolls? Yeah, I vowed never to be Janet. I dreamed up this one a couple winters back after a certain nephew—who shall remain nameless—refused to eat anything touching gravy. I mean, what child fears gravy? But, anyway… these stuffing balls are bite-sized party savers, and I honestly can’t bake as fast as the family can eat them.
Why You’ll Love This (or at least why I do!)
I make these whenever the holiday leftovers stare back at me with guilt or when I need a no-fuss, hand-held snack for a gathering. My family goes wild for anything that’s crisp on the outside and savory-melty on the inside (plus, less napkins needed—bonus!). I also adore that they double up as an appetizer and a midnight snack. There was one Thanksgiving where I forgot to buy dip and… well, let’s just say ranch straight from the bottle isn’t so bad. The recipe is forgiving, and honestly, sometimes I throw in whatever’s lurking in the fridge.
What You’ll Need (and what you can fudge)
- 3 cups cooked stuffing (I mostly use store-bought, but homemade is gold; my gran swore by Pepperidge Farm, not that I ever tell anyone)
- 1 cup cooked turkey, shredded or chopped (I’ve subbed in rotisserie chicken—no one ever noticed!)
- 2 large eggs (I once ran out and just used one and a splash of milk; it worked out alright)
- Half a small onion, finely diced (optional, but gives nice bite; shallot works if you’re feeling posh)
- 1/2 cup grated cheddar (or mozzarella; heck, even pepper jack spices things up)
- 1/4 cup chopped fresh parsley (ok, dried is fine if it’s what you’ve got)
- Salt & pepper, to taste (I’m a heavy pepper person—sometimes too much!)
- 1 cup panko breadcrumbs (or crushed cornflakes in a pinch for real crunch)
- 2 tbsp melted butter or olive oil (for that golden sheen)
Let’s Get Rolling (Literally)
- Preheat your oven to 400°F (200°C) or, if your oven runs hot like mine, maybe nudge it down a notch. Line a baking sheet with parchment or just give it a good grease—parchment makes clean-up a breeze though.
- Toss the cooked stuffing, turkey, eggs, onion, cheese, parsley, salt, and pepper in a big bowl. Get your hands in there (literally—don’t bother with a spoon, it’s never the same). Mix until it all sticks together, but don’t overwork it or the balls get tough. This is usually the point where I sneak a little taste. Quality control, right?
- Scoop out golf ball-sized chunks (a cookie scoop works, but hands do the trick). If it’s dry, add a splash of turkey or chicken broth. If it’s too sticky, add extra breadcrumbs.
- Roll each ball in the panko crumbs. I’ve tried just sprinkling, but proper rolling gives more crunch. Place them on the tray. Drizzle the melted butter (sometimes I forget and just spray them with oil, oops) over the top.
- Bake for about 20-25 minutes, flipping halfway through. You want them brown and crispy. Don’t worry if they look a smidge uneven—they’ll taste just as good.
Some Notes That Might Save You a Headache
- If you use stuffing with meat or nuts already in there, cut back on the turkey or add more stuffing. I learned that the hard way.
- Let them cool a bit before serving—straight from the oven is a molten mouth disaster. I mean, unless you like living on the edge…
- I honestly think these taste even better the next day cold, but the rest of my family disagrees. To each their own, right?
Fun Variations That Actually Worked (and one that didn’t!)
- Tried mixing in some dried cranberries for a hint of sweet—loved it! My brother thought I’d lost my marbles but ate them all anyway.
- I swapped turkey for sausage once—definitely a different vibe, a bit more breakfasty but surprisingly good.
- Don’t try to dunk the balls in gravy before baking. Long story. They just turn soggy, trust me.
What If You Don’t Have the Right Equipment?
Cookie scoops are nice but honestly, I often just eyeball it. If you haven’t got parchment, a greased foil works. Liners are helpful though (especially if you’re the one doing the washing up, yikes).
How To Store ‘Em (If You Manage To)
Pop them in a container in the fridge; they’ll keep for about 3 days. They reheat well in a low oven or even the air fryer. Do they ever last that long? Er, no. In my house, they’re usually gone as soon as feet hit the kitchen floor in the morning. But, if you must, here’s a guide I sometimes reference on storing leftovers.
How I Like To Serve These (Totally Optional)
I put them on a big platter with loads of dips—ranch, honey mustard, or whatever’s half-used in the fridge. My cousin claims ketchup is best. We also do a mini “stuffing ball mountain” at Christmas, but that’s just us being goofy. If you’re after more dipping sauce ideas, Bon Appétit has a great list I’ve pinched a few from.
Stuff I’ve Learned (Sometimes The Hard Way)
- If you rush the rolling step, the balls just fall apart. Learned that after chasing rogue bits across the kitchen floor (the dog was pleased though.)
- Actually, I find it works better if you let the mix rest about 10 minutes before rolling, helps things stick.
Curious? FAQs From the Real People In My Life
- Can you freeze these stuffing balls?
For sure; just freeze after baking, then reheat on a tray. Don’t bother freezing raw—the panko goes a bit sad, and I hate sad panko. - I only have chicken – is that weird?
Nah, use whatever! I’ve even tried leftover roast beef. Turkey just feels more festive is all. - Can I make them gluten free?
Yeah, if you can get gluten free stuffing/breadcrumbs. I mean, I haven’t, but my friend Jenny did and said it worked (cheers, this gluten-free recipe helped her out). - How big do I make these?
Honestly, whatever size you fancy. Golf ball is standard, but I’ve done mini ones for a party too. Just adjust the baking time. - Help! They’re falling apart when I roll them.
Add another egg, or just squeeze tighter! Or, chill your mix a bit, that often does the trick.
If you try these crispy baked turkey stuffing balls—even with your own twists—I want to hear what worked! Or, if you accidentally dunked yours in gravy before baking…well, solidarity, mate.
Ingredients
- 2 cups cooked turkey, finely chopped
- 3 cups prepared stuffing
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 3/4 cup panko breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine cooked turkey, stuffing, eggs, Parmesan cheese, parsley, garlic powder, dried thyme, salt, and black pepper. Mix until well incorporated.
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3Shape the mixture into 1-1.5 inch balls and place them onto the prepared baking sheet.
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4In a shallow dish, combine panko breadcrumbs and melted butter. Roll each ball in the breadcrumb mixture, coating evenly.
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5Bake for 20–25 minutes, or until the stuffing balls are golden brown and crispy.
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6Let cool slightly before serving. Enjoy with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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