Insanely Good Leftover Turkey Stuffing Balls Recipe

I love experimenting with leftovers and this turkey treat is one of my favorites. I combine crumbled stuffing mix, tender turkey, and creamy mashed potatoes with crisp celery and fresh parsley for a mouthwatering twist on Leftover Turkey Recipes. The blend of textures and flavors creates a surprisingly delightful bite every time.

I’ve always been a big fan of giving a new twist to yesterday’s meal, and these Insanely Good Leftover Turkey Stuffing Balls really blew my mind. Last Thanksgiving left me with heaps of stuffing, turkey, and mashed potatoes, and I knew I had to transform them into something amazing.

I’ve mixed roughly crumbled stuffing with chopped turkey meat and mashed potatoes, add in a lightly beaten egg and a bit of flour when the mix gets too sticky, then toss in some finely diced celery, a bit of onion for an extra crunch, and fresh parsley with a hint of dried sage. A seasoning of salt and pepper finishes off the base.

Once everything comes together, frying in a bit of oil gives these balls a crisp exterior that seals in all the flavors. I’ve noticed that similar flavors have been a hit on various food sites and local gastropub menus, so I couldn’t wait to share my own take on this leftover magic.

Enjoy!

Why I Like this Recipe

1. I like this recipe because it takes all my leftover turkey and stuffin and turns them into a cool, tasty bite that doesn’t feel like boring reheated food.
2. I love how simple it is and even if the mix is a bit messy sometimes, it still comes out awesome and crunchy on the outside.
3. I really dig that it gives me a chance to experiment with my leftovers while still being super delicious and comforting, reminding me of family dinners.

Ingredients

• Leftover stuffing mix offers hearty carbs and loads of flavor to bind the mix together.
• Turkey meat is packed with protein and gives a tender, savory kick.
• Mashed potatoes add creamy textures, extra carbohydrates, and help hold everything in place.
• All-purpose flour acts as a binder and thickener so the balls stick together.
• Diced celery provides crunch, fiber, and a fresh, slightly peppery taste.
• Onion adds a bit of sweetness, extra crunch, and a burst of zesty flavor.
• Fresh parsley and dried sage bring earthy, herbaceous notes making the dish comforting.

Ingredient Quantities

• 2 cups leftover stuffing mix (crumbled roughly)
• 1 1/2 cups leftover turkey meat, chopped small
• 1 cup leftover mashed potatoes
• 1 egg, lightly beaten
• 1/4 cup all-purpose flour (add more if the mix feels too sticky)
• 1/2 cup finely diced celery
• 1/3 cup diced onion (optional if you like extra crunch)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• Oil for frying (vegetable or canola works best)

How to Make this

1. In a large bowl, mix together 2 cups of roughly crumbled leftover stuffing, 1 1/2 cups of chopped leftover turkey, and 1 cup of leftover mashed potatoes.

2. Add 1 lightly beaten egg to the bowl and stir until everything is kinda combined.

3. Stir in 1/4 cup all-purpose flour; if the mix feels too sticky, feel free to add a bit more a tablespoon at a time.

4. Next, mix in 1/2 cup finely diced celery and 1/3 cup diced onion if you like extra crunch.

5. Throw in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage, then season with salt and pepper to taste.

6. Work the mix with your hands until it feels cohesive enough to form; sometimes it might be a little messy but that’s normal.

7. Form the mixture into bite-size balls that are sturdy enough to hold together when frying.

8. Heat enough oil (vegetable or canola works best) in a deep skillet over medium heat.

9. Fry the balls in small batches until they turn a nice golden brown on all sides; be careful when flipping them so they don’t fall apart.

10. Drain the fried balls on paper towels and serve while warm for the best taste! Enjoy!

Equipment Needed

1. A large mixing bowl for combining all the ingredients
2. Measuring cups and spoons so you get the right amounts of leftovers and seasonings
3. A fork or whisk for beating the egg and a wooden spoon for stirring the mix
4. A knife and cutting board for chopping celery, onion, and parsley
5. Your clean hands for mixing and forming the balls
6. A deep skillet or frying pan for frying the balls in oil
7. Tongs or a slotted spoon for carefully flipping and removing the fried balls
8. Paper towels and a plate to drain the excess oil after frying

FAQ

Insanely Good Leftover Turkey Stuffing Balls Recipe Substitutions and Variations

• Instead of leftover turkey meat, you can use leftover chicken or even diced ham if you’d like a different flavor.
• If you’re not into mashed potatoes, try using sweet potato mash for a slightly sweeter twist.
• No all-purpose flour on hand? You can swap it with a gluten-free blend like rice flour or even almond flour for a unique texture.
• Don’t have celery? Diced green bell peppers work great to add a nice crunch instead.
• If dried sage isn’t available, dried thyme is a solid alternative but use a bit less since it’s stronger.

Pro Tips

1. If the mixture feels too wet or sticky, add flour little by little until you can shape the balls without messin up your hands.
2. Let the mix chill in the fridge for about 15 minutes before you form the balls so it doesn’t fall apart when you’re frying it.
3. Make sure the oil is at a steady medium heat so the balls evenly brown without getting too greasy or burning on the outside.
4. When turning the balls in the pan, be gentle. Use a spatula or tongs carefully so that they don’t break up during flipping.