Turkey stuffing balls are literally the best thing I’ve ever done with leftover Thanksgiving food. And I’ve tried a LOT of leftover turkey recipes over the years because my family goes overboard every single year and we end up with enough food to feed a small army.
Last year, I was staring at containers and containers of leftover stuffing in my fridge on Black Friday morning and I thought… there’s gotta be something better I can do with this than just reheating it in the microwave for the third day in a row. That’s when I remembered seeing something on Instagram about turning stuffing into balls and baking them until they’re crispy on the outside.
Game changer. Absolute game changer.
My first attempt was… well, let’s just say they fell apart spectacularly. Like, I pulled them out of the oven and they were just crumbly piles of sadness on the baking sheet. Turns out you need something to bind them together. Who knew? (Everyone probably. But I didn’t.)
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Why These Easy Turkey Stuffing Balls Are Genius
Look, here’s the thing about leftover stuffing. It’s good, don’t get me wrong. But after eating it as a side dish for two days straight, you’re kinda over it. These homemade turkey stuffing bites completely transform the texture and make it feel like a totally different dish.
The outside gets all crispy and golden, kinda like a really good tater tot (but make it Thanksgiving). The inside stays soft and flavorful. And if you add some leftover turkey to the mix? Chef’s kiss. You’ve basically made a complete meal in ball form.
My kids call them “Thanksgiving nuggets” and honestly that’s not far off. They’ll eat these when they won’t touch regular reheated leftovers. My 6-year-old ate SEVEN of them last year. Seven! That’s more vegetables than she normally eats in a week (the stuffing had celery and onions in it, that counts as vegetables, right?).
What You Need for the Best Turkey Stuffing Meatballs
Alright, ingredients time. The beauty of this recipe is that you’re mostly using stuff you already have from Thanksgiving.
Here’s what you’ll need:
- 4 cups leftover stuffing (any kind works—I’ve used both stovetop and homemade)
- 1 cup cooked turkey, chopped or shredded (optional but recommended)
- 2 eggs
- 1/2 cup chicken broth (or turkey gravy if you have it)
- 1/2 cup shredded cheese (cheddar, mozzarella, whatever you’ve got)
- Salt and pepper to taste
- Cooking spray
That’s it. Seriously. Some recipes get all fancy and add like fifteen ingredients but honestly? Keep it simple.
About the stuffing—I’ve made these with both the Stove Top boxed kind and my homemade herb stuffing. Both work great. The homemade version is obviously better tasting (sorry Stove Top, but it’s true), but the boxed stuff works in a pinch and nobody’s gonna judge you for using it.
The eggs are CRUCIAL. This is what I messed up the first time. The eggs act as the binder that holds everything together. Don’t skip them or you’ll end up with stuffing crumbles all over your baking sheet like I did.
And the chicken broth? That’s to moisten things up a bit. Leftover stuffing tends to dry out in the fridge, so you need to add some liquid back in. I actually prefer using leftover gravy if I have it because it adds more flavor, but broth works perfectly fine.
How to Make These Baked Turkey Stuffing Balls Thanksgiving Style
Okay, let’s do this. It’s honestly so easy that I made these while also supervising homework and watching the dog so he didn’t steal food off the counter (he’s sneaky like that).
Step 1: Preheat your oven
Set it to 375°F. Do this first—oh wait, I forgot to mention—line a baking sheet with parchment paper or spray it really well with cooking spray. These can stick if you don’t.
Step 2: Mix everything together
In a large bowl, combine your leftover stuffing, chopped turkey if using, eggs, chicken broth (or gravy), and cheese. Mix it all together with your hands. Yes, your hands. It’s messy but it’s the best way to make sure everything’s evenly distributed.
The mixture should be moist but not soupy. If it’s too dry and crumbly, add a bit more broth. If it’s too wet and mushy, add some breadcrumbs or just let it sit for a few minutes to absorb the liquid.
Step 3: Form into balls
Scoop out about 2-3 tablespoons of the mixture and roll it into a ball between your palms. They should be roughly the size of golf balls. Maybe slightly bigger. I don’t know, I’m not great at estimating sizes.
Place them on your prepared baking sheet about 2 inches apart. They don’t expand much but you want them to have room to crisp up on all sides.
Step 4: Bake until crispy
Pop them in the oven for 25-30 minutes. You want them golden brown and crispy on the outside. I usually check at 25 minutes and if they’re not crispy enough, I give them another 5 minutes.
Some people brush them with melted butter halfway through for extra crispiness. I’ve done this a few times and it does make them more golden, but honestly? Extra step I don’t always bother with. Your call.
Step 5: Let them cool (if you can wait)
Let them sit for about 5 minutes before serving. This helps them firm up a bit more. But fair warning, they smell AMAZING when they come out of the oven and it’s really hard not to immediately eat one and burn your mouth. Ask me how I know.
My Tips for the Crispiest Turkey Stuffing Ball Recipe
After making these probably a dozen times (I make them with leftover stuffing even when it’s not Thanksgiving now), here’s what I’ve learned:
Use day-old stuffing if possible. Fresh stuffing is too moist and the balls don’t hold together as well. Day-old stuffing that’s been in the fridge overnight works perfectly.
Don’t make them too big. I learned this the hard way. Giant balls don’t cook through properly in the middle. Keep them relatively small—about 2 inches in diameter max.
The cheese is important. It adds flavor AND helps bind everything. I’ve tried making them without cheese and they were… fine. But with cheese they’re SO much better.
Freeze before baking for make ahead turkey stuffing appetizer prep. You can form all the balls, freeze them on a baking sheet, then transfer to a freezer bag. When you want them, bake straight from frozen—just add 5-10 extra minutes to the baking time.
Experiment with mix-ins. I’ve added dried cranberries, chopped pecans, even bacon bits. All delicious. Get creative with whatever leftovers you have.
Serve with dipping sauces. Leftover gravy is obvious, but I’ve also done ranch dressing, cranberry sauce, even just plain old ketchup (for the kids who dip everything in ketchup no matter what it is).
Why These Work as Leftover Turkey Stuffing Balls
So here’s the reality of Thanksgiving leftovers—you ALWAYS have too much. Every year I say “let’s make less this time” and every year we end up with the same mountain of food. And by day three, everyone’s sick of eating turkey sandwiches and reheated sides.
These turkey stuffing balls completely solve that problem. They feel different enough that people don’t even realize they’re eating leftovers. They’re also great for:
Parties and gatherings. Made these for a post-Thanksgiving party at my neighbor’s house and people devoured them. Several people asked for the recipe and I was like “uh… it’s literally just my Thanksgiving leftovers” but they didn’t care.
Quick lunches. I pack a few of these with some fruit and call it lunch. Way more interesting than a sad turkey sandwich.
Kids’ meals. As I mentioned, my kids will eat these when they won’t eat regular leftovers. I call that a win.
Snacks. They’re actually really good cold, straight from the fridge. I may or may not have eaten four of them standing in front of the fridge at 11 PM last Friday night. No judgment please.
Making These as a Holiday Turkey Stuffing Balls Appetizer
Actually, you know what? You don’t even need to wait for leftovers. I’ve made these WITH my Thanksgiving meal as an appetizer. Just make extra stuffing, form it into balls, and bake them alongside everything else.
My sister did this last year and served them before dinner while people were hanging out and drinking wine. They were a huge hit. People loved having something to snack on that wasn’t just cheese and crackers.
You could even make them fancy by serving them on little skewers with cranberry sauce for dipping. Very Pinterest-worthy. Not that I care about that kind of thing. (I totally do.)
What About Turkey Cranberry Stuffing Balls?
Oh wait, I almost forgot. One of my favorite variations is adding dried cranberries directly into the mixture. Just toss in about 1/2 cup of dried cranberries (or chopped fresh if you have leftover cranberry sauce—though that can make them a bit wetter, so adjust your liquid accordingly).
The sweet-tart cranberry flavor with the savory stuffing is PERFECT. Very Thanksgiving-y. My aunt made these last year and I honestly liked them even better than the plain version.
You could also add some orange zest for extra fanciness. I haven’t tried that yet but it’s on my list for this year.
Storage and Reheating These Herb Seasoned Turkey Balls
These keep really well in the fridge for up to 4 days. Just store them in an airtight container and reheat in the oven at 350°F for about 10 minutes. Don’t microwave them—they get soggy. Trust me on this.
You can also freeze them after baking. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen at 375°F for 15-20 minutes.
Actually, I keep a stash of these in my freezer year-round now because I make stuffing even when it’s not Thanksgiving just so I can make these balls. My husband thinks I’m weird but he eats them so he can’t complain.
Final Thoughts on This Simple Turkey Stuffing Appetizer
Listen, I’m not saying these will solve all your leftover problems. But they’ll definitely make dealing with days of Thanksgiving food a lot more enjoyable. They’re easy, they’re tasty, and they make you feel like you’re eating something new even though you’re totally just eating leftovers.
And honestly? That’s all you can ask for the week after Thanksgiving when you’re tired of cooking and tired of turkey and just want something quick and good.
Make these. Seriously. Your future leftover-eating self will thank you.
Let me know if you try them! And if you have any other brilliant leftover ideas, share them because I’m always looking for new ways to use up that mountain of Thanksgiving food. 🦃✨
