Name: Thanksgiving Stuffing Balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups leftover stuffing (any variety); 1 cup cooked turkey, shredded (No turkey? Use leftover roast chicken or crumbled sausage.); 1/2 cup cranberry sauce (whole-berry or jellied); 1/4 cup chopped green onions (scallions); 1/2 cup shredded cheese (cheddar or mozzarella); 1 large egg, beaten (For egg-free, use flax 'egg' or mashed potato binder.); 1 cup breadcrumbs (Panko for extra crunch) (For gluten-free, use gluten-free breadcrumbs.); to taste Salt and pepper; as needed oil for frying (vegetable, canola, or light olive oil)

I still remember turning a mountain of Thanksgiving leftovers into these crunchy, flavor-packed stuffing balls the day after the feast. They take leftover stuffing and turkey and transform them into poppable, party-ready bites that feel indulgent without starting from scratch. If you love makeovers in the kitchen, these Thanksgiving stuffing balls are fast, forgiving, and endlessly customizable — and they’re a great follow-up to classic bite-sized recipes like bisquick sausage balls when you want something with a holiday twist.

What makes this recipe special

Leftover stuffing gets a second life here, upgraded with turkey, cranberry sauce, scallions, and melty cheese. The result is a sweet-savory bite with a crisp breadcrumb crust and a soft, savory center. These are perfect for post-holiday snacking, game-day spreads, or as an easy appetizer at a winter potluck.

"We made these after Thanksgiving and they vanished in minutes — crunchy outside, full of tangy cranberry and turkey inside. A definite repeat."

They’re budget-friendly (uses what you already have), kid-approved (most kids love the crunchy exterior), and quick to assemble. If you like small, handheld comfort food similar to puffier appetizers, you’ll also enjoy riffs inspired by bisquick sausage balls.

Preparing Thanksgiving Stuffing Balls

Before you start, here’s the quick workflow so you know what to expect: mix leftovers with turkey, egg, cheese, and scallions; form golf-ball-sized portions; coat in panko; then either shallow-fry until golden or bake for a lighter finish. Expect about 25–30 minutes active time plus a few minutes per frying batch. Chilling the mix briefly helps if it feels too soft.

Key ingredients

2 cups leftover stuffing (any variety)
1 cup cooked turkey, shredded
1/2 cup cranberry sauce (whole-berry or jellied)
1/4 cup chopped green onions (scallions)
1/2 cup shredded cheese (cheddar or mozzarella)
1 egg, beaten
1 cup breadcrumbs (Panko for extra crunch)
Salt and pepper to taste
Oil for frying (vegetable, canola, or light olive oil)

Notes and swaps:

No turkey? Use leftover roast chicken or crumbled sausage.
Want gluten-free? Use gluten-free breadcrumbs (or crushed GF crackers). See other allergy-friendly makeovers like bisquick sausage balls for inspiration on egg-free or flour-free approaches.
Panko gives the best crunch, but regular breadcrumbs will work.

Step-by-step instructions

In a large bowl, combine the stuffing, shredded turkey, cranberry sauce, chopped scallions, shredded cheese, and beaten egg. Season lightly with salt and pepper. Mix until evenly combined.
Pinch off portions and roll into balls about the size of a golf ball. If the mixture feels too wet, chill 10–15 minutes or add 1 tablespoon of breadcrumbs to firm it up.
Spread the breadcrumbs on a plate and roll each ball until fully coated. Place them on a tray.
To fry: heat about 1/4 inch of oil in a large skillet over medium heat. Test: a breadcrumb should sizzle on contact. Fry in batches, 3–4 minutes per side, turning gently until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
To bake (lighter): brush each ball with oil and arrange on a sheet pan. Bake at 400°F (200°C) for 15–20 minutes, turning once so all sides brown evenly.
Serve warm for best texture and flavor. These are at their crispiest the day they’re made.

Best ways to enjoy it

Serve these stuffing balls as an appetizer with a couple of dipping options: whole-berry cranberry sauce, a tangy mustard-mayo, or a warm gravy spooned over for extra comfort. For a sweeter glaze, take inspiration from cranberry barbecue flavors by pairing with ideas similar to cranberry BBQ meatballs. Plate them on a bed of arugula for contrast, or stack three on a skewer for elegant finger food.

Storage and reheating tips

Refrigerator: Store cooled balls in an airtight container for up to 3 days.
Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Re-crisp in a 375°F (190°C) oven for 8–10 minutes, or air-fry at 350°F (175°C) for 5–7 minutes. Avoid microwaving unless you don’t mind losing crispness.
Food safety note: Because these contain cooked poultry and egg, refrigerate within 2 hours of cooking and reheat to 165°F (74°C) before serving.

Pro chef tips

Chill the mixture for 10–15 minutes if it’s too sticky — makes rolling easier.
Use a cookie scoop for uniform balls and even cooking.
Don’t overcrowd the pan when frying; that drops oil temperature and makes them soggy.
If you love an extra crunchy crust, double-coat: dip balls in a thin wash (milk or beaten egg), then in panko again.
For deeper flavor, mix in a teaspoon of fresh chopped herbs (sage or thyme) if your stuffing is plain.

Creative twists

Spicy: Add finely chopped jalapeño and pepper jack cheese.
Vegetarian: Skip the turkey and add cooked lentils or chopped roasted butternut squash.
Breakfast version: Stir in crumbled breakfast sausage and serve with maple mustard.
Gluten-free / egg-free: Use GF breadcrumbs and an egg replacer or mashed potato binder — see egg-free adaptations inspired by other stuffing ball recipes like bisquick sausage balls for technique tips.

Common questions

Q: How long does this take from start to finish?
A: Plan on 30–45 minutes total: about 10–15 minutes to mix and form balls, then 15–25 minutes to fry or bake depending on batch size.

Q: Can I make these entirely ahead of time?
A: You can form and coat the balls a day ahead, store them covered in the fridge, then fry or bake when ready. Fully cooked balls reheat best in the oven to restore crunch.

Q: My mixture is too wet — how do I fix it?
A: Chill for 10–15 minutes, which firms up ingredients. If still loose, add breadcrumbs 1 tablespoon at a time until it holds shape.

Q: Are these safe to freeze?
A: Yes. Freeze fully formed (but uncooked or cooked) balls on a tray, then bag. Thaw overnight before reheating. Cooked and frozen balls reheat well in the oven or air fryer.

Q: Can I skip the egg?
A: Egg helps bind; substitute with a flax "egg" (1 tbsp ground flax + 3 tbsp water) or 2–3 tablespoons of mashed potato for a vegan binder, though texture will differ.

Conclusion

These Thanksgiving stuffing balls are a smart, tasty way to use leftovers and feed a crowd without fuss. For a classic family-style version you can compare techniques with Grandma Dot’s Stuffing Balls Recipe, or for specialty dietary swaps check the egg- and gluten-free tips at Stuffing Balls – The Dizzy Cook.