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Thanksgiving stuffing balls served on a festive plate for the holiday

Thanksgiving Stuffing Balls

Transform your Thanksgiving leftovers into crunchy, flavor-packed stuffing balls that are perfect for snacking or as a party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. 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.
  2. Pinch off portions and roll into balls about the size of a golf ball. If the mixture feels too wet, chill for 10–15 minutes or add 1 tablespoon of breadcrumbs to firm it up.
  3. Spread the breadcrumbs on a plate and roll each ball until fully coated. Place them on a tray.
Cooking
  1. 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.
  2. 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.
Serving Suggestions
  1. Serve warm for best texture and flavor. These are at their crispiest the day they’re made.

Notes

Store cooled balls in an airtight container for up to 3 days. Freeze fully formed (but uncooked or cooked) balls on a tray, then bag. Thaw overnight before 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.