SPREAD LOVE

Turkey and Stuffing Balls

Name: Turkey and Stuffing Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground turkey; 2 cups stuffing mix; 1 cup chicken broth; 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 1 teaspoon dried sage; 1 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup chopped fresh parsley (optional)

There’s something wonderfully nostalgic about small, savory bites that taste like holiday comfort any time of year — these turkey and stuffing balls are exactly that. Crisp at the edges, moist inside, and scented with sage and garlic, they turn leftover-flavors (or fresh ingredients) into an irresistible appetizer or weeknight main. If you enjoy one-pan, family-friendly recipes, you might also like this hearty ground turkey and peppers stir-fry for another quick, flavorful meal.

Why make this recipe
If you’re tired of the same reheated turkey or boring weeknight proteins, this recipe is perfect because it transforms simple ingredients into a crowd-pleasing, portable dish that’s easy to customize. The meatballs combine the best parts of a Thanksgiving stuffing with lean ground turkey, making them both familiar and refreshingly new. They’re quick to assemble, bake hands-off, and can be served as an appetizer, main course, or finger food for gatherings.

Step-by-Step Guide to Making Turkey and Stuffing Balls

Ingredients:

1 pound ground turkey
2 cups stuffing mix
1 cup chicken broth
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon dried sage
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)

Directions:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground turkey, stuffing mix, chopped onion, celery, chicken broth, sage, garlic powder, salt, and pepper. Mix until well combined.
Form the mixture into small balls, about 1 inch in size, and place them on a baking sheet lined with parchment paper.
Bake for 20–25 minutes, or until the turkey is cooked through and the balls are golden brown.
If desired, sprinkle with chopped parsley before serving. Enjoy your delicious turkey and stuffing balls!

How this comes together, in plain language:

The stuffing mix acts both as flavor and binder — it soaks up chicken broth and helps the turkey hold shape without needing many eggs or extra fillers.
Aromatics (onion and celery) add texture and fresh flavor that lifts the otherwise meaty profile.
Dried sage and garlic powder recreate classic holiday seasoning with minimal effort; parsley brightens the finished dish.

Why each ingredient matters:

Ground turkey: lean, neutral-flavored base that absorbs seasoning.
Stuffing mix: brings savory herbs, breadcrumbs, and texture.
Chicken broth: hydrates the stuffing mix and adds meaty depth.
Onion & celery: tiny flavor boosters for every bite.
Sage & garlic powder: essential savory notes; sage gives that Thanksgiving signature taste.
Parsley: optional finish for freshness and color.

Best Way to Store Turkey and Stuffing Balls

Refrigerate: Place cooled turkey and stuffing balls in an airtight container and store in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Arrange balls in a single layer on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container for up to 3 months at 0°F (-18°C) or lower.
Reheat: For refrigerated balls, reheat in a 350°F (175°C) oven for 8–10 minutes or microwave in 30-second bursts until heated through. For frozen balls, bake at 375°F (190°C) for 18–25 minutes until fully heated.

Serving Ideas for Turkey and Stuffing Balls

As an appetizer: Serve hot with a trio of dipping sauces — cranberry-mustard, gravy, and a honey-mustard aioli — for varied sweetness and tang.
Family-style main: Plate with mashed potatoes and roasted vegetables; spoon warm gravy over the balls for an instant comfort meal.
Party finger food: Skewer two or three balls per toothpick and place on a platter with microgreens for a festive presentation.
Sandwiches and wraps: Slice the balls in half and tuck them into crusty rolls with arugula and cranberry sauce for a handheld leftover-style sandwich.

Tips to Make Turkey and Stuffing Balls
Q: How do I keep the balls moist?
A: The chicken broth and stuffing mix are key. Don’t skimp on the broth — it keeps the filling hydrated and produces juicy meatballs even with lean turkey. If your mix feels dry as you form balls, add a tablespoon or two more of broth.

Q: Can I make them ahead?
A: Absolutely. Form the balls and refrigerate them overnight, or freeze them raw on a sheet and then bag them for later baking. Thaw in the refrigerator before baking for even cooking.

Q: How do I prevent them from falling apart?
A: Mix gently to avoid overworking the turkey, and let formed balls rest on the sheet for 10–15 minutes before baking; this helps the stuffing absorb moisture evenly. If needed, add a beaten egg (1 large) to help bind the mixture in case the stuffing mix is coarse or very dry.

Variations

Vegetarian swap (brief paragraph): For a meatless variation, replace ground turkey with a firm mashed bean mixture (white beans or chickpeas) and add a teaspoon of nutritional yeast for depth. Use a vegetable broth instead of chicken to maintain moisture and flavor. Form and bake similarly, but watch closely since plant-based mixtures may brown faster.
Flavor twist (bulleted):
- Italian-style: Swap sage for Italian seasoning, sprinkle with grated Parmesan, and serve with marinara.
- Spicy-southwest: Add 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and chopped jalapeño; swap parsley for cilantro and serve with avocado crema.

Detailed technique pointers (why they matter)

Mixing: Use your hands for the most control. Press gently to combine without compacting — over-mixing creates a dense texture.
Forming uniform balls: Use a small cookie scoop or tablespoon to portion each ball so they cook evenly. Rolling between palms creates smooth, attractive balls that brown evenly.
Baking vs. pan-frying: Baking is hands-off and healthier, producing even cooking with less oil. If you want extra caramelized crust, sear briefly in a hot skillet with a little oil for 1–2 minutes per side, then finish in the oven.

Ways to scale up for a crowd

Double or triple the recipe and use half-sheet pans so the balls have space to brown; overcrowding leads to steaming and soggy exteriors.
Keep finished balls warm in a low oven (200–225°F / 95–110°C) on a rack over a tray to maintain crispness; tent loosely with foil to prevent drying if holding longer than 30 minutes.

Presentation and plating tips

Garnish with chopped fresh parsley or chives for color contrast.
For a rustic holiday feel, arrange on a wooden board with small ramekins of cranberry sauce and warm gravy.
For an elegant appetizer, serve two on a small spoon or canapé tray with a dab of creamy mustard underneath each ball.

Troubleshooting common problems

Balls are crumbly and fall apart: Add a binding egg or an extra tablespoon of broth and gently re-form. If stuffing mix is exceptionally coarse, pulse it briefly in a food processor with a tablespoon of broth to increase cohesion.
Mixture is too wet to shape: Add a little more stuffing mix or a light sprinkle of breadcrumbs until it holds shape. Let the mixture rest for 5–10 minutes to let the stuffing absorb excess liquid.
Overly dry texture: Either reduce baking time slightly, ensure there was enough broth, or mix in a tablespoon of olive oil or a small beaten egg.

FAQs
Q: Can I use ground chicken instead of ground turkey?
A: Yes — ground chicken works well and will deliver a similar mild flavor, though it can be slightly leaner and may benefit from a touch more broth or a small binder like an egg.

Q: Do I have to use store-bought stuffing mix?
A: No. Homemade seasoned breadcrumbs or leftover stuffing work fine. If substituting homemade stuffing, consider its moisture level and reduce the broth if the mixture is already moist.

Q: Are these freezer-friendly?
A: Yes. Freeze fully cooked balls in a single layer until solid, then transfer to freezer bags. Reheat in a 375°F oven from frozen for 18–25 minutes, or thaw overnight in the fridge and reheat for 10–15 minutes.

How long do they keep once cooked? Store refrigerated for 3–4 days; freeze up to 3 months. Reheat thoroughly before serving.

Additional serving combinations and sauces

Gravy: Classic brown gravy makes them feel like a mini roast dinner.
Cranberry glaze: Heat cranberry sauce with a tablespoon of balsamic vinegar and a pinch of red pepper flakes for sweet-tart contrast.
Yogurt-dill dip: Mix Greek yogurt with lemon, dill, and a pinch of garlic powder for a bright, cooling accompaniment.

Health and nutrition notes

These turkey and stuffing balls are a moderate-protein, moderate-carb dish depending on the stuffing mix. Using lean ground turkey keeps saturated fat lower than many traditional meatballs. To reduce sodium, choose a low-salt stuffing mix or make your own breadcrumbs and season lightly. For higher fiber, serve with a side salad or roast veggies.

Serving scenarios and timing

Weeknight dinner in under an hour: Prep (10–15 minutes), bake (20–25 minutes) — while they bake, make a quick side of green beans or mashed potatoes.
Party or potluck: Make the day before and reheat in a warm oven when guests arrive; serve on a platter with toothpicks and two or three sauces.
Holiday leftover upgrade: This recipe is ideal for using leftover cooked turkey (substitute 1–1.5 cups chopped cooked turkey for half or all ground turkey and reduce baking time slightly).

Kid-friendly modifications

Make smaller, bite-sized balls for lunchboxes and pack with a small container of ketchup or gravy.
Mild seasoning works best for kids — keep sage minimal and avoid spicy add-ins; provide a dipping sauce kids already like.

Leftover ideas

Chop leftover balls and fold into scrambled eggs or an omelette for a savory breakfast.
Add to a hearty soup or stew for meatball-style protein in a bowl.
Slice and layer into a sandwich with arugula and cranberry sauce for a Thanksgiving-inspired lunch.

Final plating suggestion:
For a visually appealing main, place three turkey and stuffing balls on a bed of creamy mashed potatoes, drizzle with warm gravy, and scatter roasted Brussels sprouts around the plate. A sprig of parsley is a simple but effective finishing touch.

Conclusion

If you want inspiration for using leftover turkey in bite-sized comfort food, check out this creative take on repurposing holiday flavors in the form of Leftover Turkey Stuffing Balls, which offers a similar, cozy idea with useful variations. For a nutrition-minded spin and additional technique notes, Marisa Moore’s recipe for Turkey and Stuffing Meatballs provides helpful insights on ingredients and serving options.