In today’s busy world, finding a way to transform leftover turkey into a delicious dish can be a game changer. Leftover Turkey Stuffing Balls are your secret weapon for post-holiday meals or any weeknight dinner. Made from just a few simple ingredients, this recipe takes your Thanksgiving leftovers and elevates them into something special—crispy on the outside and bursting with flavor on the inside. Whether you’re cooking for family or just craving comfort food, these little bites become an instant favorite.
Reasons to Try It
Why not give this dish a shot? Not only is it a fantastic way to utilize your leftovers, but it’s also incredibly simple and budget-friendly. It’s the perfect solution for a quick weeknight dinner or a delightful snack at a holiday gathering. Kids will love the fun of rolling the turkey and stuffing mixture into bite-sized balls, while adults will appreciate the savory taste of each bite. Plus, with ingredients you likely have on hand, it’s a low-effort meal that feels like a treat.
“I was amazed at how easy it was to whip up these Turkey Stuffing Balls! They were a hit with my family and a great way to use up holiday leftovers. We even dipped them in gravy for an extra flavor boost!” – Happy Home Cook
Preparing Leftover Turkey Stuffing Balls
This dish comes together in a few simple steps, ensuring a hassle-free cooking experience. You’ll start by preheating your oven, then mix the mashed potatoes, turkey, and stuffing with a few flavorful additions. Once combined, roll the mixture into balls, bake them to perfection, and enjoy! It’s a straightforward process that results in a satisfying dish.
What You’ll Need
Gather these essential ingredients for your Leftover Turkey Stuffing Balls:
- 2 cups mashed potatoes
- 2 cups stuffing
- 1 cup shredded turkey
- 1/2 cup grated Parmesan cheese
- 1 beaten egg
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Feel free to substitute the mashed potatoes with sweet potatoes for a different flavor or use gluten-free bread crumbs if needed.
