Leftover Turkey Stuffing Balls

If your fridge looks like Thanksgiving exploded inside it, these leftover turkey stuffing balls are the rescue mission you need. The first time I made them, it was two days after the holiday and my family had officially declared a mutiny against “another plate of reheated leftovers.” So I mixed the stuffing, mashed potatoes, and chopped turkey together, rolled the mixture into balls, and baked them until golden.

The kids dunked them in warm gravy like they were the best snack ever invented, and my husband asked why we don’t just make Thanksgiving food specifically so we can turn it into these. They’ve since become our official day-after tradition, and honestly, I look forward to them almost as much as the big dinner itself.

They also come from a long family love affair with stuffing in ball form — if you grew up on my Stuffing Balls (Grandma’s Recipe), this is the leftover-friendly cousin of that classic.

Why This Recipe Works

• The mashed potatoes are the glue: Their starch binds everything into a ball that holds its shape without eggs or fuss.
• Everything is already cooked: You’re only reheating and browning, so the balls are ready in about 15 minutes in the oven.
• Crispy outside, soft inside: High oven heat crisps the surface of the stuffing while the center stays moist and savory.
• Built-in seasoning: Holiday stuffing already carries herbs, onion, and celery, so the flavor work is done for you.
• Zero waste: One bowl clears out three of the biggest leftover culprits — turkey, stuffing, and mashed potatoes — in one go.

Key Ingredient Notes

Stuffing: Day-old, chilled stuffing works best because it’s firmer and easier to roll. A moist, well-seasoned stuffing gives the balls most of their flavor, so this is where quality counts.

Mashed potatoes: Cold mashed potatoes act as the binder. Creamy, buttery mash makes tender balls; if yours are very loose, you’ll simply lean a little more on the breadcrumbs.

Turkey: Chop it small so every bite gets some. Dark meat stays juicier, but a mix of white and dark is perfect.

Panko breadcrumbs: These are your insurance policy — stir them in only if the mixture feels too soft to hold a ball shape.

Gravy: Leftover gravy is liquid gold here, both drizzled over the top and served warm on the side for dipping.

Pro Tips for Success

• Chill the mixture first: Cold ingredients roll into neater balls and hold together better in the oven.
• Brush with butter: A light coat of melted butter or oil before baking gives noticeably crispier, golden edges.
• Keep them uniform: Golf-ball size, all the same, so they finish baking at the same time.
• Don’t skip the taste test: Season the mixture before rolling — leftovers can lose salt in the fridge.
• Party trick: Stick a toothpick in each ball and set out a bowl of warm gravy in the middle like a fondue.

Variations and Substitutions

Different proteins: Leftover chicken or diced ham works beautifully in place of turkey — anything roasted and chopped small.

Cheesy centers: Tuck a small cube of cheddar or mozzarella into the middle of each ball before rolling for a melty surprise.

Sweet-savory: A small spoonful of cranberry sauce hidden inside gives you the whole Thanksgiving plate in one bite. If you love that cranberry-plus-poultry combo, my Cranberry and Pecan Chicken Salad is another great way to use up holiday extras.

Gluten-free: Use gluten-free stuffing and gluten-free breadcrumbs — the method stays exactly the same.

Vegetarian: Skip the turkey and add sautéed mushrooms or extra vegetables to a veggie stuffing base.

Storage Instructions

Refrigerator: Store cooled stuffing balls in an airtight container for up to 4 days.

Freezer: Freeze shaped (baked or unbaked) balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding about 5 extra minutes.

Reheating: The oven or air fryer at 375°F for 8–10 minutes brings back the crispy outside. The microwave works in a pinch, but the exterior will be softer.

Frequently Asked Questions

Can I air fry leftover turkey stuffing balls?

Yes. Air fry at 375°F for about 8–10 minutes, until golden on the outside and hot in the center.

Do I have to use turkey?

Not at all — leftover chicken or ham works just as well. If you have extra chicken to use up, my Creamy Chicken & Swiss Crescent Ring is another family favorite for leftovers.

Why won’t my stuffing balls hold together?

The mixture is likely too warm or too wet. Chill it for 20–30 minutes and stir in panko breadcrumbs a little at a time until it holds a firm ball.

Can I make them ahead for a party?

Yes — shape the balls up to a day ahead and refrigerate, or freeze them and bake straight from frozen with a few extra minutes.