Instructions:
- Prepare the Mixture
In a large bowl, combine the leftover stuffing, turkey, cranberry sauce (if using), and cheese. Gradually mix in the gravy or broth until the mixture holds together when pressed. If it’s too dry, add more gravy; if it’s too wet, add more stuffing or breadcrumbs. - Shape the Balls
Roll the mixture into golf ball-sized balls using your hands or a cookie scoop. Place them on a parchment-lined baking sheet. - Set Up the Dredging Station
Prepare three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Coat each ball in flour, dip it into the beaten eggs, and roll it in breadcrumbs. - Chill
Chill the balls in the fridge for 15–20 minutes to help them firm up and prevent them from falling apart during cooking. - Fry or Bake
- To Fry: Heat about 2 inches of oil in a large skillet or saucepan to 350°F (175°C). Fry the balls in batches for 3–4 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- To Bake: For a healthier option, preheat the oven to 400°F (200°C). Place the balls on a greased baking sheet and lightly spray them with cooking spray. Bake for 20–25 minutes, or until golden and crispy.
- Serve
Serve the warm stuffing balls with cranberry sauce, turkey gravy, or your favorite dipping sauce. Garnish with chopped parsley if desired.
Tips:
- If your stuffing is dry, moisten it with extra gravy or broth.
- Customize the recipe by adding chopped vegetables, herbs, or mashed potatoes.
- These balls can be made ahead and frozen. To cook, simply bake or fry them directly from the freezer, adding a few extra minutes to the cooking time.
- For an air fryer option, cook at 375°F (190°C) for 10–12 minutes, or until crispy and golden.
Enjoy your crispy, flavorful Turkey Stuffing Balls—an easy way to give your holiday leftovers a tasty new twist!