Description
These Turkey Stuffing Balls are a fun and flavorful twist on traditional Thanksgiving stuffing. Perfect as an appetizer, side dish, or even a main course, these bite-sized treats combine juicy ground turkey with seasoned stuffing for a crowd-pleasing recipe that’s easy to make!
Ingredients
Units
Scale
- 1 lb ground turkey
- 2 cups prepared stuffing (store-bought or homemade)
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (or 1 tbsp dried parsley)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil (for baking or frying)
- Cranberry sauce or gravy (for dipping, optional)
Instructions
1. Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Ingredients:
- In a large mixing bowl, combine the ground turkey, prepared stuffing, egg, Parmesan cheese, mozzarella cheese, parsley, garlic powder, onion powder, salt, and pepper.
- Mix well until all ingredients are evenly combined.
3. Shape the Balls:
- Using your hands or a small scoop, form the mixture into balls about 1.5 inches in diameter.
- Place the balls on the prepared baking sheet, leaving space between each.
4. Cook the Stuffing Balls:
Option 1: Baking
- Brush the balls lightly with olive oil.
- Bake for 20-25 minutes, or until the balls are golden brown and the internal temperature reaches 165°F (74°C).
Option 2: Pan-Frying
- Heat olive oil in a skillet over medium heat.
- Cook the balls in batches, turning occasionally, until golden brown and cooked through (about 8-10 minutes).
5. Serve:
- Transfer the cooked turkey stuffing balls to a serving platter.
- Serve warm with cranberry sauce or gravy for dipping.
Notes
- Make Ahead: Prepare the balls up to a day in advance, cover, and refrigerate. Bake or fry when ready to serve.
- Leftover Stuffing: This recipe is perfect for using up leftover Thanksgiving stuffing.
- Freezing Option: Freeze uncooked stuffing balls on a baking sheet. Once frozen, transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the baking time.