Salmon Balls with Creamy Avocado Sauce
Tender salmon balls with a velvety avocado sauce. Learn easy steps, substitutions, and serving ideas...
3035
total time
12
servings
250 kcal
calories
Introduction: Why Turkey Stuffing Balls Are a Holiday Must
Turkey stuffing balls are a comforting, crowd-pleasing twist on classic bread stuffing that transforms a beloved side dish into a versatile appetizer or party bite. These golden, crispy spheres capture all the familiar flavors of Thanksgivingāsavory herbs, sautĆ©ed onions and celery, buttery bread, and rich turkeyāwhile delivering a fun, handheld format thatās perfect for buffets, cocktail parties, or as a playful side for a family dinner. The beauty of turkey stuffing balls lies in their flexibility: they can be made ahead, frozen, baked or pan-fried, and customized to suit dietary needs or flavor preferences. Using leftover roast turkey makes these an economical and waste-reducing recipe, offering a delicious second life to holiday leftovers. Beyond the practical advantages, stuffing balls offer an engaging textural contrast. The interior is moist and flavorful, reminiscent of traditional stuffing, while the exterior becomes pleasantly crisp when coated with a light egg wash and breadcrumb crust or when pan-fried to a caramelized finish. That crunchy exterior helps the balls stand up to dipping saucesāgravy, cranberry aioli, or tangy mustard dipāmaking them satisfying both on their own and paired with condiments. For those who love to entertain, stuffing balls are easy to serve in tiers, on skewers, or alongside other finger foods. They also work well as appetizers before a main turkey course or as a complement to roasted vegetables and salads. In this article youāll find a complete guide to making perfect turkey stuffing balls from scratch or from leftovers, including ingredient ratios, step-by-step preparation, cooking methods (bake, fry, or air-fry), flavor variations, make-ahead and freezing tips, and creative serving ideas. Whether youāre aiming for a classic Thanksgiving flavor profile or exploring bold twists like sausage and apple or cranberry-orange notes, these stuffing balls are an approachable, delicious addition to your holiday repertoire.
Gathering Ingredients: What You Need and Why Each Item Matters
Before you begin, assemble your ingredients so you can work efficiently. For a basic batch of turkey stuffing balls that yields about 20ā24 medium-sized balls, you'll want: 4 cups of day-old bread cubes (a mix of white and whole wheat is nice), 2 cups cooked turkey (finely chopped), 1 medium onion (finely diced), 2 stalks celery (finely diced), 2 cloves garlic (minced), 3 tablespoons unsalted butter, 1 cup low-sodium chicken or turkey broth, 1 large egg (for binding), 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary (crushed), salt and freshly ground black pepper to taste, and 1/2 to 1 cup panko or plain breadcrumbs for coating. Optional add-ins: cooked sausage, chopped apple, dried cranberries, toasted pecans, or grated Parmesan. Each ingredient plays a role. Day-old bread soaks up the flavorful broth without turning to mush, creating that perfect pillowy interior. Turkey contributes protein and a familiar holiday flavor; if you donāt have turkey, roasted chicken works well. SautĆ©ed onion, celery, and garlic form the aromatic baseāthe classic mirepoix that builds savory depth. Butter and a modest amount of broth keep the stuffing moist, while egg helps bind and stabilize the mixture so the balls hold their shape. The herbsāsage, thyme, and rosemaryāare key to evoking traditional stuffing flavors; theyāre strong and aromatic, so use them judiciously and adjust to taste. Breadcrumbs or panko used for coating are optional but recommended if you want a crunchier exterior; they also help absorb any surface moisture for even browning. Salt and pepper are essential for seasoning; taste the stuffing before forming balls and adjust as needed. If you plan to pan-fry, you may want to increase the coating slightly and chill the formed balls to prevent them from falling apart during cooking. For gluten-free variations, use gluten-free bread and panko substitutes. With your ingredients gathered and prepped, youāll move smoothly into preparing the stuffing base.
Preparing the Stuffing: Step-by-Step Technique for Flavor and Texture
The preparation of the stuffing base determines the final texture and flavor of your turkey stuffing balls. Start by sautĆ©ing your aromatics: melt butter in a large skillet over medium heat, add diced onion and celery, and cook until translucent and slightly softenedāabout five to seven minutes. Add minced garlic during the last minute to avoid burning. This initial step develops the savory backbone of the mixture and mellows the raw edge of the onion. If youāre using cooked sausage, brown it at this point and drain any excess fat to prevent greasiness. Transfer the sautĆ©ed mixture to a large bowl. Add the bread cubes and toss to combine. Sprinkle in your herbsāsage, thyme, and crushed rosemaryāand season with salt and pepper. Pour in warm broth a little at a time while gently tossing; you want the bread to be moist but not soggy. The exact amount of liquid depends on the type of bread; denser loaves absorb more. Aim for a cohesive, slightly springy texture that holds together when squeezed. Incorporate the finely chopped turkey, mixing evenly. For extra richness and binding, beat an egg and fold it into the mixture; this greatly improves structural integrity when forming balls. Taste the stuffing and adjust seasoning. If the mixture seems too loose to shape, mix in a handful of breadcrumbs or panko until it firms up. Conversely, if itās too dry, add a tablespoon of broth at a time. Let the stuffing rest for 10ā15 minutes so flavors meld and the bread fully absorbs the liquidāthis also makes shaping easier. Cooling the mixture briefly in the refrigerator for 20ā30 minutes can help if you plan to pan-fry, as chilled balls hold together better under heat. With a perfectly seasoned and textured stuffing base, youāre ready to form the balls.
Forming the Balls: Size, Binding, and Shaping Tips
Forming uniform balls will ensure even cooking and a pleasing presentation. For consistent results, use a 1Ā½-tablespoon cookie scoop or a small ice cream scoop to portion the stuffing. This typically yields balls about 1.5 inches in diameterābite-sized and easy to serve. For larger, more substantial servings, use a 2-tablespoon scoop. Wet your hands lightly with water to prevent sticking, then gently roll each portion between your palms into a smooth ball. Avoid compressing too tightly; overworking the mixture can make the interior dense. The goal is a firm exterior with a tender, moist center. If the stuffing struggles to hold shape, incorporate one of several binding strategies. Adding an extra beaten egg to the mixture helps proteins set and improves cohesion during cooking. Breaded exterior coatingsādipping in beaten egg and rolling in panko or breadcrumbsāform a protective crust that keeps the interior intact while crisping nicely in the oven or skillet. Chilling formed balls on a parchment-lined tray for 30 minutes before cooking significantly reduces breakage and helps them hold their round shape during frying or air-frying. For an elegant twist, stuff a small cube of cheddar or a cranberry-jam center into each ball before sealing, or press a sliver of green onion into the top for garnish. If making gluten-free balls, use gluten-free bread and crushed cornflakes or gluten-free panko for coating. When preparing large batches for parties, place formed balls on trays in a single layer and freeze until solid, then transfer to freezer bags for storage; you can bake them from frozen with a slightly longer cook time. With these techniques, shaping becomes quick and reliable, giving you uniformly cooked, attractive turkey stuffing balls.
Cooking Process: Oven, Pan-Fry, and Air-Fryer Methods
There are three reliable methods to cook turkey stuffing ballsābaking, pan-frying, and air-fryingāeach offering different textures and conveniences. Baking is the simplest and healthiest option: preheat your oven to 375Ā°F (190Ā°C). Arrange the balls on a parchment-lined baking sheet, brush lightly with melted butter or oil to encourage browning, and bake for 18ā22 minutes, turning once halfway through to promote even color. Baking yields a gently crisped exterior and tender interior, ideal for larger batches and hands-off cooking. For extra crunch, broil for 1ā2 minutes at the end, watching closely to prevent burning. Pan-frying gives the crispiest exterior and a golden brown crust. Heat a shallow layer of neutral oil (about 1/8-inch) in a heavy skillet over medium heat. Once the oil shimmers, add chilled balls in a single layer, leaving space between them. Fry 3ā4 minutes per side until deeply golden, then transfer to a cooling rack or paper towel-lined plate to drain. Pan-frying is fast and flavorful but requires attention to avoid uneven cooking or breakage; a light breadcrumb coating and chilled shaping help maintain structure. Air-frying offers a modern compromiseāfast cooking with less oil and great texture. Preheat the air fryer to 360Ā°F (182Ā°C). Spray the basket lightly with oil, place balls in a single layer without overcrowding, and air-fry for 10ā12 minutes, turning halfway, until crisp and browned. For frozen balls, increase time by 4ā6 minutes. No matter the method, always check the internal temperature: aim for 165Ā°F (74Ā°C) when reheating leftover turkey or ensuring safe serving temperature. Serve immediately for best texture, or hold warm in a low oven (about 200Ā°F / 95Ā°C) on a wire rack to keep exterior crisp while maintaining interior moistness.
Flavor Variations & Add-Ins: Customize Your Stuffing Balls
One of the best things about turkey stuffing balls is how well they adapt to different flavor profiles. Start with the classic baseābread, aromatics, herbs, butter, broth, and turkeyāand branch out. For a savory-sweet holiday twist, add 1/2 cup dried cranberries and 1/2 cup toasted chopped pecans, plus a teaspoon of orange zest to brighten the mixture. The tartness of cranberries pairs wonderfully with turkey and adds a festive pop of color. For a richer, heartier version, fold in 1 cup crumbled cooked sausage (use sweet or sage sausage) and 1/2 cup shredded sharp cheddar; the sausage adds meaty depth while cheese introduces a creamy melt-in-the-center surprise. If you prefer lighter, fresher flavors, incorporate apples and fresh herbs: use 1 medium grated or finely chopped tart apple, a tablespoon of chopped parsley, and a splash of lemon juice to lift the palate. For an herb-forward Mediterranean variation, replace sage and thyme with oregano and basil, add 1/4 cup chopped sun-dried tomatoes (drained) and 1/4 cup crumbled feta. A spice-forward approach could include toasted pine nuts, currants, and a pinch of cinnamon and allspice for a subtly aromatic Middle Eastern-inspired ball. Dietary substitutions are simple: use gluten-free bread and panko for a gluten-free version, swap butter for olive oil or plant-based margarine for dairy-free, and replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free binderānote that binding may be a touch less firm. Experiment with coatings too: a Parmesan-panko crust offers an umami crunch, whereas crushed cornflakes give a lighter, crispier shell. The flexibility of this recipe makes it excellent for using whatever leftovers and pantry staples you have on hand while delivering consistently delicious results.
Final Presentation & Serving Suggestions: Dips, Plating, and Garnish
Serving turkey stuffing balls beautifully elevates them from casual snack to memorable appetizer. Arrange warm balls on a large platter, either piled in the center for a rustic look or spaced neatly in rows for a refined display. Provide a variety of dipping options to please different palates: traditional pan gravy or turkey jus is an obvious match, while a tart cranberry-mustard sauce, honey-Dijon aioli, or herb-infused sour cream offers contrast. For a sweeter accent, a warm apple-cider reduction or maple-cranberry glaze pairs wonderfully. Place small bowls of sauces interspersed among the balls or serve individual dipping cups for guests to take. Garnish thoughtfully to signal flavorsāsprinkle finely chopped parsley, chopped toasted pecans, or a scattering of dried cranberries for color and texture. For an upscale presentation, thread a mini rosemary sprig through each ball with a short skewer and arrange on a slate board with microgreens. If serving as part of a holiday spread, position the platter near roasted vegetables, cranberry sauce, and finger sandwiches to make it easy for guests to build a balanced plate. Consider portioning: if serving as hors d'oeuvres, allow 3ā4 balls per person; as a side dish, plan 5ā6 balls per person alongside mains and sides. Label variations if multiple types are offered (e.g., sausage-cheddar, cranberry-pecan, vegetarian), and include allergy notes for nuts or gluten. For a family-style dinner, put the balls in a warm casserole dish and ladle gravy over the top for a homier presentation. Thoughtful plating and complementary dips make turkey stuffing balls feel intentional, festive, and irresistible.
Make-Ahead, Freezing, and Storage: Plan Ahead for Stress-Free Hosting
One of the greatest conveniences of turkey stuffing balls is how well they lend themselves to make-ahead strategies. You can prepare the stuffing mixture up to 24 hours in advance and keep it refrigerated; shaped balls will hold in the refrigerator for up to 24 hours as well before cooking. For longer storage, freeze formed balls on a parchment-lined tray until solidāabout 1ā2 hoursāthen transfer them into labeled freezer-safe bags or containers. Properly stored, frozen stuffing balls will maintain quality for 2ā3 months. When ready to cook from frozen, bake at 375Ā°F (190Ā°C) for about 25ā30 minutes, or air-fry at 360Ā°F (182Ā°C) for 14ā18 minutes, turning once, until heated through and crisped. If you've cooked a batch ahead of time, let them cool completely on a wire rack to prevent condensation before transferring to an airtight container. Refrigerated cooked balls will keep for 3ā4 days. To reheat without sogginess, warm in a preheated oven at 350Ā°F (175Ā°C) on a wire rack set over a baking sheet for 8ā12 minutes, or air-fry at 350Ā°F for 5ā8 minutes. Avoid microwaving if possible, as this softens the exterior and can make them mushy. For hosting, consider staging: bake or crisp the balls ahead and hold them in a low oven (around 200Ā°F / 95Ā°C) on a rack so they stay warm and maintain texture. Alternatively, reheat in batches just before serving for maximum crunch. Label containers with reheating instructions if others may handle the final cooking. With these make-ahead and storage tips, turkey stuffing balls can save time and reduce stress while delivering fresh, flavorful bites for your guests.
Turkey Stuffing Balls
Crispy, savory turkey stuffing balls ā perfect for Thanksgiving, parties, or using leftover turkey. Step-by-step recipe, variations, and make-ahead tips.
total time
3035
servings
12
calories
250 kcal
ingredients
- 1 lb ground turkey š
- 2 cups prepared stuffing mix š
- 1/2 cup chicken broth šš„£
- 1/4 cup chopped celery šæ
- 1/4 cup chopped onion š§
- 1/2 tsp dried sage šæ
- 1/2 tsp dried thyme šæ
- 1/4 tsp salt š§
- 1/4 tsp black pepper š¶ļø
- 1/2 cup shredded mozzarella or cheddar cheese (optional) š§
- 2 tbsp olive oil (for greasing baking sheet) š«
instructions
- 1. Preheat your oven to 375Ā°F (190Ā°C). Grease a baking sheet with olive oil or line it with parchment paper.
- 2. In a large bowl, combine the ground turkey, prepared stuffing mix, chicken broth, chopped celery, chopped onion, dried sage, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- 3. Using your hands, shape the mixture into small 1-inch balls and place them evenly spaced on the prepared baking sheet.
- 4. Bake the turkey stuffing balls for 20 to 25 minutes, or until they are golden brown on the outside and fully cooked through.
- 5. If using cheese, sprinkle shredded mozzarella or cheddar cheese on top of each ball during the last 5 minutes of baking. Return to the oven until the cheese melts and becomes bubbly.
- 6. Remove the baking sheet from the oven and let the balls cool slightly. Serve warm as a delicious appetizer or as a tasty side dish with your holiday meal.
- 7. Enjoy these savory, hearty, and festive turkey stuffing balls with family and friends!
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