Thanksgiving Stuffing Balls
Crispy handheld bites that reinvent Thanksgiving leftovers into a delicious appetizer for snacking or brunch.
Ingredients
Stuffing Ingredients
- 2 cups leftover stuffing
- 1 cup cooked turkey, shredded
- 1/2 cup cranberry sauce
- 1/4 cup chopped green onions (scallions)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 each egg, beaten Can substitute with mayo for egg-free option.
- 1 cup breadcrumbs (Panko for extra crunch)
- to taste Salt and pepper
- as needed Oil for frying (vegetable, canola, or light olive oil)
Instructions
Preparation
- In a large bowl, combine the leftover stuffing, shredded turkey, cranberry sauce, chopped green onions, shredded cheese, and the beaten egg. Season lightly with salt and pepper. Mix until everything is evenly combined.
- Pinch off portions and roll the mixture into balls about the size of a golf ball. If the mixture feels too wet, chill for 10–15 minutes or add a tablespoon of breadcrumbs to firm it up.
- Spread the breadcrumbs on a plate. Roll each ball in the crumbs until fully coated and place them on a tray.
Cooking
- Heat about 1/4 inch of oil in a large frying pan over medium heat. The oil is ready when a breadcrumb sizzles on contact.
- Fry the balls in batches so they don’t crowd the pan. Cook for about 3–4 minutes per side, turning gently, until they are golden brown and crisp.
- Transfer cooked balls to a paper towel–lined plate to drain excess oil. Keep warm in a low oven (200°F/95°C) if cooking in batches.
- Serve warm. These are best eaten the day they’re made for maximum crunch and flavor.
Notes
For a lighter fry method, brush the balls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once. Store in an airtight container for up to 3 days or freeze for up to 2 months.