Turkey Stuffing Balls (Easy Thanksgiving Appetizer Ready in 30 Minutes!)

Let me tell you about the time I saved Thanksgiving with stuffing balls.

I was hosting for the first time, trying to be all impressive with appetizers and courses and timing everything perfectly. Twenty minutes before guests arrived, I realized I’d made way too much stuffing and had literally nothing to serve as appetizers. Panic mode activated.

I grabbed the extra stuffing, rolled it into balls, tossed them in the oven, and crossed my fingers. Fifteen minutes later, I had these crispy, golden bites that looked intentional and tasted incredible. Everyone kept asking for the recipe, and I played it cool like I’d planned it all along. 🙂

Why You’ll Love These Turkey Stuffing Balls

Ready in 30 minutes flat. From mixing to serving, this recipe is ridiculously quick. Perfect when you need appetizers in a hurry or want to transform leftovers into something exciting.

Crowd-pleasing magic. These things disappear faster than you can make them. Kids love them, adults love them, even your picky uncle who “doesn’t like fancy food” will love them.

Make-ahead friendly. Form the balls the night before and bake them right before serving. Or bake them completely, refrigerate, and reheat when needed. Less stress = better hosting.

Crispy outside, tender inside. The exterior gets golden and crunchy while the inside stays moist and flavorful. It’s the perfect texture combination that makes them impossible to stop eating.

Versatile as heck. Serve them as appetizers with dipping sauces, as a side dish for dinner, or even as the main attraction for a casual Thanksgiving meal for two. They work for everything.

Great for using leftovers. Got leftover stuffing and turkey after Thanksgiving? This is your answer. Transform those leftovers into something everyone actually wants to eat.

What Makes These Turkey Stuffing Balls Special

Here’s the thing—stuffing balls might sound simple, but there’s an art to making them actually good.

The secret is in the moisture balance. Too dry and they fall apart. Too wet and they’re mushy. This recipe hits that sweet spot where they hold together perfectly while staying tender inside.

The baking method creates a crispy exterior without needing to deep fry anything. You get all the crunch without the mess or extra calories. Plus, you can make a ton at once on a baking sheet.

Adding shredded turkey (or keeping it vegetarian) makes these substantial enough to be more than just a snack. They’re filling, protein-packed, and actually satisfying.

And the best part? You can customize them endlessly. Add cranberries for sweetness, throw in some cheese, spice them up with jalapeños—whatever sounds good to you. The base recipe is foolproof, so you can get creative.

Ingredients You’ll Need

For the Stuffing Balls:

• 4 cups prepared stuffing (homemade or store-bought) – Day-old stuffing works best as it’s slightly drier and holds together better.
• 1 cup cooked turkey, finely shredded or diced – Leftover turkey is perfect here. Can substitute with chicken or omit for vegetarian version.
• 2 large eggs, beaten – Acts as the binder to hold everything together.
• 1/2 cup chicken or turkey broth – Adds moisture and flavor. Use vegetable broth for vegetarian version.
• 1/4 cup fresh parsley, chopped – Adds freshness and color.
• 1 teaspoon dried sage – Classic Thanksgiving flavor that makes these taste authentic.
• 1/2 teaspoon garlic powder – Subtle background flavor that enhances everything.
• 1/2 teaspoon onion powder – More depth without actual onion pieces.
• Salt and black pepper to taste – Season generously since stuffing can be bland.
• 2 tablespoons melted butter or olive oil – For brushing on top to help them crisp up.

Optional Add-ins:

• 1/2 cup shredded cheese (cheddar, parmesan, or gruyere) – Makes them extra indulgent.
• 1/4 cup dried cranberries – Adds sweetness and festive color.
• 1/4 cup chopped pecans or walnuts – For extra texture and nutty flavor.
• Pinch of red pepper flakes – If you want a little kick.

For Serving:

• Cranberry sauce – The classic pairing.
• Gravy – Because everything’s better with gravy.
• Ranch or honey mustard – For those who want something different.

How to Make Turkey Stuffing Balls (Step-by-Step)

Step 1: Prepare the Stuffing Mixture

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

In a large mixing bowl, combine the prepared stuffing, shredded turkey, beaten eggs, broth, parsley, sage, garlic powder, onion powder, salt, and pepper. Use your hands (yes, get in there!) to mix everything together thoroughly.

The mixture should be moist enough to hold together when squeezed but not soggy. If it’s too dry and crumbly, add a tablespoon more broth. If it’s too wet, add a handful of breadcrumbs or crushed crackers.

Let the mixture sit for about 5 minutes. This gives the bread time to absorb the liquid and makes it easier to form into balls.

Step 2: Form the Balls

Scoop about 2-3 tablespoons of the mixture (I use a cookie scoop for uniform size) and roll it between your palms to form a ball. It should be roughly the size of a golf ball—big enough to be satisfying but small enough to be one or two bites.

Place each ball on the prepared baking sheet, spacing them about an inch apart. They won’t spread, so you can fit quite a few on one sheet.

Once all the balls are formed, brush the tops and sides with melted butter or olive oil. This is what creates that golden, crispy exterior. Don’t skip this step!

Step 3: Bake Until Golden and Crispy

Bake for 15-18 minutes, flipping them halfway through (around the 8-minute mark). You want them golden brown and crispy on all sides.

They’re done when the exterior is crispy and golden, and they feel firm when you touch them. If you want them extra crispy, turn on the broiler for the last 1-2 minutes—but watch them closely so they don’t burn.

Let them cool for just a minute or two before serving. They’ll be scorching hot right out of the oven.

Step 4: Serve with Your Favorite Dipping Sauce

Transfer the stuffing balls to a serving platter. Serve them warm with your choice of dipping sauces on the side.

I like setting out a variety—cranberry sauce for the traditionalists, gravy for the comfort food lovers, and maybe ranch or honey mustard for the rebels. Let people choose their adventure.

Garnish the platter with fresh herbs or a sprinkle of parsley to make them look extra fancy. Nobody needs to know how easy they were to make.

Serving Suggestions

These turkey stuffing balls are incredibly versatile. Here’s how to serve them:

As Thanksgiving appetizers – Arrange them on a platter with cranberry sauce, gravy, and maybe some cheese and crackers. They’ll keep guests happy while you finish the main meal.

For Thanksgiving for 2 – Skip the huge turkey and make these the star of the show alongside roasted vegetables and mashed potatoes. Much easier than cooking a whole bird.

At holiday parties – They’re perfect finger food for Christmas parties, New Year’s gatherings, or winter tailgate food. Make them mini-sized for cocktail parties.

As a side dish – Serve them alongside roasted turkey or chicken for a fun twist on traditional stuffing. Kids especially love this format.

For alternative Christmas meals – Not feeling the traditional holiday spread? These work beautifully as part of a more casual, modern holiday menu.

With a salad – Pair them with a fresh green salad for a lighter meal that still feels festive.

Storage and Reheating Tips

Refrigerator: Store cooled stuffing balls in an airtight container in the fridge for up to 4 days. Layer them with parchment paper to prevent sticking.

Freezing: These freeze beautifully! Place cooled balls on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. This is perfect for making them ahead for Thanksgiving.

Reheating from fridge: Place on a baking sheet and reheat at 350°F for about 10 minutes until warmed through and crispy again. You can also use an air fryer at 350°F for 5-6 minutes.

Reheating from frozen: No need to thaw! Bake frozen balls at 375°F for 18-20 minutes until heated through and crispy. They’ll taste like you just made them.

Pro tip: Reheat in the oven or air fryer rather than the microwave. The microwave makes them soggy, and nobody wants that.

Recipe Variations and Substitutions

Make It Vegetarian (Stuffing Balls No Meat)

Simply omit the turkey and add extra vegetables like sautéed mushrooms, diced celery, or bell peppers. You can also add more cheese or nuts for substance. Use vegetable broth instead of chicken broth. They’ll be just as delicious and perfect for your vegetarian guests.

Use Leftover Turkey

This is the perfect leftover makeover! Use any leftover turkey from Thanksgiving—white meat, dark meat, whatever you’ve got. You can even use rotisserie chicken if you’re making these outside of holiday season.

Add Different Herbs and Seasonings

Customize the flavor profile by switching up the herbs. Try fresh thyme and rosemary for an earthier taste, add Italian seasoning for a Mediterranean vibe, or throw in some Old Bay seasoning for a Chesapeake twist. Fresh herbs work better than dried here.

Make Them Mini for Cocktail Parties

Form smaller balls (about 1 tablespoon each) for cute Thanksgiving appetizers that are easier to eat while standing and mingling. They’ll cook faster—about 12 minutes total. Perfect for fancy entertaining.

Air Fryer Method

Preheat your air fryer to 375°F. Place stuffing balls in a single layer (don’t overcrowd) and air fry for 10-12 minutes, shaking the basket halfway through. They’ll be extra crispy with even less oil. You might need to work in batches depending on your air fryer size.

Add Cranberries and Pecans

Fold in dried cranberries and chopped pecans for a sweet-savory combination that screams fall. This version is especially popular with people who love the traditional Thanksgiving flavor combination.

Final thoughts

So there you have it—the stuffing balls that saved my Thanksgiving and became a permanent fixture at every holiday gathering since.

They’re proof that sometimes the best recipes come from happy accidents and last-minute panic. And honestly? They’re so good that I now make extra stuffing on purpose just so I can turn it into these.

Whether you’re planning ahead or improvising like I did, these turkey stuffing balls are guaranteed to be a hit. Give them a try and watch them disappear faster than you can say “pass the cranberry sauce.”

Happy holidays and happy cooking!
Kip