Turkey stuffing balls are a fun twist on classic stuffing! They are made with tasty turkey, fluffy bread, and your favorite herbs. Perfect for holidays or any meal!
These little bites are super easy to make. I love popping them in the oven and enjoying the delicious smell while they bake. Who can resist a flavorful stuffing ball? 😊
Key Ingredients & Substitutions
Ground Turkey: Use ground turkey for lean protein. If you prefer beef or chicken, those work, too! For a vegetarian option, consider using crumbled tempeh or a meat substitute.
Stale Bread: Cubed stale bread adds texture. If you don’t have stale bread, you can use fresh bread, just dry it out in the oven for a few minutes. Gluten-free bread works well, too!
Herbs & Spices: Fresh parsley adds brightness, but you can swap it for other fresh herbs like sage or thyme. The dried versions are fine and save time, too! Adjust the herbs to suit your taste!
Chicken or Turkey Broth: Use vegetable broth for a vegetarian version. Homemade broth is great if you have it, but store-bought options work too!
How Do You Keep Your Stuffing Balls From Falling Apart?
Getting your turkey stuffing balls to hold together is key! Ensure your mixture is well-combined. Start with the sautéed vegetables and ground turkey; this helps bind the mix.
- Moisten the bread fully with broth and egg. If it’s too dry, it’ll crumble; if it’s too wet, they’ll be mushy.
- Form the balls gently but firmly. Don’t pack them too tight, or they might become dense!
- Allow them to cool on the baking sheet for a couple of minutes after baking. They’ll set nicely!
Turkey Stuffing Balls
Ingredients You’ll Need:
- 1 lb ground turkey
- 4 cups cubed stale bread (preferably white or sourdough)
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons poultry seasoning
- 2 eggs
- 1 cup chicken or turkey broth
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- Olive oil or cooking spray for greasing pan
How Much Time Will You Need?
This recipe will take roughly 15 minutes to prepare and about 30 minutes to bake. So, in total, you’re looking at around 45 minutes from start to finish. Perfect for a quick and delicious meal or side!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
First things first—preheat your oven to 375°F (190°C). While that’s heating up, lightly grease a baking sheet with olive oil or line it with parchment paper to prevent sticking.
2. Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add in your chopped onion, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. Once they’re ready, take the skillet off the heat and let it cool slightly.
3. Mix All the Goodness:
In a large mixing bowl, combine the cubed stale bread with the sautéed vegetables, ground turkey, chopped parsley, sage, thyme, rosemary, poultry seasoning, salt, and pepper. Mix everything together until well combined. It should be nice and hearty!
4. Bind It Together:
In a small bowl, crack the two eggs and whisk them together with the chicken or turkey broth. Pour this mixture over the bread and turkey mixture. Stir until the bread is nicely moistened and everything holds together well. If it seems too dry, don’t hesitate to add a little more broth.
5. Shape the Stuffing Balls:
Now the fun part! Using your hands or a small ice cream scoop, shape the mixture into small balls that are about 1.5 inches in diameter. Put them on your baking sheet, spacing them a little apart so they have room to cook.
6. Bake ‘Em Up:
Pop the baking sheet in the preheated oven and bake for 25-30 minutes. You’re looking for a lovely golden-brown color on the outside, and they should be cooked through. The kitchen will smell amazing!
7. Cool and Serve:
When they’re done, take them out of the oven and let them cool for a few minutes before serving. If you want to add a little flair, sprinkle some extra parsley on top. Enjoy your delicious and savory Turkey Stuffing Balls as a fantastic side dish or appetizer!
Happy cooking! 😊
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken can be used as a substitute for ground turkey in this recipe. The flavor and texture will be similar, and it will still make delicious stuffing balls!
How Do I Store Leftover Turkey Stuffing Balls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can I Freeze These Stuffing Balls?
Yes! You can freeze uncooked turkey stuffing balls. Just form them and place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. They’ll last for up to 3 months. When you’re ready to cook, bake them straight from the freezer, adding a few extra minutes to the baking time.
What Should I Serve with Turkey Stuffing Balls?
These stuffing balls pair wonderfully with a variety of dishes! Consider serving them alongside roasted vegetables, mashed potatoes, or a fresh salad. They also make a great appetizer served with a dipping sauce like cranberry or gravy.
Turkey Stuffing Balls
Savory turkey stuffing balls made with ground turkey, fluffy bread cubes, sautéed veggies, and cozy herbs—perfect as a festive side dish or bite-sized holiday appetizer.
Ingredients
- 1 lb ground turkey
- 4 cups cubed stale bread (preferably white or sourdough)
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons poultry seasoning
- 2 eggs
- 1 cup chicken or turkey broth
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- Olive oil or cooking spray for greasing pan
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper so the stuffing balls don’t stick.
- In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and minced garlic. Cook, stirring often, for 5–7 minutes, until the vegetables are soft and fragrant. Remove from the heat and let cool slightly.
- In a large mixing bowl, add the cubed stale bread. Pour the sautéed vegetables over the bread, then add the ground turkey, chopped parsley, dried sage, dried thyme, dried rosemary, poultry seasoning, salt, and pepper. Mix until everything is evenly combined and the mixture feels hearty and well distributed.
- In a separate bowl, whisk together the eggs and the chicken or turkey broth. Pour this over the bread and turkey mixture and stir until all of the bread is moistened and the mixture holds together when pressed. If it still seems dry or crumbly, add a little more broth.
- Use your hands or a small scoop to form the mixture into balls about 1½ inches in diameter. Arrange them on the prepared baking sheet, spacing them slightly apart so they can cook evenly.
- Bake for 25–30 minutes, or until the stuffing balls are golden brown on the outside and the turkey is cooked through. The centers should be hot and set.
- Remove the baking sheet from the oven and let the stuffing balls rest for a few minutes so they firm up. Sprinkle with extra parsley if you like and serve warm as a side dish or appetizer.