Transform your holiday leftovers into golden, crispy-on-the-outside, fluffy-on-the-inside bite-sized treats! These delicious little balls combine mashed potatoes, stuffing, shredded turkey, and Parmesan cheese into savory morsels that are baked (not fried) for a lighter twist on comfort food. Perfect for using up post-feast extras—no waste, all flavor.
Why You’ll Love This Recipe
This isn’t just a way to use leftovers—it’s a reinvention of them. Instead of reheating last night’s plate, turn it into something fun, handheld, and irresistibly crispy. With creamy mashed potatoes holding everything together and a golden crust from the breadcrumbs, each ball delivers the full Thanksgiving experience in one perfect bite.
Perfect for:
Using up Thanksgiving or Christmas leftovers
Game-day snacks or party appetizers
Kid-friendly lunchbox treats
Freezer-friendly make-ahead meals
đ "I made these the day after Thanksgiving," said one home cook. "My kids thought I’d bought them from a gourmet kitchen!"
Ingredients
2 cups (about 300g) mashed potatoes, cooled (leftover or plain, not sweet potato)
2 cups (about 200g) cooked stuffing/dressing, crumbled (herb-seasoned, not dry)
1 cup (140g) shredded cooked turkey (white or dark meat)
½ cup (50g) grated Parmesan cheese
1 large egg, beaten (acts as binder)
¼ cup (30g) breadcrumbs (plain or seasoned; Panko works too)
¼ tsp salt (adjust if stuffing is already salty)
⅛ tsp black pepper
✅ Optional Add-Ins:
1 tbsp fresh thyme or sage
Pinch of garlic powder or onion powder
Dash of hot sauce for heat
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or silicone mat—this prevents sticking and makes cleanup easy.
2. Mix Ingredients
In a large bowl:
Combine mashed potatoes, stuffing, shredded turkey, Parmesan, beaten egg, breadcrumbs, salt, and pepper.
Use a spatula or your hands to mix until everything is evenly distributed and holds together.
✅ Too sticky? Add 1–2 tbsp more breadcrumbs.
❗ Chill 15 mins if needed —helps firm up for rolling.
3. Shape into Balls
Scoop about 1 tablespoon of mixture per ball (~1 inch diameter).
Roll gently between palms into smooth, compact balls.
Place on prepared baking sheet, spacing slightly apart.
✅ Wet hands lightly —prevents sticking while shaping.
4. Bake Until Golden & Crispy
Bake 15–20 minutes, until:
Outsides are golden brown and slightly crisp
Centers are heated through
✅ Rotate pan halfway —ensures even browning.
5. Serve Hot & Delicious
Let cool 2–3 minutes before serving—insides will be molten-hot!
Serve warm with dipping sauces like:
Warm gravy
Cranberry sauce
Sour cream or honey mustard
Enjoy straight off the tray—they’re that good!
You Must Know
Use cooled mashed potatoes —warm ones make the mixture too soft to shape.
Don’t skip the egg —it binds everything together so balls don’t fall apart.
Stuffing should be moist —dry stuffing leads to crumbly balls. Add a splash of broth if needed.
Baking > frying —healthier and still crispy when done right.
Tastes better the next day! Reheats beautifully.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven at 375°F for 8–10 minutes (best texture). Microwave works but may soften crust.
Freeze before or after baking:
Unbaked: Freeze on tray, then transfer to bag. Bake from frozen (+3–5 mins).
Baked: Cool completely, freeze flat, reheat in oven.
Ingredient Substitutions
Turkey
Chicken, ham, or plant-based shreds
Great for other leftovers
Stuffing
Cornbread, rice, or quinoa pilaf
For different textures
Mashed potatoes
Mashed sweet potatoes or cauliflower mash
Slight flavor change
Breadcrumbs
Crushed crackers or cornflakes
Adds crunch
Parmesan
Pecorino or nutritional yeast (vegan)
For saltiness and umami
Serving Suggestions
Serve on a platter with toothpicks for easy grabbing.
Great for brunch buffets or holiday leftovers night.
Double the batch and freeze half for future comfort.
Pair with roasted vegetables or a crisp salad.
Cultural Context
Born from the American tradition of Thanksgiving feasting, this recipe honors resourcefulness and joy. Found on post-holiday tables, potlucks, and creative kitchens alike, it celebrates the idea that great food doesn’t have to be new—sometimes, it’s even better the second time around.
Pro Tips
Double the recipe? Yes—perfect for freezing or feeding a crowd.
Want more crunch? Spray lightly with oil before baking or broil 1–2 mins at end.
Make ahead: Assemble unbaked balls and refrigerate overnight. Bake when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I air fry them?
A: Absolutely! Spray with oil and air fry at 375°F for 10–12 mins, shaking halfway.
Q: Why did mine fall apart?
A: Likely undermixed or loose shaping. Press firmly and ensure enough binder (egg/breadcrumbs).
Q: Is this gluten-free?
A: Only if using GF stuffing and breadcrumbs. Always verify labels.
Q: Can I make mini versions?
A: Yes! Make smaller balls (~½ inch) and bake 10–12 mins. Perfect for appetizers.
Q: Can I freeze them raw?
A: Yes! Freeze shaped balls on a tray, then bag. Bake from frozen (+3–5 mins).
Allergy Information
Contains: dairy (Parmesan), eggs, wheat (in most stuffing and breadcrumbs).
Gluten-free option: Use certified GF substitutes.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, stuffing mixes, and pre-grated cheese.
Nutrition Facts (Per Ball – Approximate)
Based on 20 servings
Calories: 85
Fat: 4g
Saturated Fat: 2g
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Protein: 4g
Sodium: 180mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
These balls don’t whisper. They emerge golden from the oven, crisp and inviting, saying everything a great snack should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with turkey, tenderness, and someone who says, “Let’s make it unforgettable.”
