If you love repurposing Thanksgiving leftovers, these Leftover Turkey Feast Balls may become your new favorite bite. They combine stuffing, turkey, Parmesan and fresh herbs into compact spheres, get coated with cold mashed potatoes, dredged in breadcrumbs and are deep-fried until golden and crunchy. Serve with warmed turkey gravy for dipping.
Simple ingredients — most are leftovers
- Stuffing – Break down any large pieces so it forms a fine crumble.
- Cooked turkey – Finely chopped white and/or dark meat.
- Parmesan cheese – Finely grated; freshly grated from a wedge is best for flavor.
- Fresh herbs – Chopped parsley, sage and thyme. Use fresh when possible; if using dried, reduce the amount to about one-third.
- Mashed potatoes – Cold from the refrigerator for easy handling.
- All-purpose flour – Regular or a gluten-free alternative if preferred.
- Eggs – Lightly beaten, large.
- Bread crumbs or panko – Finely ground, regular or gluten-free.
- Oil for frying – Enough to submerge the balls; neutral oils like peanut or avocado work well, or use olive oil if you prefer its flavor.
- Turkey gravy – Reheat leftover gravy for dipping.
How to assemble
- Line a baking sheet with parchment paper.
- Finely chop or pulse the stuffing and turkey so the mixture holds together well.
- In a large bowl combine stuffing, chopped turkey, grated Parmesan and the herbs. Mix thoroughly — using your hands helps the mixture bind, like when making meatballs.
- Form the mixture into 1½-inch balls with a cookie scoop or your hands and place them on the parchment-lined tray. Freeze for 30 minutes to firm them up.
Coating station
Set up four bowls in a row: very cold mashed potatoes, flour, beaten eggs and bread crumbs. Working with chilled stuffing balls makes the next steps easier.
- Remove the balls from the freezer. Wrap each ball with about 3 to 4 tablespoons of cold mashed potatoes, forming a smooth, even coating. An ice cream scoop helps portion the potatoes.
- If you run out of mashed potatoes, coat remaining balls directly in breadcrumbs — they will fry faster but are delicious.
- After coating with potatoes, gently roll each ball in flour, then in beaten egg, and finally in breadcrumbs. Place finished balls back on the parchment-lined tray.
Frying
- Fill a heavy pan with oil deep enough to fully submerge the balls and heat to about 365°F (185°C).
- Working in small batches, fry 3–4 balls at a time until golden brown, about 3–4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined sheet or wire rack to drain.
- Keep the oil temperature steady between batches to ensure even cooking.
Serve and enjoy
- Serve the turkey feast balls hot with warmed turkey gravy for dipping.
- Garnish with chopped parsley, extra grated Parmesan and a pinch of red pepper flakes if you like a touch of heat.
Reheating
To refresh leftovers, place the balls on a tray and warm in a 300°F (150°C) oven for 15–20 minutes until heated through and crisped.
Notes
If you run out of mashed potatoes, coating some balls only in breadcrumbs is an easy alternative — they’ll take slightly less time to fry but are equally tasty.
Yields: About 12–15 balls, depending on size. Prep time is roughly 30 minutes, chilling 30 minutes and about 10 minutes frying time (total ~1 hour 10 minutes).
