Turkey and Stuffing Balls
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If you’re looking for an easy appetizer or side dish to bring to a potluck or holiday dinner, these Turkey and Stuffing Balls are a wonderful option.
Let’s face it. Many of us can’t wait to sink our teeth into that delicious Thanksgiving dinner. The flavors of turkey, sage, and onions is a combination that’s hard to beat. Instead of torturing yourself, why not make a fun recipe that has some of the flavors of Thanksgiving dinner, but without all the hard work? These Turkey and Stuffing Balls are easy to make and sure to be a big hit with anyone that loves a turkey dinner.
This recipe goes together so quickly. It’s perfect for a cold fall evening when you want something hearty, but don’t want to put a lot of work into the meal. While this is a great recipe to hold you over until Thanksgiving, it’s also perfect for any time during the fall or winter.
Another plus is that you can find almost all of these ingredients on sale during the holiday season. That makes this recipe super affordable to make. Grab the ingredients and give this recipe a try. Chances are you’re going to love it and make it over and over again.
A printable version of the recipe is included at the bottom of the post for your convenience.
Turkey and Stuffing Balls Ingredients
- 2 teaspoons oil
- 1 pound of ground turkey meat
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
- 1 packet of stuffing (we used Stove Top)
- 2 eggs
- 1 cup of water
Making Turkey and Stuffing Balls
Preheat oven to 375 degrees Fahrenheit.
In a large pan, heat oil over medium high heat. Add in turkey meat. Brown 5-7 minutes, drain if necessary. Add in onion, celery, salt, pepper and sage. Continue cooking for an additional 2-3 minutes, or until vegetables become tender. Remove from heat and allow to cool for 10 minutes.
In a large mixing bowl, add in stuffing, eggs, and water. Mix together. Gently fold in meat.
Then, create quarter cup amounts of balls. Add balls to grease lined oven pans. Bake for 9-11 minutes, or until golden in color.
Allow balls to rest for a few minutes before serving, so to not have them break.
That is it! Pretty easy, huh? I hope that you enjoy these delicious Turkey and Stuffing Balls!
May I suggest serving them up with some creamed corn and mashed potatoes and gravy –or simply a small bowl of gravy for dipping? They are amazing when dipped in gravy. Comfort food at its finest!
If you are looking for a super simple turkey gravy recipe this no drippings gravy is perfect.
More Thanksgiving Side Dishes
- Jiffy cornbread mix with creamed corn casserole
- best ever creamed spinach
- sweet potato casserole with pecan topping
- green bean casserole with Worcestershire sauce
- slow cooker sweet potato casserole
Or see all our Thanksgiving recipes here!
Turkey and Stuffing Balls
Ingredients
- 2 teaspoons oil
- 1 pound of ground turkey meat
- ¼ cup onion chopped
- ¼ cup celery chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
- 1 packet of stuffing mix we used Stove Top
- 2 large eggs
- 1 cup of water
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large pan, heat oil over medium high heat. Add in turkey meat. Brown 5-7 minutes, drain if necessary. Add in onion, celery, salt, pepper and sage. Continue cooking for an additional 2-3 minutes, or until vegetables become tender. Remove from heat and allow to cool for 10 minutes.
- In a large mixing bowl, add in stuffing, eggs, and water. Mix together. Gently fold in meat.
- Create quarter cup amounts of balls. Add balls to grease lined oven pans. Bake for 9-11 minutes, or until a golden color.
- Allow balls to rest for a few minutes before serving, so to not have them break.
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
I’m glad to know I’m not the only one thinking about the holiday season! These meatballs look delicious, and yes, they’d be the perfect appetizer for a holiday meal. Pinning!
Can these be made ahead of time and reheated?
No. Way too risky