Description
Delicious and savory Turkey Stuffing Balls made with ground turkey, traditional stuffing mix, and aromatic herbs. These bite-sized balls are baked to golden perfection, offering a flavorful and festive appetizer or side dish perfect for holiday meals like Thanksgiving.
Ingredients
Scale
Turkey Mixture
- 1 pound ground turkey
- 2 cups prepared stuffing mix (store-bought or homemade)
- 1/2 cup chicken broth
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese (optional)
For Pan-Frying (Optional)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffing balls.
- Combine Ingredients: In a large bowl, mix together the ground turkey, prepared stuffing mix, chicken broth, chopped onion, celery, minced garlic, parsley, dried sage, dried thyme, salt, and black pepper until well blended.
- Add Egg and Cheese: Stir in the beaten egg and Parmesan cheese (if using) to enhance the flavor and help bind the mixture.
- Form Balls: Use your hands to shape the mixture into 1 1/2-inch balls and place them on a greased or lined baking sheet evenly spaced.
- Optional Pan-Fry: For extra crispiness, heat olive oil in a pan and lightly pan-fry each ball for 2-3 minutes on each side before baking.
- Bake: Bake the stuffing balls in the preheated oven for 20–25 minutes until they are golden brown and reach an internal temperature of 165°F.
- Serve: Serve warm with cranberry sauce or gravy on the side for dipping and enjoy your savory holiday treat.
Notes
- These balls can be made ahead and frozen before baking; to reheat, bake from frozen at 375°F for 30–35 minutes.
- Add finely chopped apples or dried cranberries for a sweet twist.
- For a dairy-free version, omit the Parmesan cheese.
- Ensure internal temperature reaches 165°F for safe consumption.
