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Tasty Holiday Leftover Magic
Hey ladies, I've gotta share my number one trick for jazzing up what's left after the big feast. These Turkey Stuffing Balls are downright irresistible and super fun to whip up. I'm crazy about how they bundle all those delicious Thanksgiving tastes into bite-sized treats. Pour on some hot gravy and add cranberry sauce - you'll be blown away by how tasty they turn out.
What Makes These So Special
Believe me, this isn't your typical leftovers idea. It's like getting the tastiest bits of your holiday dinner in every single bite. I always make them for our Friendsgiving parties or when we need something quick to munch on. You can toss them in the oven or fry them up depending on what you feel like, and they're always a massive hit with everyone.
What You'll Need For These Treats
- The Main Star: Day-after turkey that's been pulled apart or diced into tiny pieces.
- The Good Stuff: Remaining stuffing that's still damp enough to work with.
- Extra Creamy: Leftover spuds help everything stick together nicely.
- Crispy Touch: Some panko crumbs if you want them extra crunchy.
- The Sauce: Hot gravy is absolutely essential here.
- For Cooking: Some butter or oil based on your cooking method.
- Extra Yum: Always keep cranberry sauce handy for dipping.
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Creating These Goodies Together
- Time to Combine
- Throw your stuffing potatoes and turkey into a large bowl I usually go for equal amounts of potatoes and stuffing maybe add some black pepper to perk it up.
- Shape Them Up
- Form small balls about the size of meatballs let everything sit at room temperature first it'll be much simpler.
- Get Cooking
- You can bake them at 375°F for roughly 15 minutes or coat them in panko and cook them in butter until they get a nice golden color.
- Final Flourish
- Drench them with piping hot gravy and offer cranberry sauce alongside.
My Insider Tricks
Don't start mixing until everything's warmed to room temp it'll be way easier to work with. Want super crunchy bites? That panko layer works wonders when you fry them. If your stuffing seems too crumbly just add a bit of broth. I sometimes drop them in hot oil when I'm feeling fancy and they come out like something you'd get at a trendy restaurant.
Storage Suggestions
Store any extras in a sealed container they'll keep in the fridge for around 3 days. For reheating go with your oven or a pan don't use the microwave or they'll end up soggy instead of crisp.
Creative Serving Ideas
They make awesome finger food with small gravy dippers or work great as a side with some oven-roasted vegetables. I sometimes mix in grated cheese or wrap them in bacon strips before cooking which is unbelievably good. They pair amazingly with stuffing turned into waffles if you really want to get inventive with your holiday extras.
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Frequently Asked Questions
- → Can I prep these for the freezer?
- Absolutely! Shape them, freeze raw, then thaw in the fridge and bake or fry when ready.
- → Why should the ingredients be warmed up?
- Mixing is much smoother with warm leftovers since cold ones stay stiff and don't stick together well.
- → Can I skip the mashed potatoes?
- Mashed potatoes act like glue here. Without them, the balls might crumble. You could add more stuffing, but it might not hold as well.
- → Is baking or frying better for cooking these?
- It depends! Baking is simple and lighter, while frying with panko makes them super crispy. Pick what suits you.
- → How do I keep the balls together while cooking?
- Pack them tightly, like a snowball. If they're too loose, chill them briefly before you cook them.