Ingredients

• 3–4 cups leftover cooked turkey stuffing (moist but not soggy)
• 1 large egg (or 2 if stuffing is very dry)
• ¼ cup grated Parmesan cheese (optional, for binding & flavor)
• 2 tbsp chopped fresh parsley or sage
• 1–2 tbsp all-purpose flour or almond flour (only if needed for binding)
• Salt & pepper to taste
• 2 tbsp olive oil or butter (for pan-frying)
• Optional: ½ cup shredded cooked turkey, mixed in

Instructions

In a bowl, combine leftover stuffing, egg, Parmesan, herbs, and any extra turkey. Mix well. If mixture is too wet to hold shape, add flour 1 tbsp at a time until it clumps together.
Roll into 1½” balls (about golf-ball size). Place on a plate and chill 15–20 min to firm up (helps prevent crumbling).
To cook:
- Pan-fry (recommended): Heat oil in skillet over medium. Cook balls 3–4 min per side until golden and crisp.
- Bake: Place on parchment-lined sheet; spray lightly with oil. Bake at 375°F (190°C) 20–25 min, flipping halfway.
Serve warm with cranberry sauce, gravy, or a dollop of sour cream.