Turkey and Stuffing Balls with Gravy

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 55–60 minutes
Servings: 6
Yield: 12 stuffing balls, approximately 2 per serving

Description for Turkey and Stuffing Balls with Homemade Gravy

Turkey and Stuffing Balls with Gravy combine tender turkey, seasoned bread, celery, onions, and herbs into golden baked portions finished with warm, savory gravy. They have the familiar flavors of a holiday dinner, with crisp edges and a soft, moist center.

This recipe is inspired by the dish in the photograph; the exact ingredients cannot be confirmed from appearance alone. This version uses cooked turkey folded into homemade stuffing, then shaped into generous balls. A simple pan gravy adds richness and keeps every serving deliciously moist.

These stuffing balls are especially useful when you have leftover roast turkey, although cooked chicken works equally well. Serve them with mashed potatoes, green beans, or cranberry sauce for a comforting family meal. Their individual shape makes them easy to portion, arrange on a platter, and reheat for another dinner.

Ingredients for Turkey and Stuffing Balls with Homemade Gravy

For the turkey and stuffing balls:

6 cups dried bread cubes, approximately 9 ounces or 255 g
2 cups finely chopped cooked turkey, approximately 10 ounces or 280 g
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 celery stalks, finely diced
2 garlic cloves, minced
1 teaspoon poultry seasoning
½ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon salt, plus more if needed
2 tablespoons chopped fresh parsley
2 large eggs, lightly beaten
1¼–1¾ cups low-sodium turkey or chicken broth, as needed

For the gravy:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium turkey or chicken broth
½ teaspoon Worcestershire sauce, optional
Salt and black pepper, to taste

Instructions for Turkey and Stuffing Balls with Homemade Gravy

1. Prepare the oven and baking tray

Preheat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet or line it with parchment paper.

Place the dried bread cubes in a large mixing bowl. If the pieces are particularly large, break them into smaller chunks so the mixture will be easier to shape.

2. Soften the vegetables

Melt 3 tablespoons butter in a skillet over medium heat. Add the onion and celery, then cook for 7–9 minutes, stirring occasionally, until softened.

Stir in the garlic, poultry seasoning, thyme, pepper, and salt. Cook for another 30 seconds, then remove from the heat. Let the mixture cool until lukewarm.

3. Combine the stuffing ingredients

Add the cooked vegetables, chopped turkey, and parsley to the bread cubes. Toss gently to distribute everything evenly.

Pour in 1¼ cups broth, a little at a time, folding as you go. Let the mixture rest for 5 minutes so the bread can absorb the liquid.

4. Add the eggs and check the texture

Once the mixture is cool enough that it will not cook the eggs, fold in the beaten eggs.

Squeeze a small handful together. It should hold its shape while still feeling moist. If it crumbles, add more broth, 1–2 tablespoons at a time. If it feels soggy, fold in additional dried bread.

5. Shape the balls

Divide the mixture into 12 equal portions, approximately a heaped ½ cup each. With lightly dampened hands, gently press each portion into a ball.

Arrange them on the prepared tray with a little space between each one. Press firmly enough to hold them together without compacting them into dense, heavy portions.

6. Bake until golden

Bake for 30–35 minutes, until the tops are golden and the centers reach 165°F (74°C).

If the tops brown before the centers are hot, cover loosely with foil. Allow the stuffing balls to rest on the tray for 5 minutes before moving them.

7. Prepare the gravy

While the stuffing balls bake, melt the remaining 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.

Gradually whisk in the broth until smooth. Add Worcestershire sauce if using, then simmer gently for 5–8 minutes, stirring often, until thick enough to coat a spoon.

8. Finish and serve

Taste the gravy and adjust the seasoning. Add a splash of broth if it becomes too thick.

Transfer the stuffing balls to a serving platter or individual plates. Spoon warm gravy over the tops, allowing it to run down the sides. Serve the remaining gravy separately.

Recipe Notes for Turkey and Stuffing Balls with Homemade Gravy

Bread choice matters

White sandwich bread, French bread, or a mixture of white and whole-wheat bread works well. The cubes should be dry enough to absorb broth without immediately turning mushy.

To dry fresh bread, spread cubes on a baking sheet and bake at 300°F (150°C) for approximately 15–25 minutes, stirring occasionally. Cool before using. This adds preparation time.

Use cooked turkey

This recipe uses fully cooked turkey. Chop it finely enough to distribute throughout the stuffing. Large pieces can make the balls harder to shape and more likely to separate.

Adjust broth gradually

Different breads absorb different amounts of liquid. Use the texture of the mixture as your guide instead of automatically adding the maximum amount.

Watch the seasoning

Poultry seasoning blends vary, and some contain salt. Broth and leftover turkey may also be seasoned. Start conservatively and avoid tasting the mixture after adding raw eggs.

Tips for Turkey and Stuffing Balls with Homemade Gravy

Soften the celery properly. Baking alone may leave large celery pieces too firm.
Let the bread hydrate. A short rest helps you judge whether more broth is necessary.
Keep portions even. Similar-sized balls cook more consistently.
Avoid overmixing. Gentle folding preserves some bread texture.
Use damp hands. This makes shaping easier without adding extra liquid.
Rest before serving. A few minutes on the tray helps the balls firm up.
Add gravy at the table. Keep some portions unsauced if you want their edges to remain crisp.

Serving Suggestions for Turkey and Stuffing Balls with Homemade Gravy

For a holiday-style meal, serve two stuffing balls per person with mashed potatoes, roasted carrots, and cranberry sauce. The sweet-tart cranberry flavor works especially well with the savory herbs and gravy.

For a simpler dinner, pair them with steamed green beans or a fresh salad. Because the balls already contain bread and turkey, you can keep the side dishes light.

They also make a convenient addition to a buffet. Arrange them in a shallow serving dish and offer gravy in a warmed jug. Add a little chopped parsley immediately before serving for color.

Easy Variations

Chicken and Stuffing Balls

Replace the turkey with finely chopped cooked chicken. Rotisserie chicken is convenient; remove the skin and check the seasoning before adding extra salt.

Mushroom Version

Cook 1 cup finely chopped mushrooms with the onion and celery until their moisture evaporates. This adds a deeper savory flavor without making the mixture wet.

Cranberry Addition

Fold in ⅓ cup dried cranberries for small pockets of sweetness. They pair nicely with poultry seasoning and are particularly suitable for a festive meal.

Gluten-Free Version

Use sturdy gluten-free bread cubes and a suitable gluten-free flour blend for the gravy. Check the broth, seasoning, and Worcestershire sauce labels as well.

Make-Ahead and Storage

You can cook the vegetables and prepare the bread cubes a day ahead. Refrigerate the vegetables and turkey separately, then combine and shape the mixture when ready to bake.

Alternatively, refrigerate the shaped, unbaked balls in a covered container for up to 24 hours. Bake from chilled, allowing extra time as needed and checking that the centers reach 165°F (74°C).

Refrigerate cooked leftovers promptly and use within 3–4 days, counting from when the turkey was originally cooked. Making this recipe does not restart the storage time for leftover meat.

Freeze cooled stuffing balls separately from the gravy for up to 2 months for best quality. Thaw in the refrigerator before reheating. Reheat covered with a small splash of broth, then uncover briefly to refresh the edges.

Approximate Nutritional Information

Per serving, based on two stuffing balls and one-sixth of the gravy:

Calories: 400
Protein: 23 g
Carbohydrates: 34 g
Fat: 18 g
Saturated Fat: 9 g
Fiber: 2 g
Sodium: Approximately 550–850 mg

These are estimates. Bread type, turkey cut, broth brand, seasoning, and gravy portions affect the final values. Side dishes are not included.

Nutritional Benefits for Turkey and Stuffing Balls with Homemade Gravy

Turkey supplies protein and nutrients including vitamin B12, zinc, and selenium. Combining it with bread makes these stuffing balls a substantial part of a meal.

Celery, onions, and parsley add flavor and small amounts of fiber and micronutrients. Whole-wheat bread can increase the fiber content, although it may require a little more broth.

Baking allows the exterior to become golden without deep-frying. You can also control the amount of gravy added to each portion.

Butter and gravy contribute richness, saturated fat, and sodium. Using low-sodium broth and serving vegetables alongside gives you more control over the overall balance of the meal.

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Questions and Answers for Turkey and Stuffing Balls with Homemade Gravy

Why are my stuffing balls falling apart?

The mixture may be too dry, the bread pieces may be too large, or the portions may need firmer shaping. Add a little broth, let it absorb, and reshape gently.

Why are they dense?

Too much liquid, excessive mixing, or tight packing can create a heavy texture. Keep the mixture moist but not saturated.

Can I use prepared leftover stuffing?

Yes, but its moisture and seasoning will differ. Start with less broth and adjust carefully. You may not need all the eggs or vegetables listed in this fresh-stuffing version.

Can I make smaller portions?

Yes. Shape smaller balls and begin checking them earlier. Use the center temperature to determine when they are ready.

Can I use ready-made gravy?

Absolutely. Warm it separately and spoon it over just before serving. Choose a turkey or chicken gravy that complements the herbs.

Can I omit the turkey?

Yes. For plain stuffing balls, replace its volume with additional bread and adjust the broth until the mixture holds together.https://ketosl.com/slow-cooker-beef-and-butter-beans-in-rich-gravy/