Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, combine the shredded turkey, leftover stuffing, lightly beaten egg, chicken or turkey broth, chopped fresh parsley (if using), 1/2 teaspoon black pepper, and garlic powder. Mix everything thoroughly with your hands until well combined and the mixture holds together.
- Roll the turkey and stuffing mixture into golf-ball sized spheres. Aim for about 12-15 balls, depending on the size. Set them aside.
- In a separate bowl, toss the thinly sliced potatoes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Arrange half of the seasoned potato slices in a single layer on the bottom of the prepared baking dish. This will create a delicious base and act as a divider.
- Carefully place the turkey and stuffing balls on top of the potato layer, leaving a small space between each ball.
- Distribute the remaining seasoned potato slices in between and around the turkey and stuffing balls, filling in the gaps.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes. This initial baking time will allow the potatoes to start softening and the balls to heat through.
- Remove the dish from the oven and carefully remove the aluminum foil.
- Sprinkle the shredded mozzarella cheese evenly over the top of the turkey and stuffing balls and potatoes.
- Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let it stand for 5 minutes before serving to allow the cheese to set slightly.
Cooking Tips and Variations
For the absolute best results, don’t skimp on the quality of your leftover ingredients; well-seasoned turkey and flavorful stuffing will translate directly into a more delicious final dish. If your leftover turkey seems a little dry, feel free to add an extra tablespoon or two of broth or gravy to the mixture to ensure the balls remain moist and tender. This also helps with binding. When forming the balls, ensure they are relatively uniform in size to promote even cooking. If some are much larger than others, they might not cook through at the same rate.
To prevent the potato slices from sticking to the bottom of the pan, you can lightly parboil them for 5-7 minutes before tossing with oil and salt, especially if you prefer a very soft potato texture. This also reduces the overall baking time slightly. For an extra layer of flavor, consider adding a pinch of dried sage or thyme to the turkey and stuffing mixture, or even a dash of hot sauce for a subtle kick. Don’t be afraid to experiment with your cheese choice; a sharp cheddar, smoky provolone, or even a creamy Gruyere can elevate the flavor profile. For a richer, more indulgent dish, you can drizzle a little extra gravy over the top before adding the cheese.
If you’re looking to add more vegetables, finely chopped cooked carrots, peas, or corn can be mixed into the turkey and stuffing balls. For a crispy topping, consider sprinkling some crushed butter crackers or panko breadcrumbs over the cheese during the last 10 minutes of baking. These balls can also be made ahead of time: prepare the balls and arrange them with the potatoes, then cover and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the initial covered baking time if baking from cold.
Storage and Reheating
Leftovers of these delicious turkey and stuffing balls with potatoes can be stored in an airtight container in the refrigerator for 3-4 days. Ensure the dish has cooled completely before transferring it to the container to prevent condensation and maintain freshness. For longer storage, you can freeze individual portions. Place the cooled balls and potatoes in freezer-safe containers or wrap them tightly in foil and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating.
To reheat, the best method is in the oven to retain crispiness and prevent sogginess. Preheat your oven to 350°F (175°C). Place the leftover turkey and stuffing balls (covered with foil if reheating from the fridge, or uncovered if you want to crisp up the cheese again) in an oven-safe dish. Heat for 15-20 minutes, or until heated through and the cheese is bubbly. If reheating from frozen, it may take 30-40 minutes, covered, then uncovered for the last 10 minutes. For a quicker option, individual portions can be reheated in the microwave, though the texture of the potatoes and the crispness of the cheese may be compromised. Microwave on medium power for 2-3 minutes, stirring halfway through, until hot.
Frequently Asked Questions
Can I use fresh turkey and store-bought stuffing for this recipe?
Absolutely! While this recipe is designed for leftovers, you can certainly use freshly cooked turkey and store-bought stuffing. Just ensure your fresh turkey is cooked, shredded or diced, and seasoned well. For the stuffing, prepare it according to package directions before incorporating it into the recipe. The key is to have the turkey and stuffing already cooked when you start.
What if my stuffing is very dry or very moist?
The consistency of your stuffing can affect the binding of the balls. If your stuffing is very dry, you might need to add an extra tablespoon or two of chicken or turkey broth (or even a little gravy) to the mixture to help it hold together. If your stuffing is very moist, you might need to add a tablespoon or two of breadcrumbs to absorb some of the excess moisture and help the balls keep their shape. Adjust as needed until the mixture is pliable but not sticky.
Can I prepare this dish ahead of time for a party?
Yes, this is a fantastic make-ahead dish! You can assemble the entire dish, including forming the balls and layering with potatoes, and then cover it tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. When you’re ready to bake, remove it from the refrigerator about 30 minutes before placing it in the oven to allow it to come closer to room temperature. You may need to add an extra 10-15 minutes to the initial covered baking time since you’re starting with a cold dish.