Crispy Turkey Stuffing Balls with Gravy
Golden-brown, handheld stuffing balls with savory ground turkey and fresh herbs, baked until crispy and served with a rich, homemade gravy.
Equipment
- Large mixing bowl
- Large skillet
- Baking sheet
- Parchment paper
- Medium saucepan
Ingredients
Crispy Turkey Stuffing Balls
- 1 lb ground turkey mix of light/dark meat ideal
- 8 cups day-old bread cubes ½-inch cubes, sourdough or artisan
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1.5 cups turkey or chicken stock plus more if needed
- 0.25 cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp poultry seasoning
Simple Savory Gravy
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cups turkey or chicken stock, warmed
- 1 tsp soy sauce or Worcestershire
- Salt and pepper to taste
- 2 tbsp heavy cream or whole milk optional
Instructions
- Prep bread cubes. If not stale, toast at 300°F for 10-15 mins to dry. Cool and place in a large bowl.
- In a skillet, melt 4 tbsp butter. Sauté onion and celery until soft (8-10 mins). Add garlic, cook 1 min. Add turkey, cook until no longer pink. Remove from heat.
- Pour turkey/veg mix over bread. Add herbs and seasonings. Toss gently.
- Whisk eggs with 1.5 cups stock. Pour over bread mixture. Use hands to mix until evenly moist and mixture holds together when squeezed.
- With damp hands, form ½-cup portions into tight balls. Place on parchment-lined sheet. Chill for at least 30 mins.
- Preheat oven to 375°F. Lightly oil chilled balls. Bake for 25-30 mins until golden brown and crisp.
- For gravy: Melt 4 tbsp butter. Whisk in flour, cook 1-2 mins. Gradually whisk in warm stock and soy sauce. Simmer until thickened. Stir in cream if using. Season.
- Serve hot stuffing balls with gravy ladled over or on the side.
Notes
Chilling the formed balls is essential for them to hold their shape and get crispy. Mixture can be made and formed up to a day ahead. Unbaked balls can be frozen; bake from frozen, adding 5-10 mins.