Turkey Stuffing Balls with Gravy

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Yield

24 stuffing balls (6 servings of 4 balls)

Difficulty / Intensity

Low-to-Moderate (Beginner-friendly mixing and baking; moderate attention required for whisking the roux-based gravy)

Heat / Spice Intensity

Mild & Savory (Aromatic herbs and black pepper; no chili heat)

Flavor Intensity

Rich & Umami-Forward (Deep poultry notes, toasted bread, butter, sage, and garlic)

Equipment Needed

Large mixing bowl, rimmed baking sheet, parchment paper, medium saucepan, whisk

Ingredients

For the Turkey Stuffing Balls

• 2 lbs (900 g) ground turkey: Opt for a blend of 85% lean and 15% fat (or 93% lean if preferred, though a touch of fat keeps the balls noticeably juicier).

• 2 cups (120 g) seasoned stuffing mix: Classic herb-seasoned cubed or crushed dry stuffing mix works best.

• 3/4 cup (180 ml) low-sodium chicken or turkey broth: Warmed slightly to help soften the dry bread cubes quickly.

• 2 large eggs: Room temperature, lightly beaten to bind the turkey and bread together.

• 1 medium yellow onion: Finely diced (about 1 cup) so it cooks through evenly inside the meatballs.

• 2 stalks celery: Finely minced (about 3/4 cup) for classic aromatic crunch and depth.

• 3 cloves garlic: Minced or pressed.

• 3 tablespoons unsalted butter: Divided (1 tablespoon for sautéing the aromatics, 2 tablespoons melted into the stuffing mixture).

• 1 tablespoon fresh sage: Finely chopped (or 1 teaspoon dried rubbed sage).

• 1 tablespoon fresh thyme leaves: Finely chopped (or 1 teaspoon dried thyme).

• 2 tablespoons fresh flat-leaf parsley: Finely chopped, plus extra for garnish.

• 1 teaspoon kosher salt: Adjust slightly if your boxed stuffing mix is heavily salted.

• 1/2 teaspoon freshly ground black pepper

For the Rich Herb Gravy

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups (480 ml) low-sodium turkey or chicken broth: Warmed to prevent clumping when whisked into the roux.

• 1 teaspoon Worcestershire sauce: Adds deep, savory umami complexity.

• 1/2 teaspoon soy sauce: Enhances the rich golden-brown color and salt balance.

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried rubbed sage

• 1/4 teaspoon freshly ground black pepper

• Kosher salt: To taste, depending on the saltiness of your broth.

Step-by-Step Instructions

1. Prepare the Baking Sheet and Aromatics

1. Preheat the oven: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with neutral oil to prevent sticking and encourage golden browning on the bottoms.

2. Sauté the vegetables: Melt 1 tablespoon of butter in a small skillet over medium heat (moderate intensity). Add the finely diced yellow onion and minced celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and turn translucent without browning. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let the mixture cool slightly for 3 minutes so it does not scramble the eggs in the next step.

2. Mix and Shape the Stuffing Balls

1. Hydrate the stuffing: In a large mixing bowl, combine the 2 cups of seasoned stuffing mix, 3/4 cup of warm broth, and 2 tablespoons of melted butter. Toss gently with a fork and let sit for 3 minutes until the bread absorbs the liquid and softens.

2. Combine ingredients: Add the ground turkey, cooled onion-celery mixture, beaten eggs, chopped sage, thyme, parsley, kosher salt, and black pepper to the bowl with the softened stuffing.

3. Mix gently: Use clean hands or a sturdy spatula to fold the ingredients together until just combined. Avoid overworking or squeezing the meat tightly, as compacting the mixture leads to tough, heavy meatballs.

4. Portion and roll: Scoop roughly 2 tablespoons of the mixture per ball (using a medium cookie scoop helps keep sizes uniform for even baking) and gently roll between damp palms into smooth, 1.5-inch spheres. Arrange them on the prepared baking sheet with at least 1 inch of space between each ball.

3. Bake to Golden Perfection

1. Bake: Place the baking sheet on the center rack of the preheated oven and bake for 20 to 25 minutes.

2. Verify doneness: The turkey stuffing balls are ready when the exteriors are crisp and golden brown, and an instant-read meat thermometer inserted into the center of the largest ball registers 165°F (74°C).

4. Whisk the Homemade Herb Gravy

1. Build the roux: While the stuffing balls bake during the final 10 minutes, melt 3 tablespoons of butter in a medium saucepan over medium heat. Once foaming, sprinkle in the 3 tablespoons of all-purpose flour. Whisk continuously for 1 to 2 minutes until the paste smells nutty and turns a light golden color.

2. Incorporate the broth: Slowly pour in the 2 cups of warm broth in a steady stream while whisking vigorously to keep the base completely smooth.

3. Simmer and season: Stir in the Worcestershire sauce, soy sauce, onion powder, garlic powder, dried sage, and black pepper. Bring the gravy to a gentle simmer over medium-low heat (low-to-moderate intensity) and cook for 4 to 5 minutes, whisking often, until thickened enough to coat the back of a spoon. Taste and adjust with kosher salt as needed.

5. Assemble and Serve

Transfer the hot baked turkey stuffing balls to a warm serving platter or shallow bowl. Spoon generous amounts of the warm herb gravy directly over the top, reserving extra gravy in a boat on the side for dipping. Finish with a scattering of freshly chopped parsley and serve immediately.

Storage, Freezing & Reheating Tips

• Refrigeration: Store leftover stuffing balls and gravy in separate airtight containers in the refrigerator for up to 4 days. Keeping them separate preserves the crisp exterior texture of the stuffing balls.

• Freezing: Arrange baked, completely cooled stuffing balls on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe zip-top bag for up to 3 months. Freeze cooled gravy in a separate freezer-safe container for up to 3 months.

• Reheating: Reheat refrigerated stuffing balls in a 350°F (175°C) oven or air fryer for 8 to 10 minutes until warmed through. Warm the gravy gently in a small saucepan over low heat, whisking in 1 to 2 tablespoons of broth or water if it thickens too much during storage.

Nutrition Information

Nutritional values are estimates calculated per serving (4 turkey stuffing balls with approximately 1/3 cup of gravy), based on 6 total servings using 85/15 ground turkey and low-sodium broth.

Nutrient	Amount per Serving	% Daily Value*
Calories	435 kcal	22%
Total Fat	21 g	27%
Saturated Fat	9.5 g	48%
Cholesterol	165 mg	55%
Sodium	840 mg	37%
Total Carbohydrates	26 g	9%
Dietary Fiber	2 g	7%
Total Sugars	3 g	—
Protein	34 g	68%
Potassium	490 mg	10%
Iron	2.8 mg	16%