Recipe by shooz616
Several years ago, on the Friday after Thanksgiving, I wanted to use my leftovers for something other than a turkey sandwich or turkey soup. I opened up all the containers in the fridge and came up with this. It's a family favorite and easy to create. It's also easy to put together from scratch, without using leftovers. I've provided amounts as a guideline but the recipe is very forgiving and can be adjusted or modified for more or less, depending on how many ingredients you have on hand. Also - if your stuffing isn't very savory, you can add more herbs to either your turkey mixture or your stuffing mixture - or both!!
Top Review by DayDreamnWorld
I came upon this recipe in 2008 when it was on recipezaar and my entire family enjoys having the leftovers this way. I found that I have to cook the stuffing balls a little longer than called for in the recipe, but I think that might be because my stuffing is more moist than most. I'm also not crazy about thyme, so I cut it back to about 1/4 teaspoon. I've got some turkey and stuffing in the freezer and we'll probably have this at least one more time before the end of the year. I'll just use the frozen potatoes that they sell now to mash.
- 5 tablespoons butter
- 5 tablespoons flour
- salt & pepper
- 1⁄2 teaspoon thyme
- 1 (16 ounce) can chicken broth
- 1 cup gravy
- 1 cup milk
- 1 1⁄2 cups roasted turkey, shredded or cubed
- 2 cups mashed potatoes
- 1 -2 cup prepared stuffing
- 1 egg, beaten
Directions See How It's Made
- Mix together the stuffing and mashed potatoes.
- Add the egg and mix thoroughly.
- With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
- Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
- While the stuffing balls are baking, make a roux, as follows:.
- Sift the flour, salt, pepper and thyme together.
- Melt the butter.
- Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
- When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
- Stir in the gravy and the milk.
- Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
- Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
- Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!