Get the most out of Thanksgiving dinner with these Leftover Turkey and Stuffing Balls! These turkey and stuffing balls get a warm bath in turkey gravy.
What You Need
Original recipe yields 14 servings
1/4 cup butter
1 cup chopped onions
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cups finely chopped leftover roasted turkey
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/2 cup dried cranberries
2 eggs, beaten
1 jar (12 oz.) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup chopped fresh parsley
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Remove from heat.
Add hot water to stuffing mix in large bowl; stir just until moistened. Add onions and all remaining ingredients except gravy and parsley; mix well.
Shape into 28 meatballs; place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
Bake 15 to 20 min. or until meatballs are heated through. About 5 min. before meatballs are done, cook gravy in large nonstick skillet on medium-low heat until heated through, stirring frequently.
Add meatballs to gravy; stir gently until evenly coated. Sprinkle with parsley.
Prepare and bake meatballs as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake in 400°F oven 10 to 15 min. or until heated through. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.