Recipe courtesy of Adam Lucks

Turkey Balls

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  • Total: 55 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: 2 dozen
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1 pre-cooked turkey breast (recommended: Ruford)

1/4 tablespoon olive oil, plus more for sweating vegetables

Salt and freshly ground black pepper

1 cup diced celery

1 cup diced onion

1/4 cup minced fresh sage leaves

4 sprigs fresh thyme, leaves chopped

15 cups cubed bread

4 cups chicken stock

8 cups cheesy mashed potatoes

Oil, for deep-frying


Special equipment:
A deep-fryer
  1. Preheat the oven to 400 degrees F.
  2. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
  3. Heat the oil in a deep-fryer.
  4. Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.
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