Turkey and Cornbread Stuffing Meatballs are made with ground turkey, boxed cornbread stuffing, and a few simple seasonings for Thanksgiving inspired flavor in every bite.

From the recipe collection of Tara Ippolito

Turkey and Cornbread Stuffing Meatballs cover

These Turkey and Stuffing Meatballs are such an easy and delicious way to turn a few simple ingredients into a comforting homemade dinner. Using boxed cornbread stuffing mix instead of traditional breadcrumbs gives these meatballs incredible flavor without having to add a ton of extra ingredients. The stuffing is already seasoned, making this recipe a fantastic shortcut for busy weeknights.

One of my favorite things about this recipe is how simple it is to put together. Everything gets mixed in one bowl, rolled into meatballs, and baked in the oven until perfectly cooked. They’re a great way to enjoy all those cozy Thanksgiving flavors without having to make an entire holiday dinner. Serve them with your favorite gravy, mashed potatoes, and a vegetable for a meal the whole family will love.

Why You’ll Love It

Easy to make: Just a handful of ingredients and a few simple steps are all you need.
Packed with flavor: The cornbread stuffing mix already contains delicious herbs and seasonings that give the meatballs a wonderful savory flavor.
Great shortcut: Using boxed stuffing instead of traditional breadcrumbs eliminates the need for extra prep work.
Perfect for fall: These meatballs have all the comforting flavors of Thanksgiving in an easy weeknight dinner.
Family-friendly: They’re tender, flavorful, and delicious served with mashed potatoes and gravy.
Great for meal prep: Make a batch ahead of time and enjoy them throughout the week.

Ingredients

Here is everything you need to make this delicious dish. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Ground Turkey: The base of these meatballs. Ground turkey has a mild flavor that pairs perfectly with the savory cornbread stuffing and seasonings.
Stove Top Cornbread Stuffing Mix: The secret ingredient that makes these meatballs so flavorful. The stuffing adds texture, herbs, and delicious savory flavor without needing traditional breadcrumbs.
Water or Low-Sodium Chicken Broth: Used to soften the stuffing mix before combining it with the ground turkey. Chicken broth adds an extra layer of savory flavor.
Egg: Helps bind the ingredients together so the meatballs hold their shape while baking.
Salt: Enhances the flavors of the turkey and stuffing.
Pepper: Adds a little warmth and balances out the savory seasonings.
Garlic Powder: Gives the meatballs an extra boost of flavor that complements the herbs in the stuffing mix.
Jarred Turkey Gravy: A convenient way to add a lot of Thanksgiving falvor.

How To Make It

Here’s how to make this amazing recipe. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 375°F Add the Stove Top cornbread stuffing mix to a large mixing bowl. Pour in the water or low sodium chicken broth and stir until the stuffing begins to soften. Let it sit for a few minutes to absorb the liquid. Add the ground turkey, egg, salt, pepper, and garlic powder to the softened stuffing mixture.

stuffing softened in chicken broth with ground turkey, and egg and seasoning

Gently mix everything together until the ingredients are evenly combined. Form the mixture into evenly sized meatballs and place them onto a parchment paper lined baking sheet. Bake them for about 45 minutes, or until the meatballs are completely cooked through and reach an internal temperature of 165°F.

turkey and stuffing meatballs formed and placed onto a baking sheet

Once the meatballs are done, warm the gravy in a large skillet over medium heat. Carefully add the meatballs and roll them around in the warm gravy. Garnish with fresh parsley (optional) and enjoy!

Pro Tips

Don’t overmix: This is one of the most important tips for making tender meatballs. Mix the ingredients just until they’re combined to avoid a tough, dense texture.
Soften the stuffing first: Allowing the cornbread stuffing to absorb some liquid before adding the turkey helps distribute the stuffing evenly throughout the meatballs.
Use chicken broth for extra flavor: Low-sodium chicken broth is a great alternative to water because it adds even more savory flavor without making the meatballs overly salty.
Don’t add too much liquid: You want the stuffing to soften, but not become overly wet or mushy. Start with a smaller amount and add more as needed.
Make them evenly sized: Keeping the meatballs approximately the same size helps them cook evenly in the oven.
Check the internal temperature: Ground turkey should reach 165°F before serving. Cooking time can vary depending on the size of the meatballs.
Be careful with the salt: Boxed stuffing already contains seasoning and sodium, so start with a small amount of additional salt.

Variations

Different Stuffing Flavors: Swap the cornbread stuffing for traditional chicken or savory herb stuffing for a slightly different flavor.
Ground Chicken: Ground chicken can be used instead of ground turkey for a similar texture and flavor.
Add Fresh Herbs: Mix in a little chopped parsley, sage, or thyme for an extra boost of fresh flavor.
Turkey Gravy: Serve the meatballs covered in warm turkey gravy for an even more Thanksgiving-inspired meal.
Add Onion: A little finely diced or grated onion can add additional flavor and moisture to the meatballs.

What To Serve With It

These Turkey and Stuffing Meatballs are absolutely delicious served over creamy mashed potatoes with warm turkey gravy spooned over the top. Pair them with roasted green beans, glazed carrots, or cranberry sauce for a cozy, Thanksgiving-inspired dinner that can be enjoyed any time of year.

Can I Make These Ahead Of Time?

Yes! You can prepare and shape the meatballs up to 24 hours in advance. Keep them covered in the refrigerator until you’re ready to bake them.

Storage & Reheating

Refrigerator: Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Allow the meatballs to cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 3 months for the best quality.
Reheating: Place the meatballs in a baking dish with a splash of chicken broth or gravy, cover with aluminum foil, and warm in a 325°F oven until heated through. You can also microwave individual portions in short intervals until hot.