In a big bowl, mix together the leftover stuffing, shredded turkey, cranberry sauce (if you have it), and shredded cheese.

Slowly pour the sauce or broth little by little until the mixture sticks together and is wet enough to keep its form when squeezed.

If the mix is not moist enough, put in more gravy. If it’s too wet, add more stuffing or breadcrumbs.

With your hands or a cookie scoop, shape the mixture into balls the size of golf balls, pressing firmly to make sure they stay together.

Put the shaped balls on a baking sheet covered with parchment paper.

Prepare a dredging station by placing three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Cover each stuffing ball with flour, then dip it in beaten eggs, and finally roll it in breadcrumbs, pressing softly to make them stick.

To get the best outcome, put the coated stuffing balls in the refrigerator for 15-20 minutes.

In a deep pan or pot, heat around 2 inches of oil over medium heat until it reaches 350°F (175°C).

Add the stuffing balls little by little, cooking them until they are golden and crispy all around, which should take about 3-4 minutes.

Use a spoon with holes to take out the balls and let them dry on paper towels.

If you want a lighter choice, you can bake the stuffing in ball form at 400°F (200°C) for 20-25 minutes.

Serve the stuffing balls warm with turkey gravy, cranberry sauce, or your preferred dipping sauce. Add some chopped parsley on top for a fresh flavor.