Choosing the right ingredients here is key to capturing that perfect balance of moistness and flavor. I always lean towards fresh herbs, good-quality turkey (leftovers or freshly cooked), and a stuffing that’s not too dry. If you’re making your own stuffing, adding a bit of broth keeps the balls tender without turning them mushy. When I was younger, my mum insisted on using fresh sage from the garden—those little touches make all the difference.

• 2 cups cooked turkey, finely chopped
• 2 cups prepared stuffing (homemade or good-quality store-bought)
• 1/2 cup grated sharp cheddar cheese (optional, but adds lovely richness)
• 1/4 cup finely chopped fresh parsley
• 1 large egg, beaten
• 1/2 cup chicken or turkey broth (adjust as needed for moisture)
• 1/2 teaspoon dried sage or 1 teaspoon fresh sage, finely chopped
• Salt and black pepper to taste
• 1 cup breadcrumbs (for coating)
• Vegetable oil or olive oil, for frying