In a large mixing bowl, combine your leftover stuffing, creamy mashed potatoes, cooked turkey, and one egg. Mix thoroughly until uniform.

Scoop a portion of the mixture the size of a golf ball and roll it into a smooth sphere. Place on a plate or tray.

Roll each ball in panko breadcrumbs until fully coated on all sides.

Heat about a quarter inch of oil in a skillet over medium heat. Test readiness by dropping a piece of bread into the oil.

Carefully add the coated balls to the hot oil in batches, frying for 4-5 minutes on each side until golden brown and crispy.

Remove the fried balls using a slotted spoon, transferring them to a paper towel-lined plate to drain excess oil. Serve hot.