Preheat the oven to 375°F (190°C). Lightly grease a large baking sheet or line it with parchment paper to prevent sticking.

In a large mixing bowl, combine the shredded leftover turkey, stuffing, and mashed potatoes. Season with black pepper, if desired, and mix gently until evenly combined.

Check the consistency of the mixture. It should be thick enough to hold its shape when rolled. If it feels too soft or sticky, stir in a small amount of panko breadcrumbs.

Scoop out portions of the mixture and roll them between your hands to form golf ball-sized balls. Press each ball gently but firmly so it holds together without becoming too compact.

Pour the panko breadcrumbs into a shallow bowl. Roll each stuffing ball in the breadcrumbs, pressing lightly to ensure an even coating.

Arrange the coated stuffing balls on the prepared baking sheet, leaving a little space between them. Lightly spray with cooking oil if you prefer a crispier finish.

Bake for approximately 10–15 minutes, or until the outside is lightly golden and crisp. If necessary, continue baking until the centers reach an internal temperature of 165°F (74°C).

While the stuffing balls are baking, warm the turkey gravy in a small saucepan over low heat, stirring occasionally.

Remove the stuffing balls from the oven and allow them to rest for 1–2 minutes. Transfer to a serving platter and drizzle with warm gravy or serve the gravy separately for dipping. Enjoy while hot!