Line a baking sheet with parchment paper.

In a large bowl, combine the stuffing, turkey, parmesan cheese and herbs. Mix until well blended. It can be helpful to use your hands to combine the mixture as you would when making meatballs. Using a cookie scoop or your hands, form 1 1/2 inch balls. As you form them, place them on parchment lined baking sheet. Transfer the tray to the freezer and let set for 30 minutes.

Set up an assembly line that includes four bowls lined in a row. Fill the first bowl with very cold mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten eggs and the fourth bowl with the bread crumbs.

Remove the formed stuffing balls from the freezer and wrap about 3 to 4 tablespoons of the mashed potato around each. Make sure you are working with cold mashed potatoes for easy handling. Work quickly as you cup the ball in the palm of your hand to ensure the potatoes form an even coating.

Gently roll each ball in flour and then transfer it to the egg bowl. Using your hands or a fork, roll the ball around to cover it in egg. Finally dip and cover the ball in bread crumbs. Place each ball on the parchment lined baking sheet and continue forming the remaining balls.

Fill a pan with enough oil to fully submerge the spheres. Heat the oil to 365°F. Line a baking sheet with paper towels or a wire rack. Working in batches, drop 3 to 4 balls into the oil and fry until balls are golden brown, about 3 to 4 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Continue deep frying remaining balls. Adjust heat as needed to keep oil at a consistent 365°F.

Serve immediately with heated leftover gravy. If desired, garnish the balls with parsley, additional finely grated parmesan cheese and red pepper flakes.

To refresh, place on a tray and heat uncovered in a 300°F for 15 to 20 minutes.