Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving stuffing balls are a delightful twist on the traditional holiday side. Crispy on the outside and tender inside, these bite-sized treats bring all the classic flavors of stuffing in an easy-to-serve form. Perfect for gatherings or as a fun appetizer.

Ingredients

• 1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)
• 1 stick (½ cup) unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 1 ½ cups chicken or turkey broth (add more if needed)
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

1. Step 1: Spread the bread cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, then sauté until soft and fragrant, about 6–8 minutes.
3. Step 3: In a large bowl, combine the toasted bread cubes, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan cheese if using.
4. Step 4: Stir in the beaten eggs. Slowly pour in the broth, mixing until the bread is moist and holds together when pressed but not soggy.
5. Step 5: With damp hands, form the mixture into balls about the size of a golf ball. Place them on a greased or parchment-lined baking sheet.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes, until golden brown and crisp on the outside.

Tips & Variations

• Use herb-seasoned bread or add cooked sausage for extra flavor.
• If the mixture feels too dry, add a little more broth before shaping the balls.
• For a vegetarian version, use vegetable broth instead of chicken or turkey broth.
• Add chopped nuts or dried cranberries for texture and a touch of sweetness.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore their crispiness. You can also freeze them for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffing balls ahead of time?

Yes, you can prepare the mixture and shape the balls a day in advance. Keep them covered in the refrigerator and bake just before serving.

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it’s drier and soaks up the broth without becoming mushy. If using fresh bread, toast it longer or dry it out in the oven to achieve the same effect.

Thanksgiving Stuffing Balls Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

These Thanksgiving Stuffing Balls are a delicious twist on classic stuffing, baked into golden, crispy bites perfect as a side dish or appetizer. Made with toasted bread cubes, sautéed vegetables, aromatic poultry seasoning, and a touch of Parmesan, these balls offer a flavorful and easy-to-make addition to your holiday feast.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Approximately 20 stuffing balls 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)

Vegetables & Seasonings

• 1 stick (½ cup) unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup fresh parsley, chopped

Other Ingredients

• 2 large eggs, lightly beaten
• 1 ½ cups chicken or turkey broth (add more if needed)
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

1. Prepare Bread Base: Spread the bread cubes evenly on a baking sheet and toast them in a preheated 300°F (150°C) oven for 10 to 12 minutes until they are dry but not browned. Remove and set aside to cool.
2. Cook Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté for about 6 to 8 minutes until the vegetables are soft and fragrant.
3. Mix Stuffing: In a large bowl, combine the toasted bread cubes with the cooked vegetables, poultry seasoning, salt, black pepper, chopped parsley, and grated Parmesan cheese if using. Stir the lightly beaten eggs into the mixture.
4. Add Broth: Slowly pour in the chicken or turkey broth, mixing well until the bread is moist enough to hold together when pressed but not soggy. Adjust broth amount as needed.
5. Shape the Balls: With damp hands, form the stuffing mixture into balls about the size of a golf ball. Place the balls on a greased or parchment-lined baking sheet.
6. Bake: Preheat your oven to 375°F (190°C). Bake the stuffing balls for 20 to 25 minutes until they are golden brown and crisp on the outside. Remove from oven and serve warm.

Notes

• Using day-old bread is important to avoid soggy stuffing; if using fresh bread, consider drying it out slightly in the oven longer.
• Feel free to customize the herbs and seasonings to your taste; adding fresh sage or rosemary works well.
• Parmesan cheese is optional but adds a nice depth of flavor and helps bind the mixture.
• Ensure hands are damp when shaping the balls to prevent sticking.
• These stuffing balls can be prepared in advance and baked just before serving.

Keywords: Thanksgiving, stuffing balls, holiday side dish, baked stuffing, poultry seasoning, appetizer, easy side