Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, perfectly sized for easy serving and crisp on the outside while tender inside. They bring all the classic flavors of your holiday stuffing into a fun, bite-sized form that everyone will love.

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 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, 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 mixture 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

• For extra flavor, try adding cooked sausage or diced apples to the stuffing mixture before shaping the balls.
• If you prefer a softer texture, reduce the baking time slightly or cover the balls with foil while baking.
• Use fresh herbs like sage and thyme if possible for a brighter, fresher taste.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10–15 minutes to restore their crispiness, or microwave briefly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffing balls ahead of time?

Yes, you can prepare and shape the stuffing balls a day in advance and store them in the refrigerator. Then bake them fresh on the day you plan to serve.

Can I freeze stuffing balls?

Absolutely. Freeze unbaked stuffing balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Thanksgiving Stuffing Balls Recipe

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4.8 from 606 reviews

These Thanksgiving Stuffing Balls are a flavorful and convenient twist on traditional stuffing. Made with toasted bread cubes, sautéed vegetables, and aromatic poultry seasoning, they are bound with eggs and broth, then baked until golden and crisp on the outside. Perfect as a side dish or appetizer, these stuffing balls bring all the comforting flavors of classic stuffing in a fun bite-sized form.

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

Ingredients

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Bread Base

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

Vegetables & Flavorings

• 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
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Binders & Liquids

• 2 large eggs, lightly beaten
• 1½ cups chicken or turkey broth (add more if needed)

Instructions

1. Prepare Bread Base: Spread the bread cubes evenly on a baking sheet and toast them in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. This helps prevent sogginess later. Remove from oven and set aside.
2. Cook Veggies: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté for about 6–8 minutes until the vegetables are soft and fragrant, building the base flavor for the stuffing.
3. Mix Stuffing: In a large mixing bowl, combine the toasted bread cubes with the cooked vegetables, poultry seasoning (or sage and thyme), salt, black pepper, chopped parsley, and Parmesan cheese if using. Stir well to evenly distribute all ingredients.
4. Add Binders: Pour in the lightly beaten eggs and slowly add the chicken or turkey broth to the mixture, stirring continuously. Mix until the bread is moist and the mixture holds together when pressed, but avoid making it overly soggy.
5. Shape the Balls: With damp hands, form the stuffing mixture into golf ball-sized balls. Place them on a greased or parchment-lined baking sheet, spacing them apart to ensure even cooking.
6. Bake: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes until they are golden brown and crisp on the outside, creating a delightful texture contrast with the soft interior.

Notes

• Use day-old bread as it absorbs moisture better without becoming too mushy.
• Adjust the amount of broth as needed; the mixture should be moist but not wet.
• Parmesan cheese is optional but adds a nice depth of flavor.
• These stuffing balls can be prepared ahead and baked just before serving.
• For a vegetarian version, substitute vegetable broth and omit poultry seasoning or replace with suitable herbs.

Keywords: Thanksgiving stuffing balls, holiday stuffing recipe, baked stuffing balls, savory bread balls, festive side dish