Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving stuffing balls bring a fun and handheld twist to a classic holiday side dish. Crispy on the outside and savory inside, these bite-sized treats are perfect for serving alongside turkey or as an appetizer for your festive table.

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 they are 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 and 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.
5. Step 5: Slowly pour in the broth, mixing until the bread is moist and holds together when pressed, but not soggy.
6. Step 6: 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.
7. Step 7: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes until they are golden brown.

Tips & Variations

• Use a sturdy bread like French or sourdough for better texture. Avoid very soft or fresh bread.
• Add cooked sausage or chopped nuts for extra flavor and texture.
• For a vegetarian version, use vegetable broth instead of chicken or turkey broth.
• Try adding dried cranberries or chopped apples for a subtle sweetness.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F (175°C) for about 10 minutes or until warmed through and crispy again.

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 the mixture and form the balls a day ahead. Keep them refrigerated on a baking sheet covered with plastic wrap, then bake fresh before serving.

Can I freeze stuffing balls?

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

Thanksgiving Stuffing Balls Recipe

Print Recipe

★★★★★

5 from 118 reviews

These Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, formed into convenient golf ball-sized portions and baked to golden perfection. Made with toasted bread cubes, sautéed vegetables, and savory herbs, these stuffing balls are moist, flavorful, and perfect as a side dish or appetizer for your holiday feast.

• Author: Isabella
• 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

Scale 1x2x3x

Bread Base

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

Vegetables and Seasoning

• 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

Additional 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 10–12 minutes until they are dry but not browned. Remove from the oven and set aside.
2. Cook Veggies: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and minced garlic and sauté for 6–8 minutes until the vegetables are soft and fragrant.
3. Mix Stuffing: In a large bowl, combine the toasted bread cubes with the cooked vegetable mixture. Add poultry seasoning, salt, black pepper, chopped parsley, and Parmesan cheese if using. Stir in the lightly beaten eggs.
4. Add Broth: Slowly pour in the chicken or turkey broth while mixing, ensuring the bread mixture becomes moist and holds together when pressed, but is not soggy. Add more broth as necessary to achieve the right consistency.
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 to prevent sticking.
6. Bake: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes until they turn golden brown and are heated through. Remove from the oven and let cool slightly before serving.

Notes

• Day-old bread works best as it is drier and absorbs flavors without becoming mushy.
• Adjust the amount of broth for preferred moisture level; the mixture should hold together but not be soggy.
• Parmesan cheese is optional but adds a nice savory depth to the flavor.
• Stuffing balls can be prepared a day in advance and refrigerated before baking.
• Use poultry seasoning or a mix of sage and thyme depending on your flavor preference.
• These can be served as a side dish or a fun appetizer at holiday dinners.

Keywords: thanksgiving stuffing, stuffing balls, holiday side dish, baked stuffing, easy stuffing recipe