Grandma Dot’s Thanksgiving stuffing balls bring all the cozy, savory flavor of holiday stuffing in tidy, golden portions. I love how the edges turn crisp while the centers stay tender, making them easy to serve alongside the rest of the feast.
Why You’ll Love This Stuffing Balls
These stuffing balls are full of familiar herbs, soft bread, and tender vegetables, with a lightly crisp finish from the oven. They’re simple to portion, easy to make ahead, and a lovely choice when you want stuffing that’s easy to pass around the table.
Stuffing Balls Ingredients & Substitutions
- 12 cups dried bread cubes, plain or lightly seasoned
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 1/2 cups low-sodium chicken broth, plus more as needed
- 2 large eggs, lightly beaten
Use vegetable broth for a meat-free version. If your bread is fresh, cut it into cubes and dry it in a 300°F oven for about 20 minutes, stirring once. For a more pronounced sage flavor, add another 1/2 teaspoon.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the bread and oven
Heat the oven to 375°F. Lightly grease a large baking sheet. Put the dried bread cubes in a large mixing bowl.
2. Cook the vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery, then cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, salt, and pepper.
3. Mix the stuffing
Spoon the warm vegetable mixture over the bread cubes and add the parsley. Pour in 2 cups of broth and toss gently. Let the mixture cool for a few minutes, then stir in the beaten eggs. Add more broth a little at a time until the bread is moist and holds together when squeezed, but is not soggy.
4. Shape the balls
Scoop about 1/2 cup of mixture at a time and gently shape it into a ball. Arrange the balls on the prepared baking sheet, leaving a little space between each one.
5. Bake until golden
Bake for 25 to 30 minutes, until the outside is lightly browned and the centers are hot. Serve warm.
Tips for Success
- Dry bread gives the broth room to soak in without turning the mixture mushy.
- Add broth gradually. Different breads absorb different amounts, so you may not need every drop.
- Let the vegetables cool slightly before adding the eggs to help keep them from cooking in the bowl.
- Pack each ball gently. A light touch helps them hold their shape while keeping the centers tender.
- Bake a small test ball first if you’re unsure about the mixture. If it crumbles, mix in a little more broth.
Variations of Stuffing Balls
For extra texture, add 1/2 cup of chopped toasted pecans or diced apple. A handful of dried cranberries brings a touch of sweetness, while chopped mushrooms make the savory flavor deeper. You can also use a mix of white and whole-grain bread cubes, or replace the parsley with fresh thyme.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these as a Thanksgiving side with roast turkey, mashed potatoes, green beans, and plenty of gravy. They’re also delicious beside roasted vegetables or a simple salad, especially when you want a comforting holiday plate with a little freshness alongside it.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until warmed through. For a quicker option, microwave them in short intervals, though the oven helps bring back some of the crisp edges. You can freeze baked stuffing balls for up to 2 months; thaw them overnight in the refrigerator before reheating.
Memories Made Around the Table
I picture these little golden bites nestled among the serving dishes, with everyone reaching for one before the meal is even underway. Their familiar sage-and-onion aroma feels right at home on a Thanksgiving table, and shaping them is a lovely kitchen task to share with family.
FAQs
Can I make stuffing balls ahead of time?
Yes. Mix and shape the balls up to one day ahead, cover them, and refrigerate. Bake them just before serving, adding a few extra minutes if they go into the oven cold.
How do I keep stuffing balls from falling apart?
Make sure the bread is evenly moistened and the mixture holds together when gently squeezed. If it seems dry or crumbly, add broth a tablespoon at a time.
Can I use fresh bread?
Yes, but dry the bread cubes first so they can absorb the broth. Spread them on a baking sheet and bake at 300°F for about 20 minutes, stirring once.
How do I know when they are done?
The outside should be lightly golden, and the center should be hot. If you have a food thermometer, check that the middle reaches 165°F.
Final Thoughts
Grandma Dot’s stuffing balls make classic Thanksgiving flavors easy to serve and enjoy. With crisp edges, tender centers, and plenty of savory herbs, they’re a side dish that feels right at home on a holiday table.
Stuffing Balls
Equipment
- 1 Baking Sheet
- 1 Skillet
- 1 Large mixing bowl
Ingredients
- 12 cups dried bread cubes plain or lightly seasoned
- ½ cup unsalted butter
- 1 medium yellow onion finely diced
- 3 celery stalks finely diced
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 2 ½ cups low-sodium chicken broth plus more as needed
- 2 large eggs lightly beaten
Instructions
- Heat the oven to 375°F. Lightly grease a large baking sheet. Put the dried bread cubes in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery, then cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, salt, and pepper.
- Spoon the warm vegetable mixture over the bread cubes and add the parsley. Pour in 2 cups of broth and toss gently. Let the mixture cool for a few minutes, then stir in the beaten eggs. Add more broth a little at a time until the bread is moist and holds together when squeezed, but is not soggy.
- Scoop about 1/2 cup of mixture at a time and gently shape it into a ball. Arrange the balls on the prepared baking sheet, leaving a little space between each one.
- Bake for 25 to 30 minutes, until the outside is lightly browned and the centers are hot. Serve warm.