Grandma Dot’s stuffing balls bring all the savory, herby comfort of Thanksgiving stuffing in a crisp, easy-to-serve little package. I love how the edges turn golden in the oven while the centers stay tender and full of onion, celery, and sage.
Why You’ll Love This Stuffing Balls
These Thanksgiving stuffing balls are simple to shape, easy to portion, and just right for a holiday table. You can prepare the mixture ahead, then bake the balls shortly before serving. They pair beautifully with turkey, gravy, and all your favorite seasonal sides.
Stuffing Balls Ingredients & Substitutions
- 10 cups dried bread cubes, about 1 pound
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery ribs, finely diced
- 2 teaspoons dried rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups chicken broth, plus more if needed
- 2 large eggs, beaten
Use homemade dried bread cubes or store-bought cubes. Chicken broth adds savory flavor, while vegetable broth works well if you prefer a meat-free stuffing. If you like a stronger herb flavor, add 1/2 teaspoon poultry seasoning. The mixture should hold together when squeezed, so add broth a little at a time rather than pouring it all in at once.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the oven and bread
Heat the oven to 375°F. If your bread cubes are soft, spread them on a baking sheet and toast for 10 to 15 minutes until dry but not deeply browned. Transfer them to a large mixing bowl.
2. Cook the vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper.
3. Combine the stuffing mixture
Spoon the buttery vegetables over the bread cubes. Pour in 1 1/4 cups of broth and toss gently. Let the mixture cool for a few minutes, then stir in the beaten eggs. Add more broth a splash at a time until the cubes are moist and the mixture holds together when pressed.
4. Shape the balls
Use your hands to shape the mixture into 12 balls, about 2 1/2 inches across. Place them on a lightly greased baking sheet with a little space between each one.
5. Bake until golden
Bake for 25 to 30 minutes, until the outside is crisp and golden and the centers are hot. Serve warm with gravy if you like.
Tips for Success
- Start with dry bread cubes so they absorb the broth without turning mushy.
- Pour in broth gradually. Bread can vary in how much liquid it needs.
- Let the cooked vegetables cool slightly before adding the eggs.
- Pack each ball firmly enough to hold its shape, but avoid compressing it too tightly.
- For extra crisp bottoms, grease the baking sheet well or use a preheated sheet pan.
Variations of Stuffing Balls
Stir in 1/2 cup dried cranberries for a touch of sweetness, or add 1/2 cup chopped toasted pecans for crunch. For a heartier version, fold in 1 cup cooked, crumbled turkey sausage. You can also add chopped fresh parsley or a little rosemary alongside the sage and thyme.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these alongside roasted turkey, mashed potatoes, green beans, or glazed carrots. A bowl of warm gravy makes a lovely dip, and cranberry sauce adds a bright contrast to the savory herbs. They also fit right in on a Thanksgiving buffet, where guests can easily take one or two.
Storage & Reheating Instructions
Cool leftover stuffing balls, 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 hot throughout. You can also microwave individual portions, though the outside will be softer. To make ahead, shape the uncooked balls, cover, and refrigerate for up to 1 day before baking.
Memories Made Around the Table
I think of recipes like this as the little extras that make a holiday meal feel like home. Setting a platter of warm stuffing balls on the table invites everyone to reach in, share a favorite side, and linger a little longer over dinner. Grandma Dot’s version is the kind of familiar, comforting dish I’m always happy to make part of Thanksgiving.
FAQs
Can I make stuffing balls ahead of time?
Yes. Shape them up to a day ahead, cover, and refrigerate. Bake just before serving, adding a few extra minutes if they go into the oven cold.
Why are my stuffing balls falling apart?
The mixture may need more moisture or a little more time to rest. Add broth a tablespoon at a time and squeeze a small handful to check that it holds together before shaping.
Can I freeze stuffing balls?
Yes. Freeze baked, cooled balls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot.
How do I know when stuffing balls are done?
They should be golden and crisp on the outside, with centers that are hot throughout. If you have a food thermometer, check the center reaches 165°F.
Final Thoughts
These Thanksgiving stuffing balls have all the cozy flavors of classic stuffing with a golden outside that makes every bite special. Keep the broth nearby as you mix, shape them gently, and bring them to the table warm for a simple holiday side everyone can enjoy.
Stuffing Balls
Equipment
- 1 Skillet
- 1 Large mixing bowl
- 1 Baking Sheet
- 1 Oven
Ingredients
Stuffing Balls
- 10 cups dried bread cubes about 1 pound
- 0.5 cup unsalted butter
- 1 medium yellow onion finely diced
- 3 ribs celery finely diced
- 2 teaspoons dried rubbed sage
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 1.5 cups chicken broth plus more if needed
- 2 large eggs beaten
Instructions
- Heat the oven to 375°F. If your bread cubes are soft, spread them on a baking sheet and toast for 10 to 15 minutes until dry but not deeply browned. Transfer them to a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper.
- Spoon the buttery vegetables over the bread cubes. Pour in 1 1/4 cups of broth and toss gently. Let the mixture cool for a few minutes, then stir in the beaten eggs. Add more broth a splash at a time until the cubes are moist and the mixture holds together when pressed.
- Use your hands to shape the mixture into 12 balls, about 2 1/2 inches across. Place them on a lightly greased baking sheet with a little space between each one.
- Bake for 25 to 30 minutes, until the outside is crisp and golden and the centers are hot. Serve warm with gravy if you like.