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Let’s be honest, the stuffing is often the unsung hero of the Thanksgiving table, tucked away next to the turkey and mashed potatoes. But what if it could break free from the casserole dish and become the star of the show? That’s the magic of Thanksgiving Stuffing Balls.
These little golden-brown orbs are a revelation, turning the classic side into a handheld, poppable delight. They’re wonderfully crisp on the outside, while staying impossibly soft and savory on the inside. They capture the entire essence of the holiday in one perfect, bite-sized package.
Why This Recipe is a Game-Changer
I still remember the first time I tried turning stuffing into little handheld bites—it was purely out of necessity. I had leftover stuffing, a crowded fridge, and no room for another casserole dish. Rolling the mixture into balls and baking them was my solution, and honestly, they turned out to be the star of the table.
Guests grabbed them like finger food, and everyone asked for the recipe. That was the moment I realized these stuffing balls deserved their own spotlight. They’re not just a side dish; they’re a conversation starter.
What I love most about this recipe is its incredible versatility. You can use homemade stuffing or even a boxed mix as your base. You can keep it simple with onions, celery, and herbs, or elevate it with sausage, cranberries, or pecans for an extra festive touch.
And because they bake up so beautifully, you get that irresistible contrast of crispy edges and a soft, flavorful center—no soggy stuffing here. They’re a textural dream come true.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to stuffing ball success. You’ll find most of these are pantry staples, especially around the holidays.
- Bread – One loaf, about 14 oz of day-old bread, cut into small cubes. This gives you the perfect foundation and texture.
- Butter – A full stick (½ cup) of unsalted butter for sautéing and adding that essential rich flavor.
- Aromatics – One large onion, two celery stalks, and two cloves of garlic, all finely chopped. This is the flavor base.
- Seasonings – Two teaspoons of poultry seasoning (or a mix of sage and thyme), one teaspoon of salt, and half a teaspoon of black pepper.
- Fresh Herbs – Half a cup of fresh, chopped parsley for a bright, herby note.
- Binder – Two large eggs, lightly beaten. They are absolutely essential for holding everything together.
- Broth – About 1 ½ cups of chicken or turkey broth to moisten the mixture perfectly.
- Optional – Half a cup of grated Parmesan cheese for an extra layer of savory, cheesy goodness.
What’s the Best Way to Serve These?
Their versatility is truly their superpower. While they are a phenomenal side dish on the Thanksgiving plate, they truly shine as a pre-dinner appetizer. Arrange them on a platter with small bowls of gravy and cranberry sauce for dipping.
It’s an instant way to elevate your holiday spread and keep guests happily nibbling. They also make for a fantastic leftover snack, straight from the fridge, but we won’t judge you if you eat them for breakfast, too.
How to make Thanksgiving Stuffing Balls?
Prepare Your Bread Base
Start by spreading your bread cubes in a single layer on a large baking sheet. Pop them into a 300°F (150°C) oven for about 10 to 12 minutes. You just want them to dry out and get a little toasty, not turn brown.
Cook the Vegetables
While the bread is toasting, melt that beautiful stick of butter in a large skillet over medium heat. Add your finely chopped onion, celery, and garlic. Sauté them until they become soft, fragrant, and translucent, which should take about 6 to 8 minutes. Your kitchen will already smell incredible.
Combine Everything in a Bowl
In a very large mixing bowl, combine your toasted bread cubes, the cooked vegetable and butter mixture, all your seasonings, the fresh parsley, and the Parmesan cheese if you’re using it. Give it a good stir to distribute everything evenly.
Add the Binders
Now, pour in your lightly beaten eggs and mix thoroughly. This is the glue that will hold your future stuffing balls together. Slowly pour in the broth, mixing as you go, until the bread is moistened and the mixture holds together when you press it. Be careful not to make it soggy.
Shape the Stuffing Balls
Here’s the fun part. Dampen your hands with a little water to prevent sticking. Scoop up about two tablespoons of the mixture and gently roll it between your palms to form a ball roughly the size of a golf ball. Place each one on a greased or parchment-lined baking sheet.
Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the stuffing balls for 20 to 25 minutes. You’re looking for a gorgeous, deep golden brown color and a delightfully crisp exterior. Let them cool for just a minute before serving—they’re piping hot inside!
Can I Use Leftover Stuffing for This?
Absolutely, and it’s a brilliant way to give leftovers a glamorous second act. If you have leftover stuffing from another meal, that’s perfect. Let it come to room temperature, then mix in one or two lightly beaten eggs to act as the binder.
The mixture might be a bit softer than when starting from scratch, so chilling it in the fridge for 20-30 minutes can make it easier to roll. Then, just form and bake as directed. It’s the ultimate Thanksgiving recycling program.
Tips
If your stuffing mixture feels a bit too dry and crumbly when you’re trying to form the balls, don’t panic. Just add an extra splash of broth, one tablespoon at a time, until it comes together. Conversely, if it feels too wet, a handful of plain breadcrumbs or a little more toasted bread can save the day.
For the absolute best texture, slightly stale, day-old bread is your best friend. It soaks up the broth and egg without turning into mush. If you only have fresh bread, toasting it in the oven as directed is a non-negotiable step.
And don’t be shy with the seasoning. Taste your mixture before you add the egg. Remember, the bread is a blank canvas, so it needs a good amount of salt and herbs to truly sing.
How to Store and Reheat for Maximum Crispiness
These stuffing balls are fantastic make-ahead candidates. You can assemble them completely, place them on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a minute or two to the baking time since they’ll be going in cold.
To store leftovers, let them cool completely and then keep them in an airtight container in the fridge for up to 3 days. Reheating is key—to bring back that crisp exterior, always reheat them in the oven or an air fryer. A toaster oven at 350°F (175°C) for 5-10 minutes works wonders. Avoid the microwave if you can, as it will make them soft.
You can also freeze them, either baked or unbaked. For unbaked, freeze the shaped balls on the tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes. For baked, simply thaw and reheat in the oven until warm and crisp again.
Thanksgiving Stuffing Balls Recipe
Description
Nothing says cozy holiday comfort quite like stuffing, and these Thanksgiving Stuffing Balls take the classic side dish to a whole new level. Instead of serving stuffing in a casserole dish, these bite-sized golden balls are crisp on the outside, tender inside, and packed with all the savory flavors you love. They’re a creative twist on a traditional favorite, perfect for Thanksgiving dinner, Friendsgiving, or even as a make-ahead appetizer for holiday parties.
Ingredients
Instructions
-
Prepare Bread Base
Spread bread cubes on a baking sheet. Toast in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside. -
Cook Veggies
In a large skillet, melt the butter over medium heat. Add onion, celery, and garlic; sauté until soft and fragrant (about 6–8 minutes). -
Mix Stuffing
In a large bowl, combine toasted bread, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan (if using). Stir in eggs. Slowly pour in broth, mixing until the bread is moist and holds together when pressed (not soggy). -
Shape the Balls
With damp hands, form the mixture into balls about the size of a golf ball. Place on a greased or parchment-lined baking sheet. -
Bake
Preheat oven to 375°F (190°C). Bake for 20–25 minutes, until golden brown and crisp on the outside.
Nutrition Facts
Servings 6
Serving Size 1 ball
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 60mgmg20%
- Sodium 520mgmg22%
- Potassium 120mgmg4%
- Total Carbohydrate 16gg6%
- Dietary Fiber 1gg4%
- Sugars 2gg
- Protein 6gg12%
- Calcium 80 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make-ahead tip: Assemble balls up to 24 hours in advance and refrigerate. Bake just before serving.
- Freezer-friendly: Freeze unbaked balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 extra minutes.
- Customize: Add cooked sausage, dried cranberries, pecans, or extra cheese for festive variations.
- Serve with: Gravy or cranberry sauce for dipping—optional but delicious!
Frequently Asked Questions
Can I make stuffing balls ahead of time?
Yes! You can assemble them up to 24 hours in advance, refrigerate covered, then bake just before serving.
Can I use leftover stuffing?
Absolutely. Leftover stuffing works perfectly—just mix in 1–2 beaten eggs to bind, form into balls, and bake until golden.
How do I keep them from falling apart?
Ensure your mixture isn’t too dry and don’t skip the eggs—they’re essential for binding. If too crumbly, add a splash more broth.
Can I make them gluten-free?
Yes! Use gluten-free bread or a certified gluten-free stuffing mix as your base.