Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, perfect for serving as a handheld side or appetizer. Crispy on the outside and tender inside, these flavorful bites bring holiday warmth to any 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 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; 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 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 balls for 20–25 minutes, until golden brown and crisp on the outside.

Tips & Variations

• If you prefer a vegetarian version, use vegetable broth instead of chicken or turkey broth.
• Add chopped cooked sausage or bacon for extra savory flavor.
• Fresh herbs like rosemary or thyme can be added for a different aromatic touch.
• To ensure even cooking, make all stuffing balls roughly the same size.

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 maintain their crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffing balls ahead of time?

Yes, you can prepare the mixture and shape the balls a day in advance. Store them covered in the refrigerator and bake just before serving.

What type of bread works best for this recipe?

Day-old white or sourdough bread cubes work well because they hold up during baking without becoming mushy. Avoid very soft or fresh bread that may not toast properly.

Thanksgiving Stuffing Balls Recipe

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4.5 from 552 reviews

Delicious Thanksgiving Stuffing Balls made with toasted bread cubes, sautéed vegetables, poultry seasoning, and Parmesan cheese, baked until golden brown and crispy on the outside. Perfect as a side dish or appetizer for your holiday feast.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Approximately 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
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Binding and Liquids

• 2 large eggs, lightly beaten
• 1 ½ cups chicken or turkey broth (add more if needed)

Instructions

1. Prepare Bread Base: Spread bread cubes on a baking sheet. Toast in a 300°F (150°C) oven for 10–12 minutes until the bread is dry but not browned. Remove from 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. Sauté for about 6–8 minutes until the vegetables are soft and fragrant.
3. Mix Stuffing: In a large bowl, combine the toasted bread cubes, cooked vegetables, poultry seasoning, salt, black pepper, fresh parsley, and Parmesan cheese if using. Stir in the lightly beaten eggs to help bind the mixture.
4. Add Broth: Slowly pour in the chicken or turkey broth, mixing gently until the bread is moist and the mixture holds together when pressed, but is not soggy. Adjust broth amount if necessary.
5. Shape the Balls: With damp hands, form the stuffing mixture into balls about the size of a golf ball. Place the balls on a greased or parchment-lined baking sheet.
6. Bake: Preheat oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes until golden brown and crisp on the outside. Remove from oven and serve warm.

Notes

• Using day-old bread helps the stuffing absorb flavors better and prevents sogginess.
• If you prefer a vegetarian version, substitute vegetable broth and omit the Parmesan cheese or use a plant-based alternative.
• Feel free to add other herbs like rosemary or thyme to enhance the flavor.
• To make smaller or larger balls, adjust baking time accordingly.
• These stuffing balls can be made ahead and reheated in the oven before serving.

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