Thanksgiving Stuffing Balls

It’s the kind of morning where you walk barefoot into the kitchen, coffee in hand, already smiling because you know
what’s coming later. Family gathering. Laughter. Too many side dishes fighting for oven space.

One year, right in the middle of holiday chaos, I realized we were completely out of room in the oven. The turkey was in,
casseroles were stacked, and I still hadn’t made our traditional stuffing.

That’s when these Thanksgiving Stuffing Balls were born. Small, golden bites that bake quickly, serve easily,
and somehow disappear faster than anything else on the table.

Since then, they’ve become a must-make in our home. Cozy, nostalgic, and familiar, but shaped into perfect little portions
that work just as well for a holiday table as they do for an everyday dinner.

Why You’ll Love These Stuffing Balls

• Perfect texture: Crispy and golden on the outside, soft and fluffy inside.
• Easy to make: Simple ingredients, minimal prep, beginner-friendly.
• Oven-space saver: Bakes quickly and fits into busy holiday schedules.
• Fun twist on classic stuffing: All the flavor you love in neat, scoopable portions.
• Great beyond Thanksgiving: Perfect for dinners, potlucks, and parties year-round.
• Highly customizable: Add cheese, sausage, herbs, or make them vegetarian.

Ingredients

• 4 cups dry bread cubes (day-old white or sourdough)
• 4 tablespoons butter
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth (low sodium recommended)
• 2 large eggs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sage (fresh or dried)
• ½ teaspoon thyme
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese (optional)

Step-by-Step Instructions

1. Prepare the oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Sauté the vegetables

Melt the butter in a skillet over medium heat. Add onion and celery and cook for 5–7 minutes until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.

3. Mix the bread and herbs

In a large bowl, combine bread cubes, parsley, sage, thyme, salt, and pepper. Toss gently.

4. Combine everything

Pour the warm vegetable mixture over the bread. Slowly add broth, mixing gently until moist but not soggy.

5. Add eggs and cheese

Stir in eggs and Parmesan cheese if using. The mixture should hold together when pressed.

6. Form the balls

Roll into golf-ball-sized portions and place on the baking sheet.

7. Bake

Bake for 20–25 minutes until golden brown and lightly crisp on the outside.

8. Serve

Let cool for 5 minutes before serving so they hold their shape.

Frequently Asked Questions

Can I make these ahead of time?
Yes. Shape them a day ahead and refrigerate until ready to bake.

Can they be frozen?
Absolutely. Freeze before or after baking for up to 2 months.

How do I keep them from falling apart?
Make sure the mixture is moist enough and always include the eggs.

Can I make them vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Up to 2 months in a freezer-safe bag.
• Reheat: Oven at 350°F for 10–12 minutes or microwave 1–2 minutes.

Variations

• Cheesy stuffing balls with mozzarella or cheddar
• Sausage stuffing balls with cooked breakfast sausage
• Herb-loaded stuffing balls with rosemary and oregano
• Cranberry stuffing balls for a sweet-savory twist

What to Serve With Stuffing Balls

These pair beautifully with roasted turkey, mashed potatoes, gravy, green beans, sweet potato casserole,
or even simple roast chicken for everyday dinners.