Stuffing Balls Recipe
If you’re searching for a fresh twist on a classic holiday favorite, this Stuffing Balls Recipe is about to become your new go-to side! Perfectly crisp on the outside and tender within, these savory stuffing balls are easy to make, packed with comforting flavors, and wonderfully versatile. They’re a hit at Thanksgiving, a cozy addition to any Sunday roast, or a delicious stand-alone snack—plus, they’re just plain fun to eat. Get ready to fall in love with stuffing all over again!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: every ingredient is essential for flavor, texture, or that signature golden color. Even if you’re a stuffing traditionalist, you’ll appreciate how each element brings something special to the table.
- Day-old bread cubes (6 cups): Using slightly stale bread gives your stuffing balls structure and the perfect chew—white or whole wheat both work beautifully.
- Unsalted butter (1/2 cup): Rich and creamy, butter sautés the vegetables and adds irresistible flavor.
- Yellow onion (1 small, finely chopped): Sweet, aromatic, and essential for that classic stuffing aroma.
- Celery stalks (2, finely chopped): Adds crunch and a subtle herbal note that brightens the whole dish.
- Garlic cloves (2, minced): For a gentle garlicky depth—don’t skip it!
- Poultry seasoning (1 teaspoon): The blend that gives stuffing its signature holiday taste. If you don’t have it, substitute with a mix of sage, rosemary, and marjoram.
- Dried thyme (1/2 teaspoon): Brings a whisper of earthiness to the mix.
- Salt (1/2 teaspoon): Balances and highlights every other flavor.
- Black pepper (1/4 teaspoon): Adds a gentle kick and rounds out the seasoning.
- Large eggs (2): These help bind everything together so your stuffing balls hold their shape.
- Low-sodium chicken broth (1 to 1 1/4 cups): Moistens the bread and infuses it with savory richness—vegetable broth works for a vegetarian twist.
- Fresh parsley (2 tablespoons, optional): Adds a pop of color and freshness right before serving.
How to Make Stuffing Balls Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent any sticking. This little bit of prep work makes shaping and baking the stuffing balls a total breeze.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the butter until it’s foamy and fragrant. Toss in the chopped onion and celery, and cook for 5 to 7 minutes, stirring occasionally, until they’re soft and translucent. Add the minced garlic, poultry seasoning, thyme, salt, and pepper, and let everything cook together for another minute. This step builds layers of flavor that will shine through in every bite.
Step 3: Combine Bread and Veggies
Place your bread cubes in a spacious mixing bowl. Pour the warm, buttery vegetable mixture over the bread. Use a big spoon or your (clean!) hands to gently toss everything together, making sure the bread soaks up all those savory juices and aromatic bits.
Step 4: Mix in Eggs and Broth
In a separate bowl, whisk the eggs with 1 cup of the chicken broth. Pour this over the bread and veggie mixture, then mix gently but thoroughly. The bread should feel moist and just hold together when squeezed—if it seems a bit dry, drizzle in a little more broth, a tablespoon at a time, until it’s just right.
Step 5: Shape and Bake
With clean hands, scoop up the mixture and form it into golf ball-sized rounds (you’ll get about 12 to 14). Place them evenly on your prepared baking sheet. Pop them into the oven and bake for 25 to 30 minutes, until the stuffing balls are golden brown and delightfully crisp on the outside. If you like, sprinkle with fresh parsley before serving for a burst of color and freshness.
How to Serve Stuffing Balls Recipe
Garnishes
For a final flourish, try a sprinkle of fresh chopped parsley or even a dusting of extra poultry seasoning. A light drizzle of melted butter right before serving can also take these stuffing balls from delightful to downright irresistible.
Side Dishes
This Stuffing Balls Recipe pairs beautifully with classic holiday mains like roast turkey, chicken, or glazed ham. For a cozy, everyday meal, serve alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad to complete the plate.
Creative Ways to Present
Stuffing balls are just begging for a fun presentation! Arrange them in a rustic bread basket lined with a napkin for a buffet, or stack them in a tower on a serving platter with sprigs of herbs tucked in for flair. For parties, skewer them with festive toothpicks for easy pick-up appetizers, or serve them in mini muffin liners for a charming touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to four days. They keep their flavor and texture surprisingly well, making them a great make-ahead option.
Freezing
For longer storage, freeze the cooled stuffing balls on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll keep well for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
To bring your stuffing balls back to life, place them on a baking sheet and warm in a 350°F oven for 10 to 15 minutes, or until heated through. This helps them regain their crispy edges and fluffy centers—no soggy stuffing here!
FAQs
Can I make the Stuffing Balls Recipe gluten-free?
Absolutely! Swap the bread cubes for your favorite gluten-free bread. Just make sure it’s a day old (or lightly toasted), so it holds up well when mixed with the other ingredients.
What’s the best way to keep the stuffing balls from falling apart?
The egg and just the right amount of broth are your secret weapons. Make sure the mixture is moist enough to hold its shape when squeezed, but not soggy. If needed, add a bit more broth or an extra egg if you’re using especially dry bread.
Can I add sausage or other mix-ins?
Definitely! Browned sausage, chopped mushrooms, dried cranberries, or even nuts can be folded into the mixture for extra flavor and texture. Just be mindful not to overload the mix, so the balls still hold together well.
Can I prepare the Stuffing Balls Recipe ahead of time?
Yes, you can shape the stuffing balls and refrigerate them (covered) up to a day in advance. When ready to serve, bake as directed—just add a couple of extra minutes to the baking time if they’re going in cold.
Is this recipe vegetarian-friendly?
It sure can be! Simply substitute the chicken broth with a good-quality vegetable broth, and you’ll have a delicious vegetarian side everyone can enjoy.
Final Thoughts
This Stuffing Balls Recipe is honestly a game-changer for any holiday table or family dinner. They’re fun to make, easy to serve, and loved by kids and adults alike. Give them a try and bring a little extra joy—and crunch!—to your next meal. Happy cooking!
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Stuffing Balls Recipe
- Total Time: 45 minutes
- Yield: 12–14 stuffing balls 1x
- Diet: Non-Vegetarian
Description
This easy and delicious Stuffing Balls recipe is perfect for Thanksgiving or any roast dinner. Made with day-old bread, aromatic vegetables, and classic poultry seasonings, these baked balls are crispy on the outside and tender on the inside. Ready in under an hour, they make a perfect make-ahead side dish that can be customized with added sausage for a heartier meal.
Ingredients
Dry Ingredients
- 6 cups cubed day-old bread (white or whole wheat)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Wet Ingredients
- 1/2 cup unsalted butter
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 to 1 1/4 cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for the stuffing balls.
- Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and celery, cooking them until softened, about 5–7 minutes. Then stir in the minced garlic, poultry seasoning, dried thyme, salt, and black pepper; cook for an additional minute to release the aromas.
- Combine Bread and Veggies: Place the cubed day-old bread into a large mixing bowl. Pour the warm vegetable and butter mixture over the bread cubes and toss gently to evenly coat.
- Add Eggs and Broth: In a separate bowl, whisk together the eggs with 1 cup of the low-sodium chicken broth. Pour this mixture over the bread and veggie mix. Stir gently until the bread is moistened and holds together when squeezed. Add more broth gradually if the mixture feels dry.
- Form Stuffing Balls: Shape the mixture into 12 to 14 golf ball-sized balls. Arrange them spaced evenly on the prepared baking sheet.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the stuffing balls are golden brown and have a slightly crisp exterior.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm as a delightful side dish.
Notes
- Perfect as a Thanksgiving side or to serve alongside roast chicken.
- You can prepare these stuffing balls ahead of time and reheat them in the oven before serving for convenience.
- For a heartier option, add cooked sausage to the mixture before forming the balls.
- To make this recipe vegetarian, substitute the chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
