These Thanksgiving Stuffing Balls are everything you love about classic holiday stuffing — but in perfectly portioned, golden-brown bites. Crispy on the outside and soft, fluffy on the inside, they’re easy to serve, great for make-ahead meals, and ideal for Thanksgiving, Christmas, or any cozy family dinner.
Servings & Timing
- Servings: 18–24 stuffing balls
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Ingredients List
- 4 cups dry bread cubes (day-old white or sourdough, best slightly stale)
- 4 tbsp butter, melted
- 1 small onion, finely diced
- 2 cloves garlic, minced (optional)
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp poultry seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup chicken or vegetable broth, warm
- 1 large egg, beaten
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
Step 2: Sauté the Onion
In a small skillet, melt 1 tablespoon of the butter over medium heat.
Add diced onion (and garlic if using) and cook for 3–4 minutes until soft and fragrant.
Remove from heat.
Step 3: Mix the Stuffing Base
In a large bowl, add bread cubes, sautéed onion mixture, herbs, salt, and pepper.
Pour in the remaining melted butter and gently toss to coat.
Step 4: Add Liquid & Bind
Slowly pour in warm broth, mixing gently until bread is moist but not soggy.
Stir in the beaten egg until evenly combined.
Step 5: Form the Balls
Using your hands or a scoop, form mixture into golf-ball-sized balls.
Place evenly spaced on the prepared baking sheet.
Step 6: Bake
Bake for 25–30 minutes, turning once halfway through, until golden brown and slightly crisp on the outside.
Step 7: Serve
Serve warm with gravy, cranberry sauce, or alongside your Thanksgiving spread.
Additional Notes
- Too dry? Add a splash more broth.
- Too wet? Add a handful of extra bread cubes.
- Extra crispy: Brush tops with melted butter before baking.
Dietary Info
- Vegetarian (use vegetable broth)
- Can be dairy-free (use vegan butter)
- Contains gluten (use gluten-free bread if neede
Recipe Variations & Serving Suggestions
- Sausage Stuffing Balls: Add ½ cup cooked crumbled sausage
- Cheesy Version: Mix in ½ cup grated parmesan
- Cranberry Twist: Add dried cranberries for sweetness
- Serve with: turkey, roast chicken, gravy, or as an appetizer
Storage & Make-Ahead
- Fridge: Store baked stuffing balls up to 3 days
- Freeze: Freeze uncooked balls up to 1 month
- Reheat: Oven at 350°F until warmed through
FAQs
Q: Can I make these ahead of time?
Yes — form balls and refrigerate overnight, then bake fresh.
