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Thanksgiving Stuffing Balls

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Thanksgiving Stuffing Balls turn classic stuffing into crispy, golden-brown bites that are easy to serve and fun to eat. With all the savory flavors of onion, celery, herbs, and toasted bread, these handheld sides free up space in your casserole dish and make a festive addition to holiday spreads. Perfectly crisp outside and tender inside, they're great with gravy or straight from the platter.
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Cook Time 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing Balls
  • 1 loaf (about 14 oz) day-old bread cut into small cubes (about 8 cups)
  • 1 stick (1/2 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
  • 1/2 tsp black pepper
  • 1/2 cup fresh parsley chopped
  • 2 large eggs lightly beaten
  • 1 1/2 cups chicken or turkey broth add more if needed
  • 1/2 cup grated Parmesan cheese optional, for extra flavor

Equipment

  • Baking sheet
  • Large skillet
  • Large bowl
  • Parchment paper or nonstick spray

Method
 

  1. Arrange the bread cubes on a baking sheet and bake in a 300°F (150°C) oven for 10 to 12 minutes until they are dried out but not browned. Let cool and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the onion, celery, and garlic, cooking and stirring for about 6 to 8 minutes until they are soft and fragrant.
  3. In a large bowl, combine the toasted bread cubes, sautéed vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan if using, mixing everything together.
  4. Add the beaten eggs and mix into the bread mixture.
  5. Gradually pour in the broth, stirring as you go, until the mixture is moist and holds together when squeezed—avoid making it soggy.
  6. With your hands slightly damp, shape the mixture into balls about the size of a golf ball. Place them onto a greased or parchment-lined baking sheet.
  7. Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20 to 25 minutes, until the outsides are crisp and golden brown.

Notes

Use bread that is a day old or thoroughly toasted for the best texture; soft bread can lead to mushy balls. If making ahead, shape the balls and refrigerate them on a baking sheet up to a day before baking, then bake straight from the fridge with a few extra minutes in the oven if needed. For a vegetarian version, swap the broth for vegetable broth. Leftover stuffing balls can be stored in the fridge for up to four days or frozen for up to two months. Reheat in the oven or air fryer to maintain their crispiness—avoid microwaving as it softens the exterior. Serve as a side dish with turkey and gravy or set out as a fun finger food for gatherings.

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