Thanksgiving Stuffing Balls
A flavorful, easy-to-make Thanksgiving stuffing balls recipe that turns classic stuffing into bite-sized holiday-perfect sides. Step-by-step instructions, tips, variations, make-ahead, and storage guidance included.
Stuffing balls transform traditional Thanksgiving stuffing into convenient, crowd-pleasing bites. Crisp on the outside and moist on the inside, they’re easy to portion, simple to reheat, and customizable for meat eaters and vegetarians. This recipe yields about 24 stuffing balls and includes methods for baking or pan crisping, plus gluten-free and sausage options.
Ingredients (makes about 24 stuffing balls)
Base
- 10 cups day-old bread cubes, roughly 1 inch (hearty loaf such as sourdough or country white)
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 2 large eggs, lightly beaten
- 1 1/4 to 1 1/2 cups low-sodium chicken or vegetable stock
- 1/2 cup chopped fresh parsley
Optional Additions
- 1 cup cooked and crumbled breakfast sausage or Italian sausage meat, drained
- 1/2 cup dried cranberries or chopped dried apricots
- 1/2 cup chopped toasted pecans or walnuts
- 1/2 cup chopped mushrooms, sautéed
Equipment
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Cookie scoop or spoon
- Oven preheated to 375°F (190°C)
Step-by-Step Instructions
1. Prepare the bread
If not using day-old bread, cube fresh bread and toast at 300°F (150°C) for 10–15 minutes until lightly dried but not browned. Place cubes in a large bowl.
2. Cook the aromatics and optional add-ins
Melt butter in a skillet over medium heat. Add onion and celery; cook 6–8 minutes until softened. Add garlic, sage, and thyme; cook 1 more minute. If using mushrooms or sausage, cook until most moisture evaporates. Season with salt and pepper. Let cool slightly.
3. Combine the stuffing base
Pour cooked aromatics over bread cubes. Add parsley and any dried fruit or nuts. Pour 1 cup stock over bread and gently toss. Mix in beaten eggs until evenly distributed. Mixture should hold together when squeezed but not be soupy. Add up to 1/4 cup more stock if needed.
4. Shape the balls
Use a 1.5–2 tablespoon cookie scoop or your hands to form compact balls, pressing firmly. Place on parchment-lined baking sheet.
5. Chill briefly
Refrigerate for 20–30 minutes to help them hold shape while cooking.
6. Bake until golden
Preheat oven to 375°F (190°C) if not already. Lightly brush or spray balls with melted butter or oil. Bake 20–25 minutes until golden brown and crisp. For a more caramelized crust, bake 5 minutes longer.
Alternative Pan-Crisping Method
Heat 2 tablespoons oil or butter in a large skillet over medium heat. Add stuffing balls in a single layer and cook, turning occasionally, 8–12 minutes until browned and heated through.
7. Finishing touches
Brush with melted butter and sprinkle chopped parsley for a glossy finish. Serve warm.
Timing
- Prep time: 25–35 minutes
- Chill time: 20–30 minutes
- Cook time: 20–25 minutes
- Total time: ~1 hour
Tips for Perfect Stuffing Balls
- Bread texture: Slightly stale bread absorbs flavors without becoming gummy.
- Moisture balance: Mixture should hold together but not release excess liquid.
- Binding without eggs: For vegan versions, use 1 tbsp ground flaxseed + 3 tbsp water per egg, chilled 5 minutes.
- Season in layers: Taste aromatics before mixing with bread.
- Size uniformity: Use a cookie scoop for even cooking.
- Crispier crust: Brush with butter and finish under broiler 1–2 minutes.
Variations
- Classic sausage & herb: Add crumbled sausage and increase sage.
- Cranberry walnut: Fold in dried cranberries and toasted walnuts.
- Cornbread: Replace half or all bread with cubed cornbread for Southern flair.
- Gluten-free: Use gluten-free bread and verify stock/sausage ingredients.
- Vegetarian/vegan: Omit meat, use vegetable stock, and flax eggs or commercial egg replacer.
Make-Ahead & Freezing
- Make-ahead: Form balls and chill up to 24 hours. Bake just before serving.
- Freezing: Freeze uncooked balls on a tray until solid, then transfer to freezer bag (up to 3 months). Bake from frozen, adding 5–10 minutes, or thaw overnight and bake as directed.
- Reheating: Oven 350°F (175°C) for 10–12 minutes; microwave 30–60 seconds per serving.
Serving Suggestions
- Side for roasted turkey, glazed ham, or roast chicken.
- Serve with gravy or savory pan sauce.
- Add to appetizer platter with cranberry sauce, roasted vegetables, and deviled eggs.
- Garnish with fresh herbs and herb-infused oil for presentation.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in oven to restore crispness.
Approximate Nutrition (per 1 stuffing ball, 24 total)
- Calories: 110
- Fat: 6 g
- Carbohydrates: 11 g
- Protein: 3 g
(Varies with bread type and optional additions)
Frequently Asked Questions
Can I bake ahead and reheat?
Yes. Bake, cool, cover, refrigerate, and reheat at 350°F for 10–12 minutes.
How do I keep stuffing balls from falling apart?
Ensure mixture is moist but not wet, press firmly, use eggs or binder, and chill before cooking.
Can I make them gluten-free?
Yes, use gluten-free bread and verify added ingredients.
How do I make them dairy-free?
Replace butter with olive oil or vegan butter and use dairy-free stock.
These Thanksgiving stuffing balls are a versatile, festive side that scales for large gatherings, adapts to dietary needs, and can be prepared ahead to simplify holiday cooking.
