Grandma Dot’s stuffing balls bring the cozy flavors of Thanksgiving to the table, with crisp edges and soft, savory centers. I love how easy they are to shape and serve, whether they’re part of a holiday feast or a make-ahead side for a smaller gathering.
Why You’ll Love This Stuffing Balls
These stuffing balls turn familiar bread stuffing into tidy portions that are easy to serve alongside the rest of your holiday meal. Celery, onion, sage, and poultry seasoning give them classic savory flavor, while baking creates golden edges without losing the tender middle. You can also prepare them ahead, which is especially helpful when the oven and kitchen are busy.
Stuffing Balls Ingredients & Substitutions
- 10 cups dried plain bread cubes, about 1 pound
- 1/2 cup unsalted butter
- 1 1/2 cups finely chopped celery
- 1 cup finely chopped yellow onion
- 2 teaspoons rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 1/2 to 2 cups chicken or vegetable broth
- 2 tablespoons chopped fresh parsley, optional
Use day-old bread cubes or dry fresh bread cubes in a low oven until crisp. If you prefer, replace the butter with olive oil. Vegetable broth works well for a meat-free version, and a little extra parsley adds a fresh finish.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the oven and pan
Heat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet or line it with parchment paper.
2. Cook the vegetables
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, salt, and pepper, then remove the skillet from the heat.
3. Mix the stuffing
Put the bread cubes in a large bowl. Whisk the eggs with 1 1/2 cups of broth, then pour the mixture over the bread. Add the cooked vegetables and parsley, if using. Fold gently until the bread is evenly moistened. Add more broth a little at a time if the mixture feels dry. It should hold together when pressed without becoming soggy.
4. Shape the balls
With clean hands, shape the mixture into 12 balls, about 2 1/2 inches wide. Set them on the prepared baking sheet, leaving a little space between each one.
5. Bake until golden
Bake for 25 to 30 minutes, until the stuffing balls are set and golden on the outside. Let them rest for about 5 minutes before serving so they hold their shape.
Tips for Success
- Start with dry bread cubes so they absorb the broth without turning mushy.
- Add the broth gradually. Different breads absorb different amounts, so you may not need the full 2 cups.
- Mix gently once the liquid is added to keep the texture light.
- Pack each ball firmly enough to hold together, but don’t compress it too tightly.
- If you’re unsure about the seasoning, cook a small spoonful of the mixture in a skillet and taste it before shaping the rest.
Variations of Stuffing Balls
For a brighter flavor, add 1/2 cup of finely chopped apples or dried cranberries. Chopped toasted pecans add a pleasant crunch. You can also stir in a handful of sautéed mushrooms or use a little fresh thyme alongside the sage. For extra-crisp sides, gently flatten the balls before baking.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these stuffing balls with roast turkey, chicken, mashed potatoes, green beans, roasted carrots, or a generous spoonful of gravy. They’re also lovely with cranberry sauce, which brings a sweet-tart contrast to the savory herbs. Set them out in a warm serving dish so guests can easily add one or two to their plates.
Storage & Reheating Instructions
Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for about 10 to 15 minutes, until warmed through. You can also microwave individual portions, though the outside will be softer.
To make them ahead, shape the stuffing balls and refrigerate them covered for up to 1 day before baking. For longer storage, freeze the baked balls in a single layer, then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen at 350°F (175°C) until hot throughout.
Memories Made Around the Table
I love the way a familiar Thanksgiving scent can make the kitchen feel welcoming before the meal even reaches the table. These little portions invite everyone to reach for one, and I find that the crisp edges and herby centers make them just as enjoyable the next day. They’re a simple, comforting side to share with family and friends.
FAQs
Can I make stuffing balls the day before?
Yes. Shape the balls, cover them, and refrigerate for up to 1 day. Bake just before serving, adding a few minutes if they go into the oven cold.
Why are my stuffing balls falling apart?
The mixture may need a little more broth or firmer shaping. Add broth a tablespoon at a time until it holds together when pressed, then shape each ball with gentle, even pressure.
Can I use fresh bread instead of dried cubes?
Yes, but dry the cubes first. Spread them on a baking sheet and bake at 250°F (120°C) for about 20 to 30 minutes, stirring once, until dry but not browned.
Can I freeze stuffing balls?
Yes. Freeze them after baking and cooling, then reheat from frozen in a 350°F (175°C) oven until hot throughout.
Final Thoughts
Grandma Dot’s stuffing balls are a comforting Thanksgiving side with simple ingredients, classic herbs, and a shape that makes serving easy. Keep this recipe close for holiday dinners, make-ahead meals, or whenever a little extra stuffing sounds just right.
Stuffing Balls
Equipment
- 1 Rimmed baking sheet
- 1 Large Skillet
- 1 Large bowl
- 1 Whisk
Ingredients
- 10 cups dried plain bread cubes about 1 pound
- 0.5 cup unsalted butter
- 1.5 cups celery finely chopped
- 1 cup yellow onion finely chopped
- 2 teaspoons rubbed sage
- 1 teaspoon poultry seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1 ½ to 2 cups chicken or vegetable broth
- 2 tablespoons fresh parsley chopped; optional
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet or line it with parchment paper.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, salt, and pepper, then remove the skillet from the heat.
- Put the bread cubes in a large bowl. Whisk the eggs with 1 1/2 cups of broth, then pour the mixture over the bread. Add the cooked vegetables and parsley, if using. Fold gently until the bread is evenly moistened. Add more broth a little at a time if the mixture feels dry. It should hold together when pressed without becoming soggy.
- With clean hands, shape the mixture into 12 balls, about 2 1/2 inches wide. Set them on the prepared baking sheet, leaving a little space between each one.
- Bake for 25 to 30 minutes, until the stuffing balls are set and golden on the outside. Let them rest for about 5 minutes before serving so they hold their shape.