Grandma Dot’s stuffing balls turn all the cozy flavors of holiday stuffing into a shareable Thanksgiving appetizer. I love their crisp, golden outsides and soft, herb-filled centers, especially when they come straight from the oven.
Why You’ll Love This Stuffing Balls
These savory bites are easy to serve at a holiday gathering and simple to eat between conversations. Ground turkey makes them hearty, while celery, onion, and fresh herbs bring familiar stuffing flavor. You can shape them ahead, then bake them just before guests arrive.
Stuffing Balls Ingredients & Substitutions
- 8 cups day-old bread cubes, cut into small pieces
- 8 ounces ground turkey
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth, plus more as needed
- 2 large eggs, lightly beaten
- Olive oil or cooking spray, for the baking sheet
For a slightly different flavor, use fresh rosemary in place of some of the thyme. If your bread is fresh, spread the cubes on a baking sheet and dry them in a 250°F oven for about 20 minutes. Vegetable broth can replace chicken broth.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the oven and bread
Heat the oven to 375°F. Lightly grease a rimmed baking sheet. Place the bread cubes in a large mixing bowl.
2. Cook the turkey and vegetables
Melt the butter in a skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until fully cooked with no pink remaining. Add the onion and celery and cook for 5 to 7 minutes, until softened.
3. Mix the stuffing
Stir the parsley, sage, thyme, salt, and pepper into the skillet. Spoon the turkey mixture over the bread cubes. Pour in the broth and beaten eggs, then mix until the bread is evenly moistened. Add a little more broth if the mixture feels dry, but keep it moist rather than soggy.
4. Shape and bake
With clean hands, shape the mixture into 12 balls, about 2 inches wide, and arrange them on the baking sheet. Bake for 25 to 30 minutes, until the outside is golden and the centers are hot. Let them rest for a few minutes before serving.
Tips for Success
- Use dry, sturdy bread cubes so the stuffing mixture holds its shape.
- Cut the onion and celery small for even cooking and easy shaping.
- Mix gently once the broth and eggs are added. Overmixing can make the centers dense.
- Make one test ball before shaping the rest. If it crumbles, mix in broth a tablespoon at a time.
- Check that the turkey is thoroughly cooked before combining it with the bread.
Variations of Stuffing Balls
- Apple and herb: Fold in 1/2 cup finely diced apple for a sweet, tender bite.
- Mushroom: Cook 1 cup chopped mushrooms with the onion and celery for deeper savory flavor.
- Cheesy: Mix in 1/2 cup finely grated Parmesan before shaping.
- Extra herby: Add a tablespoon of chopped fresh sage or parsley to the mixture.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these as a Thanksgiving appetizer with a bowl of warm gravy or cranberry sauce for dipping. They also fit right onto a holiday dinner plate alongside roast turkey, mashed potatoes, green beans, or roasted vegetables. For a party spread, pair them with a crisp salad and a few other small bites.
Storage & Reheating Instructions
Refrigerate cooled stuffing balls in an airtight container for up to 3 days. Reheat them on a baking sheet at 350°F for 10 to 15 minutes, until warmed through. For a make-ahead option, shape the balls and refrigerate them covered for up to 1 day before baking. You can also freeze baked stuffing balls for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Memories Made Around the Table
I love how a tray of little stuffing balls invites everyone to gather in the kitchen before the main meal. They carry the familiar scent of sage, warm bread, and butter, and they make a holiday table feel welcoming from the very first bite. Set out a dipping bowl and watch them disappear while everyone catches up.
FAQs
Can I make stuffing balls ahead of time?
Yes. Shape them up to a day ahead, cover, and refrigerate. Bake just before serving, adding a few extra minutes if they go into the oven cold.
Why are my stuffing balls falling apart?
The bread mixture may be too dry, or the bread cubes may be too large. Add broth a tablespoon at a time until the mixture holds together when gently pressed.
Can I freeze stuffing balls?
Yes. Freeze them after baking and cooling, then store in a freezer safe container for up to 2 months. Thaw in the refrigerator before reheating.
How do I know when they are done?
The outside should be golden and the centers hot. If you use a food thermometer, check that the turkey mixture reaches 165°F.
Final Thoughts
Grandma Dot’s stuffing balls are a cozy, convenient way to share classic holiday stuffing flavor in appetizer form. Keep a batch on the table for Thanksgiving, a family dinner, or any gathering that calls for warm, savory bites.
Grandma Dot's Stuffing Balls
Equipment
- 1 Baking Sheet Rimmed
- 1 Skillet
- 1 Large mixing bowl
Ingredients
- 8 cups day-old bread cubes cut into small pieces
- 8 ounces ground turkey
- 4 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium chicken broth plus more as needed
- 2 large eggs lightly beaten
- olive oil or cooking spray for the baking sheet
Instructions
- Heat the oven to 375°F. Lightly grease a rimmed baking sheet. Place the bread cubes in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until fully cooked with no pink remaining. Add the onion and celery and cook for 5 to 7 minutes, until softened.
- Stir the parsley, sage, thyme, salt, and pepper into the skillet. Spoon the turkey mixture over the bread cubes. Pour in the broth and beaten eggs, then mix until the bread is evenly moistened. Add a little more broth if the mixture feels dry, but keep it moist rather than soggy.
- With clean hands, shape the mixture into 12 balls, about 2 inches wide, and arrange them on the baking sheet. Bake for 25 to 30 minutes, until the outside is golden and the centers are hot. Let them rest for a few minutes before serving.