Grandma Dot’s Stuffing Balls bring crisp edges, tender centers, and cozy sage flavor to the Thanksgiving table. I love how easy they are to portion and serve alongside all the holiday favorites.
Why You’ll Love These Stuffing Balls
These stuffing balls have the familiar flavor of classic holiday stuffing, with golden edges and a soft, savory middle. Forming individual portions makes serving simple, and you can shape them ahead to make Thanksgiving cooking feel a little easier.
Stuffing Balls Ingredients & Substitutions
- 12 cups dried bread cubes, about 1 pound
- 1/2 cup unsalted butter
- 1 1/2 cups finely diced yellow onion
- 1 1/2 cups finely diced celery
- 2 teaspoons rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 2 to 2 1/2 cups chicken broth, as needed
- 1/2 teaspoon salt, or to taste
Use sturdy white bread, sourdough, or a mix of breads. If your cubes are fresh, spread them on a baking sheet and dry them in a 250°F oven for about 30 minutes, stirring once. Vegetable broth works in place of chicken broth, and dried parsley can replace fresh parsley. Start with less salt if your broth is already salty.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the bread
Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Add the dried bread cubes to a large mixing bowl.
2. Cook the vegetables and seasonings
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, and black pepper, then remove the skillet from the heat.
3. Mix the stuffing
Pour the butter and vegetable mixture over the bread cubes. Add the parsley and toss to combine. Stir in the beaten eggs, then gradually add 2 cups of broth. Mix gently until the bread is evenly moistened. Add more broth a little at a time if the mixture feels dry, and season with salt to taste.
4. Shape and bake
Scoop and firmly shape the mixture into 12 balls, about the size of a small orange. Arrange them on the prepared baking sheet with a little space between each one. Bake for 30 to 35 minutes, until the outsides are golden and the centers are hot. Serve warm.
Tips for Success
- Dry bread cubes absorb broth better and help the balls hold their shape.
- Add broth gradually. The mixture should feel moist and hold together when pressed, not soupy.
- Pack each ball firmly so it stays together as it bakes.
- Taste a small bit of the mixture before shaping and adjust the salt and seasonings to your liking.
- For extra browning, turn the baking sheet once during cooking.
Variations of Stuffing Balls
For a heartier version, fold in 1 cup of finely chopped sautéed mushrooms or cooked turkey sausage. Add 1/2 cup of dried cranberries for a sweet-tart note, or stir in toasted chopped pecans for crunch. You can also adjust the herbs with a little thyme or rosemary alongside the sage.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these alongside roast turkey, mashed potatoes, gravy, and green beans for a classic Thanksgiving plate. They are also delicious with roasted carrots, cranberry sauce, or a simple green salad. Arrange them on a warm platter so guests can help themselves.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F for about 10 to 15 minutes, or until warmed through. You can microwave individual portions, though the edges will be softer. To make ahead, shape the balls, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few minutes if they go into the oven cold.
Memories Made Around the Table
I think of recipes like these as the dishes that make a holiday meal feel complete. There is something lovely about passing a platter around the table and seeing everyone reach for one more. The buttery bread, gentle herbs, and golden edges make these stuffing balls a comforting addition to Thanksgiving traditions old and new.
FAQs
Can I make stuffing balls the day before?
Yes. Shape the balls, cover them, and refrigerate for up to 24 hours. Bake them shortly before serving, allowing a few extra minutes if they are chilled.
How do I keep stuffing balls from falling apart?
Use dried bread cubes, add broth gradually, and shape each ball firmly. The mixture should be moist enough to hold together when pressed but not wet or loose.
Can I freeze stuffing balls?
Yes. Bake and cool them completely, then freeze in a well-sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.
How can I tell when they are done?
The outsides should be golden, and the centers should be hot throughout. If you use a food thermometer, check the center of a ball and make sure it reaches 165°F.
Final Thoughts
Grandma Dot’s Stuffing Balls make classic Thanksgiving stuffing easy to serve in a cozy, golden little bundle. Keep this simple recipe close for holiday dinners, family gatherings, and any meal that calls for a savory side.
Grandma Dot's Stuffing Balls
Equipment
- 1 Large mixing bowl
- 1 Skillet
- 1 Large baking sheet or parchment paper
Ingredients
- 12 cups dried bread cubes about 1 pound
- 0.5 cup unsalted butter
- 1.5 cups yellow onion finely diced
- 1.5 cups celery finely diced
- 2 teaspoons rubbed sage
- 1 teaspoon poultry seasoning
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley chopped
- 2 large eggs lightly beaten
- 2 to 2 ½ cups chicken broth as needed
- 0.5 teaspoon salt or to taste
Instructions
- Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Add the dried bread cubes to a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring occasionally, until softened. Stir in the sage, poultry seasoning, and black pepper, then remove the skillet from the heat.
- Pour the butter and vegetable mixture over the bread cubes. Add the parsley and toss to combine. Stir in the beaten eggs, then gradually add 2 cups of broth. Mix gently until the bread is evenly moistened. Add more broth a little at a time if the mixture feels dry, and season with salt to taste.
- Scoop and firmly shape the mixture into 12 balls, about the size of a small orange. Arrange them on the prepared baking sheet with a little space between each one. Bake for 30 to 35 minutes, until the outsides are golden and the centers are hot. Serve warm.