I love serving these Thanksgiving Stuffing Balls when I want all the cozy, savory flavor of stuffing in an easy-to-share appetizer. They bake up golden on the outside, tender in the middle, and are just right for passing around before the holiday meal.
Why You’ll Love This Thanksgiving Stuffing Balls
These bite-size stuffing balls bring classic herbs, buttery bread, celery, and onion together in a party-friendly shape. They are easy to pick up, simple to make ahead, and delicious with a little gravy or cranberry sauce for dipping.
Thanksgiving Stuffing Balls Ingredients & Substitutions
- 8 cups day-old bread cubes, about 1/2-inch pieces
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 1/2 to 2 cups low-sodium chicken or vegetable broth, warmed
- Nonstick cooking spray or a little oil for the baking sheet
Use a sturdy country-style loaf or sandwich bread, as long as it is a little dry. If using fresh bread, spread the cubes on a baking sheet and toast at 300°F for 15 to 20 minutes, stirring once. Fresh herbs work well too: use about 1 tablespoon each of chopped sage and thyme.
Step-by-Step Instructions to Make Thanksgiving Stuffing Balls
1. Prepare the bread
Heat the oven to 375°F. Place the bread cubes in a large mixing bowl. Lightly grease a rimmed baking sheet or line it with parchment paper.
2. Cook the vegetables and herbs
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, pepper, and parsley, then remove the skillet from the heat.
3. Mix the stuffing
Spoon the vegetable mixture over the bread cubes and toss to coat. Add the beaten eggs and 1 1/2 cups of warm broth. Mix gently until the bread is evenly moistened. Add more broth a little at a time if needed. The mixture should hold together when pressed, but it should not feel soggy.
4. Shape the balls
With lightly damp hands, shape the mixture into balls about 2 inches wide. Arrange them on the prepared baking sheet with a little space between each one.
5. Bake until golden
Bake for 25 to 30 minutes, turning the pan once, until the stuffing balls are lightly crisp and golden on the outside. Let them rest for 5 minutes before serving.
Tips for Success
- Dry bread gives the best texture and absorbs the broth without turning mushy.
- Add broth gradually. Different breads soak up different amounts, so stop when the mixture holds together easily.
- Keep the balls similar in size so they bake evenly.
- If the mixture seems crumbly, mix in a tablespoon or two of broth. If it seems too wet, fold in a handful of extra bread cubes.
Variations of Thanksgiving Stuffing Balls
For a deeper savory note, add 1/2 cup finely chopped mushrooms, cooked until their moisture has evaporated. A handful of dried cranberries adds a sweet-tart pop, while chopped toasted pecans bring a little crunch. You can also fold in cooked, crumbled turkey sausage for a heartier bite.
Serving Suggestions: What to Pair with Thanksgiving Stuffing Balls
Serve these warm on an appetizer platter with bowls of gravy and cranberry sauce for dipping. They also pair nicely with roasted turkey slices, a crisp green salad, or a simple vegetable tray. For a holiday spread, arrange them alongside deviled eggs and roasted vegetables.
Storage & Reheating Instructions
Refrigerate cooled stuffing balls in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until hot throughout. You can also microwave them, though the outside will be softer. To make them ahead, shape the balls and refrigerate them covered for up to 24 hours, then bake just before serving.
Memories Made Around the Table
I like setting out a platter of these while everyone is finding their place at the table. The familiar smell of sage and warm bread always makes the kitchen feel extra welcoming, and the little balls are easy for guests to enjoy while catching up. I usually keep a small bowl of gravy nearby because someone always comes back for another dip.
FAQs
Can I make Thanksgiving Stuffing Balls ahead of time?
Yes. Shape them up to 24 hours ahead, cover, and refrigerate. Bake them shortly before serving, adding a few extra minutes if they go into the oven cold.
Can I freeze stuffing balls?
Yes. Bake and cool them completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat from frozen in a 350°F oven until hot, usually about 20 to 25 minutes.
Why are my stuffing balls falling apart?
The mixture may be too dry or may need a little more binder. Add broth one tablespoon at a time and press a test portion together before shaping the rest.
Can I use fresh bread?
Yes. Toast the bread cubes first so they are dry enough to absorb the broth and hold their shape.
Final Thoughts
Thanksgiving Stuffing Balls make a familiar holiday side easy to serve as an appetizer, with crisp edges and tender, herb-filled centers. Make a batch for your holiday table, set out a favorite dip, and enjoy the first bites together.
Thanksgiving Stuffing Balls
Equipment
- 1 Oven
- 1 Large mixing bowl
- 1 Skillet
- 1 Rimmed baking sheet
Ingredients
- 8 cups day-old bread cubes about 1/2-inch pieces
- 4 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt plus more to taste
- 0.25 cup fresh parsley chopped
- 2 large eggs lightly beaten
- 1 ½ to 2 cups low-sodium chicken or vegetable broth warmed
- nonstick cooking spray or oil for the baking sheet
Instructions
- Heat the oven to 375°F. Place the bread cubes in a large mixing bowl. Lightly grease a rimmed baking sheet or line it with parchment paper.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, pepper, and parsley, then remove the skillet from the heat.
- Spoon the vegetable mixture over the bread cubes and toss to coat. Add the beaten eggs and 1 1/2 cups of warm broth. Mix gently until the bread is evenly moistened. Add more broth a little at a time if needed. The mixture should hold together when pressed, but it should not feel soggy.
- With lightly damp hands, shape the mixture into balls about 2 inches wide. Arrange them on the prepared baking sheet with a little space between each one.
- Bake for 25 to 30 minutes, turning the pan once, until the stuffing balls are lightly crisp and golden on the outside. Let them rest for 5 minutes before serving.