Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving Stuffing Balls are a delightful twist on classic stuffing, perfect for serving as a fun appetizer or side dish. Crispy on the outside and tender inside, these bite-sized treats bring all the traditional flavors of holiday stuffing in a convenient shape.

Ingredients

• 1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)
• 1 stick (½ cup) unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 1 ½ cups chicken or turkey broth (add more if needed)
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

1. Step 1: Spread the bread cubes on a baking sheet. Toast them in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté until soft and fragrant, about 6–8 minutes.
3. Step 3: In a large bowl, combine the toasted bread cubes, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan cheese if using.
4. Step 4: Stir in the beaten eggs. Slowly pour in the broth, mixing until the bread is moist and holds together when pressed but not soggy.
5. Step 5: With damp hands, form the mixture into balls about the size of a golf ball. Place them on a greased or parchment-lined baking sheet.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes, until golden brown and crisp on the outside.

Tips & Variations

• Use a sturdy bread like French or sourdough for the best texture; avoid bread with too much moisture.
• Adding cooked sausage or bacon bits to the mixture can boost richness and flavor.
• For a vegetarian option, substitute vegetable broth for the chicken or turkey broth.
• Mix in chopped nuts like pecans or walnuts for an added crunch.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10 minutes to restore their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stuffing balls ahead of time?

Yes, you can prepare the mixture and form the balls a day in advance. Keep them covered in the refrigerator and bake just before serving.

Can I freeze these stuffing balls?

Absolutely. Freeze the formed balls on a baking sheet, then transfer to a freezer-safe container. Bake from frozen at 375°F (190°C) for 25–30 minutes, adding a few extra minutes as needed.

Thanksgiving Stuffing Balls Recipe

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These Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, combining toasted bread cubes with sautéed vegetables, herbs, and broth, formed into bite-sized balls and baked until golden and crisp. Perfect as a flavorful side dish or appetizer for your holiday feast.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Approximately 20 stuffing balls 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Base

• 1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)

Vegetables and Seasonings

• 1 stick (½ cup) unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup fresh parsley, chopped

Binders and Flavor Enhancers

• 2 large eggs, lightly beaten
• 1 ½ cups chicken or turkey broth (add more if needed)
• ½ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

1. Prepare Bread Base: Spread the bread cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10–12 minutes until they are dry but not browned. Remove and set aside.
2. Cook Veggies: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and minced garlic, then sauté until the vegetables are soft and fragrant, about 6–8 minutes.
3. Mix Stuffing: In a large bowl, combine the toasted bread cubes with the cooked vegetables, poultry seasoning, salt, pepper, chopped parsley, and Parmesan cheese if using. Stir in the lightly beaten eggs.
4. Add Broth and Combine: Slowly pour in the chicken or turkey broth, mixing continuously until the bread is moist and holds together when pressed, taking care not to make the mixture soggy.
5. Shape the Balls: With damp hands, form the mixture into balls about the size of a golf ball. Place the balls on a greased or parchment-lined baking sheet.
6. Bake: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes until they are golden brown and crisp on the outside.

Notes

• Day-old bread is essential for achieving the right texture in stuffing balls; fresh bread can be toasted if needed.
• Add more broth gradually to avoid sogginess, the mixture should stay moist but hold its shape.
• Parmesan cheese adds extra depth but can be omitted for a dairy-free version.
• These stuffing balls can be made ahead and refrigerated, then baked just before serving.
• To add crunch, nuts like chopped pecans or walnuts can be mixed in before shaping.

Keywords: Thanksgiving, stuffing balls, side dish, holiday recipe, baked stuffing, poultry seasoning