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Thanksgiving Stuffing Balls Recipe

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★★★★★

4.6 from 436 reviews

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/thanksgiving-stuffing-balls-recipe/