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Thanksgiving Stuffing Balls

These Thanksgiving Stuffing Balls are a delicious twist on classic holiday stuffing. Made with toasted bread, sautéed onion and celery, herbs, and savory seasonings, they are baked until golden and crispy on the outside while remaining tender and flavorful inside. Perfect as a Thanksgiving side dish or holiday appetizer.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Stuffing
  1. Spread the bread cubes evenly on a baking sheet.
  2. Preheat the oven to 300°F (150°C). Toast the bread cubes for 10–12 minutes, until dry but not browned. Remove from the oven and set aside.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the onion, celery, and garlic. Sauté for 6–8 minutes, until soft and fragrant.
  5. In a large bowl, combine the toasted bread cubes, cooked vegetables, poultry seasoning, salt, black pepper, parsley, and Parmesan cheese if using.
  6. Stir in the lightly beaten eggs until evenly combined.
  7. Slowly pour in the chicken or turkey broth while mixing. Add enough broth for the bread mixture to become moist and hold together when pressed, but do not make it soggy.
Shape and Bake
  1. With damp hands, form the stuffing mixture into balls about the size of a golf ball.
  2. Place the stuffing balls on a greased or parchment-lined baking sheet.
  3. Preheat the oven to 375°F (190°C).
  4. Bake for 20–25 minutes, until golden brown and crisp on the outside. Serve warm.

Notes

  • Parmesan cheese is optional and adds extra savory flavor.
  • Add additional broth a little at a time if the stuffing mixture is too dry.
  • The mixture should be moist enough to hold together when pressed but should not be soggy.
  • Dampen your hands before shaping the stuffing balls to prevent sticking.