If you are looking for a fun, bite-sized twist on a classic favorite, this Thanksgiving Stuffing Balls Recipe is absolutely going to become your new holiday star. These perfectly golden, herb-packed balls bring all the nostalgia of traditional stuffing but in a portable, crowd-pleasing form that’s sure to disappear first at your Thanksgiving table. Crispy on the outside, soft and flavorful on the inside, they’re a wonderful way to add some festive spirit and bold taste to your celebration. Trust me, once you try this Thanksgiving Stuffing Balls Recipe, it will be a must-make year after year.
Ingredients You’ll Need
The magic of this Thanksgiving Stuffing Balls Recipe lies in its simple, wholesome ingredients that each play a crucial role. From the toasted bread cubes creating a sturdy base to the fresh herbs and sautéed veggies infusing tons of flavor, every component is essential for achieving that perfect balance of texture and taste.
- 8 cups day-old bread cubes: Using day-old bread helps the cubes toast perfectly and soak up the flavors without becoming soggy.
- 1/2 cup unsalted butter: Adds a rich, creamy base to the sautéed vegetables and gravy.
- 1 cup finely chopped yellow onion: Brings sweetness and depth soon softened in butter.
- 1 cup finely chopped celery: Provides a subtle crunch and fresh aromatics to the mix.
- 3 cloves garlic, minced: A flavor powerhouse that gives the stuffing warmth and aroma.
- 1/4 cup chopped fresh parsley: Brightens the dish with fresh herbal notes.
- 1 tablespoon chopped fresh sage: Classic Thanksgiving herb adding earthy and savory tones.
- 1 tablespoon chopped fresh thyme: Enhances the depth with fragrant, slightly minty hints.
- 1 teaspoon poultry seasoning: A blend of herbs that brings everything together with traditional flavors.
- 2 teaspoons kosher salt: Perfectly seasons the savory mix.
- 1 teaspoon freshly ground black pepper: Adds a mild kick that balances the richness.
- 2 large eggs: Bind the mixture to help the balls hold their shape when cooking.
- 1 1/2 cups low-sodium chicken or turkey broth: Moisturizes the bread and infuses meaty flavor.
- 2 tablespoons olive oil: Used to brown the stuffing balls, creating that irresistible golden crust.
- 3 tablespoons unsalted butter (for gravy): Combines with flour to make a silky roux for the gravy.
- 3 tablespoons all-purpose flour: Thickens the gravy to luscious, velvety perfection.
- 2 cups low-sodium chicken or turkey broth (for gravy): Forms the base of a rich, savory gravy.
- 1 teaspoon Worcestershire sauce: Adds depth and umami to elevate the gravy.
- 1/2 teaspoon kosher salt (for gravy): Seasoning to taste for the gravy.
- 1/4 teaspoon freshly ground black pepper (for gravy): Gently spices the gravy without overpowering.
How to Make Thanksgiving Stuffing Balls Recipe
Step 1: Prepare and Toast the Bread Cubes
Start by warming your oven to 375°F (190°C) and lining a baking sheet with parchment paper for the stuffing balls later. Spread the bread cubes on another baking sheet and toast them for about 8 to 10 minutes until they are just dry and starting to crisp at the edges. This step is crucial to ensure your stuffing balls won’t turn soggy once combined with the broth and other ingredients.
Step 2: Sauté the Vegetables
While the bread is cooling, melt half a cup of unsalted butter in a skillet over medium heat. Add the chopped onion and celery with a pinch of salt, cooking for 7 to 9 minutes until they soften and turn a lovely light golden color. Then stir in the minced garlic, cooking just 30 seconds until fragrant. Removing the skillet from heat is important here to keep the garlic from burning and becoming bitter.
Step 3: Combine Herbs and Seasonings
Pour the warm vegetable mixture over the toasted bread cubes and add parsley, sage, thyme, poultry seasoning, kosher salt, and black pepper. Toss gently to ensure every cube gets a boost of flavor. This combination of fresh and dried herbs is what makes this Thanksgiving Stuffing Balls Recipe so irresistibly aromatic and delicious.
Step 4: Mix in Eggs and Broth
Whisk eggs with 1 1/2 cups of chicken or turkey broth, then pour this liquid over your bread and vegetable mix. Gently toss everything together and let it sit for 10 minutes, giving the bread time to absorb the moisture and become perfectly tender but still sturdy enough to shape into balls. The mixture should feel moist when squeezed but not soupy, striking a perfect balance.
Step 5: Shape the Stuffing Balls
Using a heaping tablespoon or a small cookie scoop, portion the mixture into golf ball-sized mounds. Roll each portion gently between your palms to form tight, smooth balls. At this point, you should have around 24 perfectly shaped stuffing balls ready for browning.
Step 6: Brown the Stuffing Balls
Heat olive oil in a large nonstick skillet over medium heat. In batches, add the stuffing balls and brown them on 2 to 3 sides, turning gently with tongs. This step takes about 1 to 2 minutes per side and creates that crave-worthy crispy crust that contrasts beautifully with the tender inside.
Step 7: Bake to Finish
Transfer the browned stuffing balls to the pre-lined baking sheet and bake them in the oven for 18 to 22 minutes. They’ll come out with a golden exterior and steaming, flavorful centers. Let them rest for 5 minutes to set before serving.
Step 8: Make the Gravy
While the balls bake, melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes until it smells nutty and turns lightly golden, forming a roux. Gradually whisk in 2 cups broth, add Worcestershire sauce, and simmer the gravy for 4 to 6 minutes until thickened. Season with salt and pepper, adjusting to your taste, and add a splash more broth if it gets too thick.
How to Serve Thanksgiving Stuffing Balls Recipe
Garnishes
A sprinkle of fresh chopped parsley on top adds a pop of color and a hint of herbaceous freshness that livens up each bite. Some extra gravy drizzled over the balls creates an inviting, glossy sheen that makes the dish look irresistible and helps keep every mouthful wonderfully moist.
Side Dishes
Thanksgiving Stuffing Balls Recipe pairs brilliantly with classic dishes such as roasted turkey, mashed potatoes, cranberry sauce, and green bean casserole. Their small size makes them a perfect complement alongside these traditional plates, providing familiar flavors in a fun, fresh form that guests will love.
Creative Ways to Present
For a festive twist, arrange the stuffing balls on a large serving platter sprinkled with chopped herbs and surrounded by little ramekins of gravy for dipping. You could also skewer a few together on decorative toothpicks for easy finger food at a holiday cocktail party. These presentation ideas make serving your Thanksgiving Stuffing Balls Recipe both beautiful and practical.
Make Ahead and Storage
Storing Leftovers
If you have any stuffing balls left after the feast, place them in an airtight container and refrigerate for up to 3 days. They maintain their wonderful flavor and texture well after cooking, making them a delightful next-day treat.
Freezing
To freeze, spread the formed stuffing balls on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag or airtight container. They will keep for up to 2 months. When you’re ready, bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat refrigerated or thawed stuffing balls in a preheated 350°F oven for 10 to 15 minutes until warmed through and crisped again on the outside. You can also reheat them gently in a skillet over medium heat with a little oil to revive that golden crust.
FAQs
Can I make these stuffing balls vegetarian?
Absolutely! Substitute the chicken or turkey broth with vegetable broth and omit the poultry seasoning or replace it with herbs like rosemary and marjoram for a delicious vegetarian version.
Is it okay to use different types of bread?
Yes! While a sturdy white or sourdough bread works best for structure, you can experiment with whole grain or herb bread for added flavor. Just make sure it is day-old or slightly stale to absorb the liquid properly.
Can I prepare the mixture ahead of time?
You can combine all the ingredients up to forming the balls, then refrigerate the mixture covered for up to 24 hours. Shape and cook the stuffing balls fresh when you’re ready to serve for the best texture.
How do I make sure the stuffing balls stay crispy after baking?
Be sure to brown the balls well in the skillet before baking and bake them uncovered so moisture can evaporate. Serving them immediately or reheating in a hot oven helps maintain the crispness.
Can I add sausage or nuts to the stuffing balls?
Yes, adding cooked sausage or toasted nuts like pecans can be a tasty upgrade. Just fold them into the mixture before shaping the balls for extra flavor and texture.
Final Thoughts
This Thanksgiving Stuffing Balls Recipe is such a joyful way to bring everyone around the table with smiles and satisfied appetites. Its perfect blend of herbs, buttery richness, and crispy edges makes it an absolute holiday winner. I can’t wait for you to make these and share the warm, comforting flavors that will surely become a cherished tradition. Give it a try this year—you’ll be so glad you did!
Print
Thanksgiving Stuffing Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 stuffing balls
- Category: Side Dish
- Method: Stovetop and Baking
- Cuisine: American
Description
These Thanksgiving Stuffing Balls are a delightful twist on classic stuffing, featuring golden, crispy exteriors and moist, flavorful centers infused with fresh herbs and spices. Perfectly browned in a skillet and finished in the oven, they are served with a rich, homemade turkey gravy that elevates this traditional side dish into a festive appetizer or side perfect for holiday meals.
Ingredients
Stuffing Balls
- 8 cups day-old bread cubes
- 1/2 cup unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon poultry seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 1/2 cups low-sodium chicken or turkey broth
- 2 tablespoons olive oil
Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper; set this aside for later use.
- Toast Bread Cubes: Lay out the bread cubes in a single layer on a separate baking sheet. Toast them in the oven for 8–10 minutes until dry and slightly crisp on the edges. Transfer to a large bowl and allow to cool slightly.
- Sauté Aromatics: In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Add the chopped onion, celery, and a pinch of salt. Cook, stirring often, for 7–9 minutes until the vegetables are soft and lightly golden.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the skillet from heat immediately to avoid burning the garlic.
- Combine Ingredients: Pour the warm onion, celery, and garlic mixture over the toasted bread cubes. Add fresh parsley, sage, thyme, poultry seasoning, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss gently to evenly distribute the herbs and vegetables.
- Mix Broth and Eggs: In a separate bowl, whisk together the eggs and 1 1/2 cups broth. Pour this liquid mixture over the seasoned bread mixture, gently tossing to combine. Let rest for 10 minutes to allow the bread to absorb the liquids, tossing once or twice. The mixture should be moist and hold together when squeezed, but not overly wet.
- Form Stuffing Balls: Using a heaping tablespoon or small cookie scoop, portion mixture into golf ball-sized mounds (about 1 1/2 inches diameter). Roll gently between your palms to form tight balls; you should end up with about 24.
- Brown Stuffing Balls: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Working in batches, brown the stuffing balls on 2–3 sides, turning carefully with tongs for 1–2 minutes per side. Once browned, transfer the balls to the parchment-lined baking sheet.
- Bake Stuffing Balls: Place the baking sheet in the oven and bake the balls for 18–22 minutes until crisp, golden, and steaming hot inside. Remove and let rest for 5 minutes.
- Prepare Gravy: While the balls bake, melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, for 2–3 minutes until the roux is lightly golden and aromatic.
- Add Broth and Simmer: Slowly pour in 2 cups broth while whisking to prevent lumps. Add Worcestershire sauce and bring to a gentle simmer. Cook 4–6 minutes, whisking occasionally until gravy thickens enough to coat the back of a spoon.
- Season Gravy: Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. If gravy is too thick, whisk in a splash of extra broth or water to loosen consistency.
- Serve: Arrange the warm stuffing balls on a platter, drizzle with hot turkey gravy, and garnish with extra parsley if desired. Serve immediately with additional gravy for dipping.
Notes
- Use day-old bread for best texture; fresh bread can become too mushy.
- When browning stuffing balls, do not overcrowd the skillet to ensure even color and crispiness.
- You can prepare the mixture a day ahead and refrigerate, then form and cook just before serving.
- For a vegetarian version, substitute vegetable broth and omit poultry seasoning or replace with mushroom seasoning.
- Leftover stuffing balls reheat well in an oven or air fryer to retain crispness.
