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
Scale
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.
