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Thanksgiving Stuffing Balls

These Thanksgiving Stuffing Balls are portable, crispy on the outside, tender inside, and perfect for holiday gatherings. Easy to prepare and a great way to include kids in the cooking process!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Thanksgiving
Calories: 120
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

Serve warm, piled in a bowl or lined up on a platter. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat from frozen in a 350°F oven until warmed through.