Thanksgiving Stuffing Balls Savory

These Thanksgiving stuffing balls are my favorite way to serve all the best holiday flavors in one perfectly crispy bite. Instead of a casserole dish, each golden ball gets a tender inside and toasty edges you will find completely irresistible. They fit right onto any festive plate but are so easy you will want them for comfort dinners all winter.

I remember trying these for a Friendsgiving in my first apartment. They were the first thing everyone reached for and I have never looked back when it comes to stuffing.

Gather Your Ingredients

• Day-old bread: Cubed, the dryer the better for soaking up flavors, try a good-quality rustic loaf
• Unsalted butter: Brings richness and helps veggies caramelize, get European butter if you can
• Large onion: Chopped fine for deep savory flavor, fresh onions work best, avoid any with soft spots
• Celery stalks: For crunch and classic holiday flavor, look for crisp green stalks
• Garlic cloves: Minced, adds subtle sharpness, pick firm unblemished cloves
• Poultry seasoning or a mix of sage and thyme: Essential for that familiar comfort taste, use fresh herbs if available
• Salt: Enhances every bite, go for kosher or sea salt for even seasoning
• Black pepper: For warmth and gentle spice, freshly ground is worth the effort
• Large eggs: Help bind everything together, choose eggs with bright yolks for color
• Chicken or turkey broth: Keeps the balls moist and full of savory goodness, homemade or low sodium store-bought both work

How to Make It

Prepare the Bread Base:

Cut your bread into small even cubes to help them dry evenly. Spread them in a single layer on a large baking sheet and toast at 300 degrees until they are dry to the touch but not browned. Let them cool so they do not steam the other ingredients later.

Cook the Vegetables:

In a wide skillet melt the butter over medium heat. Once melted add your finely chopped onion celery and garlic. Sauté these slowly until they are softened and translucent stirring often so nothing browns. You want to build a sweet savory base without burning.

Combine and Season:

In a large bowl mix your toasted bread with the cooked vegetable mixture. Sprinkle in the poultry seasoning salt and pepper. If you want extra herby flavor add a bit of chopped parsley or freshly grated Parmesan here.

Add Eggs and Broth:

Pour in your beaten eggs and gently fold everything together. Slowly add broth as you mix stopping when the bread mixture can be pressed together into a ball without falling apart. You want it damp but not soggy. If it feels too dry add a splash more broth.

Shape the Balls:

Lightly dampen your hands to prevent sticking. Scoop up a handful of stuffing mixture and gently press and roll it into a ball about the size of a golf ball. Repeat with the remaining mixture lining them up on a greased or parchment paper-lined baking sheet.

Bake to Perfection:

Preheat your oven to 375 degrees. Once heated slide the tray of stuffing balls in and bake for 20 to 25 minutes until they are golden brown and the edges are crisp. Let them cool slightly before serving so they hold their shape.

I love the smell of the onions and celery slowly cooking in butter. It reminds me of my grandmother’s kitchen where everyone would sneak a spoonful before the stuffing even got baked. The simple ingredients let every memory shine through.

Flavor Boosters

If you love mushrooms sauté a cup of chopped mushrooms with your veggies in step two. Add small-diced apple or dried cranberries to the bread mixture for a touch of sweetness and color during the holidays. Early winter herbs like rosemary or marjoram can be mixed with the sage for variety.

Serving Suggestions

Pile stuffing balls in a basket lined with a napkin to keep them warm at the table. They are wonderful as a side next to roast turkey or gravy and also fit right in with weeknight meatloaf or simple roast chicken. Try dipping them in cranberry sauce for a tangy twist.

Creative Twists

If you need to make it dairy free use olive oil in place of butter. Swap gluten free bread if needed. For vegetarians use vegetable broth with an extra pinch of herbs to replace the chicken or turkey broth.

Let bread cubes air dry overnight for the crispiest texture. Form balls gently to avoid packing them too dense. Taste the mixture before shaping and adjust salt if needed.

Common Questions About This Recipe

→ Can I use fresh bread instead of day-old bread?

Day-old or slightly stale bread is best as it absorbs flavors without becoming soggy, but you can dry out fresh bread in the oven before using.

→ How do I prevent stuffing balls from falling apart?

Ensure the mixture is moist enough to hold its shape but not overly wet. Press firmly when forming the balls, and add more broth if needed.

→ Can stuffing balls be prepared ahead of time?

Yes, you can assemble and shape the stuffing balls in advance. Store them covered in the fridge and bake just before serving for best results.

→ What can I substitute for poultry seasoning?

You can use a blend of sage and thyme if poultry seasoning is unavailable, as they provide similar savory herbal notes.

→ Are these stuffing balls suitable for vegetarian diets?

Use vegetable broth in place of chicken or turkey broth for a vegetarian option. Ensure other ingredients fit your diet preferences.