Stuffing Balls Recipe

These savory stuffing balls have crisp, golden edges with a soft and flavorful center. Made with seasoned bread cubes, vegetables, herbs, butter, and chicken broth, they turn classic stuffing into easy individual portions.

Stuffing balls are a delicious way to serve one of the best parts of a holiday dinner. Instead of spooning stuffing from a casserole dish, the mixture is shaped into individual balls and baked until browned on the outside while staying tender inside.

They’re easy to portion, simple to serve, and especially good with turkey gravy spooned over the top. Plus, those golden edges? Everyone gets some.

WHY YOU’LL LOVE THESE STUFFING BALLS

CRISPY EDGES: Baking the stuffing in individual portions gives each ball a lightly crisp outside. You get much more golden surface area than you would with traditional stuffing baked in one large dish.

SOFT AND SAVORY CENTER: Chicken broth, butter, and eggs keep the inside moist without making the stuffing soggy.

EASY TO SERVE: There’s no scooping or guessing at portions. Just place two or three stuffing balls on each plate.

GREAT FOR HOLIDAYS: These fit right in beside roast turkey, ham, mashed potatoes, gravy, and all the usual holiday sides.

MAKE-AHEAD FRIENDLY: Shape the balls ahead of time, refrigerate them, and bake when you’re ready for dinner.

I love the contrast between the toasted outside and the tender center. The onion and celery add plenty of familiar stuffing flavor, while sage, thyme, and parsley make the kitchen smell like holiday dinner before the pan even comes out of the oven.

STUFFING BALLS INGREDIENTS

This recipe starts with dried bread cubes, which soak up the buttery broth mixture without falling apart. Onion and celery add texture, while poultry seasoning and dried herbs give every bite plenty of savory flavor.

You’ll need:

• 10 cups of dried bread cubes or unseasoned stuffing cubes
• ½ cup of unsalted butter
• 1½ cups of finely diced yellow onion
• 1½ cups of finely diced celery
• 2 teaspoons of minced garlic
• 2 teaspoons of poultry seasoning
• 1 teaspoon of dried rubbed sage
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 2 tablespoons of chopped fresh parsley
• 2¼ cups of low-sodium chicken broth, divided
• 2 large eggs, lightly beaten
• 2 tablespoons of melted butter, for brushing
• Chopped fresh parsley, optional garnish

WHAT KIND OF BREAD IS BEST FOR STUFFING BALLS?

Bread that is slightly dry works best because it can absorb the broth, butter, and seasonings without immediately turning to mush.

White bread, French bread, Italian bread, sourdough, or a combination of breads will all work. A sturdier loaf gives the stuffing balls a little more texture.

If you’re starting with fresh bread, cut it into approximately ½-inch to ¾-inch cubes. Spread the cubes over large baking sheets and leave them uncovered overnight to dry.

Short on time? Dry the bread in a 250°F oven for about 30 to 40 minutes. Toss the cubes every 10 minutes so they dry evenly. You don’t want to deeply toast them. They should feel dry and slightly crisp.

Packaged unseasoned stuffing cubes are another easy option and save you this step completely.

PRO TIP:

Avoid very soft, fresh sandwich bread unless you dry it first. Fresh bread absorbs the liquid quickly and can produce stuffing balls that are dense instead of light and tender.

STUFFING BALLS SUBSTITUTIONS AND ADDITIONS

BREAD: Use white bread, French bread, Italian bread, sourdough, whole wheat bread, or a mixture. Cornbread can also replace part of the bread cubes, although it produces a softer and slightly sweeter stuffing ball.

BROTH: Chicken broth gives the stuffing plenty of savory flavor. Turkey broth or vegetable broth can be used instead.

ONION: Yellow onion works well because it becomes sweet and mild as it cooks. White onion can be substituted.

HERBS: Fresh herbs are delicious here. If using fresh sage or thyme instead of dried herbs, use about three times the amount because fresh herbs are less concentrated.

SAUSAGE: For sausage stuffing balls, brown ½ pound of breakfast sausage or Italian sausage. Drain it well and stir it into the bread mixture before shaping.

CRANBERRIES: Add ½ cup of dried cranberries for little bursts of sweetness.

APPLE: A peeled and finely diced apple can be sautéed with the onion and celery. Choose a firm apple that won’t completely disappear while cooking.

MUSHROOMS: Sauté 1 cup of finely chopped mushrooms with the vegetables until their moisture has cooked away.

NUTS: Add ½ cup of chopped pecans or walnuts for extra texture.

HOW TO MAKE STUFFING BALLS

The key to good stuffing balls is adding enough liquid for the mixture to hold together without soaking the bread until it becomes heavy.

Here’s how you make them:

STEP ONE: PREHEAT THE OVEN

Preheat the oven to 375°F.

Line two large baking sheets with parchment paper or lightly spray them with nonstick cooking spray.

STEP TWO: PREPARE THE BREAD

Place the dried bread cubes into a very large mixing bowl.

If some of the bread pieces are much larger than the others, break them into smaller pieces with your hands. Keeping the pieces fairly even helps the stuffing balls hold together.

STEP THREE: COOK THE VEGETABLES

Melt ½ cup of butter in a large skillet over medium heat.

Add the diced onion and celery. Cook for six to eight minutes, stirring occasionally, until the vegetables have softened.

You don’t need to deeply brown them. The goal is tender vegetables with a little sweetness.

STEP FOUR: ADD THE GARLIC AND SEASONINGS

Add the minced garlic, poultry seasoning, sage, thyme, salt, and black pepper to the skillet.

Cook for one minute, stirring constantly.

The herbs will become fragrant almost immediately as they hit the warm butter.

PRO TIP:

Cooking the dried herbs briefly in the butter helps distribute their flavor through the entire stuffing mixture.

STEP FIVE: COMBINE WITH THE BREAD

Pour the cooked onion, celery, butter, and seasoning mixture over the bread cubes.

Add the chopped parsley.

Toss gently until the vegetables and herbs are evenly distributed throughout the bread.

STEP SIX: ADD THE BROTH

Pour 1¾ cups of chicken broth over the bread mixture.

Toss gently, making sure the dry bread cubes have a chance to absorb the broth.

Let the mixture stand for five minutes.

Check the texture with your hands. The bread should feel moist and should hold together when gently squeezed.

If it still feels dry and falls apart immediately, add more chicken broth ¼ cup at a time. You may not need the entire remaining ½ cup.

PRO TIP:

Different types of bread absorb different amounts of liquid. Add the final portion of broth slowly rather than pouring it all in at once.

STEP SEVEN: ADD THE EGGS

Pour the lightly beaten eggs over the stuffing mixture.

Use a large spoon or clean hands to mix just until everything is evenly combined.

The eggs help hold the stuffing balls together while they bake.

STEP EIGHT: SHAPE THE STUFFING BALLS

Scoop approximately ⅓ cup of stuffing mixture into your hands.

Gently press and shape it into a ball about 2½ inches wide.

Place it on the prepared baking sheet.

Repeat with the remaining stuffing mixture, leaving about one inch between each ball.

You should have approximately 20 to 24 stuffing balls, depending on how large you make them.

Don’t pack them as firmly as meatballs. A gentle but secure press is enough. Packing the mixture too tightly can make the centers dense.

STEP NINE: BRUSH WITH BUTTER

Brush the tops and sides of each stuffing ball lightly with the two tablespoons of melted butter.

This helps the outside turn golden as the stuffing bakes.

STEP TEN: BAKE

Bake for 25 to 30 minutes, or until the stuffing balls are hot through the center and golden brown around the edges.

For an even crispier outside, bake for another three to five minutes.

If you have an instant-read thermometer, the center should reach at least 165°F because the mixture contains raw egg.

STEP ELEVEN: SERVE

Remove the stuffing balls from the oven and let them rest on the pan for about five minutes.

Sprinkle with additional chopped parsley if desired.

Serve them hot with gravy on the side or spooned right over the top.

HOW DO YOU KEEP STUFFING BALLS FROM FALLING APART?

The moisture level matters most.

If the stuffing mixture is too dry, the bread pieces won’t stick together. Add a little more broth and give the bread several minutes to absorb it before checking again.

Eggs also help bind everything. Two eggs provide enough structure for this amount of bread without making the centers heavy.

Finally, press the mixture together as you shape it. You want enough pressure to make a firm ball, but don’t crush the bread completely.

If the first ball breaks apart when you place it on the baking sheet, return it to the bowl and add a small splash of broth to the mixture.

If the stuffing feels very wet and squishy, let it sit for five to ten minutes before shaping. The bread will continue absorbing liquid as it rests.

HOW TO GET CRISPY STUFFING BALLS

A hot oven and a little melted butter are the easiest ways to get those browned edges.

Bake the stuffing balls uncovered at 375°F and leave room between them. If they are packed tightly together, steam becomes trapped around the sides and they won’t brown as well.

Brushing the outside with butter also encourages color and gives the finished stuffing balls a richer flavor.

For additional browning, place them under the broiler for one to two minutes after baking.

Watch them closely. The tops can go from golden to dark very quickly under the broiler.

CAN I MAKE STUFFING BALLS WITH BOXED STUFFING?

You can use packaged stuffing cubes or dried stuffing mix as a shortcut.

If your stuffing mix already contains seasoning, reduce the poultry seasoning, sage, thyme, salt, and pepper in this recipe. Some packaged mixtures are quite salty and heavily seasoned.

Start with less broth as well. Add enough to make the stuffing moist and easy to shape.

The mixture should hold together when pressed but shouldn’t drip liquid or feel pasty.

CAN I PUT STUFFING BALLS INSIDE A TURKEY?

These stuffing balls are designed to be baked separately on a sheet pan.

Baking them outside the turkey makes it much easier to control their texture and check that they are fully cooked. It also gives them the crisp edges that make this recipe so good.

If you want that roasted turkey flavor, use turkey broth instead of chicken broth and serve the finished stuffing balls beside the turkey with plenty of gravy.

HOW TO SERVE STUFFING BALLS

Stuffing balls are an easy holiday side dish and work with nearly everything you’d normally serve with traditional stuffing.

Serve them alongside roasted turkey with mashed potatoes, gravy, green beans, glazed carrots, and cranberry sauce for a classic holiday plate.

They’re also delicious with baked ham. The savory herbs and buttery bread make a nice contrast to the sweet glaze commonly used on holiday ham.

For a smaller dinner, serve stuffing balls with roasted chicken and vegetables. They don’t need to be saved just for Thanksgiving or Christmas.

Gravy is especially good here. Because each stuffing ball has all those uneven, browned edges, the gravy settles into every little crevice while the middle stays tender.

Want a simple appetizer idea? Make the balls smaller and serve them warm with turkey gravy for dipping.

MAKING SMALLER STUFFING BALLS

For appetizer-size portions, use about two tablespoons of stuffing mixture for each ball.

Place them on the baking sheet with a little room between each one and begin checking them after about 15 minutes.

Smaller stuffing balls cook more quickly, so don’t use the full baking time listed for larger portions.

They’re ready when the outside looks golden and the centers have reached 165°F.

HOW TO STORE STUFFING BALLS

These stuffing balls store well, which is handy when the refrigerator is already full of holiday leftovers.

MAKE AHEAD

You can assemble and shape the stuffing balls up to one day before baking.

Arrange them on a baking sheet or in an airtight container, cover tightly, and refrigerate.

When you’re ready to bake, place them on the prepared baking sheet, brush with melted butter, and bake as directed.

Because they’re starting cold from the refrigerator, they may need an additional three to five minutes in the oven.

IN THE FRIDGE

Allow leftover stuffing balls to cool.

Store them in an airtight container in the refrigerator for up to three to four days.

Keeping the container tightly covered helps prevent the bread from drying out.

IN THE FREEZER

Cooked stuffing balls can be frozen for up to two months.

Let them cool completely, then arrange them on a parchment-lined baking sheet and freeze until firm.

Transfer the frozen balls to an airtight freezer-safe container or freezer bag.

Freezing them separately first keeps them from sticking together, so you can remove only the number you need.

REHEATING

For the best texture, reheat stuffing balls in the oven.

Place them on a baking sheet, cover loosely with aluminum foil, and heat at 350°F for about 10 to 15 minutes. Remove the foil for the last few minutes if you want to crisp the outside again.

You can also reheat individual portions in the microwave. Place two or three stuffing balls on a microwave-safe plate and heat in short intervals until hot throughout.

The microwave keeps them moist but won’t restore the crisp exterior as well as the oven.

STUFFING BALLS RECIPE TIPS

Use dried bread instead of fresh, soft bread. Dry bread absorbs the flavorful broth without becoming pasty.

Cut the vegetables fairly small. Large pieces of celery or onion can make the balls harder to shape.

Let the bread sit for a few minutes after you add the broth. It needs time to absorb the liquid before you decide whether more is needed.

Add the broth gradually. You can always add more, but fixing stuffing that has become too wet is harder.

Don’t mash the bread while mixing. Gentle tossing keeps some texture in the finished stuffing.

Shape each portion firmly enough that it holds together, but don’t squeeze it into a tight, heavy ball.

Keep the stuffing balls similar in size so they finish baking at the same time.

And don’t skip the melted butter on top. It helps create those crisp, browned edges everyone reaches for first.

STUFFING BALLS FAQS

Can I make stuffing balls the day before?

Yes. Shape the stuffing balls, cover them tightly, and refrigerate for up to 24 hours before baking. Brush them with melted butter just before they go into the oven.

Why are my stuffing balls falling apart?

The mixture is probably too dry or hasn’t been pressed together enough. Add chicken broth a few tablespoons at a time until a handful of stuffing holds its shape when squeezed.

Why are my stuffing balls mushy?

Too much liquid can make stuffing balls soft and heavy. Add broth gradually and stop when the bread is moist enough to stick together.

Can I freeze stuffing balls?

Yes. Baked stuffing balls freeze well for up to two months. Freeze them individually on a baking sheet first, then transfer them to a freezer-safe container.

Can stuffing balls be made without eggs?

The eggs provide important structure in this recipe. For an egg-free version, you would need another binder, and the finished texture may be more delicate.

How many stuffing balls should I serve per person?

Plan on two to three medium stuffing balls per person when serving them as a side dish. If your holiday dinner includes several other sides, two per person is usually plenty.

Can I add sausage to stuffing balls?

Yes. Brown and drain ½ pound of sausage, then mix it into the stuffing before you shape the balls. Make sure the sausage is fully cooked first.

Nutrition

Serving Size: approximately 3 stuffing balls, about 150 grams

Nutrition will vary depending on the bread and broth used. Approximate values per serving: 330 calories, 44 grams carbohydrates, 9 grams protein, 14 grams fat, 7 grams saturated fat, 70 milligrams cholesterol, 650 milligrams sodium, 3 grams fiber, and 5 grams sugar.

Stuffing balls give classic stuffing plenty of golden edges without losing the buttery, herb-filled center that makes the dish such a favorite. Serve them straight from the oven with turkey, gravy, and your favorite sides, or make them ahead so there’s one less dish to assemble when dinner gets busy.