These golden, crisp-edged Stuffing Balls turn classic Thanksgiving flavor into the easiest, most irresistible little side dish. They bake up beautifully, hold their shape, and taste like everything you love about stuffing — just in perfectly portioned bites.
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If you love stuffing but want something a little more fun (and, let’s be honest, easier to serve), these stuffing balls are your new holiday MVP. They’re soft and savory in the center, crisp on the outside, and loaded with cozy classic flavors — think onions, celery, herbs, apples, and a pop of dried cranberries. They're almost like stuffing muffins — tidy, single-serving-sized, and adorable —and they’re always one of the first things to go on our table.
Whether you make them for Thanksgiving, Friendsgiving, or any big family meal, these little dressing balls win over everyone — even the stuffing skeptics. They’re also wonderfully make-ahead-friendly, which is a lifesaver when you’re balancing roasting turkey, mashing potatoes, roasting veggies, and everything else the holiday demands.
If you’re planning out your menu, you might also love pairing them with my Low-Sugar Cranberry Sauce, Soft and Fluffy Dinner Rolls, and Fresh Green Bean Casserole.
Why You'll Love Stuffing Balls
These stuffing balls check every holiday-hosting box: easy to make, incredibly flavorful, and always a hit on the table:
- Perfectly portioned and easy to serve. No scooping mess or drips — just tidy little stuffing balls that make holiday plating a breeze.
- Classic Thanksgiving flavor in every bite. The herbs, apples, cranberries, and sautéed veggies create that nostalgic, savory flavor we all crave this time of year.
- Crispy on the outside, soft in the center. I.e., the perfect ratio! You get the best of both stuffing worlds — golden edges with a tender, cozy interior.
- Make-ahead friendly. These reheat beautifully, which means one less thing to stress about come meal time.
- Family- and crowd-approved. Kids love the handheld size, adults love the flavor, and each batch yields 24 balls (perfect for large crews).
Ingredients and Substitutions
Butter and Olive Oil — Unsalted butter adds savory richness, and olive oil brings a light, peppery flavor. If preferred, you can use all butter for a more indulgent stuffing ball recipe.
Onions and Celery — An essential combo for that signature stuffing flavor. Make sure they're finely minced so the stuffing balls hold together well. For a slightly sweeter, more peppery flavor, use minced shallots instead of onions.
Garlic — Adds depth without overpowering the other veggies and herbs.
Dried Herbs — Dried parsley and poultry seasoning deliver big on savory Thanksgiving flavor and aroma, making these taste like classic stuffing.
Low-Sodium Chicken Broth or Vegetable Broth — I prefer chicken broth for its savory, chicken-forward flavor, though you can also use warm water mixed with a teaspoon of Better Than Bouillon chicken paste. Use vegetable broth to keep the stuffing balls vegetarian.
Day-Old Bread — Day-old bread holds up best, especially when cut into evenly sized bread cubes. Sourdough is my favorite for its flavor and texture, but French, whole wheat, or whole wheat sourdough also work great.
Salt + Black Pepper — Simple seasonings that round out the flavor.
Large Eggs — Bind the stuffing balls, helping them hold their shape and stay tender inside. You will need three.
Dried Cranberries — Add sweet-tart pops of flavor that balance the herbs and veggies. Chop them well so the stuffing still binds properly.
Apples — Add moisture, sweetness, and an extra layer of fall flavor. Choose a variety like Honeycrisp, Fuji, or Cosmic Crisp — something crisp and sweet rather than tart or mushy.
How to Make Stuffing Balls
If you’ve ever made stuffing, this process will feel familiar — just with a fun little twist at the end. Here’s exactly how to bring them together.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
To Prepare: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Step 1: Melt the butter and olive oil in a skillet over medium heat. Add the onion and celery, and saute for 8-10 minutes or until the onions are translucent.
Step 2: Stir in the garlic, dried parsley, poultry seasoning, salt, and pepper. Sauté for 1 minute or until fragrant
Step 3: Add the broth. Heat until simmering and cook for 2 minutes. Remove the pan from the heat.
Step 4: Add the cubed bread to a large mixing bowl. Pour the vegetable and broth mixture over.
Step 5: In a small mixing bowl, whisk the eggs. Pour them over the bread cubes and vegetables. Add the cranberries and apples and gently toss until combined.
Step 6: Using your hands, shape the mixture into ¼-cup balls. Place the balls on the prepared baking sheet, spacing them at least ½ inch apart.
Step 7: Bake the stuffing balls for 25-30 minutes or until golden and crispy on the outside and reach 165°F when checked with a food thermometer.
Recipe Variations
These stuffing balls are easy to customize, so feel free to make them your own. Here are a few fun twists that keep the flavor cozy while giving you different ways to mix things up:
- Savory Sausage — Swap the apples and cranberries for cooked, crumbled sweet Italian chicken sausage. It adds richness and a hearty, savory boost that’s perfect for meat lovers.
- All-Butter — For an extra-rich holiday vibe, skip the olive oil and use only butter. This gives the stuffing balls deeper flavor and a more luxurious texture.
- Vegetarian — Simply use vegetable broth in place of chicken broth to keep the recipe vegetarian while still getting great flavor.
- Mix Up the Dried Fruit — Swap in chopped dried cherries for a juicier, sweet-tart flavor, or use chopped apricots for a mellow, fruity sweetness.
- Add Nuts — Replace some of the apples with chopped toasted pecans or walnuts for a warm, nutty touch and a little extra crunch.
Chelsea's Recipe Pro-Tips
- Use day-old bread when possible. It absorbs the broth more evenly and holds its shape better. If using fresh bread, toast the cubes in the preheated oven for 5 minutes to dry them out a bit before starting.
- Cut the bread into evenly sized cubes. Uniform pieces create a consistent texture and help everything bind well. A serrated knife works best and keeps the bread from getting squished.
- Finely mince the onion and celery. Smaller pieces blend more easily into the mixture and help the stuffing balls hold together instead of crumbling.
- Adjust as preferred. If there's anything I've learned from making Thanksgiving dinner for over 25 years, it's that everyone likes their stuffing a little differently! Feel free to make any of the adjustments above to tailor these stuffing balls to your taste preferences and meal.
- Give the stuffing balls space on the baking sheet. Leaving room between them helps them bake evenly and develop those irresistible crisp, golden edges.
Storage Directions
- Refrigerating: Store fully cooled stuffing balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cooled stuffing balls in a freezer-safe container or zip-top bag for up to 2 months. For the best texture, thaw them overnight in the refrigerator before reheating.
- Reheating: Warm covered in a 300°F oven for 15-20 minutes, or until heated through. You can also reheat individual balls in the microwave in short bursts, though the oven will give you the best crispy edges.
FAQs
Yes! This recipe halves beautifully. Simply cut every ingredient in half and bake as directed. The yield will drop to about 12 stuffing balls, which is perfect for smaller gatherings or weeknight meals.
Yes, with one small adjustment. Assemble the filling, cover it tightly, and refrigerate it overnight. Before shaping, let the mixture sit at room temperature for about 20–30 minutes so it’s easier to scoop and roll. Then form the stuffing balls and bake as directed.
Absolutely. Fresh bread works fine — just toast the cubes in a preheated oven for about 5 minutes to dry them out. This helps the bread absorb the broth evenly and keeps the stuffing balls from getting mushy.
Yes! These stuffing balls are wonderfully make-ahead friendly. You can assemble and bake them 1–2 days in advance. Store them in the fridge and reheat covered in a 300°F oven for 15-20 minutes before serving.
For longer storage, freeze the balls in a freezer-safe container for up to 2 months. Defrost them overnight in the fridge before reheating.
Save this Recipe for Later on Pinterest
More Holiday Side Dish Recipes
- Sweet Potato Soufflé
- Wild Rice Stuffing
- Corn Soufflé
- Cream Cheese Mashed Potatoes
- Mashed Potato Casserole
- Butternut Squash Apple Soup
- White Cheddar Mac and Cheese
If you liked and made this Stuffing Ball Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Stuffing Balls
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¾ cup finely minced onion
- ¾ cup finely minced celery
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon dried poultry seasoning
- 1 cup low-sodium chicken or vegetable broth
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 10 cups day-old cubed bread such as sourdough, French, or whole wheat
- 3 large eggs
- ½ cup chopped dried cranberries
- 1 cup finely chopped or grated peeled apples such as Fuji, HoneyCrisp, or Cosmic
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Melt the butter and olive oil in a skillet over medium heat. Add the onion and celery, and saute for 8-10 minutes or until the onions are translucent.
- Stir in the garlic, dried parsley, poultry seasoning, salt, and pepper. Sauté for 1 minute or until fragrant
- Add the broth. Heat until simmering and cook for 2 minutes. Remove the pan from the heat.
- Add the cubed bread to a large mixing bowl. Pour the vegetable and broth mixture over.
- In a small mixing bowl, whisk the eggs. Pour them over the bread cubes and vegetables. Add the cranberries and apples and gently toss until combined.
- Using your hands, shape the mixture into ¼-cup balls. Place the balls on the prepared baking sheet, spacing them at least ½ inch apart.
- Bake the stuffing balls for 25-30 minutes or until golden and crispy on the outside and reach 165°F when checked with a food thermometer.
Notes
- Refrigerating: Store fully cooled stuffing balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cooled stuffing balls in a freezer-safe container or zip-top bag for up to 2 months. For the best texture, thaw them overnight in the refrigerator before reheating.
- Reheating: Warm covered in a 300°F oven for 15-20 minutes, or until heated through. You can also reheat individual balls in the microwave in short bursts, though the oven will give you the best crispy edges.
