Grandma Dot’s stuffing balls bring all the cozy, savory flavor of Thanksgiving stuffing in an easy-to-serve shape. I love how the edges turn lightly crisp while the centers stay tender, with plenty of sage, celery, and buttery goodness in every bite.
Why You’ll Love This Stuffing Balls
These stuffing balls are a charming side dish for a holiday table, and they make serving stuffing simple without scooping it from a casserole dish. The mixture comes together with familiar ingredients, can be prepared ahead, and bakes into portions with crisp edges and soft centers.
Stuffing Balls Ingredients & Substitutions
- 8 cups dried bread cubes, about 1 pound
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely chopped
- 3 celery ribs, finely chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 1/2 to 2 cups low-sodium chicken broth, warmed
- 2 tablespoons chopped fresh parsley
Use sturdy white, sourdough, or whole wheat bread cubes. If the bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for about 20 minutes, stirring once. Vegetable broth works well in place of chicken broth. If using salted butter or regular broth, reduce the added salt.
Step-by-Step Instructions to Make Stuffing Balls
1. Prepare the bread
Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place the dried bread cubes in a large mixing bowl.
2. Cook the vegetables and herbs
Melt the butter in a skillet over medium heat. Add the onion and celery, then cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper, then take the skillet off the heat.
3. Mix the stuffing
Pour the butter and vegetable mixture over the bread cubes. Add the parsley and beaten eggs, then toss gently. Add 1 1/2 cups of warm broth and mix until the bread is evenly moistened. Add more broth a little at a time if needed. The mixture should hold together when gently squeezed, but it should not be soggy.
4. Shape and bake
With clean hands, shape the mixture into 12 balls, about 1/3 cup each, and set them on the prepared baking sheet. Bake for 25 to 30 minutes, until golden and crisp on the outside and hot in the center. Let them rest for a few minutes before serving.
Tips for Success
- Dry bread gives the best texture because it soaks up broth without becoming mushy.
- Add broth gradually. Different breads absorb liquid at different rates.
- Pack each ball gently so it holds its shape, but avoid squeezing it too firmly.
- For even browning, leave a little space between each ball on the baking sheet.
- Check the seasoning before shaping by cooking a small spoonful of the mixture in a skillet, then adjust the salt or herbs if needed.
Variations of Stuffing Balls
For a little extra savory flavor, fold in 1/2 cup of finely chopped cooked turkey or turkey sausage. You can also add 1/2 cup of chopped toasted pecans or dried cranberries for a hint of crunch or sweetness. For a more herb-forward version, add a tablespoon of chopped fresh rosemary or parsley along with the other herbs.
Serving Suggestions: What to Pair with Stuffing Balls
Serve these alongside roast turkey, mashed potatoes, green beans, roasted carrots, or a crisp autumn salad. They are especially good with gravy spooned over the top, or set out on a platter as a neat, easy-to-grab Thanksgiving side.
Storage & Reheating Instructions
Let the stuffing balls cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until warmed through. For a softer result, cover loosely with foil while reheating. You can freeze the baked balls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
The name Grandma Dot’s always makes me think of the dishes that bring everyone back for another helping. I like serving these stuffing balls straight from a warm platter, where the crisp edges invite a taste before the rest of dinner is ready. They are a simple, comforting way to make a holiday meal feel a little more special.
FAQs
Can I make stuffing balls ahead of time?
Yes. Mix and shape the balls up to one day ahead, cover them, and refrigerate. Bake them just before serving, adding a few extra minutes if they go into the oven cold.
How do I keep stuffing balls from falling apart?
Use dried bread, add the broth gradually, and make sure the mixture holds together when pressed. The eggs also help bind the ingredients, so mix them in thoroughly before shaping.
Can I use fresh bread cubes?
Yes, but dry them in a low oven first. Fresh, soft bread can absorb too much liquid and make the mixture difficult to shape.
Can I bake these in a casserole dish?
Yes. Arrange the mixture in a greased baking dish instead of shaping it into balls, and bake at 375°F until golden on top and hot in the center, about 30 to 35 minutes.
Final Thoughts
Grandma Dot’s stuffing balls are a cozy, practical take on a classic Thanksgiving side. With crisp edges, tender centers, and plenty of savory herbs, they are easy to serve and right at home beside the holiday favorites.
Stuffing Balls
Equipment
- 1 Large baking sheet Greased or lined with parchment paper
- 1 Large mixing bowl
- 1 Skillet
Ingredients
- 8 cups dried bread cubes about 1 pound
- 0.5 cup unsalted butter
- 1 medium yellow onion finely chopped
- 3 ribs celery finely chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 large eggs lightly beaten
- 1.5 cups low-sodium chicken broth warmed; add up to 2 cups as needed
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place the dried bread cubes in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery, then cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper, then take the skillet off the heat.
- Pour the butter and vegetable mixture over the bread cubes. Add the parsley and beaten eggs, then toss gently. Add 1 1/2 cups of warm broth and mix until the bread is evenly moistened. Add more broth a little at a time if needed. The mixture should hold together when gently squeezed, but it should not be soggy.
- With clean hands, shape the mixture into 12 balls, about 1/3 cup each, and set them on the prepared baking sheet. Bake for 25 to 30 minutes, until golden and crisp on the outside and hot in the center. Let them rest for a few minutes before serving.