These Thanksgiving Stuffing Balls are a cozy, crowd-pleasing holiday side dish with buttery bread, tender celery and onion, and classic herbs. They bake individually on a sheet pan, giving you the best part of stuffing in every serving: crisp golden edges and a soft, savory center.
They are easy to make ahead, simple to portion, and perfect alongside roast turkey, gravy, cranberry sauce, mashed potatoes, and roasted vegetables.
Why you’ll love these stuffing balls
A perfectly portioned Thanksgiving side dish
Instead of spooning stuffing from a large casserole dish, these baked stuffing balls give each guest an individual serving. They also make it easy to plan your holiday menu: prepare one or two balls per person, depending on the number of side dishes you are serving.
They look especially inviting on a Thanksgiving buffet because every ball has a golden, crisp exterior and holds its shape beautifully on the plate.
Crispy outside and soft inside
The key to the best Thanksgiving stuffing balls is balancing moisture and texture. The bread cubes absorb butter, broth, egg, and aromatic herbs, creating a tender center. Baking the mixture in individual portions exposes more surface area to the oven, which creates crisp, browned edges.
Use bread that is dry or slightly stale rather than fresh, very soft bread. Dry bread absorbs the liquid without becoming mushy.
Easy to make ahead
Holiday cooking becomes much easier when you prepare some dishes before Thanksgiving Day. You can assemble and shape the stuffing balls up to one day ahead, cover them, and refrigerate them until you are ready to bake.
For food safety, keep the shaped stuffing balls refrigerated and bake them promptly when you are ready to serve. If you use a food thermometer, the center should reach 165°F. USDA guidance identifies 165°F as the safe minimum temperature for stuffing.fsis.usda+1
A flexible holiday recipe
This homemade stuffing balls recipe is easy to adapt to your menu and dietary needs:
- Use chicken broth, turkey broth, or vegetable broth.
- Add dried cranberries for a sweet-tart contrast.
- Add cooked crumbled sausage for a heartier stuffing side.
- Use chopped pecans or walnuts for crunch.
- Replace the regular bread with a sturdy gluten-free bread for a gluten-free version.
- Use vegetable broth for a vegetarian Thanksgiving side dish.
Ingredients for Thanksgiving Stuffing Balls
Bread cubes
Use 8 cups of dry bread cubes, which is usually about one 14-ounce loaf of bread. White bread, French bread, sourdough, or a sturdy sandwich bread all work well.
For the best texture, cut the bread into small cubes and dry it in advance. You can leave the cubes uncovered overnight, or toast them briefly in the oven until dry but not deeply browned.
Butter, onion, and celery
Butter gives the stuffing its rich flavor, while onion and celery create the classic savory base. Dice the vegetables finely so they soften quickly and distribute evenly through every stuffing ball.
Fresh herbs and seasoning
Sage, thyme, parsley, poultry seasoning, salt, and black pepper bring the familiar Thanksgiving flavor. Fresh herbs give the stuffing a bright, aromatic taste, but dried herbs work well if that is what you have.
Broth and eggs
Broth moistens the dry bread, while eggs bind the mixture together so the balls stay intact. Add the broth gradually; you want bread that is evenly moistened and easy to form, not wet or soggy.
How to make Thanksgiving Stuffing Balls
Step 1: Prepare the oven and baking sheet
Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper, or lightly grease it with butter or nonstick cooking spray.
A rimmed sheet pan gives the stuffing balls space to brown evenly. Leave a little room between each ball so hot air can circulate around them.
Step 2: Sauté the vegetables and herbs
Melt butter in a large skillet over medium heat. Add the diced onion and celery, then cook for about 5 to 7 minutes, stirring occasionally, until softened.
Stir in the sage, thyme, parsley, poultry seasoning, salt, and pepper. Cook for about 30 seconds, just until the herbs smell fragrant.
Step 3: Combine the stuffing mixture
Place the dry bread cubes in a very large mixing bowl. Pour the warm butter-and-vegetable mixture over the bread and gently toss until the cubes are coated.
In a separate small bowl, whisk the chicken broth and eggs together. Pour this mixture over the bread cubes, then fold gently until the bread is evenly moistened. Let it rest for 5 minutes so the bread can absorb the liquid.
Step 4: Shape and bake
Use a ⅓-cup scoop or clean hands to form 12 firm stuffing balls. Place them on the prepared baking sheet.
Bake for 22 to 25 minutes, or until the outsides are crisp and golden brown and the centers are hot. Let the balls sit for 5 minutes before serving so they firm up slightly.
Recipes in this category commonly use dried bread cubes, butter, celery, onion, herbs, broth, and eggs, then shape the mixture into individual portions and bake until golden.aspicyperspective+1
Tips for crispy stuffing balls
Start with dry bread
Day-old bread or oven-dried bread cubes are essential. Fresh, soft bread can turn gummy because it absorbs liquid too quickly. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F for 10 to 15 minutes, stirring once, until dry.
Add broth slowly
The amount of broth may vary depending on the type and dryness of your bread. Begin with the recipe amount, toss well, and allow the mixture to rest. If it still looks dry and does not hold together when pressed, add broth one tablespoon at a time.
If the mixture feels overly wet, add a handful of dry bread cubes and let it rest again for a few minutes.
Shape the balls firmly
Gently press the mixture together when forming the balls. Do not squeeze so hard that the bread becomes dense, but make sure each ball is compact enough to hold its shape during baking.
A ⅓-cup portion makes a generous stuffing ball, about the size of a small tennis ball. For smaller appetizer-style stuffing balls, use a 2-tablespoon scoop and reduce the baking time slightly.
Avoid overcrowding the pan
Place the stuffing balls at least 1 inch apart on the baking sheet. Crowding creates steam, which makes them softer instead of crispy. For extra-crisp bottoms, bake them directly on parchment rather than in a deep casserole dish.
Make-ahead, storage, and reheating
Can you make stuffing balls ahead of time?
Yes. Make the stuffing mixture and shape the balls up to 24 hours ahead. Arrange them in a single layer on a baking sheet or in an airtight container with parchment between layers. Cover and refrigerate.
Bake directly from the refrigerator, adding about 3 to 5 extra minutes if needed. A make-ahead approach through shaping is also commonly used for stuffing-ball recipes.tasteofhome
How to store leftovers
Allow leftover Thanksgiving stuffing balls to cool completely. Transfer them to an airtight container and refrigerate for up to 3 to 4 days.
Do not leave cooked stuffing at room temperature for more than 2 hours.
How to reheat stuffing balls
For the best crisp texture, reheat stuffing balls in a 350°F oven for 10 to 15 minutes. Place them on a baking sheet and cover loosely with foil for the first few minutes if you are concerned about them drying out. Remove the foil near the end to crisp the exterior.
You can also reheat one or two stuffing balls in the microwave, but the exterior will not stay as crisp.
Can you freeze stuffing balls?
Yes. Bake the stuffing balls, cool them completely, and freeze them in a single layer on a baking sheet. Once frozen, move them to a freezer-safe bag or container for up to 2 months.
Reheat from frozen at 350°F for about 20 to 25 minutes, or until heated through. For a food-safety check, the center should reach 165°F.
Thanksgiving Stuffing Balls
Ingredients
- For the stuffing balls
- 8 cups dry bread cubes from about 1 loaf or 14 ounces bread
- ½ cup unsalted butter
- 1 cup yellow onion finely diced
- 1 cup celery finely diced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth turkey broth, or vegetable broth
- 2 large eggs lightly beaten
- Optional additions
- ½ cup dried cranberries
- ½ cup cooked crumbled sausage
- ½ cup chopped pecans or walnuts
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with butter or nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
- Add the parsley, sage, thyme, poultry seasoning, salt, and black pepper to the skillet. Stir and cook for 30 seconds, until fragrant. Remove the skillet from the heat.
- Place the dry bread cubes in a large mixing bowl. Pour the butter, vegetable, and herb mixture over the bread. Toss gently until the bread cubes are coated.
- In a small bowl, whisk together the broth and lightly beaten eggs. Pour the liquid over the bread mixture. Fold gently until the bread is evenly moistened. Let the mixture rest for 5 minutes so the bread can absorb the liquid.
- Test the mixture by pressing a small amount in your hand. If it does not hold together, add extra broth 1 tablespoon at a time. If it seems too wet, mix in a few extra dry bread cubes.
- Use a ⅓-cup measure or scoop to form 12 firm stuffing balls. Place them on the prepared baking sheet, leaving about 1 inch of space between each ball.
- Bake for 22 to 25 minutes, until the stuffing balls are golden brown and crisp outside. For food safety, ensure the center reaches 165°F if checking with a food thermometer.
- Let the stuffing balls rest for 5 minutes, then serve warm with turkey, gravy, cranberry sauce, or your favorite holiday dinner.
Notes
- Dry bread matters: Use day-old or oven-dried bread cubes so the stuffing holds together without becoming mushy.
- Broth choice: Chicken broth offers classic flavor, turkey broth works well for Thanksgiving, and vegetable broth creates a vegetarian-friendly version.
- Herb swap: If using dried herbs, use 1 teaspoon dried sage and ½ teaspoon dried thyme in place of the fresh herbs.
- Make ahead: Shape the unbaked stuffing balls, cover, and refrigerate for up to 24 hours. Bake as directed, adding 3 to 5 minutes if needed.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Freeze baked and cooled stuffing balls for up to 2 months. Reheat at 350°F until hot in the center.
- Optional variation: Add ½ cup cooked sausage or dried cranberries for a different flavor profile.
