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Thanksgiving Stuffing Balls

chef Laya
These Thanksgiving Stuffing Balls are crisp on the outside, soft and savory in the center, and full of buttery bread, celery, onion, sage, thyme, and parsley. Bake this easy holiday side dish on a sheet pan for perfectly portioned stuffing that is ideal for Thanksgiving, Friendsgiving, or Christmas dinner.
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Prepr Time 25 minutes
Cooking Time 25 minutes
ToTal Time 50 minutes
Type of plate Side Dish
kitchen American
Serving 4

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.