Dinner

Thanksgiving Stuffing Balls Recipe

BySana Jeannette November 25, 2025November 25, 2025

Introduction

Thanksgiving Stuffing Balls are a flavorful, bite-sized twist on traditional stuffing. Crispy on the outside and tender inside, they make a perfect side dish or appetizer for your holiday feast.

A close-up view of several golden-brown meatballs covered in a shiny light brown sauce with small green herb bits sprinkled on top, one meatball pierced by a silver fork showing its soft, textured inside, all resting on a white plate with sauce pooling around them. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)
1 stick (½ cup) unsalted butter

1 large onion, finely chopped
2 celery stalks, finely chopped

2 cloves garlic, minced
2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)

1 tsp salt
½ tsp black pepper
½ cup fresh parsley, chopped

2 large eggs, lightly beaten
1 ½ cups chicken or turkey broth (add more if needed)
½ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

Step 1: Spread the bread cubes on a baking sheet and toast in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside.
Step 2: In a large skillet, melt the butter over medium heat. Add onion, celery, and garlic; sauté until soft and fragrant, about 6–8 minutes.
Step 3: In a large bowl, combine the toasted bread, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan if using. Stir in the beaten eggs.

Step 4: Slowly pour in the broth while mixing until the bread is moist and holds together when pressed, but not soggy.
Step 5: With damp hands, form the mixture into golf ball-sized balls. Place them on a greased or parchment-lined baking sheet.
Step 6: Preheat the oven to 375°F (190°C). Bake the stuffing balls for 20–25 minutes, until golden brown and crisp on the outside.

Tips & Variations

Use day-old bread for the best texture; fresh bread can make the mixture too soft.
Add cooked sausage or chopped nuts to the mixture for added flavor and texture.
For a vegetarian version, substitute vegetable broth instead of chicken or turkey broth.

If the mixture feels too dry, add broth a tablespoon at a time; if too wet, add more toasted bread crumbs.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes or until warmed through and crispy. They can also be frozen for up to 1 month; thaw before reheating.