This simple, soulful recipe for Thanksgiving stuffing balls has been a holiday staple in my family for as long as I can remember. I first learned to shape these into small rounds one November when a crowded oven and a lively kitchen made a giant pan impractical. Shaping the mixture into individual balls not only sped up cooking time, it created a delightfully crunchy exterior while preserving that soft, herb-flecked interior that everyone associates with comfort food. I love the contrast of textures and how each bite captures the warm, familiar flavors of the season.

I discovered this technique by accident—leftover stuffing that had been reshaped and reheated turned out surprisingly addictive. Over the years I've refined the base: day-old bread toasted gently, butter-sautéed onions and celery for sweetness and depth, a gentle hand with poultry seasoning so the herbs sing without overpowering, and a finish of chopped parsley and optional Parmesan for umami. These balls are versatile: make them as a neat side for the holiday table, serve them as handheld appetizers at a cocktail-style gathering, or pack them for make-ahead meals where they reheat beautifully.

Ingredients

• Day-old bread (about 14 oz): Cut into small cubes to yield roughly 8 cups. Stale sandwich loaf or French bread both work—avoid seeded or overly moist bakery breads. I often use a plain white sandwich loaf for the tender crumb; stale challah adds richness.
• Unsalted butter (1 stick / 1/2 cup): Browning the butter lightly is optional, but plain melted butter gives a classic flavor. Use a good-quality brand for best aroma—Kerrygold or Plugrá add a nice depth.
• Onion (1 large): Finely chopped; yellow or sweet onions sauté down to a mellow sweetness that balances the herbs.
• Celery (2 stalks): Finely chopped for crunch and a vegetal backbone—don’t skip it unless you dislike the texture.
• Garlic (2 cloves): Minced and added toward the end of the sauté so it becomes fragrant without turning bitter.
• Poultry seasoning (2 tsp): Or substitute 1 tsp dried sage + 1 tsp dried thyme for a fresher, less processed flavor profile.
• Salt (1 tsp) and black pepper (1/2 tsp): Season carefully; bread tempers salt so this amount keeps the profile balanced.
• Fresh parsley (1/2 cup): Chopped—adds brightness and color in the finished balls.
• Eggs (2 large): Lightly beaten to bind the mixture so the balls hold together when baked.
• Chicken or turkey broth (1 1/2 cups): Add slowly so the bread becomes moist but not soggy. For a vegetarian version use the same amount of rich vegetable broth.
• Parmesan cheese (1/2 cup, optional): Grated for a savory lift; omit for a more traditional, dairy-free approach or replace with a vegan alternative if desired.

Instructions

Prepare bread base: Spread the cubed day-old bread on a baking sheet and toast in a 300°F oven for about 10–12 minutes until the cubes are dry to the touch but not browned. This step removes excess moisture so the final texture is airy yet able to absorb flavored liquids. Cool the cubes completely before combining—warm bread will steam and create a gummy texture. Cook vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion and celery and sauté, stirring occasionally, until the vegetables are soft and translucent—about 6–8 minutes. Add the minced garlic during the last minute so it becomes fragrant but not browned. If you prefer more caramelized flavor, cook another 2–3 minutes but watch closely. Combine and season: In a large mixing bowl, combine the toasted bread cubes with the cooked vegetables, poultry seasoning (or sage + thyme), salt, pepper, chopped parsley, and Parmesan if using. Toss to distribute the aromatics evenly through the bread. Bind the mixture: Stir in the lightly beaten eggs until the mixture becomes cohesive. Slowly pour in 1 1/2 cups of broth while gently folding; stop when the mixture holds together when pressed—the mixture should be moist but not soggy. If it seems dry, add broth a tablespoon at a time; if too wet, sprinkle in a few extra toasted bread cubes to balance. Shape the balls: With damp hands (a wet sponge of water helps prevent sticking), form the stuffing into balls about the size of a golf ball. Place each on a greased or parchment-lined baking sheet, leaving a small space between balls for even browning. Bake until golden: Preheat the oven to 375°F. Bake the balls for 20–25 minutes until the exterior is golden brown and crisp while the interior remains tender. For an extra-crisp finish, flip the balls once halfway through baking. Serve warm.

Storage Tips

Cool completely before storing to avoid steam building up. For short-term storage, place the cooled balls in an airtight container and refrigerate for up to 3 days. Reheat at 350°F for 10–12 minutes until warmed through and crisp. For longer storage, freeze the raw balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen at 375°F, adding 5–8 minutes to ensure the interior is fully cooked. Use parchment or lightly oiled tins to prevent sticking and preserve the crisp exterior.

Ingredient Substitutions

Vegetarian: swap chicken/turkey broth for a rich vegetable broth and omit Parmesan or use a plant-based alternative. Gluten-free: use a sturdy gluten-free loaf with good structure and dry it thoroughly before cubing. Dairy-free: replace butter with olive oil or a vegan butter and omit the Parmesan or use nutritional yeast for a savory lift. Herbs: fresh sage and thyme can replace poultry seasoning (1 tsp each) for a brighter profile. If the mixture feels too loose, add extra toasted bread cubes 1/4 cup at a time until the right consistency is reached.

Serving Suggestions

Serve warm as a side to roasted turkey or alongside a gravy boat for dipping. For appetizer service, place a bowl of herbed yogurt or turkey gravy nearby and garnish the balls with chopped parsley and a sprinkling of grated Parmesan. Pair with roasted root vegetables or a bright winter salad with citrus vinaigrette to balance the richness. These also work on a charcuterie-style board as a hearty, hand-held option for guests.

Cultural Background

Stuffing itself is a long-standing holiday tradition across many Western cuisines, evolving from classic bread-based fillings used to flavor roasted birds. The practice of shaping the mixture into individual rounds is a more modern, convivial twist—rooted in practical convenience and a love of bite-sized foods. Variations appear across regions: some include sausage and apples in New England, while others add cornbread and sage in Southern kitchens. This small-ball version borrows the classic ingredients but modernizes service and presentation.

Seasonal Adaptations

Winter: add chopped dried cranberries and toasted pecans for a festive sweet-salty contrast. Spring: lighten with increased fresh parsley and a squeeze of lemon zest. For holiday parties, fold in cooked, crumbled breakfast sausage and swap parsley for chives for a savory twist. During colder months, a tablespoon of browned butter whisked into the mixture before shaping deepens the flavor and yields a nuttier aroma.

Meal Prep Tips

Make the toasted bread cubes and sauté the vegetables a day ahead—store them separately in airtight containers. Combine, bind, and form balls the next day for fast baking. For frozen prep, shape balls and flash-freeze on a sheet tray before transferring to bags; on the day, bake directly from frozen and keep a careful eye on time. Label containers with date and contents so holiday-day chaos doesn’t derail timing.

These stuffing balls are a little celebration in every bite—simple to prepare, generous in flavor, and endlessly adaptable. Make them your own, share them with the people you love, and keep a few extras for snacking later. Happy cooking and happy holidays!