Thanksgiving Stuffing Balls

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Golden, crispy on the outside, and tender and flavorful on the inside — Thanksgiving Stuffing Balls are everything you love about holiday stuffing in one perfect bite-sized form. Whether you’re serving them as a side dish, appetizer, or a unique Thanksgiving leftover idea, these savory spheres are a festive twist on the traditional bread stuffing.

Made with seasoned breadcrumbs, herbs, sautéed vegetables, and rich broth, these stuffing balls capture the essence of Thanksgiving in a handheld, fork-ready delight. Drenched in gravy or served as-is, they’re a guaranteed crowd-pleaser that brings both comfort and creativity to your holiday table.

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Why You’ll Love This Thanksgiving Stuffing Balls Recipe

• It’s a fun and portable alternative to classic stuffing.
• Perfect for portion control and serving a crowd.
• Great way to repurpose leftovers or prep ahead.
• Crisp exterior with a moist, flavorful center.
• Freezer-friendly for make-ahead holiday planning.

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Preparation Phase & Tools to Use

To make Thanksgiving Stuffing Balls, you’ll need a large mixing bowl to combine all your ingredients efficiently. A sauté pan is essential for softening onions and celery to bring out their natural sweetness. Use a baking sheet lined with parchment paper to avoid sticking and ensure even browning. A cookie scoop or your hands will help shape uniform balls, while a basting brush comes in handy for adding melted butter on top for golden crispiness. These tools help streamline prep and enhance texture.

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Preparation Tips

For best results, use day-old bread or dried breadcrumbs, as fresh bread can turn soggy. Be careful not to overmix the ingredients — just enough to bind them. If your mixture feels too dry, slowly add extra broth a tablespoon at a time. Letting the balls chill briefly before baking helps them hold their shape. And always taste-test your stuffing mix before forming the balls to adjust seasoning to your liking.

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Ingredients for this Thanksgiving Stuffing Balls Recipe

• 6 cups cubed day-old bread (or unseasoned stuffing mix)
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 large eggs, beaten
• 1 1/2 to 2 cups chicken or vegetable broth (adjust as needed)
• Olive oil or melted butter (for brushing before baking)
• Optional: 1/2 cup grated parmesan or cooked crumbled sausage for extra flavor

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Step 1: Prep the Bread Base

Cut the bread into small cubes if not already cubed. Spread them out on a baking sheet and toast lightly in the oven at 300°F for about 10 minutes until dry but not browned. This step is essential for good texture.

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Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt the butter. Add diced onions and celery. Cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more. Add the dried herbs, parsley, salt, and pepper, stirring to combine.

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Step 3: Mix the Ingredients

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture. Add beaten eggs and gradually pour in broth, stirring gently until the mixture holds together but isn’t soggy. Mix in optional parmesan or sausage at this point.

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Step 4: Shape the Stuffing Balls

Once the mixture is cool enough to handle, scoop out portions (about 1/4 cup each) and roll them into balls. Place on a parchment-lined baking sheet. You should get about 18-20 balls, depending on size.

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Step 5: Bake to Perfection

Preheat oven to 375°F (190°C). Lightly brush each ball with olive oil or melted butter. Bake for 25-30 minutes until golden brown and crispy on the outside. For extra crispness, broil for 1-2 minutes at the end, watching closely.

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Step 6: Serve and Enjoy

Serve warm with a drizzle of turkey gravy, cranberry sauce on the side, or as a stuffing alternative at your holiday table. They also make a great addition to holiday leftover sandwiches!

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Notes

Thanksgiving Stuffing Balls are incredibly versatile and forgiving. You can tweak the seasonings based on your family’s stuffing traditions — add a pinch of nutmeg or swap parsley for sage if you prefer. If you’re using store-bought stuffing mix, reduce the added salt. These are also a smart way to repurpose stale bread or use up those last bits of celery and herbs in your fridge. They freeze beautifully, so consider making a double batch!

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Watch Out for These Mistakes While Cooking

• Over-soaking the bread: Too much broth will turn your stuffing balls mushy and hard to shape. Add liquid slowly.
• Skipping the toasting: Fresh bread that hasn’t been toasted will fall apart easily.
• Under-seasoning: Bread soaks up a lot of flavor, so be generous with herbs and salt.
• Not chilling the mixture: Letting the mix rest and cool before forming balls helps bind them together better.
• Overcrowding the pan: Space out the balls on your baking sheet so they brown evenly.

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Storage Instructions

Let the stuffing balls cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. To reheat, place them in a 350°F oven for 10–12 minutes or until warmed through. For longer storage, freeze them on a baking sheet, then transfer to a freezer-safe bag. Reheat straight from frozen in the oven for 20–25 minutes.

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Estimated Nutrition

Per stuffing ball (approximate):

• Calories: 110
• Protein: 3g
• Fat: 5g
• Saturated Fat: 1.5g
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 2g
• Sodium: 180mg

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Frequently Asked Questions

Can I make these stuffing balls ahead of time?

Absolutely! Prep and shape them a day ahead, then bake just before serving. You can also freeze them before or after baking.

Can I use boxed stuffing mix?

Yes, but reduce added salt and broth as boxed mixes often have seasoning and sodium already included.

What type of bread works best?

Day-old white, sourdough, or a mix of hearty breads like whole wheat and multigrain all work well.

Can I make them gluten-free?

Yes, use gluten-free bread and ensure all other ingredients (like broth and seasonings) are certified gluten-free.

What can I use instead of eggs?

You can use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or omit the egg and add more broth to bind.

Can I fry instead of bake?

Yes, you can pan-fry them in a bit of oil until crispy and golden on all sides. They’ll be richer but less healthy.

Are these good as appetizers?

Definitely! Serve them on a platter with toothpicks and gravy or cranberry dipping sauce.

How do I keep them from falling apart?

Make sure the mixture is moist but not wet, and don’t skip the chilling step before baking.

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Conclusion

Thanksgiving Stuffing Balls are the perfect balance of tradition and innovation — a crisp, golden take on the classic stuffing that’s fun to make and even more fun to eat. Whether you’re hosting a big holiday dinner or looking for creative leftover ideas, these little bites deliver big flavor. Once you try them, they’ll likely become a new holiday staple in your kitchen.

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