Stuffing Balls

Stuffing Balls

Stuffing Balls give classic holiday stuffing a crisp outside and soft, savory center. Instead of baking the dressing in one casserole dish, the bread-and-cornbread mixture is shaped into individual portions and baked on a sheet pan.

Stuffing balls baked until crisp outside and tender inside

Why Make Stuffing in Balls?

Shaping stuffing into balls creates more browned surface area than a traditional casserole. That means you get crisp edges around every serving while the broth and egg keep the center moist.

They are also easy to portion for Thanksgiving, Christmas, or a roast-chicken dinner.

Ingredient Notes

  • Onion and celery: Cooking them in butter first softens them and builds the savory base of the stuffing.
  • Bread and cornbread stuffing: Using both gives the balls a mix of texture and flavor.
  • Sage and thyme: These are the classic holiday herbs that make the mixture taste like traditional stuffing.
  • Egg: Helps the balls hold their shape while baking.
  • Chicken broth: Adds moisture in two stages so the centers stay tender while the outside browns.

Tips for Stuffing Balls That Hold Together

  • Mix the bread thoroughly with the egg and first portion of broth before shaping.
  • Press the mixture together firmly enough to hold its shape, but do not compress it into a dense ball.
  • Keep the balls similar in size so they bake evenly.
  • Add the remaining broth gently after the first bake rather than pouring it quickly over one spot.

Make Ahead and Storage

You can toast the bread and chop the vegetables ahead. Leftover stuffing balls can be refrigerated in a covered container for up to 3 days. Reheat them in the oven so the outside has a chance to crisp again.

What to Serve With Stuffing Balls

Serve them with roast turkey, chicken, pork chops, ham, mashed potatoes, gravy, or cranberry sauce. For more holiday-friendly sides, browse my easy side dish recipes.

Ingredients

  • 1 cup yellow onion, finely chopped
  • 1 cup unsalted butter
  • 1 cup celery, finely chopped
  • 1/2 cup parsley, chopped
  • 1/2 tablespoon ground sage
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 cups low-carb bread, toasted and chopped
  • 6 cups cornbread stuffing
  • 1 large egg, slightly beaten
  • 1 can chicken broth

How to Make Stuffing Balls

  1. Preheat the oven to 375°F and coat a baking pan with nonstick spray.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook for about 10 minutes.
  3. Add the celery, parsley, sage, thyme, salt, and pepper. Cook for another 5 minutes, stirring often, then remove from the heat.
  4. Combine the toasted bread and cornbread stuffing in a large bowl.
  5. Add the beaten egg and 3/4 cup chicken broth. Stir to combine.
  6. Mix in the sautéed onion, celery, and herbs.
  7. Shape the mixture into small balls and arrange them on the prepared pan.
  8. Bake for 20 minutes.
  9. Gently pour the remaining chicken broth over the stuffing balls.
  10. Return to the oven and bake another 15 minutes.