Stuffing Balls are a simple way to turn classic holiday stuffing into crisp-edged, individual portions. Each one has a golden outside and a soft, savory center flavored with onion, celery, sage, thyme, bread, and cornbread stuffing.
This stuffing balls recipe is especially useful for Thanksgiving or Christmas because the portions are easy to serve and every piece gets more browned surface area than stuffing baked in one casserole dish. They also work well beside roast chicken, pork chops, or ham when you want a comforting side dish outside the holidays.
Why You’ll Love This Stuffing Balls Recipe
- Crisp edges in every serving: Shaping the stuffing into balls exposes more surface area to the heat of the oven.
- Soft, savory centers: Egg and chicken broth help the bread mixture stay tender instead of dry.
- Easy to portion: There is no need to scoop from a large casserole dish at the table.
- Classic holiday flavor: Sage, thyme, onion, celery, bread, and cornbread stuffing give these the familiar flavor people expect from Thanksgiving dressing.
Ingredient Notes
- Yellow onion: Finely chop it so it softens evenly and blends into the stuffing instead of leaving large sharp pieces.
- Unsalted butter: Adds richness and gives you better control over the final salt level.
- Celery: Finely chopped celery gives the stuffing its classic savory flavor and a little texture.
- Parsley, sage, and thyme: These herbs create the traditional holiday stuffing flavor.
- Toasted bread cubes: Use dry, toasted bread so it absorbs the broth without becoming pasty. Low-carb bread works, but a sturdy white or French bread works too.
- Cornbread stuffing: Use dry cornbread stuffing mix. It adds a slightly sweet, hearty texture and should not be prepared separately before adding it to the bowl.
- Egg: Lightly beat it before adding. It acts as the binder that helps the stuffing balls hold their shape.
- Chicken broth: Add 3/4 cup to the bread mixture first, then reserve the remaining broth to pour over the stuffing balls after their first 20 minutes of baking.
Ingredients
- 1 cup finely chopped yellow onion
- 1 cup unsalted butter
- 1 cup finely chopped celery
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoons ground sage
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6 cups toasted bread cubes, roughly chopped (low-carb or regular sturdy bread)
- 6 cups dry cornbread stuffing mix
- 1 large egg, lightly beaten
- 1 can chicken broth, divided (use 3/4 cup in the mixture and reserve the rest for baking)
How to Make Stuffing Balls
- Heat the oven. Preheat the oven to 375°F and lightly coat a baking pan with nonstick spray.
- Cook the onion. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Add the celery and herbs. Stir in the celery, parsley, sage, thyme, salt, and black pepper. Cook for another 5 minutes, stirring often, then remove the skillet from the heat.
- Combine the bread mixture. Add the toasted bread and dry cornbread stuffing mix to a large mixing bowl and toss to combine.
- Add the binder and moisture. Stir in the beaten egg and 3/4 cup chicken broth, then mix in the cooked onion, celery, and herb mixture.
- Shape the stuffing balls. Scoop up portions and gently press them together into small balls. Arrange them on the prepared pan with a little space between each one.
- Bake twice for the best texture. Bake for 20 minutes. Gently spoon or pour the remaining chicken broth over the stuffing balls, then return them to the oven for another 15 minutes.
How to Keep Stuffing Balls From Falling Apart
The mixture should feel moist and hold together when pressed in your hand. If it crumbles immediately, add a little more broth and mix again. If it feels wet or mushy, let it sit for a few minutes so the dry bread can absorb more liquid before shaping.
- Use toasted or dry bread rather than soft fresh bread.
- Mix the egg and broth through the bread mixture evenly.
- Press each portion firmly enough to hold, but do not pack it into a dense ball.
- Keep the balls close to the same size so they bake evenly.
Make-Ahead Tips
You can toast the bread and chop the onion and celery ahead of time. For the best texture, I recommend mixing and shaping the stuffing balls closer to baking time so the bread does not sit in the broth for too long.
If you need to prepare them earlier in the day, cover the shaped balls and refrigerate them until you are ready to bake. Because they will be cold, they may need a few extra minutes in the oven.
Storage and Reheating
Store leftover stuffing balls in a covered container in the refrigerator for up to 3 days. Reheat them in a 350°F oven until hot in the center. The oven is a better choice than the microwave when you want to bring back some of the crispness around the edges.
What to Serve With Stuffing Balls
These are a natural fit with turkey, roast chicken, ham, pork chops, gravy, and cranberry sauce. For a full holiday-style plate, pair them with Easy Creamy Corn Casserole or Roasted Potatoes, Carrots and Onions. If you want another classic dressing option, try Mama’s Cornbread Dressing.
Stuffing Balls FAQ
Can I use regular bread instead of low-carb bread?
Yes. Regular white bread, French bread, or another sturdy loaf can work well. The important part is to toast or dry the bread first so it absorbs the broth without becoming pasty.
Why are my stuffing balls dry?
Dry stuffing balls usually need a little more broth or were baked too long. The mixture should be noticeably moist before shaping, and the second addition of broth helps keep the centers tender.
Can I make stuffing balls ahead of time?
Yes. You can prepare the ingredients ahead and shape the balls earlier the same day. Keep them covered in the refrigerator and bake them when you are ready to serve.
Can stuffing balls be frozen?
For the best texture, freeze them after baking and cooling completely. Arrange them in a freezer-safe container with parchment between layers. Reheat from thawed in the oven so the outside can crisp again.
Looking for more holiday side dishes? Browse the Side Dishes collection for more easy recipes to build out your menu.
Stuffing Balls Recipe
Ingredients
- 1 cup yellow onion finely chopped
- 1 cup unsalted butter
- 1 cup celery finely chopped
- 1/2 cup fresh parsley chopped
- 1 1/2 teaspoons ground sage
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6 cups toasted bread cubes roughly chopped; low-carb or regular sturdy bread
- 6 cups dry cornbread stuffing mix
- 1 large egg lightly beaten
- 1 can chicken broth divided; use 3/4 cup in the mixture and reserve the rest for baking
Instructions
- Preheat the oven to 375°F. Lightly coat a baking sheet or baking pan with nonstick spray.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
- Stir in the celery, parsley, sage, thyme, salt, and black pepper. Cook for another 5 minutes, stirring often, then remove the skillet from the heat.
- Add the toasted bread cubes and dry cornbread stuffing mix to a large mixing bowl and toss to combine.
- Stir in the beaten egg and 3/4 cup chicken broth, then mix in the cooked onion, celery, and herb mixture until evenly combined.
- Scoop the mixture into small portions and gently press into balls. Arrange them on the prepared pan with a little space between each one.
- Bake for 20 minutes. Gently pour or spoon the remaining chicken broth over the stuffing balls, then return them to the oven for another 15 minutes, or until golden brown and crisp around the edges.
