Stuffing Balls Recipe

If you’re like me and love classic holiday flavors with a little twist, this Stuffing Balls Recipe is a total game-changer. Grandma Dot’s stuffing transformed into these perfectly golden, bite-sized balls is something my whole family goes crazy for every year, and I bet you’ll feel the same. They’re crispy on the outside, tender inside, and so easy to make—you’ll wonder why you ever stuck to the usual casserole.

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Ingredients You’ll Need

Let’s talk ingredients. This Stuffing Balls Recipe uses simple, classic components you’re probably familiar with, but it’s the combination—and the technique—that really brings them to life. Using seasoned bread cubes means you get built-in flavor and texture, plus a little butter and fresh veggies for richness.

• Dry seasoned bread cubes: I prefer the ones with herbs already mixed for extra depth.
• Onion: Finely chopped so it softens nicely without overpowering.
• Celery: Adds a subtle crunch and freshness.
• Unsalted butter: Unsalted lets you control the salt levels more precisely.
• Eggs: Lightly beaten to help bind everything together.
• Chicken broth: Adds moisture and that savory boost; I always keep it warm for easier mixing.
• Poultry seasoning: Classic sage, thyme, and rosemary flavors that scream ‘holiday comfort.’
• Garlic powder: Gentle garlic flavor that complements but doesn’t overpower.
• Salt: Adjust to your taste, especially since your broth and bread may already be salted.
• Black pepper: Freshly ground for a subtle kick.
• Fresh parsley (optional): I like adding this at the end for a bright, fresh note.

Variations

While Grandma Dot’s Stuffing Balls Recipe is classic for a reason, I love mixing it up a little to keep things interesting. Feel free to tweak ingredients based on what you have or your family’s dietary needs—this recipe is forgiving and easy to personalize.

• Vegetarian version: Swap chicken broth for vegetable broth—I’ve done this plenty and it’s just as tasty.
• Added mix-ins: Try tossing in cooked sausage, chopped apple, or dried cranberries to surprise your guests.
• Gluten-free option: Use gluten-free bread cubes. Just make sure they’re sturdy enough to hold together.
• Herb variations: Experiment with fresh herbs like rosemary or thyme for different aromatic profiles.

How to Make Stuffing Balls Recipe

Step 1: Sauté Your Veggies to Perfection

Start by melting that butter over medium heat in a large skillet. Toss in your finely chopped onion and celery, cooking until they’re soft and fragrant, about 5 to 7 minutes. You’ll know they’re ready when the onion turns translucent and the celery loses its crunch but still has a bit of body. This step infuses a rich buttery flavor throughout the stuffing balls and keeps them from tasting dry.

Step 2: Combine the Dry Ingredients and Seasonings

In a large bowl, add the seasoned bread cubes, then pour in the sautéed veggies along with every bit of that buttery goodness from the skillet. Sprinkle in poultry seasoning, garlic powder, salt, and pepper. Give it a gentle stir so all those flavors start to mingle—this is where the magic begins to take shape.

Step 3: Moisten and Bind the Mixture

Next, stir in your lightly beaten eggs—this helps everything stick together nicely. Now for the tricky part: adding the chicken broth. Pour it in gradually—start with one cup and slowly add more, just until the mixture is moist enough to hold its shape when pressed. Too much broth and the balls will be soggy; too little, and they’ll crumble apart. I’ve found that about 1½ to 2 cups usually does the trick.

Step 4: Form Your Balls and Bake

Once your mixture feels just right, scoop out golf ball-sized portions and roll them between your hands until smooth. Place them spaced out on a greased or lined baking sheet. Pop them into your preheated 375°F oven for about 20 to 25 minutes. You’re aiming for golden brown and just a little crisp on the outside—trust me, the aroma filling your kitchen will tell you they’re nearly perfect even before the timer dings.

How to Serve Stuffing Balls Recipe

Garnishes

I love sprinkling fresh chopped parsley right on top just before serving—it brightens up these rich bites and adds a pop of color. Sometimes, a drizzle of turkey gravy or even a dab of cranberry sauce makes a fantastic dipping option that keeps things interesting.

Side Dishes

These stuffing balls pair so well with roast turkey or chicken, creamy mashed potatoes, and green beans. I also like serving them alongside roasted sweet potatoes or a fresh winter salad for a bit of balance. You really can’t go wrong with traditional holiday sides here!

Creative Ways to Present

For special occasions, I’ve arranged these on a festive platter garnished with fresh rosemary sprigs and cranberries for that seasonal vibe. You can even skewer them with toothpicks and serve as party appetizers—they always disappear fast!

Make Ahead and Storage

Storing Leftovers

I put leftover stuffing balls in an airtight container and store them in the fridge—it keeps them good for 3-4 days. When packed well, they stay moist inside while maintaining their crisp exterior after reheating.

Freezing

I’ve frozen these successfully several times by placing them on a tray to freeze individually first, then transferring to a freezer-safe bag. This prevents them from sticking together and keeps their shape intact. Frozen stuffing balls last up to 3 months.

Reheating

To reheat, I pop them in a preheated oven at 350°F for about 10 minutes. This method crisps up the outside again while warming the inside perfectly—no sogginess or mush.

FAQs

Final Thoughts

This Stuffing Balls Recipe holds a special place in my heart because it’s a delicious twist on a family favorite that’s both approachable and impressive. Whether you’re making a holiday feast or simply craving comfort food, these bite-sized bites never disappoint. Give them a try—you’ll be amazed at how easily they become a new staple on your table. Seriously, once you’ve nailed these, you might never turn back to regular stuffing again!

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