Savory Holiday Stuffing Balls
These golden, crispy Savory Holiday Stuffing Balls are the ultimate make-ahead side dish for your holiday table. Packed with herbs, vegetables, and buttery bread cubes, they’re perfectly portioned and easier to serve than traditional stuffing.
Whether you’re hosting Thanksgiving, Christmas dinner, or any festive gathering, these stuffing balls deliver all the classic flavors in a fun, bite-sized form. They bake up crispy on the outside and soft on the inside—everyone will be reaching for seconds.
Plus, they’re ideal for meal prep. Make them ahead, freeze them, and bake fresh whenever you need an impressive side dish that tastes homemade.
Why You’ll Love This Recipe
These stuffing balls are easier than traditional stuffing because there’s no scooping or messy serving. Each ball is perfectly portioned, making them ideal for buffets, potlucks, or plated dinners.
They’re also incredibly versatile—you can customize them with sausage, dried cranberries, nuts, or your favorite herbs. The texture is spot-on: crispy edges with a tender, flavorful center.
Make them ahead and refrigerate or freeze them unbaked. Pop them in the oven when you’re ready, and your side dish is done with minimal stress on the big day.
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Ingredients You’ll Need
Here’s what you’ll need to make these delicious stuffing balls:
Optional mix-ins: cooked sausage, dried cranberries, chopped pecans, or mushrooms.
How to Make Stuffing Balls
Start by sautéing your onions and celery in butter until softened. This builds the flavor base. Toss them with your bread cubes, herbs, and any mix-ins you’re using.
In a separate bowl, whisk together eggs and broth, then pour over the bread mixture. Stir until everything is evenly moistened—the mixture should hold together when squeezed.
Use a large cookie scoop or your hands to form 2-inch balls. Place them on a greased baking sheet, brush with melted butter, and bake at 375°F for 25–30 minutes until golden and crispy.
Savory Holiday Stuffing Balls
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy20
20
minutes30
50
minutesGolden, crispy stuffing balls packed with herbs and classic holiday flavors—easier to serve than traditional stuffing.
Ingredients
8 cups day-old bread cubes (about 1 loaf)
½ cup (1 stick) unsalted butter
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaves
¼ cup fresh parsley, chopped
1½ cups chicken or vegetable broth
2 large eggs
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons melted butter (for brushing)
- Optional mix-ins
1 cup cooked sausage, crumbled
½ cup dried cranberries
½ cup chopped pecans
Directions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly grease.
- Toast the bread (if using fresh bread): Spread bread cubes on a baking sheet and toast for 10 minutes until slightly dried out. Transfer to a large bowl.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add onion and celery and cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Combine mixture: Add the sautéed vegetables to the bread cubes along with sage, thyme, parsley, salt, and pepper. Toss to combine. Add any optional mix-ins.
- Add liquid: In a small bowl, whisk together broth and eggs. Pour over the bread mixture and stir until evenly moistened. The mixture should hold together when squeezed.
- Form balls: Using a large cookie scoop or your hands, form the mixture into 2-inch balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
- Brush with butter: Brush the tops of each ball with melted butter.
- Bake: Bake for 25–30 minutes until golden brown and crispy on the outside. For extra crispiness, brush with more butter halfway through baking.
- Serve: Let cool for 5 minutes before serving. Serve warm with gravy or cranberry sauce.
Notes
- Bread choice: White bread, sourdough, or French bread all work well. Avoid soft sandwich bread.
Make it vegetarian: Use vegetable broth and skip the sausage.
Too dry? Add more broth 1 tablespoon at a time until the mixture holds together.
Too wet? Add more bread cubes or let the mixture sit for 5 minutes to absorb liquid.
Crispier texture: Broil for 1–2 minutes at the end of baking.
| Nutrient | Per Serving |
|---|---|
| Calories | 200 kcal |
| Total Fat | 8.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 2.0 g |
| Protein | 5.0 g |
Tips for Perfect Stuffing Balls
Use day-old bread or toast fresh bread cubes in the oven first. This prevents soggy stuffing balls and helps them hold their shape better.
Don’t overmix the stuffing mixture—you want it moist enough to hold together but not mushy. If it feels too dry, add more broth a tablespoon at a time.
For extra crispy exteriors, brush the balls with melted butter before baking and again halfway through. You can also finish them under the broiler for 1–2 minutes.
Make-Ahead and Storage
These stuffing balls are perfect for make-ahead prep. Form the balls and place them on a baking sheet, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold.
You can also freeze them unbaked for up to 3 months. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 5–10 minutes to the cook time.
Leftover baked stuffing balls can be stored in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore the crispy texture.
Serving Suggestions
Serve these stuffing balls alongside roasted turkey, ham, or prime rib for a complete holiday meal. They pair beautifully with cranberry sauce, gravy, and roasted vegetables.
You can also serve them as an appetizer with a dipping sauce like herb aioli, cranberry mustard, or turkey gravy. They’re always a hit at holiday parties.
For a casual meal, serve them with a simple green salad and soup. They’re hearty enough to be the star of a cozy weeknight dinner.
Frequently Asked Questions
Can I make stuffing balls ahead of time?
Yes! Form the balls and refrigerate them unbaked for up to 24 hours, or freeze them for up to 3 months. Bake from chilled or frozen, adding a few extra minutes to the baking time as needed.
Can I use store-bought stuffing mix?
Absolutely. Prepare the stuffing mix according to package directions, let it cool slightly, then form into balls and bake. This is a great shortcut for busy holidays.
How do I keep stuffing balls from falling apart?
Make sure your mixture is moist enough—the eggs and broth help bind everything. If the balls are crumbly, add a bit more broth or an extra egg. Letting the mixture rest for 5 minutes also helps.
