I make Grandma Dot’s stuffing balls when I want all the cozy, herby flavor of holiday stuffing in a shareable appetizer. They bake up tender in the middle with golden edges, and they’re easy to serve while everyone gathers around the table.
Why You’ll Love This Grandma Dot’s Stuffing Balls
These little bites are savory, comforting, and simple to pass around at Thanksgiving or any holiday gathering. Celery, onion, sage, and thyme bring classic stuffing flavor, while eggs and broth help each ball hold together. You can shape them ahead, then bake them just before serving.
Grandma Dot’s Stuffing Balls Ingredients & Substitutions
- 10 cups dried bread cubes, about 1 pound
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups chicken broth, plus more as needed
- 2 tablespoons chopped fresh parsley
Use vegetable broth for a meat-free version. If your bread cubes are fresh rather than dried, spread them on a baking sheet and dry them in a 250°F oven for about 30 minutes, stirring once. Add broth gradually, since different breads absorb different amounts.
Step-by-Step Instructions to Make Grandma Dot’s Stuffing Balls
1. Prepare the oven and bread
Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place the dried bread cubes in a large mixing bowl.
2. Cook the vegetables and herbs
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, rosemary, salt, and pepper, then take the skillet off the heat.
3. Mix the stuffing
Spoon the vegetable mixture over the bread cubes and add the parsley. Pour in the beaten eggs and 1 1/2 cups broth. Fold gently until the bread is evenly moistened. The mixture should hold together when pressed. If it seems dry or crumbly, add broth a tablespoon at a time.
4. Shape the balls
With clean hands, gently shape the mixture into balls about 2 inches wide. Arrange them on the prepared baking sheet, leaving a little space between each one. You should get about 18 stuffing balls.
5. Bake until golden
Bake for 22 to 28 minutes, until the balls are set and golden on the outside. Let them rest for 5 minutes before transferring to a serving plate.
Tips for Success
- Use dried bread cubes so they soak up the broth without turning mushy.
- Mix gently. A few larger bread pieces help give the stuffing balls a pleasant texture.
- Check the mixture before shaping. It should feel moist and hold its shape when squeezed, but it should not be soggy.
- Keep the balls close in size so they bake evenly.
- For crispier edges, leave space between the balls on the baking sheet.
Variations of Grandma Dot’s Stuffing Balls
For a bright, savory twist, add 1/2 cup finely chopped apple or dried cranberries. Stir in 1/2 cup toasted chopped pecans for extra crunch, or add a handful of grated Parmesan for a richer flavor. You can also swap the dried herbs for 1 tablespoon of finely chopped fresh sage and thyme.
Serving Suggestions: What to Pair with Grandma Dot’s Stuffing Balls
Serve these warm as a Thanksgiving appetizer with a small bowl of gravy or cranberry sauce for dipping. They also make a lovely side dish beside roast turkey, mashed potatoes, green beans, or a crisp winter salad. For a party platter, add fresh parsley and a few extra cranberry spoonfuls for color.
Storage & Reheating Instructions
Let leftover stuffing balls cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 10 to 15 minutes, until warmed through. You can also microwave them briefly, though the oven gives the edges a better texture.
To make them ahead, shape the balls and arrange them on a baking sheet. Cover and refrigerate for up to 24 hours, then bake as directed. If baking straight from the refrigerator, allow a few extra minutes in the oven.
Memories Made Around the Table
I love recipes that make the kitchen feel welcoming before the meal even begins. These stuffing balls remind me of holiday tables crowded with favorite sides, stories, and people reaching for one more bite. Setting out a warm tray gives everyone something cozy to nibble while the rest of dinner comes together.
FAQs
Can I make stuffing balls ahead of time?
Yes. Shape them up to 24 hours ahead, cover, and refrigerate. Bake just before serving, adding a few minutes if they are still cold.
Why are my stuffing balls falling apart?
The mixture may be too dry or may need a little more binding. Add broth a tablespoon at a time until it holds together when pressed, and make sure the beaten eggs are evenly mixed in.
Can I freeze stuffing balls?
Yes. Bake them, let them cool completely, and freeze in a sealed container for up to 2 months. Thaw in the refrigerator and reheat in a 350°F oven until hot.
What kind of bread works best?
Plain white, sourdough, or whole wheat bread all work well. Day-old bread is convenient, but any bread can be dried in a low oven before mixing.
Final Thoughts
Grandma Dot’s stuffing balls bring classic holiday stuffing flavor to the appetizer table in a tidy, easy-to-share form. Make a batch for Thanksgiving, serve them warm with your favorite dip, and enjoy the herby, golden bites with the people gathered around you.
Grandma Dot’s Stuffing Balls
Equipment
- 1 Large baking sheet greased or lined with parchment
- 1 Skillet
- 1 Large mixing bowl
Ingredients
- 10 cups dried bread cubes about 1 pound
- 4 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 2 large eggs lightly beaten
- 1.5 cups chicken broth plus more as needed
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place the dried bread cubes in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the sage, thyme, rosemary, salt, and pepper, then take the skillet off the heat.
- Spoon the vegetable mixture over the bread cubes and add the parsley. Pour in the beaten eggs and 1 1/2 cups broth. Fold gently until the bread is evenly moistened and the mixture holds together when pressed. If it seems dry or crumbly, add broth a tablespoon at a time.
- With clean hands, gently shape the mixture into balls about 2 inches wide. Arrange them on the prepared baking sheet, leaving a little space between each one. You should get about 18 stuffing balls.
- Bake for 22 to 28 minutes, until the balls are set and golden on the outside. Let them rest for 5 minutes before transferring to a serving plate.