Grandma Dot’s stuffing balls bring all the savory, herby comfort of Thanksgiving stuffing in a golden, easy-to-serve shape. I love how crisp the edges get while the centers stay tender, making this a cozy side dish for a holiday table.
Why You’ll Love These Stuffing Balls
These bite-size portions are simple to serve, easy to make ahead, and full of classic onion, celery, and herb flavor. The recipe uses everyday ingredients, and you can adjust the broth to get a moist mixture that holds together without turning soggy.
Grandma Dot’s Stuffing Balls Ingredients & Substitutions
- 10 cups cubed day-old white or sandwich bread, about 1 loaf
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery ribs, finely diced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 1/2 to 2 cups chicken or vegetable broth, warmed
- Cooking spray or a little butter for the baking sheet
Day-old bread works especially well because it absorbs the broth without falling apart. If your bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 10 to 15 minutes. Use vegetable broth for a meat-free version, or swap in your favorite combination of dried poultry-style herbs.
Step-by-Step Instructions to Make Grandma Dot’s Stuffing Balls
1. Prepare the bread
Heat the oven to 375°F. Lightly grease a rimmed baking sheet. Put the bread cubes in a large mixing bowl.
2. Soften the vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring now and then, until softened. Stir in the sage, thyme, parsley, salt, and pepper, then take the skillet off the heat.
3. Mix the stuffing
Spoon the warm vegetable mixture over the bread cubes and toss well. Add the beaten eggs and 1 1/2 cups of warm broth. Mix gently until the bread is evenly moistened. If the mixture seems dry, add more broth a little at a time. It should hold together when squeezed, but should not be wet or mushy.
4. Shape the balls
With clean hands, shape the mixture into 12 to 14 balls, about 2 1/2 inches wide. Arrange them on the prepared baking sheet with a little space between each one.
5. Bake until golden
Bake for 25 to 30 minutes, until the outside is golden and crisp and the centers are hot. Serve warm.
Tips for Success
- Cut the bread into similar-size cubes so they dry and absorb broth evenly.
- Add broth gradually. Different breads soak up different amounts, so stop when the mixture holds together easily.
- Let the cooked onion and celery cool for a few minutes before adding the eggs, so the eggs do not begin to cook in the bowl.
- Pack each ball firmly enough to hold its shape, but do not compress it so much that the center becomes dense.
- For extra browning, turn the baking sheet once during baking.
Variations of Grandma Dot’s Stuffing Balls
- More herbs: Add 1 tablespoon chopped fresh rosemary or a little extra parsley.
- Apple and pecan: Fold in 1/2 cup finely diced apple and 1/3 cup chopped pecans.
- Rich and savory: Stir in 1/2 cup finely shredded cheddar or Parmesan.
- Whole-grain: Replace some or all of the white bread with cubed whole-wheat bread.
Serving Suggestions: What to Pair with Grandma Dot’s Stuffing Balls
Serve these stuffing balls alongside roast turkey, gravy, mashed potatoes, and green beans for a familiar Thanksgiving plate. They also pair nicely with roasted carrots, cranberry sauce, or a simple green salad. Set out extra warm broth or gravy for dipping if you like.
Storage & Reheating Instructions
Cool leftovers, 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. For a quicker option, microwave a few at a time, though the outside will be softer. To make them ahead, shape the balls and refrigerate them covered for up to 1 day before baking. Add a few minutes to the baking time if they go into the oven cold.
Memories Made Around the Table
I think the best holiday dishes are the ones that invite everyone to linger a little longer. These stuffing balls bring the smell of butter, celery, and herbs into the kitchen, and I love watching people reach for one while the rest of dinner is being passed around. Their small shape makes them easy to share, but I always make enough for seconds.
FAQs
Can I make stuffing balls the day before?
Yes. Shape them, cover the baking sheet or transfer them to a covered container, and refrigerate for up to 1 day. Bake straight from the refrigerator, adding a few minutes as needed.
Why are my stuffing balls falling apart?
The mixture may need a little more broth or a gentler but firmer shaping. Add broth by the tablespoon until a handful holds together when squeezed, then form the balls with even pressure.
Can I freeze stuffing balls?
Yes. Freeze the baked, cooled balls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot. You can also freeze them before baking and bake from frozen, allowing extra time.
How do I know when they are done?
The outside should look golden and feel crisp, and the centers should be hot. If you use a food thermometer, check that the center reaches 165°F.
Final Thoughts
Grandma Dot’s stuffing balls are a comforting, practical way to serve a Thanksgiving favorite. With crisp edges, tender centers, and plenty of savory herbs, they fit right in beside the holiday classics.
Grandma Dot's Stuffing Balls
Equipment
- 1 Rimmed baking sheet
- 1 Skillet
- 1 Large mixing bowl
Ingredients
- 10 cups cubed day-old white or sandwich bread about 1 loaf
- 6 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 3 ribs celery finely diced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped; or 1 teaspoon dried parsley
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 2 large eggs lightly beaten
- 1 ½ to 2 cups chicken or vegetable broth warmed; add gradually as needed
- cooking spray or butter for greasing the baking sheet
Instructions
- Heat the oven to 375°F. Lightly grease a rimmed baking sheet. Put the 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, parsley, salt, and pepper, then remove the skillet from the heat.
- Spoon the warm vegetable mixture over the bread cubes and toss well. Add the beaten eggs and 1 1/2 cups of warm broth. Mix gently until the bread is evenly moistened, adding more broth a little at a time if needed. The mixture should hold together when squeezed but should not be wet or mushy.
- With clean hands, shape the mixture into 12 to 14 balls, about 2 1/2 inches wide. Arrange them on the prepared baking sheet with a little space between each one.
- Bake for 25 to 30 minutes, until the outside is golden and crisp and the centers are hot. Serve warm.