Crispy on the edges and soft in the center, these Thanksgiving stuffing balls are the bite-size side everyone reaches for first. I make them every year because they bake faster than a casserole and the golden crust is unreal.
| Prep Time: | 20 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 45 minutes |
| Yield: | 24 stuffing balls |
Why You’ll Love This Thanksgiving Stuffing Balls
- Crispy outside, tender and savory inside with every bite
- Perfectly portioned for easy serving and golden edges all around
- Make-ahead and freezer friendly so the big day feels calmer
- Customizable with sausage, mushrooms, or cranberries
- Bakes in one pan and pairs beautifully with gravy
Thanksgiving Stuffing Balls Ingredients & Substitutions
- 10 cups day-old bread cubes, 1/2 to 3/4 inch (use country white, sourdough, or cornbread; gluten-free bread works too)
- 6 tbsp unsalted butter (or olive oil for dairy-free)
- 1 large onion, finely diced
- 4 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh sage (or 1 tsp dried)
- 2 tsp chopped fresh thyme (or 3/4 tsp dried)
- 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
- 1 tsp poultry seasoning
- 1 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp black pepper
- 2 large eggs, beaten (for binding; sub 2 tbsp ground flax + 6 tbsp water for vegan)
- 1 1/2 to 2 cups low-sodium chicken or turkey stock (use vegetable stock for vegetarian)
- Optional add-ins: 12 oz cooked crumbled sausage, 1/2 cup grated Parmesan, 1/2 cup chopped dried cranberries, 1/2 cup toasted pecans
- Melted butter or olive oil spray for brushing
Step-by-Step Instructions to Make Thanksgiving Stuffing Balls
Prep the bread
Heat oven to 400 F or 200 C. Spread bread cubes on a sheet pan and toast 8 to 10 minutes until dry at the edges. Let cool slightly. Line a large sheet pan with parchment.
Sauté the aromatics
In a large skillet, melt butter over medium heat. Add onion and celery with a pinch of salt and cook 7 to 8 minutes until soft. Stir in garlic and herbs and cook 1 minute until fragrant. Remove from heat.
Build the mixture
In a big bowl, toss toasted bread with the sautéed vegetables, poultry seasoning, salt, and pepper. Whisk eggs with 1 1/2 cups stock. Pour over the bread and fold gently until evenly moistened. If adding sausage, cheese, nuts, or cranberries, fold them in now.
Hydrate and adjust
Let the mixture rest 10 minutes so the bread fully absorbs moisture. If it feels dry or crumbly, add stock a few tablespoons at a time. It should hold together when squeezed but not be soggy.
Shape
Use a 2 tablespoon scoop to portion, then lightly pack and roll into firm balls with damp hands. Arrange on the prepared pan with a little space between each.
Bake to crispy perfection
Brush or spray the tops with melted butter or oil. Bake 20 to 25 minutes, turning the pan halfway, until deeply golden and crisp on the outside. For extra crunch, place on a wire rack set over the pan during baking.
Tips for Success
- Dry bread is key. If your bread is fresh, cube it and toast as directed so it can drink up the stock.
- Moisture matters. The mixture should clump when pressed. Too dry, add stock. Too wet, mix in a handful of extra bread crumbs.
- Chill for clean shaping. A 15 minute chill firms the mixture for neater balls.
- Use a scoop for even sizes so everything cooks at the same rate.
- Line the pan and do not crowd. Air circulation equals crisp edges.
Variations of Thanksgiving Stuffing Balls
- Sausage and Apple: Add cooked crumbled sausage and 1 diced sautéed apple.
- Mushroom and Herb: Sauté 10 oz chopped mushrooms until browned and fold in with extra thyme.
- Cranberry Pecan: Add 1/2 cup dried cranberries and 1/2 cup toasted pecans.
- Cornbread: Swap half or all of the bread for cornbread cubes for a Southern twist.
- Vegetarian or Vegan: Use vegetable stock and vegan butter. Bind with flax egg and skip cheese.
Serving Suggestions: What to Pair with Thanksgiving Stuffing Balls
- Turkey or roast chicken with classic pan gravy
- Cranberry sauce or a tangy apple chutney
- Creamy mashed potatoes, green beans, or roasted Brussels sprouts
- Leftover sliders with turkey and a swipe of gravy
- On a grazing board with cheeses, pickles, and dips
Storage & Reheating Instructions
- Refrigerate: Cool, then store airtight up to 4 days.
- Freeze: Freeze on a sheet pan until solid, then bag for up to 2 months.
- Reheat oven: 350 F or 175 C for 10 to 12 minutes from fridge, 18 to 22 from frozen.
- Air fryer: 350 F or 175 C for 6 to 8 minutes until hot and crisp.
- Make-ahead: Shape and refrigerate uncooked balls up to 24 hours, then bake day of.
Memories Made Around the Table
The first time I made these, my nieces ate them like savory cookies while we carved the turkey. Now I plan a double batch so there are still a few left for the actual meal.
FAQs
Can I make these in advance? Yes. Shape and chill up to 24 hours, or freeze raw on a tray, then bag. Bake from frozen and add 5 to 7 minutes.
How do I keep them from falling apart? Make sure the mixture is well hydrated, include the egg or flax binder, and pack the balls firmly without over-squeezing. A short chill also helps.
Can I use boxed stuffing mix? You can. Prepare the mix with slightly less liquid than instructed, then adjust moisture as needed and continue with shaping and baking.
How do I keep them crispy for serving? Bake on a rack if possible, then hold in a 250 F or 120 C oven on a rack so air circulates.
How many per person? Plan on 2 to 3 per guest, more if this is the main carb side.
Final Thoughts
These Thanksgiving stuffing balls deliver everything we love about stuffing in a golden, hand-held bite. Prep ahead, bake just before serving, and get ready for an empty pan.
Thanksgiving Stuffing Balls (Crispy Outside, Tender Inside)
Equipment
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Sheet pan
- 1 Parchment Paper
- 1 Wire rack (optional)
- 1 2-tablespoon scoop
- 1 Pastry brush or oil sprayer
Ingredients
- 10 cups day-old bread cubes 1/2 to 3/4 inch; use country white, sourdough, or cornbread; gluten-free works
- 6 tbsp unsalted butter or olive oil for dairy-free
- 1 large onion finely diced
- 4 stalks celery finely diced
- 3 cloves garlic minced
- 0.25 cup parsley chopped, fresh
- 1 tbsp sage chopped, fresh; or 1 tsp dried
- 2 tsp thyme chopped, fresh; or 3/4 tsp dried
- 1 tsp rosemary chopped, fresh; or 1/2 tsp dried
- 1 tsp poultry seasoning
- 1.5 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
- 2 large eggs beaten
- 1.5 cups low-sodium chicken or turkey stock use vegetable stock for vegetarian; add more as needed, up to 2 cups
Optional add-ins
- 12 oz cooked crumbled sausage
- 0.5 cup Parmesan grated
- 0.5 cup dried cranberries chopped
- 0.5 cup pecans toasted, chopped
- melted butter or olive oil spray for brushing
Instructions
- Heat oven to 400°F (200°C). Spread bread cubes on a sheet pan and toast 8 to 10 minutes until dry at the edges. Let cool slightly. Line a large sheet pan with parchment.
- In a large skillet, melt butter over medium heat. Add onion and celery with a pinch of salt and cook 7 to 8 minutes until soft. Stir in garlic and herbs and cook 1 minute until fragrant. Remove from heat.
- In a big bowl, toss toasted bread with the sautéed vegetables, poultry seasoning, salt, and pepper. Whisk eggs with 1 1/2 cups stock. Pour over the bread and fold gently until evenly moistened. If adding sausage, cheese, nuts, or cranberries, fold them in now.
- Let the mixture rest 10 minutes so the bread fully absorbs moisture. If it feels dry or crumbly, add stock a few tablespoons at a time. It should hold together when squeezed but not be soggy.
- Use a 2 tablespoon scoop to portion, then lightly pack and roll into firm balls with damp hands. Arrange on the prepared pan with a little space between each.
- Brush or spray the tops with melted butter or oil. Bake 20 to 25 minutes, turning the pan halfway, until deeply golden and crisp on the outside. For extra crunch, place on a wire rack set over the pan during baking.