Crispy on the outside, tender in the middle, these Thanksgiving Stuffing Balls turn classic stuffing into biteable, party-ready perfection. They are easy to prep ahead and bake or air fry right before serving so your kitchen stays calm when the turkey is resting.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Yield | 24 stuffing balls |
Why You’ll Love This Thanksgiving Stuffing Balls
- Golden and crisp outside with a soft, savory center that tastes like the best holiday stuffing.
- Make ahead friendly so you can chill or freeze, then bake or air fry when guests arrive.
- Flexible ingredients use what you have, from bread types to herbs and mix-ins.
- Kid approved, cocktail party ready, and perfect for dipping into silky gravy.
Thanksgiving Stuffing Balls Ingredients & Substitutions
- 10 cups day-old bread cubes, 1 inch pieces, about 1 lb. Use white, sourdough, brioche, or a mix. Sub: 12 oz boxed unseasoned stuffing mix.
- 6 tbsp unsalted butter. Sub: olive oil or dairy-free butter.
- 1 large onion, finely diced, about 1.5 cups.
- 3 celery ribs, finely diced, about 1.5 cups.
- 3 garlic cloves, minced.
- Fresh herbs: 1/4 cup chopped parsley, 1 tbsp chopped sage, 2 tsp thyme, 1 tsp rosemary. Sub: 2 tsp poultry seasoning plus parsley.
- 1.5 tsp kosher salt and 1 tsp black pepper, to taste.
- 2 large eggs, lightly beaten. Sub for vegan: 2 tbsp ground flaxseed mixed with 6 tbsp warm water, rest 10 minutes.
- 1.5 to 2 cups warm chicken or turkey stock. Sub: vegetable stock.
- 8 oz cooked crumbled sausage, optional. Sub: 8 oz sautéed mushrooms for a meatless option.
- Optional mix-ins: 1/2 cup dried cranberries, 1/2 cup toasted pecans, 1 cup shredded sharp cheddar.
Gravy Dipping Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups turkey or chicken stock, plus 2 tbsp drippings if available
- Salt, pepper, and a splash of Worcestershire, to taste
Easy substitutions:
- Gluten-free: use your favorite sturdy gluten-free loaf plus 1 extra egg or 1 extra tbsp flax for binding.
- Dairy-free: swap butter for olive oil and skip cheese.
- Low sodium: use low-sodium stock and season to taste at the end.
Step-by-Step Instructions to Make Thanksgiving Stuffing Balls
Step 1: Dry the Bread
If your bread is not stale, spread cubes on two sheet pans and bake at 300 F for 12 to 15 minutes until dry but not browned. Cool.
Step 2: Sauté the Aromatics
Melt butter in a large skillet over medium heat. Add onion and celery with a pinch of salt and cook 7 to 9 minutes until soft. Stir in garlic and herbs for 1 minute until fragrant. If using mushrooms, sauté them here until their moisture cooks off. Let cool slightly.
Step 3: Mix the Base
In a large bowl, combine dried bread, sautéed aromatics, cooked sausage if using, and any optional mix-ins. Whisk eggs with 1.5 cups warm stock. Pour over the bread mixture and toss gently until evenly moistened. Add more stock a little at a time until the cubes are evenly hydrated and hold together when pressed. The mixture should be moist but not soggy.
Step 4: Form the Balls
Line a sheet pan with parchment. Use a 1.5 to 2 tbsp scoop to portion and then compact each portion firmly into a golf ball size. Place on the pan. Chill 15 to 30 minutes to set the shape.
Step 5: Bake Option
Preheat oven to 400 F. Lightly oil the parchment or set the balls on a rack over a sheet pan for extra crispness. Bake 18 to 22 minutes until deep golden and the centers are hot. For food safety, stuffing that contains egg should reach 165 F in the center.
Step 6: Air Fry Option
Preheat air fryer to 375 F. Spray the basket lightly. Air fry in a single layer 10 to 12 minutes, shaking the basket or turning halfway, until crisp and browned.
Step 7: Make the Gravy Dip
In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes. Slowly whisk in stock and any drippings. Simmer 3 to 5 minutes until glossy and thick. Season with salt, pepper, and a splash of Worcestershire.
Step 8: Serve
Transfer stuffing balls to a warm platter and garnish with parsley. Serve with warm gravy for dipping.
Tips for Success
- Dry bread is key. Moist cubes make soggy balls that do not hold shape.
- Season in layers. Salt the veggies, taste the mixture, then adjust before forming.
- Bind well. Press each ball firmly so it holds together. If crumbling, add a splash of stock or 1 extra beaten egg.
- Chill before baking. A short chill helps them set and crisp better.
- Rack it up. Baking on a rack increases airflow for extra crunch.
Variations of Thanksgiving Stuffing Balls
- Sausage and Apple: add 1 cup diced sautéed apple and a pinch of nutmeg.
- Cranberry Pecan: fold in dried cranberries and toasted pecans.
- Cheesy Herb: add 1 to 1.5 cups shredded sharp cheddar or Gruyere.
- Jalapeño Cornbread: use cornbread cubes and 1 to 2 minced jalapeños.
- Vegan: use olive oil, vegetable stock, and a flax egg binder.
- Gluten-Free: sturdy gluten-free loaf plus an extra binder for structure.
Serving Suggestions: What to Pair with Thanksgiving Stuffing Balls
- Roast turkey, cranberry sauce, and green beans with almonds.
- Simple arugula salad with lemon vinaigrette to cut richness.
- Mashed potatoes or sweet potato mash for ultimate comfort.
- Gravy, of course, plus a herby yogurt dip for a fresh twist.
Storage & Reheating Instructions
- Refrigerate: Cool completely, then store in an airtight container up to 4 days.
- Freeze: Freeze on a sheet pan until solid, then store in a bag up to 2 months. Bake from frozen at 375 F for 15 to 18 minutes.
- Reheat: Oven 375 F for 10 to 12 minutes, air fryer 360 F for 6 to 8 minutes, or microwave 45 to 60 seconds then crisp in a hot skillet.
- Make Ahead: Form balls and chill up to 24 hours before baking.
Memories Made Around the Table
Every year my sister would snag a corner of the stuffing because it was the crispiest. Turning stuffing into little golden balls means every bite is a coveted corner piece, and no one has to fight for the pan edges.
FAQs
Can I make Thanksgiving Stuffing Balls ahead of time?
Yes. Form and chill up to 24 hours in advance or freeze unbaked. Bake straight from cold or frozen, adding a few extra minutes.
Why do my stuffing balls fall apart?
They are either too dry or not compacted enough. Add a bit more warm stock and press firmly when shaping. Chilling before baking also helps.
Can I use boxed stuffing mix?
Absolutely. Use about 12 oz unseasoned mix. Reduce added salt and add stock gradually until the mixture holds together.
How do I keep them crispy for a party?
Bake on a rack, then hold in a 200 F oven for up to 30 minutes. For extra crunch right before serving, give them a quick 2 to 3 minute air fry.
Is the egg necessary?
Egg helps bind. You can replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp warm water if needed.
Final Thoughts
These Thanksgiving Stuffing Balls deliver everything you love about classic stuffing in a fun, shareable bite. Prep ahead, bake or air fry, then pass the gravy and watch them disappear.
Thanksgiving Stuffing Balls with Gravy Dipping Sauce
Equipment
- 1 Large Skillet
- 2 Sheet pan
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 Small saucepan
- 1 Wire rack (optional) for extra crispness
- 1 Air fryer (optional) alternative cooking method
- 1 Cookie scoop 1.5 to 2 tbsp (optional)
Ingredients
Stuffing Balls
- 10 cups day-old bread cubes 1-inch pieces (about 1 lb); white, sourdough, brioche, or mix
- 6 tbsp unsalted butter
- 1 large onion finely diced (about 1.5 cups)
- 3 ribs celery finely diced (about 1.5 cups)
- 3 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 1 tbsp fresh sage chopped
- 2 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1.5 tsp kosher salt plus more to taste
- 1 tsp black pepper to taste
- 2 large eggs lightly beaten
- 1.5 cups chicken or turkey stock warm; add more as needed up to 2 cups
- 8 oz cooked crumbled sausage optional
- 8 oz sautéed mushrooms optional; meatless alternative to sausage
Optional Mix-Ins
- 0.5 cup dried cranberries optional
- 0.5 cup toasted pecans optional
- 1 cup sharp cheddar shredded, optional
Gravy Dipping Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups turkey or chicken stock
- 2 tbsp pan drippings if available
- Salt black pepper, and a splash of Worcestershire, to taste
Instructions
- If your bread is not stale, spread cubes on two sheet pans and bake at 300°F for 12 to 15 minutes until dry but not browned. Cool.
- Melt butter in a large skillet over medium heat. Add onion and celery with a pinch of salt and cook 7 to 9 minutes until soft. Stir in garlic and herbs for 1 minute until fragrant. If using mushrooms, sauté them here until their moisture cooks off. Let cool slightly.
- In a large bowl, combine dried bread, sautéed aromatics, cooked sausage if using, and any optional mix-ins. Whisk eggs with 1.5 cups warm stock. Pour over the bread mixture and toss gently until evenly moistened. Add more stock a little at a time until the cubes are evenly hydrated and hold together when pressed.
- Line a sheet pan with parchment. Use a 1.5 to 2 tbsp scoop to portion, then compact each portion firmly into a golf ball size. Place on the pan. Chill 15 to 30 minutes to set the shape.
- Preheat oven to 400°F. Lightly oil the parchment or set the balls on a rack over a sheet pan for extra crispness. Bake 18 to 22 minutes until deep golden and the centers are hot. For food safety, stuffing that contains egg should reach 165°F in the center.
- Preheat air fryer to 375°F. Spray the basket lightly. Air fry in a single layer 10 to 12 minutes, shaking or turning halfway, until crisp and browned.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes. Slowly whisk in stock and any drippings. Simmer 3 to 5 minutes until glossy and thick. Season with salt, pepper, and a splash of Worcestershire.
- Transfer stuffing balls to a warm platter and garnish with parsley. Serve with warm gravy for dipping.