I love serving Thanksgiving Stuffing Balls when I want all the cozy flavors of holiday stuffing in an easy-to-share appetizer. They bake up crisp on the outside and tender in the center, with cranberry sauce ready for dipping.
Why You’ll Love This Thanksgiving Stuffing Balls
These savory bites are simple to make ahead, easy to serve, and just the right size for a holiday appetizer spread. Butter, celery, onion, and herbs give them classic stuffing flavor, while a quick bake creates golden edges.
Thanksgiving Stuffing Balls Ingredients & Substitutions
- 6 cups dried bread cubes, about 10 ounces
- 4 tablespoons unsalted butter
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced celery
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken or vegetable broth, plus more as needed
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1/2 cup cranberry sauce, for serving
Use vegetable broth to make the flavor meat-free, or choose gluten-free bread cubes if needed. Fresh parsley adds a bright finish, but you can use 1 teaspoon dried parsley instead.
Step-by-Step Instructions to Make Thanksgiving Stuffing Balls
1. Prepare the oven and pan
Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
2. Cook the vegetables
Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper.
3. Mix the stuffing
Place the bread cubes in a large bowl. Add the cooked vegetables and parsley, then pour in the broth. Toss gently and let the mixture sit for 5 minutes so the bread can absorb the liquid. Stir in the beaten egg. The mixture should hold together when pressed. If it feels dry, add broth 1 tablespoon at a time.
4. Shape the balls
Scoop about 1/4 cup of the mixture at a time and gently shape it into a ball. Arrange the balls on the prepared baking sheet with a little space between them.
5. Bake until golden
Bake for 20 to 25 minutes, turning the pan once, until the balls are set and golden on the outside. Serve warm with cranberry sauce.
Tips for Success
- Use dried bread cubes so they absorb the broth without becoming soggy.
- Let the cooked vegetables cool for a few minutes before mixing in the egg.
- Pack each ball gently. Pressing too firmly can make the centers dense.
- Check the mixture before shaping. It should hold together without dripping or crumbling.
- For even browning, leave space between the balls on the baking sheet.
Variations of Thanksgiving Stuffing Balls
Fold in 1/2 cup finely chopped apple for a sweet, tender bite, or add 1/3 cup dried cranberries for a tart note. For a little extra savory flavor, mix in 1/2 cup shredded cheddar. You can also replace the sage and thyme with 1 teaspoon of your favorite poultry seasoning.
Serving Suggestions: What to Pair with Thanksgiving Stuffing Balls
Serve these as a Thanksgiving appetizer with cranberry sauce, or add them to a holiday platter with roasted vegetables and a crisp green salad. They also make a tasty side dish alongside roast chicken, turkey, or a hearty vegetable main.
Storage & Reheating Instructions
Refrigerate cooled stuffing balls in an airtight container for up to 3 days. Reheat them on a baking sheet at 350°F for 8 to 12 minutes, until warmed through. To freeze, place baked and cooled balls in a freezer-safe container for up to 2 months. Reheat from frozen at 350°F, adding a few extra minutes as needed.
Memories Made Around the Table
I like setting these out while everyone is still arriving and catching up. Their familiar herb-and-butter aroma makes the kitchen feel festive, and I always enjoy watching guests reach for one more while the main meal is coming together.
FAQs
Can I make Thanksgiving Stuffing Balls ahead of time?
Yes. Shape the balls and refrigerate them on a covered tray for up to 1 day before baking. Let them sit at room temperature while the oven heats, then bake as directed.
How do I keep stuffing balls from falling apart?
Make sure the bread cubes have absorbed enough broth and that the egg is mixed in evenly. The mixture should hold its shape when gently pressed. Add a little more broth if it crumbles.
Can I make these without eggs?
Yes. Replace the egg with 2 tablespoons of ground flax mixed with 5 tablespoons of water. Let it thicken for 5 minutes before adding it to the stuffing mixture.
Can I prepare them in an air fryer?
Yes. Arrange the balls in a single layer in a lightly greased air-fryer basket and cook at 375°F for about 12 to 15 minutes, turning them partway through. Cook in batches if needed.
Final Thoughts
Thanksgiving Stuffing Balls bring the comfort of classic stuffing to the appetizer table in a neat, golden bite. Serve them warm with cranberry sauce, and save a few for the next-day snack plate.
Thanksgiving Stuffing Balls
Equipment
- 1 Skillet
- 1 Large mixing bowl
- 1 Baking Sheet
Ingredients
- 6 cups dried bread cubes about 10 ounces
- 4 tablespoons unsalted butter
- 0.5 cup yellow onion finely diced
- 0.5 cup celery finely diced
- 1 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup chicken or vegetable broth plus more as needed
- 1 large egg lightly beaten
- 2 tablespoons fresh parsley chopped; or use 1 teaspoon dried parsley
- 0.5 cup cranberry sauce for serving
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in the sage, thyme, salt, and pepper.
- Place the bread cubes in a large bowl. Add the cooked vegetables and parsley, then pour in the broth. Toss gently and let the mixture sit for 5 minutes so the bread can absorb the liquid. Stir in the beaten egg. The mixture should hold together when pressed. If it feels dry, add broth 1 tablespoon at a time.
- Scoop about 1/4 cup of the mixture at a time and gently shape it into a ball. Arrange the balls on the prepared baking sheet with a little space between them.
- Bake for 20 to 25 minutes, turning the pan once, until the balls are set and golden on the outside. Serve warm with cranberry sauce.