Savory Stuffing Balls Recipe Best for Holiday Gatherings

Introduction

Picture this: the aroma of sage, thyme, and buttery goodness filling your kitchen as you pull a tray of golden-brown stuffing balls from the oven. The first time I made these Savory Stuffing Balls, it was a chilly Thanksgiving morning, and I was determined to create something unique yet comforting for my family. As soon as that first batch came out, my kids were sneaking bites, and even my husband, who’s usually more of a mashed potato guy, couldn’t stop raving about them. It was one of those moments where you pause, smile, and think, “I’ve found a keeper.”

These stuffing balls combine everything you love about classic stuffing—the herby flavors, the soft texture, and the crispy edges—into perfect bite-sized portions. They’re the ideal holiday dish to accompany your turkey, ham, or even a vegetarian main. And honestly, they’re so good, you might find yourself munching on them straight from the pan. (No judgment, I do it too!)

Since that first attempt years ago, these little guys have become a holiday staple in our house. I’ve tested and tweaked the recipe countless times, all in the name of research, and trust me—they’re foolproof. Whether you’re hosting a big holiday feast or just looking for a cozy dish to bring everyone together, you’re going to want to bookmark this recipe. It’s all the joy of stuffing, wrapped up in a neat little package.

Why You’ll Love This Recipe

• Perfect for Holiday Gatherings: These stuffing balls are a crowd-pleaser, guaranteed to steal the spotlight at any holiday table.
• Easy to Make: With just a handful of ingredients and simple steps, you can whip these up in no time.
• Customizable: Whether you love traditional flavors or want to experiment with add-ins, this recipe adapts beautifully.
• Make-Ahead Friendly: You can prep these ahead of time and bake them fresh when you’re ready to serve.
• Kid-Approved: Fun to eat and full of flavor, these little bites are always a hit with kids (and picky eaters).
• Unbeatable Texture: Crispy on the outside, soft and savory on the inside—every bite feels like a warm holiday hug.

What sets this recipe apart is the perfect balance of texture and flavor. The outside gets golden and crispy while the inside stays tender and flavorful. Plus, the portioned-out balls make serving easy, and there’s no more fighting over the coveted crispy bits of the stuffing. These are the ultimate holiday hack for making sure everyone gets their fair share of the good stuff!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a symphony of holiday flavors. Most of these items are pantry staples or easy to find at your local grocery store.

• Day-old bread: Cubed and slightly stale bread is the key to perfect stuffing texture. You can use white bread, sourdough, or even cornbread for a fun twist.
• Unsalted butter: Adds richness and helps give that golden-brown finish. (Feel free to use plant-based butter for a vegan option.)
• Onion: Finely chopped for a savory base flavor.
• Celery: Adds crunch and freshness to balance the richness.
• Garlic: Minced for a subtle kick of flavor.
• Chicken or vegetable broth: Helps moisten the bread and blend the flavors. (Opt for a low-sodium version if you prefer.)
• Eggs: Works as a binder to hold the stuffing balls together.
• Sage: The quintessential stuffing herb. Fresh or dried works well—whatever you have available.
• Thyme: Adds depth of flavor and pairs beautifully with sage.
• Salt and black pepper: Essential for bringing out the flavors of the other ingredients.

If you’re feeling adventurous, you can add extras like chopped nuts for crunch or dried cranberries for a touch of sweetness. For a meatier version, try adding cooked sausage or bacon crumbles to the mix.

Equipment Needed

Don’t worry—you don’t need any fancy gadgets for this recipe. Here’s what you’ll need:

• Large mixing bowls: Essential for combining your ingredients.
• Sheet pan: A sturdy baking sheet works best for evenly baking the stuffing balls.
• Non-stick parchment paper: Keeps your stuffing balls from sticking to the pan and makes cleanup a breeze.
• Small cookie scoop: Perfect for portioning out the stuffing balls evenly. (If you don’t have one, a spoon works fine.)
• Knife and cutting board: For chopping the onions, celery, and bread.

If you’re short on tools, I’ve made these with just a spoon and my hands—it’s messy but effective! And if you’re using an older sheet pan, line it with parchment to prevent sticking.

Preparation Method

1. Preheat your oven: Set it to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the bread: Cube your day-old bread into small, bite-sized pieces. Place them in a large mixing bowl.
3. Sauté the vegetables: Melt the butter in a skillet over medium heat. Add the chopped onion, celery, and garlic. Cook for 4-5 minutes until softened and fragrant.
4. Add the herbs: Stir in the sage and thyme, cooking for an additional minute to release their flavors.
5. Combine the mixture: Pour the sautéed vegetables and herbs over the bread cubes. Add the broth and eggs, then season with salt and pepper to taste. Mix gently but thoroughly until the bread is evenly moistened.
6. Form the stuffing balls: Using a cookie scoop or your hands, shape the mixture into balls about the size of a golf ball. Place them evenly spaced on the prepared baking sheet.
7. Bake: Place the tray in the oven and bake for 20-25 minutes, or until the stuffing balls are golden brown and crispy on the outside.
8. Cool slightly: Remove the tray from the oven and let the stuffing balls cool for 5 minutes before serving.

Keep an eye on them while they bake—if they’re browning too quickly, you can tent the tray with foil to prevent burning. You’ll know they’re done when the edges are crispy and the centers feel firm yet springy.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your stuffing balls turn out perfect every time:

• Use day-old bread: Fresh bread can get soggy, so slightly stale bread is ideal. If you don’t have day-old bread, toast fresh bread in the oven for 10 minutes before using.
• Dicing is key: Chop your onions and celery finely to ensure the flavors are evenly distributed and to avoid large chunks disrupting the texture.
• Don’t overmix: Stir the stuffing mixture just enough to combine—it should hold together but not turn mushy.
• Crispy perfection: For maximum crunch, rotate the tray halfway through baking or broil the stuffing balls for the last 2-3 minutes.
• Test one first: If you’re unsure about the texture, bake a single stuffing ball first to see how it holds together. Adjust the moisture or binding if needed.

Take your time with the mixing step—it’s the most critical part of achieving the perfect texture. And remember, practice makes perfect. After a few tries, you’ll be whipping these up like a pro.

Variations & Adaptations

This recipe is delightfully versatile, so feel free to tailor it to your taste or dietary needs. Here are some ideas:

• Gluten-Free: Swap out the bread for a gluten-free alternative like gluten-free sandwich bread or cornbread.
• Vegetarian: Use vegetable broth instead of chicken broth, and consider adding sautéed mushrooms for extra umami flavor.
• Seasonal Twist: Add dried cranberries or chopped apples for a hint of sweetness that screams autumn.
• Cheesy Stuffing Balls: Mix shredded Parmesan or cheddar cheese into the stuffing mixture for a gooey, cheesy surprise.
• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for those who love a little heat.

I once added chopped chorizo to the mix for a smoky, spicy twist, and let me tell you—it was a game-changer. Don’t be afraid to experiment and make this recipe your own!

Serving & Storage Suggestions

Serve these stuffing balls warm and fresh out of the oven for the best texture and flavor. They pair beautifully with turkey, roast chicken, or even a hearty vegetable casserole. For a festive touch, arrange them on a platter with sprigs of fresh thyme or rosemary.

If you’re hosting, these are great alongside a holiday punch or mulled cider.

To store leftovers, place the cooled stuffing balls in an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze them for up to 2 months. To reheat, pop them in a 350°F (175°C) oven for 10-15 minutes until warmed through, or microwave them for 30-60 seconds.

Pro tip: The flavors deepen overnight, so don’t be afraid to make these a day ahead and reheat them for your feast.

Nutritional Information & Benefits

Here’s a rough nutritional breakdown per serving (based on a batch of 12 stuffing balls):

• Calories: 120
• Protein: 4g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 1g
• Sodium: 210mg

With wholesome ingredients like fresh vegetables and herbs, these stuffing balls offer a dose of fiber and essential nutrients. Opting for whole-grain bread can boost the fiber content even more. Plus, using low-sodium broth is a great way to keep the recipe heart-healthy. Whether you’re serving these as a side dish or enjoying them as leftovers, they’re a tasty way to sneak in some veggies while indulging in holiday comfort food.

Conclusion

There’s something magical about these Savory Stuffing Balls. They’re easy to make, customizable, and packed with flavor—everything you could ever want in a holiday dish. Whether you’re a stuffing purist or love to experiment with new flavors, this recipe is a guaranteed hit.

I hope this recipe brings as much joy to your holiday table as it has to ours. Feel free to make it your own—add your favorite ingredients, pair it with your signature holiday dishes, and let the compliments roll in.

Don’t forget to leave a comment below if you try these stuffing balls—I’d love to hear what variations you create! And if you’re snapping pics, tag me on social media so I can see your holiday masterpiece. Happy cooking and happy holidays!

FAQs

Can I make these stuffing balls ahead of time?

Yes! You can prepare the mixture ahead of time and refrigerate it. When ready to bake, shape the stuffing balls and cook them fresh.

What type of bread works best for stuffing balls?

Day-old white bread, sourdough, or even cornbread works best. Avoid overly fresh bread, as it can become too mushy.

Can I freeze stuffing balls?

Absolutely. Store the cooked stuffing balls in an airtight container and freeze for up to 2 months. Reheat in the oven or microwave before serving.

How can I make these stuffing balls vegetarian?

Simply swap the chicken broth for vegetable broth, and you’re good to go! You can also add mushrooms for extra flavor.

Why are my stuffing balls falling apart?

If your stuffing balls aren’t holding together, you might need to add another egg to help bind the mixture. Ensure you don’t overmix, as that can make them too crumbly.

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