There’s something magical about little bites of home on a holiday plate — crunchy on the outside, soft and savory inside, and filled with warm herbs that whisper “comfort.” Thanksgiving Stuffing Balls take the classic stuffing we all know and love and transform it into perfectly portioned, handheld morsels that are as fun to serve as they are delicious to eat. Whether you’re serving a cozy family dinner or bringing an appetizer to a holiday gathering, these stuffing balls are a seasonal showstopper.
Using simple, pantry-friendly ingredients like cubed bread, aromatic sage, sweet dried cranberries, and sautéed celery and onion, this recipe highlights the best fall flavors. The balls bake up golden and slightly crisp on the outside while staying tender within — and they’re ridiculously easy to adapt. If you love making comforting, from-scratch dishes that feel both rustic and a little bit special, these Thanksgiving Stuffing Balls are absolutely worth trying this season.
Ingredients & Equipment
Ingredients
- 1 loaf of bread, cubed (preferably day-old or slightly stale)
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/2 cup cranberries, dried
- 1/4 cup fresh sage, chopped
- 1/4 cup butter, melted
- 2 cups vegetable broth
- Salt and pepper to taste
Helpful notes
- Bread: A sturdy white sandwich loaf, sourdough, or country/Artisan bread works well. Slightly stale bread absorbs the broth without getting mushy. For more texture, toast the cubes lightly in the oven before mixing.
- Broth: Vegetable broth keeps this vegetarian; swap for chicken broth if you want a more traditional flavor.
- Sage: Fresh sage gives the best aromatic lift. If using dried sage, use about 1 tablespoon and taste as you go.
- Butter: Use unsalted butter to control salt level; you can substitute olive oil or vegan butter for a dairy-free version.
Equipment
- Large skillet (or sauté pan)
- Large mixing bowl
- Baking tray (lined with parchment or a silicone mat)
- Spoon or spatula
- Measuring cups and spoons
- Optional: cookie scoop for uniform balls, kitchen thermometer, blender or food processor (if you like a finer texture)
- Optional: wire rack (to cool or help crisp)
Step-by-Step Instructions (with tips)
Preheat and prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Sauté the aromatics
2. In a large skillet, melt butter over medium heat. Add the chopped celery and onion; sauté until soft and translucent, about 6–8 minutes. Tip: Cook slowly to coax sweetness out of the onions without browning too much — this builds a deeper flavor base.
Mix the stuffing
3. In a large bowl, combine the cubed bread, sautéed celery and onion, dried cranberries, and chopped fresh sage. Toss gently to distribute ingredients evenly. Tip: If your bread is very soft, you can toast the cubes for 8–10 minutes at 350°F first to help them hold up better.
Moisten and season
4. Gradually mix in the vegetable broth until the mixture is evenly moistened but not soggy. Season with salt and pepper to taste. Tip: Add the broth a little at a time — you want a cohesive mixture that holds together when formed into balls. If it feels too dry, add a splash more broth; too wet, add a few extra bread cubes or a tablespoon of breadcrumbs.
Form the balls
5. With lightly oiled hands or using a cookie scoop, form the mixture into 1 1/2–2 inch balls and place them on the prepared baking sheet, leaving space between each ball. Tip: A cookie scoop makes uniform sizes, which helps everything bake evenly. If you want extra crispiness, brush the tops with a little melted butter or oil before baking.
Bake until golden
6. Bake for 30–35 minutes or until the stuffing balls are golden brown on the outside and heated through. Enjoy! Tip: For a crisper exterior, bake on a wire rack set over the baking sheet so hot air circulates around each ball. If you’re worried about dryness, tent lightly with foil for the last 10 minutes.
Variations & flavor suggestions
- Sausage or mushrooms: For a heartier version, sauté 8 ounces of ground sausage (pork or turkey) or 8 ounces of chopped mushrooms with the onions and celery before combining.
- Apples & nuts: Stir in 1/2 cup diced apple and 1/3 cup chopped pecans or walnuts for a sweet-crunchy contrast.
- Cheese: Fold in 1/2 to 1 cup of shredded sharp cheddar or Parmesan before forming balls for a savory twist.
- Herb swap: If you don’t have sage, use thyme, rosemary (finely chopped), or a mix for a different herbal character.
- Gluten-free: Use gluten-free bread and gluten-free breadcrumbs to make these suitable for gluten-sensitive guests.
- Binding tips: If you prefer a firmer texture, add one beaten egg (or flax egg for vegan/egg-free) to help bind the mixture before forming balls.
Kitchen tips to avoid common pitfalls
- Don’t over-moisten: If the mixture is too wet, the balls will collapse while baking. Add bread cubes or a small handful of breadcrumbs to firm up.
- Toast for texture: Toasting the bread cubes ahead of time creates a more toothsome interior and reduces sogginess.
- Make ahead: The mixture can be chilled and refrigerated for a few hours (or overnight) and formed into balls right before baking — great for holiday prep.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Refrigerate: Let leftover stuffing balls cool completely, then store them in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven for 10–12 minutes to restore a bit of crispness.
Long-term storage (freezing)
- Freeze unbaked: Form the balls, place them on a baking sheet in a single layer, and freeze until solid (about 1–2 hours). Transfer the frozen balls to a labeled freezer bag or airtight container and store for up to 3 months. When ready to bake, place frozen balls on a baking sheet and bake at 375°F; add 5–10 minutes to the baking time.
- Freeze baked: Bake the balls completely, cool, and freeze in a single layer until firm, then transfer to a bag or container. Reheat from frozen in a 350°F oven for 12–15 minutes.
Make-ahead strategies
- Mix ahead: Prepare the stuffing mixture (without forming balls), cover tightly, and refrigerate for up to 24 hours. Form into balls and bake when you’re ready.
- Full prep: You can fully bake the balls the day before. To serve, reheat in a 350°F oven until warmed through, then broil briefly if you want to re-crisp the tops.
Portioning advice
- Appetizer size: Make 1-inch balls for bite-sized hors d’oeuvres.
- Side-dish size: Make 1 1/2–2 inch balls as a hearty side that’s easy for guests to serve on a plate.
- Serving yield: With average 1 1/2–2 inch balls, a recipe using a single loaf of bread typically yields 20–24 balls, depending on loaf size and how tightly you pack them.
How to Use / Serve This Dish
Classic Thanksgiving plate
- Serve these stuffing balls alongside roasted turkey, mashed potatoes, green beans, and a ladle of gravy. They’re a nostalgic, portable version of classic stuffing and complement rich holiday mains beautifully.
Appetizer or finger food
- Present warm stuffing balls on a platter with toothpicks and a side of warm gravy or cranberry dipping sauce for guests to enjoy as an appetizer while the rest of the meal finishes.
Brunch or casual meal
- Halve the balls and nestle them into toasted English muffins with a fried egg and a splotch of aioli for a savory holiday brunch sandwich.
Creative uses
- Party sliders: Place one stuffing ball on a small bun with cranberry sauce and a sliver of roasted turkey for a miniature Thanksgiving slider.
- Soup topper: Drop half a stuffing ball on top of a bowl of cream of mushroom or butternut squash soup instead of croutons.
- Salad accent: Use sliced stuffing balls as a warm, savory addition to a fall greens salad with apples, pecans, and a maple vinaigrette.
Pairings
- Sauces: Traditional turkey gravy, mushroom gravy, or a tangy cranberry-orange chutney.
- Sides: Roasted root vegetables, green bean casserole, Brussels sprouts with bacon or balsamic glaze.
- Drinks: A medium-bodied white (Chardonnay) or a light red (Pinot Noir), or go non-alcoholic with spiced apple cider.
FAQ
Q: Can I make these gluten-free?
A: Yes. Use a gluten-free loaf of bread (sturdy varieties work best) and gluten-free breadcrumbs if you need to firm the mixture. The binding and flavor will be the same; you may need to adjust broth slightly because gluten-free bread can absorb liquid differently.
Q: Do I need eggs to bind the stuffing balls?
A: Not necessarily. The bread and broth usually hold everything together well. If your mixture seems loose, add another handful of bread cubes or a beaten egg (or flax egg for vegan) to help bind before forming.
Q: How long do leftovers keep?
A: Refrigerated cooked stuffing balls keep well for 3–4 days. Freeze for longer storage (up to 3 months). Reheat in the oven to restore texture rather than microwaving, which can make them gummy.
Q: Can I make these vegan?
A: Yes. Replace butter with olive oil or vegan butter and ensure your bread and any optional add-ins are vegan-friendly. Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, set 5 minutes) if you need additional binding.
Q: Why did my stuffing balls fall apart?
A: The most common reasons are too much liquid or not enough binding material. Add more bread cubes or a binder (egg or flax egg) and mix until the mixture holds together when you squeeze a handful. Also, ensure the bread is a bit stale or slightly toasted — overly soft fresh bread can break down.
Conclusion
Thanksgiving Stuffing Balls are a warm, comforting twist on a holiday classic — easy to make, flexible in flavor, and perfect for sharing. Whether you stick to the basic savory-sweet mix of sage and cranberries or customize with sausage, apples, or cheese, these little bundles of comfort invite cozy conversation at the table. If you enjoy recipes that are both nostalgic and adaptable, these stuffing balls are a delightful addition to your holiday repertoire.
For more inspiration and variations, you might enjoy exploring other takes on the classic dish like Grandma Dot’s Stuffing Balls Recipe, a gluten- and egg-free option at Stuffing Balls – The Dizzy Cook, or a family-friendly version at Thanksgiving Stuffing Balls – The Fervent Mama. I’d love to hear how your batch turns out—share a photo or your favorite tweak, and happy baking!
Thanksgiving Stuffing Balls
Ingredients
Main Ingredients
- 1 loaf loaf of bread, cubed (preferably day-old or slightly stale) A sturdy white sandwich loaf, sourdough, or country/Artisan bread works well.
- 1 cup celery, chopped
- 1 cup onion, chopped
- ½ cup cranberries, dried
- ¼ cup fresh sage, chopped Use about 1 tablespoon if using dried sage.
- ¼ cup butter, melted Use unsalted to control salt level; substitute olive oil or vegan butter for a dairy-free version.
- 2 cups vegetable broth Skip for chicken broth if you prefer.
- to taste Salt and pepper
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Sauté the Aromatics
- In a large skillet, melt butter over medium heat. Add the chopped celery and onion; sauté until soft and translucent, about 6–8 minutes.
Mix the Stuffing
- In a large bowl, combine the cubed bread, sautéed celery and onion, dried cranberries, and chopped fresh sage. Toss gently to distribute ingredients evenly.
Moisten and Season
- Gradually mix in the vegetable broth until evenly moistened but not soggy. Season with salt and pepper to taste.
Form the Balls
- With lightly oiled hands or using a cookie scoop, form the mixture into 1 1/2–2 inch balls and place them on the prepared baking sheet.
Bake Until Golden
- Bake for 30–35 minutes or until the stuffing balls are golden brown on the outside and heated through.
