Print

Easy Herb Stuffing Balls: A Perfect Holiday Side Dish

A pile of golden brown, freshly baked stuffing balls recipe served on a white plate, catching sunlight.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create perfectly portioned, savory stuffing balls that are crispy outside and tender inside. This easy recipe transforms classic stuffing into a crowd-pleasing appetizer or holiday side dish.

Ingredients

Scale
  • 10 cups dried bread cubes (about 1 standard loaf)
  • 1 cup chicken or vegetable broth
  • 1/2 cup unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. In a large bowl, combine the dried bread cubes, sage, thyme, rosemary, salt, and pepper.
  3. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery. Cook until soft, about 8 minutes.
  4. Add the broth to the skillet and bring to a simmer. Remove from heat.
  5. Pour the butter and vegetable mixture over the bread cube mixture. Toss gently to coat evenly.
  6. Stir in the lightly beaten eggs and chopped parsley until just combined. Do not overmix.
  7. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
  8. Scoop the mixture using a tablespoon or small cookie scoop and roll it firmly between your palms to form balls, about 1.5 inches in diameter.
  9. Place the stuffing balls on the prepared baking sheet, leaving a small space between each one.
  10. Bake for 20 to 25 minutes, or until the balls are golden brown and crispy on the outside.
  11. Serve warm as a Thanksgiving appetizer or holiday side dish.

Notes

  • For Turkey Stuffing Balls, substitute 1 cup of cooked, shredded turkey meat into the mixture before adding the eggs.
  • For Sausage Stuffing Balls, brown 1/2 pound of breakfast sausage and add it along with the onions and celery.
  • If your mixture seems too dry, add broth one tablespoon at a time until it holds its shape when squeezed.
  • These make-ahead side dishes can be formed and refrigerated for up to 24 hours before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/stuffing-balls-recipe-easy-herb-side-dish/