MelissaWANT TO SAVE THIS RECIPE?
These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they’re a fun twist on traditional dressing baked in a casserole dish.
While they’re perfect next to your holiday turkey, they also make a comforting side for roasted chicken, pork chops, or even a Sunday roast dinner.
Why You’ll Love This Recipe
- Crispy & tender – golden on the outside, fluffy on the inside.
- Individual portions – easier to serve than a big pan of stuffing.
- Family favorite – a nostalgic recipe with timeless flavors.
- Versatile – pairs beautifully with turkey, chicken, or pork.
Ingredients
- 1 cup celery, finely chopped
- ½ cup fresh parsley, chopped
- ½ tablespoon ground sage
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups low-carb bread, toasted and chopped
- 6 cups cornbread stuffing mix
- 1 large egg, slightly beaten
- 1 can chicken broth (about 14 oz)
- 1 onion, finely chopped
- 3 tablespoons butter
Instructions
- Preheat oven to 375°F (190°C). Grease or line a baking sheet with nonstick spray.
- Sauté the aromatics.
In a large skillet; melt butter over medium heat. Add the chopped onion and cook for approximately 10 minutes, stirring occasionally, until it has softened. Add the celery, parsley, sage, thyme, salt, and pepper. Cook 5 minutes more, then remove from the heat. - Mix the base.
In a large bowl, combine the toasted bread and cornbread stuffing. Stir to blend evenly. - Bind everything together.
Add the beaten egg and ¾ cup of chicken broth. Stir until moistened. Mix in the sautéed onion and celery mixture. If the mix feels too dry, add a little more broth until it holds together when squeezed. - Shape the stuffing balls.
Use your hands to roll the mixture into golf-ball-sized portions. Place them evenly; on the prepared baking sheet. - Bake.
Bake for 20–25 minutes, or until the stuffing balls are golden brown on the outside and heated through.
Tips & Tricks
- Bread choices: Use a mix of white, wheat, or even sourdough for extra flavor.
- Make ahead: You can form the balls a day in advance, cover, and refrigerate until baking.
- Freeze it: Bake first, then freeze in airtight bags. Reheat in the oven before serving.
- Extra moist? If you like softer stuffing, add a splash more broth. For crispier edges, bake on a wire rack set over the pan.
Serving Ideas
- Serve alongside roast turkey for Thanksgiving.
- Pair with grilled pork chops for a weeknight comfort meal.
- Drizzle with turkey or chicken gravy for extra richness.
FAQ
Can I use only cornbread stuffing?
Yes, but combining two types of bread gives a better texture and flavor.
How do I keep them from falling apart?
Ensure the mixture is moist enough to hold together. If too crumbly, add a bit more broth or another egg.
Can I make them vegetarian?
Absolutely! Use vegetable broth instead of chicken broth.
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