Melissa
These stuffing balls are the recipe my grandmother made every single Thanksgiving, and the smell of sage and onions cooking in butter still takes me straight back to her kitchen. While everyone else fought over the turkey, my cousins and I hovered by the oven waiting for that tray of golden, crispy-edged stuffing balls to come out.
What I love most is that every ball gets those crunchy browned edges you only find on the corners of a casserole pan, while the inside stays soft, herby, and moist. They disappear faster than any other side on the table.
They’re a natural next to the holiday turkey, but we make them year-round alongside roasted chicken, pork chops, or a cozy Sunday dinner like our Three Envelope Roast.
Why This Recipe Works
- Maximum crispy edges – shaping the stuffing into individual balls means every portion browns on all sides instead of just the top of a casserole.
- Two breads, better texture – toasted bread cubes plus cornbread stuffing mix give a mix of fluffy and hearty bites with built-in seasoning.
- Sauteed aromatics – cooking the onion and celery in butter first draws out their sweetness so the flavor is deep, not raw.
- Egg plus broth binder – just enough to hold the balls together while keeping the centers soft and moist.
- Easy to serve – individual portions mean no scooping, no mess, and perfect portion control at a crowded holiday table.
Key Ingredient Notes
Bread: Any sturdy bread works – white, wheat, or sourdough all shine here. The key is toasting and chopping it first so it soaks up broth without turning mushy. Day-old bread is even better.
Cornbread stuffing mix: This is the shortcut that makes the recipe so reliable. It brings pre-seasoned flavor and a slightly sweet, crumbly texture that plain bread can’t match on its own.
Fresh parsley, sage, and thyme: This classic herb trio is what makes the kitchen smell like Thanksgiving. Ground sage blends evenly through the mixture, so a little goes a long way.
Chicken broth: The moisture control. Start with a small amount and add more gradually – the mixture should hold together when squeezed but never feel wet.
Pro Tips for Success
- Do the squeeze test – the mixture should hold its shape when pressed in your palm. Too crumbly? Add broth a splash at a time.
- Keep them uniform – golf-ball size bakes evenly in 20–25 minutes; bigger balls may stay cold in the middle.
- Don’t skip the saute – raw onion and celery won’t soften in the short bake time.
- For extra-crispy edges, bake on a wire rack set over the sheet pan so hot air circulates all the way around.
- Make ahead – shape the balls a day in advance, cover, and refrigerate, then bake fresh before dinner.
Variations and Substitutions
Vegetarian: Swap the chicken broth for vegetable broth – nothing else changes.
Add sausage: Brown a half pound of pork sausage with the onions for a heartier, meatier version.
Use up holiday leftovers: If you have turkey left after the big day, our Leftover Turkey Stuffing Balls turn it into a whole new meal.
Add-ins: Dried cranberries, chopped pecans, or sauteed mushrooms all fold in beautifully for extra texture and flavor.
Storage Instructions
Refrigerator: Store leftover stuffing balls in an airtight container for up to 4 days.
Freezer: Bake first, cool completely, then freeze in airtight freezer bags for up to 3 months.
Reheating: Warm in a 350°F oven for 10–15 minutes to bring the crispy edges back. The microwave works in a pinch, but the exterior will soften.
Frequently Asked Questions
Can I use only cornbread stuffing mix?
Yes, but combining toasted bread with the cornbread mix gives a better balance of texture and flavor. All cornbread tends to bake up denser and sweeter.
How do I keep stuffing balls from falling apart?
Make sure the mixture is moist enough to hold together when squeezed. If it’s crumbly, add a little more broth or a second egg before shaping.
Can I make stuffing balls ahead of time?
Absolutely. Shape them up to a day ahead and refrigerate, or bake and freeze them for up to 3 months, then reheat in the oven before serving.
What should I serve with stuffing balls?
Roast turkey and gravy is the classic pairing, but they’re just as good with pork chops or roast chicken. Round out the plate with a Southern-style side like Country Ranch Green Beans ‘n Potatoes with Bacon.
Stuffing Balls
Ingredients
- 3 tablespoons butter
- 1 onion finely chopped
- 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 bread toasted and chopped (white, wheat, sourdough, or low-carb)
- 6 cups cornbread stuffing mix
- 1 large egg slightly beaten
- 1 can chicken broth about 14 oz; start with 3/4 cup and add more as needed
Instructions
- Preheat the oven to 375u00b0F (190u00b0C). Grease or line a baking sheet with nonstick spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until softened. Add the celery, parsley, sage, thyme, salt, and pepper. Cook 5 minutes more, then remove from the heat.
- In a large bowl, combine the toasted bread and cornbread stuffing mix. Stir to blend evenly.
- Add the beaten egg and 3/4 cup of the chicken broth. Stir until moistened, then mix in the sauteed onion and celery mixture. If the mix feels too dry, add a little more broth until it holds together when squeezed.
- Roll the mixture into golf-ball-sized portions with your hands and place them evenly on the prepared baking sheet.
- Bake for 20-25 minutes, or until the stuffing balls are golden brown on the outside and heated through.
How many stuffing balls does this make – approximately?
It makes about 20–24 stuffing balls, depending on how big you roll them. If you stick to a golf-ball size, you’ll end up right around two dozen. Hope that helps! 💛