When the turkey’s done and the sides are heating up, these Thanksgiving Stuffing Balls bring a burst of cozy comfort wrapped in golden, crispy bites. Think all the flavour of classic stuffing soft bread cubes, savory herbs, rich butter, fragrant onion and celery formed into individual balls that bake to a perfect crunch on the outside, tender inside.
Whether you’re sharing at a Friendsgiving potluck, serving a holiday dinner, or simply want a fun twist on traditional stuffing, these little balls offer ease, elegance, and big Thanksgiving taste in every bite. Make ahead friendly, crowd pleasing and endlessly adaptable your guests (and leftovers) will thank you.
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What Is / Why It’s Special
Thanksgiving Stuffing Balls are a creative spin on the traditional bread-based stuffing side dish. Instead of baking a large casserole, the stuffing mixture is rolled into bite-sized balls, which gives several advantages:
- Individual portions that are easy to handle and serve; as noted by The Dizzy Cook, “everyone gets 1-2 stuffing balls” so perfect for sharing.
- A contrast of textures: crispy exterior and soft, moist interior solving the common stuffing problem of being too mushy or too dry.
- Highly adaptable for Thanksgiving: simply swap in turkey stock, add herbs like sage + thyme, include holiday spices like nutmeg or cranberry pieces.
- Make-ahead & freezer friendly pre-roll the balls ahead of time and bake just before serving, easing holiday stress.
What makes them special for Thanksgiving is their versatility: you can dress them up with bacon, pecans, cranberries, or make them vegetarian or gluten-free. They fit seamlessly into a festive menu while delivering fun, shareable servings that your guests will enjoy.
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Ingredients You’ll Need
Base Ingredients
- 8 cups day-old bread cubes (≈14 oz loaf), white or wheat (or gluten-free alternative)
- ½ cup unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, lightly beaten
- 1½ cups turkey or chicken broth (plus more if needed)
Optional Upgrades & Variations
- ½ cup grated Parmesan cheese (for extra flavour)
- ¼ cup dried cranberries or chopped apricots for a touch of sweetness (inspired by bacon-apricot version)
- ¼ cup toasted pecans or walnuts for crunch
- 4 slices cooked bacon or pancetta, crumbled
- Gluten-free bread + egg substitute for egg-free option (as The Dizzy Cook offers)
Step-by-Step Instructions
Step 1 – Prep the Bread & Veggies
If your bread isn’t already day-old, pre-heat oven to 200°F (≈95°C) and lightly toast bread cubes for about 20 minutes until slightly dried but not browned. Then, increase oven to 375°F (190°C) for later baking. Meanwhile, melt butter in a large skillet, add onion and celery and garlic and sauté until softened (~5 minutes).
Step 2 – Mix Together the Stuffing Base
Transfer bread cubes into a large bowl. Add sautéed veggies, poultry seasoning, salt, pepper, eggs and broth. If using upgrades (cheese, cranberries, bacon, nuts), add now. Mix until combined but not soggy mixture should hold shape when rolled.
Step 3 – Form the Balls
Using your hands (lightly buttered) roll the mixture into ~1.5-inch balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Reserve some nuts or bacon crumbles for topping if using.
Step 4 – Bake & Serve
Bake in pre-heated oven at 375°F (190°C) for 20-25 minutes, turning once halfway, until balls are golden and crispy on the outside. If desired, brush with melted butter for added shine. Immediately garnish with chopped pecans, cranberries or bacon crumbles. Serve warm alongside turkey, mashed potatoes or glazed carrots.
Tips / Variations / Why You’ll Love It
⭐ Tips
- Use day-old bread for best texture; it soaks up flavours without turning mushy. (see The Dizzy Cook’s advice)
- Let mixture rest 5–10 minutes before rolling this helps moisture distribute evenly.
- For crispier exterior, rotate baking sheet midway and avoid overcrowding.
- Bake just before serving for best texture; if prepping ahead, bake last 10 minutes from refrigerated state.
⭐ Variations
- Gluten-free/egg-free version: Use gluten-free bread + flax or chia egg substitute. (inspired by The Dizzy Cook)
- Sweet-savory upgrade: Mix in dried cranberries and toasted pecans for autumn flair.
- Bacon & cheese deluxe: Add crumbled bacon + Parmesan for rich indulgent version (inspired by The Fervent Mama)
- Veggie loaded: Add shredded butternut squash or chopped kale to stretch and lighten.
⭐ Why you’ll love it
These Thanksgiving Stuffing Balls combine familiar holiday flavours with easy, individual servings that are fun and appealing. They speed up your prep, look festive, and bring that beloved stuffing taste in a new, shareable way. Whether you’re hosting, potluck-ing or feeding family, they deliver big comfort with little stress.
⭐ Gourmet Flavour Twists & Presentation Ideas
Elevate your stuffing balls by turning them into gourmet bites. Try a drizzle of maple-butter glaze just before serving for a sweet-savory contrast. Or sprinkle on za’atar and feta for a modern twist. For presentation, serve the balls on a white marble platter (keeps with our signature styling), garnish with fresh thyme sprigs and pomegranate arils for ruby colour. Place mini pumpkins or autumn leaves around the board to make your platter Instagram-ready. Use individual ramekins for each guest to place 2-3 balls with a mini turkey gravy pot on the side elegant but simple.
⭐ Leftover Strategy & Make-Ahead Friendly Game Plan
Make life easier by prepping your stuffing ball mixture a day ahead assemble the mixture, roll into balls and store in the fridge covered. On the day, just bake 20 minutes and serve warm. For leftovers: allow balls to cool, then pack in airtight container. The next day, slice in half, place on toasted ciabatta, and top with cranberry sauce and turkey for a quick “mini slider” lunch. Or chop leftover balls, toss with roasted Brussels sprouts and a splash of vinaigrette for a leftover makeover that feels fresh.
FAQs
Can I use fresh bread instead of day-old?
Yes, just dry it in a low oven (~200°F) for 15-20 minutes until slightly crisp on the outside. (As explained by The Dizzy Cook)
Are these suitable for make-ahead or freezing?
Absolutely. You can roll the balls ahead and bake later. For freezing: bake fully, cool, freeze in an airtight container, reheats nicely at 350°F for ~10 minutes.
Can I include sausage or meat in the stuffing balls?
Yes, you can brown sausage or pancetta and mix it into the base. Just adjust seasoning and if you add meat, reduce added salt.
How many balls does this recipe yield?
Approximately 30–35 stuffing balls (1.5 inch each) from 8 cups of bread mixture.
Conclusion
These Thanksgiving Stuffing Balls bring all the warm, savory, herb-filled comfort of classic stuffing into easy, bite-sized form perfect for sharing, prepping ahead, and enjoying without the stress. Whether you go classic, gluten-free, gourmet or playful, they’re a star side dish for your holiday table.