Thanksgiving Stuffing Balls Recipe

Introduction

Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, offering easy portion control and crispy edges. Perfect as a side dish or appetizer, these flavorful bites bring the comforting flavors of the holiday to your table in a fun new way.

Ingredients

• 6 cups cubed day-old bread
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 0.25 cup fresh parsley, chopped
• 1 teaspoon dried sage
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 large eggs, beaten
• 1.5 to 2 cups chicken or vegetable broth
• Olive oil or melted butter for brushing
• 0.5 cup grated parmesan or cooked crumbled sausage (optional)

Instructions

1. Step 1: Cut bread into small cubes and toast in the oven at 300°F for 10 minutes until dry.
2. Step 2: In a skillet, melt butter and sauté onions and celery for 5–7 minutes. Add garlic and cook for 1 more minute.
3. Step 3: Stir in parsley, sage, thyme, rosemary, salt, and pepper.
4. Step 4: In a large bowl, combine toasted bread and sautéed veggies. Add beaten eggs and slowly pour in broth until the mixture holds together.
5. Step 5: Mix in optional parmesan or sausage. Let the mixture cool slightly.
6. Step 6: Shape into 1/4 cup-sized balls and place on a parchment-lined baking sheet.
7. Step 7: Preheat oven to 375°F. Brush balls with olive oil or melted butter.
8. Step 8: Bake for 25–30 minutes until golden brown. Broil for 1–2 minutes for extra crispiness if desired.
9. Step 9: Serve warm with gravy or cranberry sauce.

Tips & Variations

• Use day-old bread for the best texture; fresh bread can make the mixture too mushy.
• Swap sausage for mushrooms or nuts to make it vegetarian.
• For extra flavor, add a handful of dried cranberries or chopped apples.
• Brush with melted butter instead of olive oil for richer taste.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffing balls ahead of time?

Yes, you can prepare the mixture and shape the balls a day ahead. Store them covered in the fridge and bake on the day you plan to serve.

Can I use gluten-free bread?

Absolutely! Just ensure your bread is slightly stale or toast it well to achieve the right texture for the stuffing balls.

Thanksgiving Stuffing Balls Recipe

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These Thanksgiving Stuffing Balls are a delicious and convenient twist on classic bread stuffing. Toasted bread cubes are combined with sautéed onions, celery, herbs, and broth, then shaped into bite-sized balls and baked until golden and crispy. Perfect as a festive side dish or appetizer for your holiday meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 18 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 6 cups cubed day-old bread
• 1 teaspoon dried sage
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• Salt and black pepper to taste

Vegetables and Herbs

• 1 medium onion, finely diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 0.25 cup fresh parsley, chopped

Wet Ingredients and Others

• 2 tablespoons unsalted butter
• 2 large eggs, beaten
• 1.5 to 2 cups chicken or vegetable broth
• Olive oil or melted butter for brushing
• 0.5 cup grated parmesan or cooked crumbled sausage (optional)

Instructions

1. Toast the Bread: Cut bread into small cubes and toast them in the oven preheated to 300°F for 10 minutes until dry and slightly crispy.
2. Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the diced onions and chopped celery, cooking for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Add Herbs and Seasonings: Stir in fresh parsley, dried sage, thyme, rosemary, salt, and black pepper into the sautéed vegetables, mixing well to combine all flavors.
4. Combine Bread and Vegetables: In a large bowl, combine the toasted bread cubes with the sautéed vegetable and herb mixture. Add beaten eggs and slowly pour in chicken or vegetable broth until the mixture holds together but is not soggy.
5. Mix Optional Ingredients: If desired, mix in grated parmesan cheese or cooked crumbled sausage. Let the mixture cool slightly to make shaping easier.
6. Shape Stuffing Balls: Using about 1/4 cup of mixture for each, shape into balls and place them on a parchment-lined baking sheet.
7. Prepare for Baking: Preheat the oven to 375°F. Brush each stuffing ball with olive oil or melted butter to help them brown during baking.
8. Bake: Bake the stuffing balls in the preheated oven for 25-30 minutes until they turn golden brown and cooked through. For extra crispiness, broil them for 1-2 minutes if desired.
9. Serve: Remove from the oven and serve warm, ideally alongside gravy or cranberry sauce as part of your Thanksgiving feast.

Notes

• You can use either chicken or vegetable broth depending on your preference or dietary needs.
• The optional parmesan cheese adds a savory depth, while cooked sausage offers a heartier flavor.
• Day-old bread works best as it absorbs moisture without becoming mushy.
• Broiling is optional but recommended to get a crisp exterior.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.

Keywords: thanksgiving stuffing, stuffing balls, holiday side dish, baked stuffing, bread balls, festive recipe