Stuffing Balls

Stuffing balls (often called holiday stuffing nuggets or British-style stuffing balls) are a fantastic alternative to traditional casserole-style stuffing. Because every single ball has maximum surface area, you get a crispy, golden-brown crust on the outside with a moist, flavorful center. They are also much easier to portion serve at gatherings!

Classic Baked Herb & Butter Stuffing Balls

Ingredients

• Bread: 8 to 10 cups of day-old white or wheat bread, cut into small (1/2-inch) cubes (If your bread is fresh, dry it out in the oven at 350°F for 5–7 minutes).
• Butter: 1/2 cup (1 stick) unsalted butter
• Aromatics: 1/2 cup finely diced yellow onion and 1/2 cup finely diced celery
• Herbs & Spices: 2 teaspoons dried sage (or 1 tablespoon fresh chopped sage), 1 teaspoon dried thyme, 1 teaspoon poultry seasoning, 1/2 cup fresh flat-leaf parsley (chopped), salt, and black pepper to taste
• Binder: 1 large egg
• Liquid: 1/2 cup to 2/3 cup low-sodium chicken or vegetable broth

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Sauté the Veggies: Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook for 4–5 minutes until softened. Stir in the sage, thyme, poultry seasoning, salt, and pepper, cooking for 1 more minute until fragrant. Remove from heat.
3. Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg and 1/2 cup of broth. Pour in the warm butter and vegetable mixture, stirring to combine.
4. Combine with Bread: Add the bread cubes and chopped parsley to the bowl. Using your hands, gently toss and mash everything together until the bread is evenly moistened.
   • Tip: If it feels too dry and won’t hold a shape, sprinkle in the remaining broth a tablespoon at a time.
5. Form the Balls: Scoop out portions (about 2 tablespoons to a golf-ball size) and firmly squeeze and roll them between your hands so they pack tightly. Place them on the prepared baking sheet.
6. Bake: Bake for 20 to 25 minutes, or until they are golden brown, crispy on the edges, and set in the middle.

Popular Variations

• Sausage Stuffing Balls: Mix 1 pound of raw breakfast sausage or Italian sausage (casings removed) right into the breadcrumb and veggie mixture before rolling. This adds incredible savory depth and acts as a great meat-lover’s option.
• Make-Ahead & Freeze: You can roll the unbaked stuffing balls, place them on a tray to freeze solid, and then transfer them to a freezer bag. Bake straight from frozen, adding an extra 5–10 minutes to the cooking time.