The holidays can get hectic, and I wanted a side dish that felt cozy but didn’t add stress to my dinner routine. That’s how I perfected this foolproof recipe for Stuffing Balls. With just under 30 minutes of prep and bake time, these little bites bring that classic comforting flavor while being quick and easy enough for any busy evening. Let me show you how simple holiday sides can be!
Table of Contents
Why This is the Best Recipe for Stuffing Balls
- Perfectly Portioned: Each stuffing ball is about 2-1/2 inches, making serving and leftovers a breeze.
- Crispy Outside, Fluffy Inside: The outside bakes to a delicate crunch while the inside stays moist and fluffy.
- So Easy to Make Ahead: You can prepare these in advance to free up your holiday schedule.
- Guaranteed Not to Fall Apart: This recipe balances moisture and binding ingredients for stuffing balls that hold together beautifully.
Ingredients for Stuffing Balls
- 1/4 cup vegetable shortening
- 1/2 cup celery, chopped
- 1/3 cup shallots
- 1 large egg
- 1 teaspoon poultry seasoning
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 1/3 cup vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
- 6 cups day-old white or wheat bread, cut into 1/2 inch cubes (about 6-7 slices)
The fresh Italian flat leaf parsley adds a bright note that really lifts the flavor. Shallots provide a milder, sweeter onion flavor that blends smoothly without overpowering the dish. The poultry seasoning and broth give that comforting savory depth you expect in perfect stuffing.
The Best Bread for Stuffing (and How to Prep It)
Using day-old bread is key here because it soaks up the broth nicely without turning into mush. For this recipe, 6 cups of bread cubes equate to roughly 10-12 ounces (280-340 grams) by weight. White or wheat bread works beautifully; white gives a classic texture, while wheat adds nuttiness.
Avoid super soft breads like brioche or very dense sourdough, as brioche can get too rich and sourdough’s tang may overpower the flavors. Day-old slices that are firm but not rock hard are your best bet for stuffing balls with the perfect bite.
How to Make Stuffing Balls Step-by-Step
- Preheat your oven to 400°F and prepare a large baking sheet with parchment paper or grease a muffin tin.
- Melt the vegetable shortening in a large sauté pan over medium heat, then add chopped celery and shallots. Stir for 2-3 minutes until softened, then turn off heat and let cool a few minutes.
- Whisk together the egg, poultry seasoning, parsley, broth, salt, and pepper in a large bowl. Add the cooled vegetable shortening mixture.
- Add the bread cubes and use your hands to gently mash and mix everything together. Adjust moisture: if too wet, add more bread; if too dry, add more broth.
- Shape the stuffing mixture into tight 2-1/2 inch balls by packing firmly with your hands.
- Place the balls on your prepared baking sheet and bake at 400°F for 20 minutes until the outside is lightly browned and crunchy. For optimal food safety, ensure the internal temperature reaches 165°F using a food thermometer.
- Store leftovers in the fridge for 2-3 days or freeze in an airtight container for up to 2-3 months.
The Secret to Stuffing Balls That Don’t Fall Apart
- Moisture Balance: Not too wet or dry—this is why adding broth or extra bread as needed is crucial to hold shape without sogginess.
- The Binder: The egg holds everything together, sealing the mixture so it won’t crumble during baking.
- Compaction: Packing the mixture firmly in your hands ensures they keep their shape and don’t fall apart when baked.
The Muffin Tin Method (for Foolproof Shapes)
If you’re new to stuffing balls, try using a greased standard-size muffin tin instead of a baking sheet. This trick guarantees evenly shaped, perfectly round balls that hold together easily. Just pack the mixture into each cup and bake as usual. It’s a simple hack to take the guesswork out of shaping!
Popular Stuffing Balls Variations
| Variation | Add-in Ingredients | Instructions |
|---|---|---|
| Sausage & Sage | Cooked crumbled sausage, fresh sage leaves, sautéed onions | Add cooked sausage and sage to the mixture before shaping; proceed with recipe as usual. |
| Cranberry & Pecan | Dried cranberries, chopped pecans, a pinch of cinnamon | Fold cranberries and pecans into the stuffing mixture; bake as directed. |
| Vegetarian Mushroom & Herb | Finely chopped sautéed mushrooms, thyme, rosemary | Sauté mushrooms with herbs and stir into mixture before shaping; bake according to recipe steps. |
Make-Ahead and Freezing Instructions
To Make Ahead (Uncooked)
Form the stuffing balls and place them on a baking sheet lined with parchment. Refrigerate uncovered for up to 24 hours before baking. You may want to add 5 extra minutes to the baking time if cold from the fridge.
To Freeze (Cooked or Uncooked)
- For uncooked balls: Freeze on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding 5-7 minutes to baking time.
- For cooked balls: Cool completely, freeze in an airtight container, then reheat in a 350°F oven until warm and crisp. Avoid microwaving to maintain the crunchy exterior.
What to Serve with Stuffing Balls
Stuffing balls pair wonderfully with classic holiday roast turkey, homemade gravy, and tart cranberry sauce. For a fun twist, serve them as appetizers with a simple cranberry dipping sauce or warm gravy on the side for dunking. These versatile bites are sure to please friends and family alike.
Stuffing Balls
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment or grease a muffin tin; sauté shortening, celery, and shallots over medium for 2–3 minutes until softened, then let cool slightly.
- In a large bowl, whisk egg, poultry seasoning, parsley, broth, salt, and pepper; stir in the cooled vegetables. Add bread cubes and mash until the mixture holds together, adjusting with more bread or broth as needed; form tight 2½-inch balls.
- Place balls on the baking sheet and bake 20 minutes until lightly browned and crisp on the outside. Serve warm, or refrigerate 2–3 days or freeze up to 2–3 months.
Notes
Frequently Asked Questions
Can I make these stuffing balls gluten-free?
Yes! Use gluten-free bread and check that your broth and poultry seasoning are gluten-free. The recipe binder remains the same.
How can I make this recipe vegan?
Replace the egg with a flax egg, use vegan butter instead of shortening, and swap broth for vegetable broth.
How do you reheat leftover stuffing balls?
The oven or air fryer works best to re-crisp the outside. Reheat at 350°F until warmed through.
Can I add sausage without making them greasy?
Use cooked, crumbled sausage and drain off excess fat before mixing into your stuffing. This avoids greasiness while adding great flavor.
Conclusion & Share Your Creations!
This stuffing balls recipe is a holiday game-changer—easy, fast, and full of comforting flavor. I hope it brings you as much joy and simplicity in the kitchen as it has for me. If you give it a try, please leave a star rating and comment below to share how it turned out or if you have any questions. Don’t forget to snap a picture and tag AishaRecipes on social media—I’d love to see your beautiful stuffing balls! Let’s keep making cooking stress-free and joyful together.
