Thanksgiving Stuffing Balls
1. Introduction
Stuffing balls are a clever way to serve classic dressing without the need for a large baking dish. They provide more “crispy edges” per serving than traditional stuffing and pair perfectly with leftover turkey or a side of cranberry sauce.
2. Ingredients
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The Base:
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8 cups dried bread cubes (unseasoned or herb-seasoned).
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1/2 cup unsalted butter.
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1 cup finely diced onion.
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1 cup finely diced celery.
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The Liquid & Binder:
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2 to 3 cups chicken or vegetable broth.
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2 large eggs, lightly beaten.
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The Seasoning:
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1 tbsp fresh sage, chopped.
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1 tbsp fresh thyme, chopped.
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Salt and black pepper to taste.
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The Finish:
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1 cup warm turkey gravy.
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1/4 cup chopped green onions or chives.
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3. Instructions
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Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the onion and celery, cooking for 5–7 minutes until soft and translucent.
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Combine Ingredients: In a large bowl, toss the bread cubes with the sautéed vegetables and herbs.
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Hydrate: Slowly pour 2 cups of broth over the mixture, tossing gently. Add the beaten eggs and continue to add broth as needed until the mixture is moist enough to hold together when squeezed into a ball.
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Form the Balls: Scoop about 1/4 cup of the mixture and roll it firmly between your palms to form a ball roughly the size of a golf ball.
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Bake: Place the balls on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–25 minutes until the outsides are golden and crisp.
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Glaze: For a more decadent finish, you can toss the baked balls in a light coating of warm gravy or drizzle it over the top once plated.
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Garnish: Sprinkle with fresh green onions before serving warm.
4. Variations
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Sausage Stuffing: Fold 1 cup of cooked, crumbled Italian sausage into the mixture before forming the balls for a meatier bite.
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Cranberry & Nut: Add 1/2 cup of dried cranberries and 1/4 cup of chopped pecans for a sweet and salty holiday twist.
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Cheesy Center: Stuff a small cube of white cheddar or fontina cheese into the center of each ball before baking for a molten surprise.
5. Serving and Storage
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Service: Arrange the balls in a bowl or on a platter, ensuring they are well-coated in gravy to prevent them from drying out.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: To maintain the crisp exterior, reheat in an oven or air fryer at 350°F for 5–8 minutes.
6. Conclusion
Whether you are using leftovers or making them from scratch, Thanksgiving Stuffing Balls are a versatile addition to any holiday spread. Their portion-controlled size and savory glaze make them a reliable crowd-pleaser for any gathering.
