If you’ve ever wished for a twist on classic stuffing that’s easier to serve and just as delicious, you’re going to adore this Baked Stuffing Balls Recipe. I absolutely love how these little golden orbs come out—crispy on the outside, tender and flavorful on the inside, and perfect every time. They’re great for holidays, weeknight dinners, or whenever you want a comforting side that feels a bit special. Stick with me, because I’ll walk you through all the tips that make these baking beauties a total crowd-pleaser.
Why You’ll Love This Recipe
- Perfectly Portable: These stuffing balls hold their shape so well, making them super easy to serve and eat without the mess of traditional stuffing.
- Flavor-Loaded but Simple: The classic veggies and herbs really shine, and the seasoning is just right—not overpowering, just comforting.
- Great Use of Leftover Bread: If you’ve got day-old bread hanging out in your kitchen, this recipe turns it into something fabulous and fresh.
- Make-Ahead Friendly: You can prepare these ahead, freeze them, and still enjoy that lovely texture and flavor whenever you need.
Ingredients You’ll Need
These ingredients are simple but come together beautifully to build those classic stuffing flavors we all crave. I always pick fresh parsley and shallots if I can, because they add a brightness that really lifts the dish.
- Butter: Choose unsalted so you can control seasoning, plus it melts perfectly to soften and flavor the veggies.
- Celery: Adds that signature crunch and mild peppery sweetness to balance the softness of the bread.
- Shallots: I swear by shallots here—they’re sweeter and more delicate than onions, giving great depth without overpowering.
- Egg: The binder that helps everything stick together so your balls aren’t at risk of falling apart.
- Poultry seasoning: Classic blend that adds those warm, earthy notes—if you can’t find it, a mix of thyme, sage, and rosemary works great.
- Fresh Italian flat leaf parsley: Brightens up the entire dish and keeps things fresh, trust me you’ll want it.
- Vegetable or chicken broth: Just enough moisture to keep the bread soft and flavorful without sogginess.
- Kosher salt: Use this to season perfectly—avoid table salt here for a less harsh saltiness.
- Fresh pepper: Because no stuffing is complete without a little peppery kick.
- Day-old white or wheat bread: Cubed into about 1/2 inch pieces for the perfect texture that soaks up flavors.
Variations
I like to switch up this Baked Stuffing Balls Recipe depending on the season and what’s in the fridge. It’s super easy to customize, so I encourage you to make it your own and find the flavor combo that hits your comfort spot.
- Add Sausage or Bacon: I sometimes include cooked sausage or bacon pieces when I want a meatier version—my family goes crazy for that savory boost.
- Use Different Herbs: Swapping parsley for fresh thyme or rosemary gives a woodsy twist that’s fantastic for autumn gatherings.
- Make It Vegan: Replace butter with olive oil, use vegetable broth, and swap the egg with a flaxseed “egg” or aquafaba—still delicious and holds well.
- Add Fruit or Nuts: For holiday flair, toss in dried cranberries or chopped pecans; it adds texture and a nice sweet contrast.
How to Make Baked Stuffing Balls Recipe
Step 1: Sauté Your Veggies to Flavor Town
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper or greasing a muffin tin. Next, melt that butter over medium heat in a large sauté pan. Toss in the chopped celery and shallots and cook for 2-3 minutes—just until they’re softened and smelling amazing. This step builds a base flavor that transforms the entire recipe, so don’t rush it. Then, turn off the heat and let it cool for a few minutes; you don’t want to scramble the egg in the next step.
Step 2: Mix, Season, and Bind
In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, salt, and fresh pepper. This is where those classic stuffing spices come together. Add your cooled butter-vegetable mix right in, then toss in the bread cubes. Here’s where it gets fun: use your hands to mash and mix everything until it holds together. If it feels too wet, sprinkle in some more bread cubes; if too dry, drizzle a bit more broth. Getting this texture right is key—it should pack in your hands fairly tight and stay together without feeling soggy.
Step 3: Shape and Bake
Now for the satisfying part—form your stuffing mixture into balls about 2½ inches in diameter. Packing them tightly will help them crisp up nicely. Arrange the balls on your baking sheet with a little space between each, then pop them in the oven. Let them bake for 20 minutes, until they turn lightly golden and crispy on the outside. Your nose will know they’re done before the timer goes off—there’s really no missing that beautiful aroma!
Pro Tips for Making Baked Stuffing Balls Recipe
- Perfect Moisture Balance: I discovered that the key to stuffing balls that hold together but aren’t soggy is to adjust the broth and bread ratios bit by bit—don’t add it all at once.
- Use Day-Old Bread: Fresh bread will make your mix too mushy; letting it dry out for a day or two gives you the best texture.
- Don’t Skip Letting the Butter Cool: Adding hot butter to the egg can cook it unintentionally, changing the texture of your mix.
- Baking Sheet vs. Muffin Tin: A baking sheet gives more crust all around, while muffin tins create perfectly shaped balls—try both to see which you prefer.
How to Serve Baked Stuffing Balls Recipe
Garnishes
I love to top these stuffing balls with a sprinkle of fresh parsley to brighten the plate right before serving. Sometimes a drizzle of warm turkey gravy or even a little cranberry sauce adds a festive touch that my guests always appreciate.
Side Dishes
This Baked Stuffing Balls Recipe pairs beautifully with roasted turkey or chicken, but I also enjoy serving them alongside cranberry sauce, steamed green beans, or a fresh winter kale salad for a balanced meal. They also work great next to creamy mashed potatoes if you’re feeling indulgent.
Creative Ways to Present
Once, for a holiday party, I arranged these stuffing balls on a large platter nestled in fresh herb sprigs and tiny bowls of gravy for dipping on the side. It looked stunning and invited everyone to grab a handful—perfect finger food that feels festive and fun.
Make Ahead and Storage
Storing Leftovers
I usually let leftover stuffing balls cool completely, then store them in an airtight container in the fridge. They keep well for about 2-3 days, and I love warming them up for easy lunches or quick dinners.
Freezing
These balls freeze like a dream. I flash freeze them on a baking sheet first, then transfer to a freezer-safe container. That way, they don’t stick together and you can pop out just as many as you want. They keep up to 2-3 months in the freezer.
Reheating
To reheat, I like to warm them in the oven at 350°F for about 10-15 minutes so they crisp up again rather than turning soggy like in a microwave. You’ll find this keeps that lovely exterior texture intact.
FAQs
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Can I use different types of bread for this Baked Stuffing Balls Recipe?
Absolutely! White and wheat bread work best because of their texture and ability to soak up moisture nicely. If you want to get creative, rustic sourdough or a multigrain loaf can add great flavor, just make sure it’s day-old or slightly toasted so it’s dry enough to hold up in the mix.
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How do I prevent my stuffing balls from falling apart?
Getting the moisture just right is key. Use your hands to feel if the mixture packs well and holds shape without crumbling or feeling mushy. If it’s too dry, add broth gradually; if too wet, add more bread cubes. Also, don’t skip the egg—it’s essential for binding the ingredients.
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Can I make these ahead for a holiday meal?
Yes! You can make and shape the balls ahead of time, then store them tightly covered in the fridge for a day or two before baking. Or freeze after shaping and bake straight from frozen, adding a few extra minutes to the cooking time.
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Is there a vegan version of the Baked Stuffing Balls Recipe?
Definitely. Swap butter for olive oil, use vegetable broth, and replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit until gelled). It holds together surprisingly well without compromising the flavor.
Final Thoughts
I want you to know that this Baked Stuffing Balls Recipe isn’t just a side dish; it’s a little celebration of all those comforting, homey flavors we love in stuffing but wrapped neatly into handheld bites. I remember the first time I made these, my whole family begged for seconds, and that’s been true every time since. I hope you enjoy making and sharing these as much as I do—it’s such a simple recipe that makes a big impression. Give it a try, and I’m pretty sure this will become one of those recipes you return to again and again.
Print
Baked Stuffing Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings (8 stuffing balls)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy-to-make stuffing balls featuring buttery sautéed celery and shallots mixed with seasoned bread cubes, perfect as a side dish or appetizer. These vegetarian stuffing balls bake to a crispy exterior while remaining soft inside, making great use of leftover bread and flavorful herbs.
Ingredients
Vegetables & Herbs
- 1/2 cup celery, chopped
- 1/3 cup shallots, chopped
- 1/2 cup fresh Italian flat leaf parsley, chopped
Wet Ingredients
- 1/4 cup butter
- 1 large egg
- 1/3 cup vegetable or chicken broth
Dry & Spices
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Instructions
- Preheat and prepare baking surface: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or grease a muffin tin to prevent sticking during baking.
- Sauté vegetables: In a large sauté pan over medium heat, melt the butter. Add the chopped celery and shallots and cook for 2-3 minutes, stirring occasionally, until softened. Remove from heat and let cool slightly.
- Mix wet ingredients: In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, vegetable or chicken broth, salt, and pepper until fully combined.
- Combine with bread and vegetables: Add the cooled buttered vegetable mixture to the bowl with the wet ingredients. Then add the bread cubes. Using your hands, mash and mix everything together until the bread absorbs the liquids and the mixture holds together.
- Adjust consistency: If the mixture is too moist and falls apart, add more bread cubes. If it is too dry and crumbly, add a little more broth to help it bind.
- Shape stuffing balls: Firmly pack the mixture in your hands and form into roughly 2 1/2 inch diameter balls, ensuring they hold together well.
- Bake: Arrange the stuffing balls evenly spaced on the prepared baking sheet or muffin tin. Bake in the preheated 400°F oven for 20 minutes or until the exterior is lightly browned and crunchy.
- Store leftovers: Once cooled, store the stuffing balls in an airtight container in the refrigerator for 2-3 days or freeze in a freezer-safe container for up to 2-3 months.
Notes
- Use day-old bread for best texture that absorbs liquids without turning mushy.
- Adjust liquid amounts as needed based on bread type and freshness to achieve the right consistency.
- This vegetarian recipe makes a great side dish or appetizer for holiday meals or gatherings.
- Stuffing balls can be reheated in the oven at 350°F until warmed through, maintaining their crisp exterior.
- Freezing allows for convenient make-ahead preparation for busy days or special occasions.
Nutrition
- Serving Size: 2 stuffing balls
- Calories: 155 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 36 mg
