This recipe for Thanksgiving stuffing balls is one of those comforting, hands-on dishes that instantly brings the holidays to the kitchen. I first developed this version when I wanted all the flavors of classic stuffing but in a finger-food format that worked for cocktail-hour guests and family members who prefer smaller portions. The mixture is buttery and herb-forward, with a soft, pillowy interior that contrasts with a crisp, golden crust. Because the base is day-old bread, the texture is just right—chewy pockets that soak up savory broth and aromatics without turning soggy.

I discovered this approach during a busy holiday season when oven space was limited and I needed a versatile side that could double as an appetizer. Shaping the mixture into golf-ball-sized portions made timing predictable and plating effortless. What makes these memorable is the balance between the browned exterior and the tender middle, plus the pop of fresh parsley and optional Parmesan for a slightly nutty finish. My family reaches for these first—kids especially love the ball shape—and they travel well for potlucks, too.

Ingredients

• Bread (about 1 loaf, 14 ounces / ~8 cups cubed): Day-old white or sourdough works best because it soaks liquid evenly without becoming gummy. I prefer a country-style loaf for texture; if using soft sandwich bread, toast it a bit longer so cubes hold their shape.
• Butter (1 stick / 1/2 cup): Unsalted butter gives richness and helps sauté the vegetables. Use quality butter like Plugr or Land O Lakes—the subtle dairy notes make a difference when browned slightly.
• Onion (1 large): Finely chopped so it melds into the mixture and distributes sweetness evenly. Yellow onion is my go-to for a balance of sharpness and sweetness.
• Celery (2 stalks): Provides classic stuffing crunch and aromatic depth. Trim the base and slice thinly for even cooking.
• Garlic (2 cloves): Minced finely to avoid bitter pockets; adds warmth and an extra layer of flavor without overpowering.
• Poultry seasoning (2 teaspoons): Or substitute 1 teaspoon dried sage plus 1 teaspoon dried thyme for a fresher, herb-forward profile.
• Salt & Pepper (1 teaspoon salt, 1/2 teaspoon black pepper): Season progressively; you can always add a pinch more after baking if desired.
• Parsley (1/2 cup chopped): Fresh parsley brightens the mixture—flat-leaf parsley is preferred for its cleaner, herbaceous flavor.
• Eggs (2 large): Lightly beaten to bind the mixture so the balls hold together without becoming dense.
• Broth (1 1/2 cups): Chicken or turkey broth is traditional; use a low-sodium variety so you control the salt, or substitute vegetable broth for a vegetarian option.
• Parmesan (1/2 cup grated, optional): Adds savory umami and helps the exterior brown; include if you want an extra layer of flavor.

Instructions

Prepare the Bread Base: Spread the cubed day-old bread in a single layer on a baking sheet and toast at 300°F (150°C) for 10–12 minutes until the cubes are dry but not browned. Drying concentrates the crumb so it soaks broth evenly. Let cool slightly before combining to avoid melting the butter in later steps. Cook the Vegetables: In a large skillet over medium heat, melt 1 stick (1/2 cup) unsalted butter. Add the finely chopped onion and celery and sauté for 6–8 minutes until softened and translucent. Add the minced garlic in the last 1–2 minutes so it becomes fragrant without burning. Combine the Mixture: In a large bowl, combine the toasted bread cubes, sautéed vegetables, 2 teaspoons poultry seasoning (or 1 tsp sage + 1 tsp thyme), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup chopped fresh parsley, and 1/2 cup grated Parmesan if using. Stir in the lightly beaten eggs to bind the mixture. Moisten with Broth: Slowly pour in 1 1/2 cups chicken or turkey broth while gently tossing. Stop when the mixture is uniformly moist and holds together when pressed—about the consistency of a firm muffin batter. If it seems too dry, add a tablespoon of broth at a time; avoid making it soggy. Shape the Balls: With slightly damp hands, form the mixture into golf-ball-sized portions, about 1 1/2 inches in diameter. Place them on a greased or parchment-lined baking sheet, spacing them about 1 inch apart so air circulates and they brown evenly. Bake to Finish: Preheat the oven to 375°F (190°C). Bake the balls for 20–25 minutes until golden brown and crisp on the outside. Rotate the sheet halfway through baking for even color. Allow to rest 5 minutes before serving so they firm up.

Storage Tips

Cool the balls completely before storing to prevent condensation and sogginess. Refrigerate in a single layer on a baking sheet for 30 minutes to set, then transfer to an airtight container with parchment between layers. Keep refrigerated up to 3 days. For freezing, flash-freeze on a sheet for 1 hour, then move to a zipper bag or airtight container; they can be reheated from frozen at 350°F for 12–18 minutes. Microwaving will soften the crust; for best texture, re-crisp in the oven or a toaster oven.

Ingredient Substitutions

To make a vegetarian version, substitute vegetable broth for the chicken/turkey broth and omit any meat additions. For a richer profile, stir in 1/2 cup cooked and crumbled breakfast sausage or 1 cup sautéed mushrooms—both lend savory depth. If you don’t have parsley, use chives or tarragon sparingly. Gluten-free bread works but choose a sturdy variety; you may need slightly less broth because some GF breads are denser.

Serving Suggestions

Serve warm as a side to roast turkey, glazed ham, or alongside a simple green salad for contrast. Garnish with extra chopped parsley and a light drizzle of pan juices or gravy for a plated presentation. For appetizer service, arrange on a platter with toothpicks and a small bowl of cranberry dip, aioli, or pan gravy for dunking. These also pair beautifully with roasted root vegetables and Brussels sprouts for a seasonal board.

Cultural Background

Stuffing has deeply rooted traditions across many cultures, often reflecting local breads and herbs. In the United States, herb-seasoned bread stuffing became synonymous with Thanksgiving, where regional variations include cornbread-based mixes in the South or sausage and oyster additions in New England. Transforming stuffing into individual balls is a modern adaptation that borrows the flavors of classic preparations while offering convenience and portability for contemporary entertaining.

Seasonal Adaptations

Autumn calls for swapping parsley for chopped sage and adding roasted butternut squash or chopped apples for sweetness. In winter, incorporate cranberries and toasted walnuts for holiday contrast. Spring and summer versions benefit from lighter broths and fresh herbs like basil or mint; reduce the butter slightly and add lemon zest for brightness.

Meal Prep Tips

Assemble and shape the balls a day ahead, place them on a parchment-lined tray, cover tightly, and keep refrigerated. This reduces stress on the day of serving—simply bake them off while your main roast rests. For large gatherings, double the mixture and freeze half of the shaped balls; thaw overnight in the refrigerator before baking. Use disposable parchment-lined pans if you’re short on oven space to speed cleanup.

These stuffing balls capture the spirit of the holiday while offering flexibility for modern entertaining—easy to scale, simple to finish, and always a crowd favorite. Make them your own with a pinch more herb or a swap of add-ins, and you’ll have a new tradition on your table.