If you’re anything like me, you know that sometimes traditional stuffing just doesn’t cut it when you want something a little easier to serve, a little more fun to eat, and still packed with all those cozy, savory flavors. That’s exactly why this Baked Stuffing Balls Recipe is a total game changer. They’re crispy on the outside, tender and flavorful on the inside, and perfect for gatherings or just a comforting family dinner. Stick with me—I’ll share all the tips and tricks you’ll want to nail this recipe every time.
Why You’ll Love This Recipe
- Easy to Make: With just a handful of ingredients and simple steps, you’ll have these ready in under 40 minutes.
- Perfect for Leftovers: I discovered this trick when I wanted to use up stale bread and ended up with these irresistible balls.
- Crowd Pleaser: My family goes crazy for these at holiday dinners and weeknight meals alike.
- Make Ahead Friendly: You can prep, store, and freeze these so you’re always ready to wow guests or treat yourself.
Ingredients You’ll Need
Each ingredient plays an important role in making your baked stuffing balls irresistibly flavorful and perfectly textured. I’ve found sourcing fresh parsley and celery makes a noticeable difference, and using day-old bread is a total must for the right structure.
- Butter: It adds richness and helps soften the veggies while infusing flavor.
- Celery: This gives a lovely crunch and fresh burst to the mix.
- Shallots: I love the subtle sweetness they bring, more delicate than onions.
- Egg: Acts as a binder so the balls stick together without falling apart.
- Poultry seasoning: This classic blend really takes the flavor up a notch.
- Italian flat-leaf parsley: Adds freshness and color — don’t skip it!
- Vegetable or chicken broth: Moistens the bread and helps the flavors meld perfectly.
- Kosher salt and fresh pepper: Essential for seasoning — balance is key!
- Day-old white or wheat bread: The star of the show; it soaks in all the seasonings without becoming mushy.
Variations
I love playing around with this baked stuffing balls recipe to suit different tastes and occasions. You can easily tweak the herbs or add some extras like cheese or sausage for a heartier bite.
- Herb Upgrades: Try swapping parsley for sage or rosemary to bring a more autumnal feel—my go-to when it’s holiday season.
- Cheesy Twist: Adding shredded cheddar or Parmesan right into the mix turns these into a cheesy delight that my kids absolutely adore.
- Meaty Addition: Cooking and crumbling breakfast sausage into the stuffing mix adds a savory punch that’s hard to resist.
- Gluten-Free: Use gluten-free bread or cornbread cubes; just make sure the cubes aren’t too fresh or your balls will get soggy.
How to Make Baked Stuffing Balls Recipe
Step 1: Sauté the Veggies Until Soft and Aromatic
Melt your butter in a sauté pan over medium heat, then add the chopped celery and shallots. Stir them gently for about 2-3 minutes until they soften but don’t brown—this subtle cooking mellows the flavors perfectly. Then, turn off the heat and let it cool for a few minutes; too hot and you risk scrambling the egg in the next step.
Step 2: Mix Your Seasonings and Liquids
In a large bowl, whisk the egg with poultry seasoning, chopped parsley, broth, salt, and pepper until everything is nicely combined. Adding the broth little by little while stirring helps you control the moisture level in your mixture. This is key to getting your stuffing balls just right—not too wet, not too dry.
Step 3: Combine All Ingredients and Form Your Balls
Add the cooled butter-vegetable mixture and bread cubes to the bowl. Then, get your hands in there and gently mash and mix everything so the cubes absorb the liquid and seasonings. If your mixture feels too sticky, toss in a bit more bread; if it’s crumbly, splash in more broth. Once you’re happy with the texture, pack the stuffing tightly and roll into roughly 2 1/2-inch balls. If they hold together well, you’re golden!
Step 4: Bake Until Golden and Crispy
Place your balls on a parchment-lined baking sheet or in a greased muffin tin to keep their shape. Bake at 400°F for 20 minutes, and watch for a light golden-brown crust to develop. That crispy outside with the tender inside is what makes these baked stuffing balls so special.
Pro Tips for Making Baked Stuffing Balls Recipe
- Use Day-Old Bread: Fresh bread will make your mixture too soggy; day-old bread holds flavor and texture perfectly.
- Don’t Overmix: Gently combine ingredients to keep some texture in your bread cubes—this makes the stuffing balls more interesting to bite into.
- Test a Small Ball: Before shaping them all, bake one ball first to check if seasoning and moisture are just right.
- Use a Muffin Tin for Uniformity: If you want perfectly shaped balls, a lightly greased muffin tin helps them hold their form and bake evenly.
How to Serve Baked Stuffing Balls Recipe
Garnishes
I usually sprinkle a little extra chopped parsley on top right after baking to add a fresh pop of color and flavor. You can also add a drizzle of homemade gravy or cranberry sauce on the side—my family loves the combo!
Side Dishes
This recipe pairs beautifully with roasted turkey or chicken, steamed green beans, or even a bright salad for a lighter meal. For cozy dinners, mashed potatoes or creamy butternut squash go hand-in-hand with these savory bites.
Creative Ways to Present
Want to impress guests? Serve the baked stuffing balls stacked in a decorative bowl or nestled in a bread basket lined with a festive napkin. For parties, offer them on skewers with little dips or sauces on the side—easy for everyone to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
I usually store leftover baked stuffing balls in an airtight container in the fridge for up to 3 days. They keep surprisingly well and still taste great when reheated—no one can believe they’re leftovers!
Freezing
Freezing is a great option with this recipe. I let the balls cool completely, then flash freeze them on a tray before transferring to a freezer-safe bag or container. They can last for up to 3 months and thaw quickly when you need them.
Reheating
To reheat, I pop them in the oven at 350°F for about 10-15 minutes to revive that crisp exterior. You can also microwave them, but I prefer oven reheating to keep the texture just right.
FAQs
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Can I use fresh bread for this Baked Stuffing Balls Recipe?
I wouldn’t recommend it because fresh bread tends to soak up too much moisture, making the stuffing balls soggy and hard to hold together. Day-old or slightly stale bread works best for the perfect texture.
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How do I make sure the stuffing balls don’t fall apart?
Make sure to properly balance the moisture by adjusting broth and bread cubes. Also, the egg and butter act as binders, so don’t skip them. Press the mixture tightly when shaping each ball, and if needed, use a muffin tin to help maintain shape during baking.
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Can I make these ahead of time?
Absolutely! You can prepare the mixture a day in advance and keep it refrigerated, or shape the balls and freeze them before baking. Just bake them fresh from the fridge or frozen for best results.
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Are these Baked Stuffing Balls Recipe vegetarian?
Yes, as written, this recipe is vegetarian, especially if you use vegetable broth. If you want to make it vegan, you’d need to swap the butter and egg for plant-based alternatives.
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What size should I make the stuffing balls?
I recommend rolling them about 2 1/2 inches in diameter—this size bakes evenly and fits well as an appetizer or side. You can make smaller balls for bite-sized snacks, but baking times will be shorter.
Final Thoughts
Honestly, this Baked Stuffing Balls Recipe has become one of my absolute favorite ways to enjoy stuffing without the mess and fuss of the traditional casserole. I love how you can make a big batch easily, and the way these turn crisp on the outside while staying fluffy and flavorful inside feels like a little celebration every time. Whether you’re feeding a crowd or just want a comforting homemade snack, these stuffing balls never disappoint—give them a try, and I’m pretty sure they’ll become a staple in your kitchen too!
Print
Baked Stuffing Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8, 2 1/2-inch stuffing balls
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Stuffing Balls are a perfect way to use up day-old bread, combined with sautéed celery, shallots, and seasoned with poultry spices and fresh parsley. Baked until golden and crispy on the outside, they make an excellent vegetarian side dish or appetizer that is easy to prepare, store, and enjoy.
Ingredients
Vegetables & Herbs
- 1/2 cup celery, chopped
- 1/3 cup shallots
- 1/2 cup fresh Italian flat leaf parsley, chopped
Dairy & Eggs
- 1/4 cup butter
- 1 large egg
Seasonings & Liquids
- 1 teaspoon poultry seasoning
- 1/3 cup vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
Breads
- 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)
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 and ease cleanup.
- Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add the chopped celery and shallots, stirring occasionally for about 2-3 minutes until the vegetables soften. Remove the pan from heat and let the mixture cool for a few minutes to avoid cooking the egg too soon.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, kosher salt, and fresh pepper until combined. Then add the cooled butter and vegetable mixture and mix well.
- Combine with Bread Cubes: Add the bread cubes to the wet mixture. Using your hands, gently mash and mix to incorporate all ingredients evenly. Adjust the consistency by adding more bread if the mixture is too wet, or more broth if it’s too dry. The mixture should be moist enough to hold shape.
- Form Stuffing Balls: Using your hands, pack the stuffing mixture tightly and roll into balls approximately 2 1/2 inches in diameter. They should remain firm and hold their shape when released.
- Bake: Place the formed balls on the prepared baking sheet, spacing them evenly. Bake in the preheated 400°F oven for 20 minutes or until the stuffing balls are lightly browned and crunchy on the outside.
- Storage: After cooling, store the stuffing balls in the refrigerator for up to 2-3 days or freeze them in a freezer-safe container for up to 2-3 months for longer storage.
Notes
- These stuffing balls are an easy and flavorful way to use leftover bread.
- The recipe is vegetarian-friendly and packed with savory spices and fresh herbs for a delicious side dish.
- Adjust the moisture content by adding broth or bread cubes to get the perfect consistency for shaping.
- They can be prepared ahead of time and stored refrigerated or frozen.
- Using a muffin tin helps keep the balls uniform and prevents spreading during baking.
Nutrition
- Serving Size: 2 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
