Thanksgiving Stuffing Balls

Thanksgiving stuffing balls take the usual stuffing and shape it into golden, crisp-edged bites that bake on a sheet pan. Stale bread cubes soak up vegetable broth, and sautéed celery and onion, sage, thyme, dried cranberries and chopped nuts go in with them. Beaten eggs hold the mixture together so it can be rolled by hand. The recipe makes 8 servings and takes 45 minutes.

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They work as a holiday appetizer or a side dish, and as a way to use up leftover stuffing. The flavors and textures are savory herbs, crunchy nuts and a hint of sweetness from the cranberries. The mixture can be prepared ahead, which leaves your time free on the day.

What Goes in the Mixture

The amounts are in the recipe card at the bottom. These are the main ingredients and what they do.

• Stale bread (3 cups, cubed): the base. Day-old bread absorbs the broth without turning mushy.
• Vegetable broth (1 cup): adds moisture and flavor so the balls are tender inside.
• Celery and onion (1/2 cup each, finely chopped): the aromatic base that gives the classic stuffing taste.
• Cooked sausage (1/2 cup, crumbled): optional. It adds flavor and protein.
• Dried cranberries (1/4 cup) and walnuts or pecans (1/4 cup): they add sweetness and crunch to balance the savory herbs.
• Sage (2 teaspoons), thyme (1 teaspoon) and garlic powder (1 teaspoon): the herbs and spices that flavor the mixture.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): season the whole mixture.
• Eggs (2, beaten): bind everything so the balls hold their shape.
• Fresh parsley (1/4 cup, chopped): optional, for color and freshness.

For a vegetarian version, leave out the sausage and use vegetable broth. Mushrooms can stand in for the sausage. Rosemary or oregano gives a different herb flavor.

Shaping and Baking

Here is the stuffing method in brief. The card has the full steps.

• Cube the bread into bite-sized pieces. Aim for about 1-inch cubes, which absorb flavor evenly. A food processor can pulse the bread for a quicker route.
• Soak the bread. Let the cubes sit in the vegetable broth for about 10 minutes, until they are soft.
• Sauté the celery and onion. Use a splash of olive oil or butter in a skillet over medium heat and cook for about 5 minutes, until soft and translucent. The sautéing brings out their natural sweetness. If you are using sausage, add it now and cook until browned. The result is a base that is full of savory flavor.
• Combine. In a large bowl, mix the bread with the sautéed mixture, cranberries, nuts, herbs and spices, then stir in the beaten eggs. You want it moist but not soggy.
• Shape and bake. Roll the mixture by hand into balls about 1.5 inches across and set them on a parchment-lined baking sheet with a little space between each. Bake at 375°F for 25 to 30 minutes, until golden brown and crisp on the outside.
• Cool briefly. Let the balls cool slightly before serving. Garnish with fresh parsley if you like.

Getting the Texture Right

• Use day-old bread. Stale bread gives the best texture and a good bite.
• Watch the moisture. The mixture should hold together without being sticky. If it is too dry, add a splash of vegetable broth. If it is too wet, stir in a little more bread.
• Vary the herbs. Fresh rosemary, thyme or a pinch of nutmeg give a different flavor.

These points help with making the balls well each time.

The equipment is simple: a large mixing bowl, a skillet (a non-stick one works best, and a saucepan can stand in), a sturdy baking sheet, parchment paper, and measuring cups and spoons. If you have no parchment, lightly greasing the baking sheet works. With these ready, the holiday appetizer comes together easily.

Ways to Change Them

• Different proteins: crumbled bacon or diced turkey make the balls heartier and add flavor and protein.
• Gluten-free: swap the bread for gluten-free bread.
• Seasonal vegetables: diced butternut squash , mushrooms or spinach add color and flavor.

What to Serve With Them

Pair the balls with the right sides and drinks. A tangy cranberry sauce or a creamy ranch makes a good dip.

• Roasted Brussels sprouts: tossed in olive oil, salt and pepper and roasted until crisp.
• Cauliflower mash: an alternative to mashed potatoes , made by steaming cauliflower and blending it with butter and cream.
• Cranberry sauce: a quick version of fresh cranberries, a sweetener and a splash of orange juice gives a tangy contrast.
• Drinks: a dry red or white wine, or sparkling water with a squeeze of lemon.

These sides and drinks suit the flavors of the stuffing balls.

Time and Nutrition

Prep takes 15 minutes and cooking takes 30, for 45 minutes in total. One ball, which is one serving, has approximately 180 calories, 7 grams of fat (1 gram saturated), 20 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 6 grams of protein and 300 milligrams of sodium. These are estimates.

FAQs

Can the balls be made ahead of time?

Yes. Prepare the mixture a day in advance and keep it in the refrigerator. Form the balls and bake them just before serving for the best texture and flavor.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 to 15 minutes, until warmed through.

Can the bread be replaced?

Cauliflower rice or almond flour mixed with eggs can make a binding mixture in its place. Cauliflower rice is the first option listed.

Can the balls be frozen?

Yes. After baking, cool them completely, freeze them in a single layer on a baking sheet, then move them to a freezer-safe bag or container. They keep for up to 3 months. Bake from frozen at 375°F for about 30 to 35 minutes.

Make the recipe and enjoy it for the flavors of sage, thyme and cranberry.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us