Crispy Thanksgiving Stuffing Balls

Here’s a delicious recipe for Crispy Thanksgiving Stuffing Balls—all the flavor of traditional stuffing, but in bite-sized, golden, crunchy bites 🦃✨

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🥖 Crispy Thanksgiving Stuffing Balls

⏱ Time

• Prep: 20 minutes

• Cook: 25–30 minutes

• Serves: 6–8 (makes ~24 balls)

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🧺 Ingredients

• 6 cups day-old bread, cubed (white, sourdough, or a mix)

• 1 cup celery, finely diced

• 1 cup onion, finely diced

• 2–3 tbsp butter

• 2 cloves garlic, minced

• 1 tsp sage

• 1 tsp thyme

• ½ tsp rosemary

• Salt & pepper, to taste

• 2 large eggs, beaten

• ½–¾ cup chicken or vegetable broth

• ¼ cup grated Parmesan (optional, for extra crisp)

• Olive oil or melted butter for brushing

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👩‍🍳 Instructions

1️⃣ Sauté Vegetables

1. In a skillet, melt butter over medium heat.

2. Add onion and celery; sauté until soft, 5–6 minutes.

3. Add garlic, herbs, salt, and pepper; cook 1 more minute.

4. Remove from heat and let cool slightly.

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2️⃣ Mix Stuffing

1. In a large bowl, combine bread cubes, sautéed vegetables, and Parmesan.

2. Whisk together eggs and broth, then pour over bread mixture.

3. Stir gently until bread is moist but not mushy. Add more broth if needed.

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3️⃣ Form Balls

1. Take a handful of mixture and roll into 1½–2 inch balls.

2. Place on a baking sheet lined with parchment.

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4️⃣ Bake

1. Preheat oven to 375°F / 190°C.

2. Brush each ball lightly with olive oil or melted butter.

3. Bake 25–30 minutes, turning once halfway, until golden and crispy.

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5️⃣ Serve

• Serve hot as a side for turkey or roasted chicken.

• Optional: drizzle a little gravy over the top for extra flavor.

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🌟 Tips & Variations

• Cheesy version: Add ½ cup shredded cheddar or Gruyère inside balls.

• Cranberry twist: Mix ¼ cup dried cranberries into the stuffing before shaping.

• Herb swap: Use fresh parsley, sage, or thyme for a fragrant flavor.

• Make ahead: Assemble balls, freeze on baking sheet, then bake from frozen adding 5–7 minutes.

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If you like, I can also make an Air Fryer version so these stuffing balls come out super crispy in 10–12 minutes—less oil, faster, and perfect for small kitchens.