Stuffing Balls
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These Stuffing Balls are the best part of Thanksgiving, made portable. All the flavor of classic stuffing, rolled up into golden, crispy bites.
Easy Stuffing Balls Recipe
If you ask me, the best part of any holiday meal isn’t the turkey, it’s the stuffing. And this recipe actually comes from my friend (and teammate here at Jo Cooks) Amanda, who swears these are the most requested side dish at her family dinners. One bite and I totally get why. They’re crisp on the outside, soft and herby in the middle, and dangerously easy to eat straight off the tray.
We’ve started making them for every holiday now because everyone loves them. They’re easy, cozy, and perfect for soaking up gravy or pairing with roast turkey. Whether they make it to the table or not depends entirely on how fast your family finds the baking sheet.
Why You’ll Love These Stuffing Balls
- All the stuffing flavor, none of the hassle. Classic herbs, buttery onions, and golden bread cubes rolled into bite-sized perfection.
- Crispy outside, soft inside. That perfect mix of textures that makes you keep reaching for “just one more.”
- Crowd-pleaser. These disappear fast at every holiday dinner.
- Make-ahead friendly. You can roll them, chill them, and bake when you’re ready. Perfect for stress free entertaining.
- The ultimate gravy vehicle. They soak up all that deliciousness and still hold their shape.
Ingredients and Tips
- Mashed potatoes: Use cooled mashed potatoes so the mixture holds together better. Leftovers work perfectly as long as they are not loaded with too much butter or cream.
- Bread: I like using a mix of rye, sourdough, and white for more flavor and texture. Stale bread works best because it soaks up the broth without getting soggy.
- Onion and celery: These are the base of that classic stuffing flavor. Sauté them until soft and fragrant before mixing everything together.
- Butter: One stick gives that rich, buttery flavor that makes stuffing irresistible. It is the holidays, after all.
- Herbs: Poultry seasoning and sage bring that cozy Thanksgiving flavor. You can use fresh or dried, whatever you have on hand.
- Chicken broth: Add a little at a time until the mixture is moist but not mushy. It should hold its shape easily when rolled.
- Salt and pepper: Be generous. Bread and potatoes absorb seasoning quickly, so taste and adjust as you go.
Set your oven to 375°F (190°C) and line two baking sheets with parchment paper or lightly grease them.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened and fragrant, about 5 to 7 minutes. Stir in the poultry seasoning and sage, then remove from the heat and let it cool slightly.
In a very large bowl, combine the mashed potatoes, bread cubes, and the sautéed onion mixture. Season with salt and pepper, then slowly pour in the chicken broth a little at a time, stirring until everything is evenly moistened but not soggy.
Using damp hands, scoop about ¼ cup of the mixture and roll it into firm balls. Place them on the prepared baking sheets, leaving a little space between each one.
Transfer to the oven and bake for 25 to 30 minutes or until the stuffing balls are golden brown on the outside and set in the middle.
How To Serve
These stuffing balls go with pretty much everything on the holiday table. Here’s how I love to serve mine:
Turkey Gravy
How to Roast a Turkey
Roast Chicken
Cranberry Pork Roast
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. You can roll the stuffing balls a day ahead and keep them covered in the fridge until ready to bake. Just add a few extra minutes in the oven if you’re baking them straight from cold.
Can I freeze stuffing balls?
Yes! Once they’re baked and cooled, place them on a tray to freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. To reheat, bake from frozen at 350°F (177°C) until warmed through and crisp again.
Why are my stuffing balls falling apart?
That usually means the mixture is too dry or the mashed potatoes were too soft. Add a splash more broth next time until it holds together when rolled. You can also chill the mixture for 15 minutes before shaping to help it firm up.
Can I use instant mashed potatoes?
You can, but real mashed potatoes give better texture and flavor. If you’re using instant, make them on the thicker side so the mixture stays firm.
What kind of bread works best?
A mix of rye, sourdough, and white bread gives great flavor, but anything slightly stale works. Avoid super soft sandwich bread since it can turn mushy once the broth is added.
How do I keep them crispy?
Make sure they have enough space on the baking sheet for air to circulate. If you’re reheating leftovers, pop them in the oven instead of the microwave to bring that crispiness back.
How should I store leftovers?
Store cooled stuffing balls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (177°C) for about 10 minutes to get the edges nice and crispy again.
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Stuffing Balls
Ingredients
- 4 cups mashed potatoes (cooled)
- 1 large yellow onion (finely chopped)
- 3 stalks celery (finely chopped)
- ½ cup butter (1 stick)
- 2 tablespoons poultry seasoning
- 1 tablespoon fresh sage (chopped)
- 2 cups chicken broth
- salt and pepper (to taste)
- 6 cups cubed bread (I used a combination of rye, sourdough and white bread)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or line 2 baking sheets with parchment paper.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook 5–7 minutes until softened and fragrant. Stir in poultry seasoning, and sage. Remove from heat and let cool slightly.
- In a very large mixing bowl, combine the mashed potatoes, bread cubes, and sautéed onion mixture. Season generously with salt and pepper.
- Pour in the chicken broth a bit at a time, stirring gently until the bread is evenly moistened but not soggy. You may not need all of it.
- Using damp hands, scoop about ¼ cup of mixture at a time and roll into firm balls. Place them evenly spaced on the prepared baking sheets.
- Transfer to the oven and bake 25–30 minutes, or until golden brown on the outside and set in the middle.
- Serve warm alongside turkey, chicken, or your favorite holiday roast.
Notes
- Make ahead: Roll the stuffing balls and refrigerate for up to a day before baking. Perfect for prepping early.
- Freezing: Freeze baked and cooled stuffing balls for up to 3 months. Reheat from frozen at 350°F (177°C) until hot and crisp.
- Don’t over soak: Add the chicken broth slowly until the mixture is just moist enough to hold together. Too much liquid will make them mushy.
- Best bread: Stale or day old bread works best since it absorbs broth without turning soggy.
- Flavor boost: Add chopped parsley, cooked sausage, or shredded cheese for extra flavor.
- Reheating: Reheat leftovers in the oven at 350°F (177°C) for about 10 minutes to bring back that crispy exterior.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
