Stuffing Balls
These Stuffing Balls are your favorite holiday stuffing in a bite-sized form. Make the stuffing from scratch, or use leftover stuffing, for a flavorful favorite to enjoy all season long!
My family has been making these Stuffing Balls for years and years. We love them as an appetizer, side dish, snack, or even a way to use up leftover stuffing the day after a holiday meal.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
My granny always uses a base of cornbread and stuffing mix for the best flavor combination. Baked in the oven, they’re crunchy on the outside and so tender on the inside. It’s a fun, new way to enjoy stuffing in a handheld way and using only 10 ingredients. Serve alongside your holiday turkey or ham and your menu is complete!
Table of Contents
why you’ll love this recipe
- Your favorite holiday side dish in an poppable form! These are the best way to serve stuffing. All the crunchy bits are on the outside with a super tender inside.
- Easy to make ahead of time. Shape and form the balls, then bake them in the oven before the party. This way all you have to do is warm and serve.
- Versatile for your holiday menu. Make it an appetizer, side, snack, or even reheat for lunch the next day. These Stuffing Balls always have a spot on the menu.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Cubed or crumbled cooked cornbread: Part of the “bread base” to the stuffing balls. Make the cornbread from scratch or use a box mix.
- Seasoned bread cubes or croutons: The second part of the “bread base”.
- Salted butter: You can also use unsalted butter, just add another pinch of salt.
- Yellow onion: Adds nice vegetable flavor.
- Diced celery: A key aromatic in stuffing.
- Turkey or chicken broth: Moistens the stuffing to make it a moldable consistency.
- Large egg: Binds the stuffing balls.
- Dried sage: The flavor of classic stuffing that makes it so warm in flavor.
- Flaky poultry seasoning: My favorite easy seasoning to add to make it even richer in herb flavor.
Tools You’ll Need
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Mixing Bowl
- Cutting Board
- Chef’s Knife
- 13″x9″ Baking Dish
- Large Scoop
how to make stuffing balls
- Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the cornbread and seasoned bread, dried sage, poultry seasoning, salt, and pepper. Gently toss to combine.
- In a skillet over medium heat, melt 4 tablespoons of the butter. Add onion and celery and sauté for 5–7 minutes, until softened and fragrant but not browned. Remove from the heat.
- Add the sautéed onion and celery (along with any butter from the pan) to the bread mixture. Melt 4 more tablespoons of the butter and drizzle it over the mixture. Pour in broth and egg and gently stir to moisten.
- Using a large cookie scoop (about 1/4-1/3 cup), scoop and place the mounds into the prepared baking dish.
- Cover loosely with foil and bake for 25 minutes.
- Carefully remove from the oven. Take off the foil. Melt the remaining butter and brush the tops.
- Bake an additional 15–20 minutes, until the tops are golden and slightly crisp. Rest 5 minutes before serving.
expert tips
- Make sure there is enough broth to wet the stuffing mixture to be a moldable consistency, but don’t make it too wet or else the balls won’t be able to bind.
- Add meat if desired. You can cook sausage or ground or shredded chicken or turkey and let it cool to mix into the mixture if you want to add some protein.
- Make all of the stuffing balls the same size. Use a cookie scoop for ease, this will help the stuffing balls bake at the same rate.
- Cover the stuffing balls in the oven to start, then uncover to finish baking. The foil helps them cook through on the inside, and removing the foil helps to brown the tops.
- Add your favorite seasonings. I love dried sage and poultry seasoning, just like my granny used to make in our stuffing. You can add your family’s favorite seasonings too!
storage
Store any leftover stuffing balls in an airtight container in the fridge for up to 4 days. It’s best to reheat in the oven, toaster oven, or air fryer until re-crisped on the outside and warmed through.
You can also freeze the stuffing balls for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.
Frequently Asked Questions
You can, just make sure to add the right amount of stock so that it forms balls easily.
Yes, that’s a great way to make them! They will be crispy on the outside and soft and tender on the inside.
Of course! If you are using leftover stuffing, check the consistency, you may need to add an egg to bind the mixture. Or if it’s already too wet, then add additional crumbled cornbread.
more easy holiday recipes
- Ham and Cheese Casserole
- Slow Cooker Velveeta Mac and Cheese
- Bacon-Wrapped Dates
- Crockpot Sweet Potato Casserole
Stuffing Balls
Ingredients
- 4 cups cubed or crumbled cooked cornbread
- 2 cups seasoned bread cubes or croutons slightly crushed
- 10 tablespoons salted butter divided
- 1 cup diced yellow onion
- 1 cup diced celery
- 2 cups turkey or chicken broth
- 1 large egg lightly beaten
- 1/2 teaspoon dried sage
- 1/2 teaspoon flaky poultry seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the cornbread and seasoned bread, dried sage, poultry seasoning, salt, and pepper. Gently toss to combine.
- In a skillet over medium heat, melt 4 tablespoons of the butter. Add onion and celery and sauté for 5–7 minutes, until softened and fragrant but not browned. Remove from the heat.
- Add the sautéed onion and celery (along with any butter from the pan) to the bread mixture. Melt 4 more tablespoons of the butter and drizzle it over the mixture. Pour in broth and egg and gently stir to moisten.
- Using a large cookie scoop (about 1/4-1/3 cup), scoop and place the mounds into the prepared baking dish.
- Cover loosely with foil and bake for 25 minutes.
- Carefully remove from the oven. Take off the foil. Melt the remaining butter and brush the tops. Bake an additional 15–20 minutes, until the tops are golden and slightly crisp. Rest 5 minutes before serving.
Notes
- Make sure there is enough broth to wet the stuffing mixture to be a moldable consistency, but don’t make it too wet or else the balls won’t be able to bind.
- Add meat if desired. You can cook sausage or ground or shredded chicken or turkey and let it cool to mix into the mixture if you want to add some protein.
- Make all of the stuffing balls the same size. Use a cookie scoop for ease, this will help the stuffing balls bake at the same rate.
- Cover the stuffing balls in the oven to start, then uncover to finish baking. The foil helps them cook through on the inside, and removing the foil helps to brown the tops.
- Add your favorite seasonings. I love dried sage and poultry seasoning, just like my grandma used to make in our stuffing. You can add your family’s favorite seasonings too!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
