Stuffing Balls
These Stuffing Balls are your favorite holiday stuffing in a ball form. Make the stuffing from scratch, or use leftover stuffing, for a flavorful bite to enjoy all season long!
Servings: 18 servings
Calories: 255kcal
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 13x9-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
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.
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 grandma used to make in our stuffing. You can add your family's favorite seasonings too!
Nutrition
Calories: 255kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 469mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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