Stuffing balls are a cozy and flavorful twist on the classic holiday stuffing. These bite-sized delights are perfect as a side dish, appetizer, or even a quick snack. Crisp on the outside and tender on the inside, they capture all the savory flavors of traditional stuffing in a compact, easy-to-serve form. Whether you’re hosting a Thanksgiving feast, a festive dinner, or simply craving something hearty and satisfying, these stuffing balls are a must-try addition to your table. Best of all, they’re versatile enough to adapt to your favorite flavors or dietary needs!
Ingredients
Gather these simple ingredients to make your stuffing balls:
- 6 cups (450 g) of stuffing mix or cubed day-old bread
- 1 lb (450 g) breakfast sausage (or ground turkey, chicken, or plant-based sausage)
- 1 small onion, finely chopped
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1 cup (240 ml) chicken or vegetable broth
- 2 large eggs, beaten
- ½ cup (50 g) shredded Parmesan cheese (optional)
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp poultry seasoning
- ½ tsp sage (optional, for a classic flavor)
- Salt and pepper, to taste
- 1–2 tbsp olive oil or melted butter (for brushing)
Instructions
1. Prepare the Stuffing Mix
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the stuffing mix or cubed bread in a large mixing bowl. If using day-old bread, toast it in the oven for 10 minutes until slightly crisp.
2. Cook the Sausage and Vegetables
- In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Break it into crumbles with a wooden spoon.
- Remove the sausage from the skillet and set aside. Drain excess grease, leaving about 1 tablespoon in the skillet.
- Add the onion, celery, and garlic to the skillet. Sauté for 3–4 minutes until softened and fragrant.
3. Mix the Ingredients
- In the mixing bowl with the bread or stuffing mix, add the cooked sausage, sautéed vegetables, Parmesan cheese, parsley, and seasonings (poultry seasoning, sage, salt, and pepper).
- Pour in the chicken or vegetable broth and mix until the bread is moistened but not soggy.
- Stir in the beaten eggs until everything is well combined.
4. Form the Balls
- Use your hands or a cookie scoop to form the mixture into 1.5-inch balls. If the mixture feels too dry to hold its shape, add a little more broth, one tablespoon at a time.
- Place the balls on the prepared baking sheet, spacing them slightly apart.
- Brush the tops with olive oil or melted butter for a golden, crispy finish.
5. Bake
- Bake the stuffing balls in the preheated oven for 20–25 minutes or until golden brown and slightly crisp on the outside.
- Remove from the oven and let them cool for 5 minutes before serving.
6. Serve
Serve warm with gravy, cranberry sauce, or as a standalone treat. These stuffing balls are sure to be a hit!
Tips
- Moisture Balance: The key to perfect stuffing balls is finding the right moisture balance. If the mixture feels too wet, add more bread crumbs or stuffing mix. If too dry, drizzle in more broth.
- Sausage Variety: Experiment with different sausage flavors like spicy Italian, sage, or apple-flavored for unique tastes.
- Make Ahead: These can be prepped a day in advance. Store the unbaked balls in the refrigerator and bake when needed.
- Gluten-Free: Use gluten-free bread or stuffing mix for a gluten-free version.
Storage Instructions
Refrigerator
- Place leftover stuffing balls in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through.
Freezer
- Arrange the cooked stuffing balls in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 3 months. Reheat in the oven from frozen at 375°F (190°C) for 15–20 minutes.
Variations
- Cheesy Stuffing Balls: Mix shredded cheddar, mozzarella, or Gruyère into the stuffing mixture for a gooey, cheesy center.
- Vegetarian Option: Swap the sausage for sautéed mushrooms or plant-based crumbles.
- Herbaceous Flavor: Boost the flavor with fresh herbs like rosemary, thyme, or sage.
- Stuffing Ball Bites: Make mini stuffing balls for a bite-sized appetizer perfect for parties.
Nutrition Details (Per Serving, based on 20 stuffing balls):
- Calories: 90
- Protein: 5 g
- Carbohydrates: 8 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 25 mg
- Sodium: 180 mg
- Fiber: 1 g
- Sugar: 1 g
FAQ
Q: Can I use leftover stuffing for this recipe?
Yes! Leftover stuffing works wonderfully for making stuffing balls. Simply mix it with eggs to help it bind.
Q: How do I make these stuffing balls vegan?
Use plant-based sausage, a vegetable broth, and replace eggs with a flaxseed or chia seed egg substitute.
Q: Can I serve these with dipping sauces?
Absolutely! Serve stuffing balls with cranberry sauce, gravy, or a creamy herb dip for extra flavor.
Q: Can I air fry these instead of baking?
Yes, air fry the balls at 375°F (190°C) for 10–12 minutes, turning halfway, for a crispier texture.