Stuffing Balls
I grew up watching my grandmother shape handfuls of her herby bread stuffing into neat balls before they went into the oven. These stuffing balls are the same cozy idea — seasoned breadcrumbs studded with tart cranberries, savory sage, sautéed onion and celery, moistened with butter and broth, then baked until golden. They’re perfect for holiday trays, a weekend side, or as an easy appetizer when guests arrive — and they travel well from oven to table.
If you like heartier versions, try the sausage-studded take for a meatier party bite: https://quickhomemaderecipes.com/stuffing-balls-with-sausage/
Why you’ll love this dish
This recipe hits familiar comfort notes with a few modern conveniences. It’s quick to pull together, uses pantry basics, and turns classic stuffing flavors into tidy, hand-held bites that are easier to serve than a casserole. Because each ball is portion-controlled, they’re great for parties, potlucks, or holiday sides when you want the flavor of traditional stuffing without the sogginess that can plague a baking dish.
“Perfect on Thanksgiving or any time — crunchy outside, soft inside, and those cranberries give a bright pop. A new family favorite.” — Home cook review
Beyond holidays, these are also a smart option for make-ahead entertaining. You can shape them, chill or freeze, and then bake when guests arrive — less last-minute standing at the stove and more time to enjoy company.
The cooking process explained
Before you begin: you’ll mix dry ingredients, fold in softened aromatics, add melted butter and just enough broth to bind, form into balls, and bake until golden. Expect about 10–15 minutes active prep, then 25–30 minutes in the oven. The goal is moist but not soggy mixture so balls hold their shape and crisp on the outside.
Gather these items
- 3–4 cups bread crumbs (day-old bread toasted and pulsed works best; use gluten-free crumbs if needed)
- 2–3 tbsp fresh sage, finely chopped (or 1–1½ tsp dried)
- ½ cup dried cranberries, chopped if large
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 4 tbsp (½ stick) butter, melted (or olive oil for dairy-free)
- ¾–1 cup chicken or vegetable broth, warmed
- Salt and black pepper, to taste
Notes and substitutions:
- For a dairy-free or vegan version, swap butter for olive oil and use vegetable broth.
- To make this gluten-free, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
- If you want extra bind, add 1 beaten egg (helps if your bread is very dry).
- If you’re exploring other bite-sized savory snacks, try air fryer pizza dough balls for a different party offering: https://quickhomemaderecipes.com/air-fryer-pizza-dough-balls/
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the bread crumbs, chopped sage, cranberries, diced onion, and diced celery. Stir to mix evenly.
- Melt the butter and pour it over the dry mixture. Toss so crumbs are evenly coated.
- Add warmed broth a little at a time, stirring after each addition. Stop when the mixture is moist but not soggy — it should hold together when squeezed.
- Season with salt and pepper to taste.
- Use your hands or a small scoop to form the mixture into balls about 1½ inches in diameter. Place them on the prepared baking sheet, leaving a little space between each.
- Bake for 25–30 minutes, turning once halfway through if you want more even browning, until the outside is golden and slightly crisp.
- Serve warm straight from the oven.
Pro tip: if the mixture seems too loose, chill it for 15–20 minutes before shaping. If too dry, add another tablespoon of broth or a splash of melted butter.
Best ways to enjoy it
Serve stuffing balls as a side, appetizer, or stuffing alternative inside roasted poultry. They pair beautifully with roasted turkey, glazed ham, or alongside a green salad and cranberry chutney. For a party platter, arrange them on a board with mustard, herbed mayo, or gravy for dipping.
Try pairing with:
- Roast turkey and pan gravy for a classic holiday plate.
- A crisp apple-fennel slaw to cut the richness.
- Warm mushroom gravy for a vegetarian-friendly option.
For an unexpected spread alongside desserts and bites, they also play nice with fried dough treats — try serving on a mixed savory-sweet table with air-fryer zeppole for contrast: https://quickhomemaderecipes.com/air-fryer-zeppole-fried-dough-balls/
Storage and reheating tips
- Refrigerating: Store cooled stuffing balls in an airtight container in the fridge for up to 3–4 days.
- Freezing: Flash-freeze on a sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen by baking at 350°F (175°C) for 20–25 minutes, or until heated through.
- Reheating: To keep the exterior crisp, reheat in a 350°F oven for 10–15 minutes rather than the microwave. If you must microwave, cover and heat briefly, then crisp under the broiler 1–2 minutes.
- Food safety: Don’t leave cooked stuffing balls at room temperature for more than 2 hours. Thaw frozen balls overnight in the fridge before reheating when possible.
Pro chef tips
- Toast your breadcrumbs lightly in a skillet or under the broiler for extra nuttiness and better texture.
- Dice the onion and celery small so they soften quickly and distribute evenly. Sautéing the onion/celery briefly (1–2 minutes) reduces raw bite and adds depth.
- Use a melon baller or small cookie scoop for uniform sizes — this ensures even baking.
- Wet your hands slightly when forming balls to prevent sticking.
- If you want deeper browning, brush the formed balls with a bit more melted butter before baking or broil for 1–2 minutes at the end, watching carefully.
Creative twists
- Sausage and sage: brown 6–8 ounces of Italian sausage, cool, and fold into the mixture for a meaty version.
- Nutty crunch: fold in ¼ cup chopped toasted pecans or walnuts for texture.
- Apple and thyme: replace cranberries with small diced apple and swap sage for fresh thyme for a fruitier twist.
- Cheesy: add ½ cup grated sharp cheddar or Parmesan for richness.
- Herb-forward: mix in parsley, rosemary, or tarragon with the sage for different aroma profiles.
- Air-fryer shortcut: cook balls at 375°F for 10–12 minutes, shaking once, for a faster finish with crisp edges.
Your questions answered
Q: Can I make the mixture ahead and bake later?
A: Yes. Make the mixture, form the balls, and refrigerate covered for up to 24 hours before baking. For longer storage, freeze shaped balls on a tray and then bag them.
Q: How do I stop them from falling apart?
A: Make sure the mixture is moist enough to hold when squeezed. If it’s crumbly, add a little more broth or an egg. Chilling the formed balls for 15–30 minutes before baking also helps them set.
Q: Can I make these vegan or gluten-free?
A: Absolutely. Use plant-based butter or olive oil and vegetable broth for vegan; use certified gluten-free breadcrumbs for gluten-free. Check labels on dried cranberries for added sugars or non-vegan glaze if strict.
Q: How long do they take from start to finish?
A: About 35–45 minutes total: 10–15 minutes active prep and 25–30 minutes baking.
Q: Can I air-fry them?
A: Yes. Arrange in the air fryer basket in a single layer at 375°F for about 10–12 minutes, flipping once for even browning.
Conclusion
If you want to see a gluten-free and egg-free variation with clear step-by-step photos, check out Stuffing Balls – The Dizzy Cook. For a nostalgic family-style version and more reader comments, read Grandma Dot’s Stuffing Balls Recipe.
Herby Cranberry Stuffing Balls
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the bread crumbs, chopped sage, cranberries, diced onion, and diced celery. Stir to mix evenly.
- Melt the butter and pour it over the dry mixture. Toss so crumbs are evenly coated.
- Add warmed broth a little at a time, stirring after each addition. Stop when the mixture is moist but not soggy — it should hold together when squeezed.
- Season with salt and pepper to taste.
- Use your hands or a small scoop to form the mixture into balls about 1½ inches in diameter. Place them on the prepared baking sheet, leaving a little space between each.
- Bake for 25–30 minutes, turning once halfway through if you want more even browning, until the outside is golden and slightly crisp.
- Serve warm straight from the oven.
