Name: Thanksgiving Stuffing Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups bread crumbs (or leftover stuffing); 1/2 cup cooked cranberries, chopped (fresh or dried); 1/4 cup fresh sage, chopped (or 1 tbsp dried); 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup finely diced celery; 1 egg, lightly beaten; 1/2 cup chicken or turkey broth; 1/4 tsp poultry seasoning; Salt and black pepper to taste; 2 tbsp melted butter (for brushing before baking)

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These Thanksgiving stuffing balls are a fun, bite-sized twist on classic stuffing—crispy on the outside and soft on the inside. They make a festive and flavorful addition to any holiday table, whether served as a side dish or passed around as an appetizer. Made with cranberries, herbs, and savory seasonings, they’re the perfect way to enjoy all the comforting flavors of Thanksgiving in one delicious bite.

Thanksgiving Stuffing Balls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups bread crumbs (or leftover stuffing)

½ cup cooked cranberries, chopped (fresh or dried)

¼ cup fresh sage, chopped (or 1 tablespoon dried)

1 onion, finely chopped

2 cloves garlic, minced

½ cup finely diced celery

1 egg, lightly beaten

½ cup chicken or turkey broth

¼ teaspoon poultry seasoning

Salt and black pepper to taste

2 tablespoon melted butter (for brushing before baking)

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I combine the bread crumbs or leftover stuffing with the chopped cranberries, sage, onion, garlic, and celery.

In a separate bowl, I whisk together the egg, broth, poultry seasoning, salt, and pepper. Then I pour this mixture over the dry ingredients and stir everything together until fully combined.

Using my hands or a small scoop, I shape the mixture into 1½-inch balls and place them evenly on the prepared baking sheet.

I brush each stuffing ball with melted butter to help them get a golden, crispy finish.

I bake them for 20 to 25 minutes, until they’re lightly browned and crisp on the outside.

Once done, I let them cool slightly before serving them warm with cranberry sauce or gravy.

Servings and timing

This recipe yields about 12 stuffing balls and takes approximately 40 minutes from start to finish—15 minutes of prep time and 25 minutes of baking. Each serving is around 150 kcal, making it a great lighter side or starter for a rich Thanksgiving meal.

Variations

I sometimes add chopped cooked sausage to make these a little heartier.

If I want a nutty crunch, I mix in a handful of toasted pecans or walnuts.

For a vegetarian version, I simply swap the chicken or turkey broth with vegetable broth.

I like using a mix of fresh herbs like thyme and rosemary for more complex flavors.

If I’m short on time, I use pre-packaged stuffing mix to speed things up.

Storage/Reheating

I store any leftover stuffing balls in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes to keep the outside crisp. The microwave works too, but they’ll be softer. I can also freeze them after baking—just let them cool completely, then freeze in a single layer before transferring to a freezer bag. They reheat beautifully straight from the freezer.

FAQs

How do I keep the stuffing balls from falling apart?

I make sure the mixture is moist enough to hold together—if it's too dry, I add a bit more broth. Pressing the balls firmly helps too.

Can I make these ahead of time?

Yes, I often prepare the mixture and form the balls a day ahead. I store them in the fridge and bake them just before serving.

What kind of bread works best for the crumbs?

I like to use a rustic, day-old bread like sourdough or whole wheat. If I’m using leftover stuffing, that works great too.

Can I use dried cranberries instead of fresh?

Absolutely. I chop them up a bit so they mix in easily and don’t overpower the bites.

What can I serve these with?

They’re delicious with turkey gravy, cranberry sauce, or even a creamy herb dip. I sometimes serve them alongside roasted veggies or mashed potatoes for a cozy meal.

Conclusion

These Thanksgiving stuffing balls are one of my favorite holiday recipes. They bring together everything I love about stuffing—savory, herby, and comforting—with a fun, bite-sized twist. Whether I’m making them for a big gathering or just a cozy dinner, they always hit the spot and make the table feel festive.

📖 Recipe:

Thanksgiving Stuffing Balls

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 stuffing balls
Diet: Vegetarian

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Description

These Thanksgiving stuffing balls are a bite-sized twist on classic stuffing, featuring cranberries, sage, and savory broth. Crispy on the outside and soft inside, they're perfect as a festive appetizer or side dish.

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine bread crumbs or leftover stuffing with cranberries, sage, onion, garlic, and celery.
In a separate bowl, whisk together the egg, broth, poultry seasoning, salt, and pepper.
Pour the wet mixture over the dry ingredients and stir until fully combined.
Shape the mixture into 1½-inch balls using your hands or a scoop, and place them on the prepared baking sheet.
Brush each ball with melted butter.
Bake for 20 to 25 minutes, until lightly browned and crisp on the outside.
Let cool slightly before serving warm with cranberry sauce or gravy.