I’ve been making Thanksgiving Stuffing Balls for years now, and honestly, they’ve become the dish everyone fights over at our holiday table. There’s something magical about transforming traditional stuffing into these crispy-on-the-outside, tender-on-the-inside bites that both kids and adults can’t resist. The combination of sweet cranberries, earthy sage, and savory garlic creates layers of flavor that remind me why I love holiday cooking so much.
Table of Contents
Ingredients for Thanksgiving Stuffing Balls
I always use day-old bread for these stuffing balls because fresh bread tends to get too soggy. The slightly dried texture helps the balls hold their shape perfectly while baking. Over the years, I’ve learned that the quality of your breadcrumbs makes a real difference in the final texture.
- 2 cups bread crumbs (day-old bread works best)
- 1/2 cup cooked cranberries (fresh or dried) – I usually opt for dried cranberries during off-season, no need to cook them separately
- 1/4 cup sage (fresh or dried) – My preference is fresh sage for more vibrant flavor
- 1 onion (finely chopped)
- 2 cloves garlic (minced) – In my experience, fresh garlic beats pre-minced every time
- 1/2 cup vegetable broth – I recommend low-sodium broth so you can control the salt
- 1/4 cup butter (melted)
- Salt and pepper (to taste) – Pro tip: season generously, as bread absorbs a lot of flavor
Step-by-Step Instructions
I recommend letting your melted butter cool for about 5 minutes before mixing. This prevents the bread from getting too soggy and helps maintain the perfect texture.
Step 1: Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper. This prevents sticking and makes cleanup much easier.
Step 2: In a large mixing bowl, combine the bread crumbs, cranberries (if using dried, add them directly without cooking), sage, chopped onion, and minced garlic. Mix thoroughly with your hands or a large spoon until everything is evenly distributed. You should see flecks of red from the cranberries and green from the sage throughout.
Step 3: In a separate bowl, whisk together the vegetable broth and melted butter until fully combined. Pour this mixture over your dry ingredients and stir well. The mixture should feel moist but not wet. If it seems too dry and won’t hold together when squeezed, add broth one tablespoon at a time.
Step 4: Season generously with salt and pepper, then form the mixture into balls about 1 to 1.5 inches in diameter using clean hands. Pro tip: lightly dampen your hands with water to prevent sticking. A small cookie scoop works perfectly for consistent sizing. Arrange them on your prepared baking sheet with about an inch of space between each ball.
Step 5: Bake for 20 to 25 minutes, turning them halfway through for even browning. They’re done when golden brown on all sides with a slightly crispy exterior that looks similar to roasted potatoes. Let them cool for about 5 minutes before serving, which helps them set and makes them easier to handle.
Perfect Pairings for Thanksgiving Stuffing Balls
These savory bites pair beautifully with both traditional holiday sides and lighter options that balance their rich, buttery flavor.
Turkey Gravy: The rich, savory gravy complements the stuffing balls perfectly, adding moisture and deepening the traditional Thanksgiving flavors. Drizzle it over the top or serve it on the side for dipping.
Cranberry Sauce: The tartness of cranberry sauce provides a bright contrast to the savory stuffing, creating a sweet-and-savory combination that’s quintessentially Thanksgiving. This pairing highlights the cranberries already in the stuffing.
Mashed Potatoes: While this creates a carb-on-carb situation, the creamy smoothness of mashed potatoes contrasts beautifully with the textured, crispy stuffing balls, making both dishes shine on your holiday plate.
Roasted Vegetables: For a lighter, healthier option, roasted vegetables with a touch of balsamic glaze add earthy notes that balance the richness of the buttery stuffing balls while adding nutritional variety to your plate.
Butternut Squash Casserole: The natural sweetness of butternut squash provides a delightful contrast to the savory herbs in the stuffing balls, while the creamy texture complements their crispy exterior perfectly.
Hearty Cheddar Garlic Herb Potato Soup: If serving these as appetizers, a warm bowl of potato soup alongside creates a comforting starter course that prepares guests for the holiday feast.
Storage & Serving Tips
Store leftover stuffing balls in an airtight container in the refrigerator for 3 to 4 days. They maintain their texture remarkably well, making them perfect for meal prep or enjoying as leftovers throughout the holiday weekend.
For reheating, I recommend using the oven rather than the microwave to preserve that crispy exterior. Preheat your oven to 350°F, arrange the balls on a baking sheet, cover loosely with foil, and heat for 15 to 20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the outside.
These stuffing balls also freeze beautifully for up to 2 to 3 months. Freeze them on a baking sheet first, then transfer to a freezer-safe container. You can reheat them straight from frozen by adding an extra 5 to 10 minutes to the reheating time.
FAQs
Can I make these stuffing balls ahead of time?
Absolutely! Form the balls and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. This is perfect for reducing holiday stress.
Why are my stuffing balls falling apart?
This usually means the mixture is too dry. Add vegetable broth one tablespoon at a time until the mixture holds together when squeezed. The mixture should feel moist but not soggy.
Can I use store-bought stuffing mix instead of bread crumbs?
Yes! Prepared stuffing mix works great and adds extra seasoning. Just reduce the salt in the recipe since most mixes are already seasoned, and follow the package directions for moisture content.
Thanksgiving Stuffing Balls
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the bread crumbs, cranberries (if using dried, add them directly without cooking), sage, chopped onion, and minced garlic. Mix thoroughly until everything is evenly distributed.
- In a separate bowl, whisk together the vegetable broth and melted butter until fully combined. Pour this mixture over your dry ingredients and stir well until moist but not wet. If too dry, add broth one tablespoon at a time.
- Season generously with salt and pepper, then form the mixture into balls about 1 to 1.5 inches in diameter using clean hands. Lightly dampen hands with water to prevent sticking. Arrange them on your prepared baking sheet with about an inch of space between each ball.
- Bake for 20 to 25 minutes, turning them halfway through for even browning. They’re done when golden brown on all sides. Let them cool for about 5 minutes before serving.
Notes
