All the comfort of holiday stuffing with none of the scooping. These tinsuf stuffing balls bake up with irresistible crisp edges and a moist, herby middle—perfect for buffets, potlucks, and plates that demand maximum gravy.
Individual portions mean more crunchy edges and easy serving.
Cuisine: American
Category: Side Dish
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 30–36 balls
Keywords: stuffing balls, dressing balls, Thanksgiving sides
Ingredients:
2 tablespoons unsalted butter
1 large onion, chopped
1 cup celery, finely chopped
1/2 cup parsley, chopped
1/2 tablespoon ground sage
1 1/2 teaspoons dried thyme leaves
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups toasted low-carb or regular bread, chopped
6 cups cornbread stuffing cubes
1 large egg, slightly beaten
1 can (14–15 oz) chicken broth, divided
For best texture use dry bread. If using fresh bread, cube and bake at 300°F (150°C) for 10–15 minutes to dry out.
Instructions:
Preheat & sauté. Heat oven to 375°F (190°C). Line a rimmed baking sheet with parchment and spray lightly. Melt butter in a large skillet over medium heat; cook onion 10 minutes. Add celery, parsley, sage, thyme, salt, and pepper; cook 5 minutes more. Remove from heat.
Combine. In a large bowl, mix toasted bread and cornbread cubes. Stir in egg and about 3/4 cup broth until evenly moistened.
Mix thoroughly. Add the sautéed vegetables and herbs; stir until the mixture holds together when pressed. If dry, add broth 1–2 tablespoons at a time.
Form & bake. Roll into 1 1/2-inch balls and arrange on the prepared sheet. Bake 20 minutes.
Finish. Drizzle the remaining broth over and around the balls. Bake 12–15 minutes more, until golden and set. Rest 5 minutes before serving.
Troubleshooting & Consistency Tips
Crumbly mixture? Add a splash more broth until the mix packs easily.
Too wet? Stir in a handful of dry bread cubes or panko; bake a few minutes longer.
Pale tops? Move the tray up one rack or broil briefly, watching closely.
Uneven sizes? Use a medium cookie scoop for uniform balls and even baking.
Storage & Make-Ahead
Refrigerate: Up to 4 days; reheat at 350°F (175°C) for 10–12 minutes.
Freeze: Freeze baked or unbaked balls on a tray until firm, then bag up to 2 months. Bake from frozen at 375°F (190°C), adding 5–8 minutes.
Prep ahead: Form balls and chill up to 24 hours; bake just before serving.
Why This Recipe Works
Sautéing aromatics blooms the herbs, while the blend of traditional bread and cornbread gives both structure and tenderness. A two-stage bake—first to crisp, then with broth to steam—creates the ideal contrast of crunchy exterior and moist interior, with individual portions that serve neatly and reheat beautifully.
Expert Tips & Variations:
Sausage version: Brown 1/2 lb breakfast sausage and fold into the mixture.
Mushroom-herb: Sauté 8 oz chopped mushrooms with the onions and add fresh rosemary.
Gluten-free: Use gluten-free bread and cornbread; verify broth is gluten-free.
Cheesy finish: Mix in 1/2 cup grated Parmesan for savory depth.
