Stuffing Balls

Stuffing Balls: A Classic Holiday Side with a Crispy Twist

These Stuffing Balls are a cherished family recipe, lovingly passed down from my grandmother. They’re everything you love about traditional Thanksgiving stuffing — aromatic, savory, and comforting — but with a fun, crispy-on-the-outside, soft-on-the-inside texture that makes them stand out. Perfectly portioned and beautifully browned, they’re an ideal side dish for your holiday turkey or even for a simple weeknight dinner with roasted chicken or pork chops.

Why You’ll Love This Recipe

Unlike traditional dressing baked in a large casserole dish, these stuffing balls create individual servings that stay delightfully crisp on the edges while remaining moist in the center. They’re easy to prepare ahead of time and reheat perfectly, making them a stress-free addition to your Thanksgiving spread.

Ingredients

• 1 cup celery, finely chopped: Adds a fresh, crunchy base and enhances the traditional flavor of stuffing.
• ½ cup parsley, chopped: Brings a bright herbal freshness to balance the richness of the dish.
• ½ tablespoon ground sage: The signature seasoning that gives stuffing its warm, savory aroma.
• 1 ½ teaspoons dried thyme leaves: Adds depth and a subtle earthiness to the mix.
• 1 teaspoon kosher salt: Enhances every flavor in the stuffing blend.
• 1 teaspoon black pepper: Provides just the right touch of mild heat.
• 6 cups low-carb bread, toasted and chopped: Creates the hearty base with a slightly chewy texture.
• 6 cups cornbread stuffing: Adds sweetness and crumbly richness that complements the savory herbs.
• 1 large egg, slightly beaten: Helps bind the mixture together for easy shaping.
• 1 can chicken broth: Adds moisture and flavor, ensuring the inside stays tender while baking.

How to Make Stuffing Balls

1. Preheat the oven: Set your oven to 375°F (190°C). Prepare a baking pan by coating it with nonstick spray or lining it with parchment paper.
2. Sauté the vegetables: Melt butter in a large skillet over medium heat. Add the chopped onions and cook for about 10 minutes until soft and fragrant.
3. Add celery and herbs: Stir in the celery, parsley, sage, thyme, salt, and pepper. Continue cooking on medium heat for 5 minutes, stirring often. Remove from the stove and let cool slightly.
4. Combine bread mixtures: In a large mixing bowl, combine the toasted low-carb bread and cornbread stuffing. Pour the sautéed vegetable mixture over the bread and gently toss to blend evenly.
5. Add moisture and bind: Pour in the chicken broth and add the beaten egg. Mix until all ingredients are well combined and the mixture holds together when formed into a ball. If it feels too dry, add a bit more broth, one tablespoon at a time.
6. Shape the stuffing balls: Form the mixture into balls roughly 2 inches in diameter and place them on the prepared baking pan, spacing them slightly apart.
7. Bake: Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and crispy.
8. Serve warm: Enjoy your stuffing balls hot from the oven as a side dish for turkey, chicken, or pork.

Pro Tips

• Use day-old or lightly toasted bread for the best texture — it soaks up the broth without getting soggy.
• For added flavor, substitute part of the chicken broth with turkey drippings or vegetable broth.
• Want a touch of sweetness? Add a handful of finely chopped apples or dried cranberries to the mixture.
• These can be made a day ahead and reheated in the oven before serving.

Why This Recipe Works

Each bite combines the nostalgia of traditional holiday stuffing with the convenience of individual servings. The crisp exterior contrasts beautifully with the soft, savory interior — a true celebration of texture and flavor. Whether you’re serving them at a festive Thanksgiving dinner or alongside a Sunday roast, these stuffing balls will quickly become a family favorite.