There are recipes that remind us of family gatherings, holiday tables, and kitchens filled with the scent of butter and sage. Grandma Dot’s Stuffing Balls fall squarely into that category. These golden, savory bites aren’t just a side dish—they’re a piece of nostalgia. Every year, Grandma Dot would make these for Thanksgiving, but they quickly became a staple at Christmas and even Sunday dinners. They’re hearty, comforting, and perfectly portioned, making them easy to serve alongside turkey, chicken, or even a simple roast.

What makes these stuffing balls so special is their flavor balance. The onion, celery, and herbs create that classic stuffing taste we all crave, while the eggs and broth bind everything together into tender, golden rounds. Instead of a big pan of stuffing, you get neat little portions that stay crisp on the outside and soft in the center. Kids love them, adults pile them high, and leftovers (if you’re lucky enough to have any) reheat beautifully.

I can still picture my grandma shaping these by hand, chatting with us in the kitchen while the oven warmed the house. She believed food was about more than flavor—it was about connection. That’s why this recipe isn’t just practical; it’s a tradition worth keeping alive. Whether you’re making them for a holiday table or a weeknight comfort meal, these stuffing balls will bring warmth to your kitchen.

If you’ve never made stuffing in this form, get ready for a game-changer. They’re easy to prep ahead, they freeze well, and they guarantee that every guest gets their fair share of stuffing. Plus, they’re a little bit unexpected, which makes them an instant conversation starter at the dinner table.

Why You’ll Love It

• Perfectly Portion-Controlled – No fighting for the crispy edges of stuffing; everyone gets their own golden-brown ball.

• Family-Friendly – A kid-approved side dish that pairs well with turkey, chicken, or pork.

• Make-Ahead Friendly – Prep and freeze before baking, then cook straight from frozen.

• Versatile – Works for holidays, potlucks, or even weeknight meals when you want comfort food.

• Crispy Outside, Soft Inside – The ideal texture combination for stuffing lovers.

Ingredient Notes & Details

• Bread Cubes – Day-old bread works best. You can use white, wheat, or a mix. Cut into small cubes and dry slightly in the oven for best results.

• Butter – Unsalted butter allows you to control the salt level. It adds richness and helps sauté the vegetables.

• Onion & Celery – The classic stuffing flavor base. Dice them small so they soften evenly.

• Fresh Parsley – Brightens up the richness of the bread and butter.

• Poultry Seasoning – A blend of sage, thyme, marjoram, and rosemary. Essential for that nostalgic flavor.

• Eggs – Bind the mixture so the balls hold their shape.

• Chicken or Turkey Broth – Adds moisture and depth of flavor. Go slow when adding—you want the mixture moist but not soggy.

• Salt & Pepper – Taste the mixture before shaping; seasonings can vary depending on the broth used.

Step-by-Step Instructions

1. Prepare the Bread – Cube your bread into ½-inch pieces and dry them in a 300°F oven for 10–15 minutes until slightly crisp but not browned. This helps prevent sogginess.

2. Cook the Vegetables – In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened and fragrant, about 6–7 minutes. Stir in parsley and poultry seasoning.

3. Mix the Base – In a large mixing bowl, combine the bread cubes with the sautéed vegetables. Toss until the bread is evenly coated.

4. Bind the Mixture – Whisk together eggs and broth. Pour gradually into the bread mixture, tossing gently with a wooden spoon. The stuffing should hold together when squeezed but not feel wet.

5. Shape the Balls – Using lightly oiled hands, scoop about ½ cup of stuffing and form into a ball. Place on a greased baking sheet. Repeat with remaining mixture.

6. Bake – Preheat oven to 375°F. Bake for 25–30 minutes, turning once halfway through, until golden brown and crisp on the outside.

7. Serve – Transfer to a platter and serve warm with gravy or as a side to your main dish.

FAQ

Can I make stuffing balls ahead of time?
Yes! Shape the balls and refrigerate up to 24 hours before baking. You can also freeze them unbaked and cook straight from frozen, adding about 10 minutes to the bake time.

Can I use store-bought stuffing mix?
Absolutely. If you’re short on time, use a seasoned stuffing mix instead of cubed bread, but reduce the added seasonings since the mix already has flavor.

What if my stuffing balls fall apart?
This usually means the mixture needs more binding. Add a little extra beaten egg or broth until the mixture holds together when squeezed.

Can I make these vegetarian?
Yes, simply use vegetable broth instead of chicken broth.

Do stuffing balls need gravy?
They’re delicious on their own but even better with gravy. Serve alongside turkey or chicken gravy for extra comfort.

Can I reheat them?
Yes! Reheat in a 350°F oven for about 10 minutes to bring back the crisp edges. Avoid the microwave if possible, as it softens them.

Storage Tips

• Refrigerator – Store in an airtight container for up to 4 days.

• Freezer – Freeze unbaked or baked balls for up to 2 months. Wrap individually in foil, then store in a freezer bag.

• Reheat – Bake at 350°F until warmed through, about 15 minutes.

Variations

• Sausage Stuffing Balls – Add browned Italian sausage to the mixture for a heartier option.

• Cheesy Stuffing Balls – Mix in shredded cheddar or parmesan for extra flavor.

• Cranberry Twist – Add dried cranberries for a sweet contrast.

• Mushroom Lovers’ Version – Sauté diced mushrooms with the onions and celery for earthy depth.

• Gluten-Free – Use gluten-free bread cubes and broth.

Grandma Dot’s Stuffing Balls

This Grandma Dot’s Stuffing Balls recipe is a nostalgic holiday favorite—savory seasoned stuffing rolled into golden, crispy-on-the-outside, tender-on-the-inside balls. A perfect side dish for Thanksgiving or Christmas dinner!

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Prep Time: 15minutes minutes

Cook Time: 25minutes minutes

Servings: 24

Ingredients

• 1 bag 12–14 oz dry seasoned bread cubes
• 1 medium onion finely chopped
• 2 ribs celery finely chopped
• ½ cup 1 stick unsalted butter
• 2 large eggs lightly beaten
• 1 ½ to 2 cups chicken broth as needed
• 1 tsp poultry seasoning or a mix of sage, thyme, rosemary
• 1 tsp garlic powder
• 1 tsp salt adjust to taste
• ½ tsp black pepper
• 2 Tbsp fresh parsley chopped (optional, for freshness)

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Instructions

• Preheat oven to 375°F (190°C). Grease or line a large baking sheet.
• Sauté vegetables: In a large skillet, melt butter over medium heat. Add onion and celery and cook until soft, about 5–7 minutes.
• Mix stuffing base: In a large bowl, combine bread cubes, sautéed vegetables (with the butter), poultry seasoning, garlic powder, salt, and pepper.
• Moisten mixture: Stir in beaten eggs. Add chicken broth gradually, just until mixture is moistened and holds together when pressed.
• Form balls: Scoop a handful of mixture and roll into balls about the size of a golf ball. Place onto prepared baking sheet.
• Bake: Place in preheated oven and bake 20–25 minutes, or until the stuffing balls are golden brown and slightly crisp on the outside.
• Serve warm as a side dish for turkey, chicken, or roast dinners.