Year after year, stuffing brings a certain magic to our holiday tables, and turkey stuffing balls take that comforting classic to an irresistible bite-sized delight. These little orbs of flavor are the perfect marriage of soft, tender bread and a symphony of herbs, accented by the faint sweetness of dried cranberries and the satisfying crunch of nuts. When baked until golden brown, they develop a gently crisp exterior that gives way to a warm, savory center. Whether you’re gathering family around a Thanksgiving feast or hosting a cozy winter dinner, these stuffing balls offer a playful twist that keeps guests coming back for more.
They’re incredibly easy to make—even if you’re new to the world of home cooking—so don’t let the festive flair fool you. From cubing day-old bread to mixing in chicken broth and beaten egg, each step is straightforward, making this recipe a perfect match for beginner cooks as well as seasoned chefs looking for a fun side or appetizer. In just about 20 minutes of prep, 25 minutes of baking, and a brief 5-minute rest, you’ll have around ten servings of these savory bites, each clocking in at roughly 250 calories. Serve them alongside roasted turkey, grilled chicken, or even as a standalone hors d’oeuvre with a dipping sauce on the side. Let’s dive into the ingredients, techniques, and tips that will make your holiday cooking shine!
KEY INGREDIENTS IN TURKEY STUFFING BALLS
To create the perfect turkey stuffing balls, it’s all about selecting ingredients that balance texture, flavor, and moisture. Each component plays a unique role—from offering structure to infusing warmth and depth into every bite. Below is a rundown of the essentials you’ll need:
- Day-old bread cubes
Sturdy yet porous, these cubes soak up chicken broth and beaten egg, providing the foundation for each bite. Using day-old bread prevents sogginess and ensures the balls hold their shape.
- Unsalted butter
Melted in a skillet, it adds a silky richness to the onions and celery, carrying and blending the aromatic flavors of the herbs throughout the mixture.
- Onion
Finely chopped to release maximum sweetness and depth when sautéed, the onion is the savory backbone that complements the bread’s mild profile.
- Celery
Chopped celery brings a fresh crunch and subtle vegetal note, balancing the richness of butter and keeping the texture lively.
- Fresh parsley
Chopped and stirred in at the end of cooking, parsley adds a bright, herbaceous pop that lifts the heavier elements of the stuffing.
- Dried sage
This classic stuffing herb infuses an earthy, pine-like flavor that pairs beautifully with poultry, evoking that quintessential holiday essence.
- Dried thyme
A gentle, minty undertone that enhances both the bread and butter notes, thyme rounds out the herb blend for complexity.
- Ground black pepper
A dash of warmth and subtle spice, black pepper accentuates all the other flavors without overpowering them.
- Salt
Essential for drawing out the aromatics in onion and celery, salt also seasons the bread cubes internally for an even taste.
- Chicken broth
Provides necessary moisture to bind the mixture, imparting savory depth and ensuring each ball is tender and well-seasoned.
- Egg
Beaten into the mix, it acts as a binder, helping the balls maintain their shape and giving them a slightly custardy texture inside.
- Dried cranberries (optional)
When included, these sweet-tart gems offer a festive burst of color and contrast, cutting through the savory richness with fruity brightness.
- Chopped walnuts or pecans (optional)
Toasted nuts contribute a crunchy texture and nutty flavor, adding another layer of interest and a hint of earthiness to the stuffing balls.
HOW TO MAKE TURKEY STUFFING BALLS
Before rolling up your sleeves, it’s helpful to see how each step builds toward that final golden-brown perfection. You’ll start by prepping the oven and toasting the bread, then move on to sautéing your aromatics and combining everything into a cohesive, moist mixture. From there, it’s all about shaping, baking, and letting those flavors meld as you wait (impatiently) for the timer to ding.
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even browning. A fully preheated oven ensures a consistent temperature from the moment the stuffing balls go in.
2. Spread the cubed bread on a separate baking tray and bake for about 5–7 minutes until the edges just start to brown. This light toasting step removes excess moisture and adds a subtle crunch. Allow the cubes to cool completely before mixing.
3. In a large skillet over medium heat, melt the butter until it shimmers. Add the finely chopped onion and chopped celery, stirring occasionally. Cook for about 5 minutes until the vegetables are completely softened and fragrant.
4. Remove the skillet from heat and immediately stir in the fresh parsley, dried sage, dried thyme, ground black pepper, and salt. Toss until the herbs are evenly distributed and the mixture is aromatic.
5. In a large mixing bowl, combine the cooled bread cubes, cooked vegetable-and-herb mixture, chicken broth, beaten egg, and, if you like, the dried cranberries and chopped nuts. Mix thoroughly until every piece is slightly moist and the egg has coated the bread.
6. Shape the stuffing mixture into small balls, about 1.5 inches in diameter. Press each ball gently to ensure it holds together, then place them on the prepared baking sheet with a bit of space between each.
7. Bake in the preheated oven for 20–25 minutes, or until the stuffing balls are a rich golden brown and feel firm to the touch. This baking time crisps the exterior while finishing the interior.
8. Allow to cool slightly on the baking sheet for 5 minutes before serving. This rest time lets the stuffing balls set so they hold their shape and are easier to handle.
SERVING SUGGESTIONS FOR TURKEY STUFFING BALLS
When it comes to presenting these savory bites, creativity can really take the spotlight. Whether you’re offering them as part of a hearty dinner spread or passing them around as an appetizer during cocktail hour, there are several ways to elevate the experience. Here are some ideas to help your turkey stuffing balls shine on any table:
- Serve with a creamy gravy drizzle: Warm up some turkey or chicken gravy and spoon it over each ball right before serving. The velvety sauce complements the herbs and adds an indulgent finish.
- Pair with cranberry dipping sauce: For a sweet-tart contrast, whip up a simple cranberry sauce and place it in a small bowl for guests to dunk each stuffing ball, highlighting the optional cranberries inside.
- Garnish on a charcuterie board: Arrange the balls among cured meats, cheeses, and pickles for a festive charcuterie spread. The bite-sized form makes for easy snacking and attractive presentation.
- Assemble on skewers: Thread two or three stuffing balls onto wooden skewers alongside small sprigs of fresh rosemary or thyme. This handheld format is perfect for mingling and adds an elegant touch.
HOW TO STORE TURKEY STUFFING BALLS
After the feast winds down, you might find yourself with leftovers that deserve second, or even third, acts. Proper storage will keep your turkey stuffing balls tasting fresh and flavorful for days or even weeks. Follow these guidelines to maintain their texture and aroma:
- Refrigerate baked stuffing balls in an airtight container for up to 3–4 days. Let them cool completely before sealing to prevent condensation, which can make the exterior soggy.
- Freeze unbaked portion of the mixture by shaping the balls, placing them on a sheet pan to freeze solid, then transferring to a freezer-safe bag. Store for up to 2 months and bake straight from frozen—just add a few extra minutes to the baking time.
- Freeze baked balls by letting them cool fully, then arranging in a single layer in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through.
- Reheat for best texture by using an oven or toaster oven rather than the microwave. A quick 5–10 minute crisp-up at 350°F will restore their golden exterior without drying out the inside.
CONCLUSION
Bringing Turkey stuffing balls to your holiday table or weeknight dinner not only adds a playful twist but also introduces a burst of herb-infused, bread-based joy that guests will remember. From the initial toasting of day-old bread to the aromatic dance of onions, celery, and sage in melted butter, each step is designed for maximum flavor with minimal fuss. And with a total prep time of around 20 minutes, plus 25 minutes in the oven and a brief 5-minute rest, you’ll have a delightful dish that’s as easy for beginners as it is satisfying for seasoned cooks. Whether you serve them as an appetizer ready to be dipped in cranberry sauce or as a side dish next to roasted turkey, these stuffing balls promise that festive warmth and texture we all crave.
Feel free to print and save this article for your holiday planning, and come back anytime you need to whip up a batch of perfectly seasoned festive bites. You can also find a FAQ below that covers common questions about variations, substitutions, and troubleshooting to ensure your cooking adventure goes smoothly. If you give this recipe a try, please leave a comment, share your own twists, or ask questions if you run into any snags. Your feedback helps me keep the kitchen chat alive—and I can’t wait to hear how these savory turkey stuffing balls brighten your table!
Turkey stuffing Balls
Description
These turkey stuffing balls combine the warmth of bread, herbs, and a hint of sweetness from cranberries, creating a delightful side or appetizer. Bake until golden for a mouthwatering experience!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Spread the cubed bread on a separate baking tray and bake for about 5-7 minutes until lightly toasted. Allow time to cool.
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In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until softened, about 5 minutes.
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Remove the skillet from heat and stir in the parsley, sage, thyme, black pepper, and salt.
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In a large bowl, combine the toasted bread cubes, cooked vegetable mixture, chicken broth, beaten egg, and, if using, the cranberries and nuts. Mix until all ingredients are well combined and slightly moist.
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Shape the stuffing mixture into small balls approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
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Bake in the preheated oven for 20-25 minutes, or until the stuffing balls are golden brown and firm to the touch.
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Allow to cool slightly before serving.
Note
- These stuffing balls can be made a day ahead and refrigerated before baking.
- Feel free to substitute dried herbs with fresh ones if available; just remember to adjust the quantities accordingly.
- These balls can be served as a side dish with turkey, chicken, or even as an appetizer with a dipping sauce.
- You can experiment by adding other flavors like cooked sausage or diced apples for a different twist.
