Easy Stuffing Balls Recipe was my answer to the annual holiday chaos when the oven is jammed and everyone wants something cozy and carb-y. If you have stale bread, a lonely onion, and some broth, you’re basically halfway there. These little golden bites have crispy edges, tender centers, and all the cozy flavors you love in classic stuffing. I make them for Thanksgiving, Christmas, and random Tuesdays when I need a friendly side dish that never fails. They’re also perfect for potlucks since they travel well and reheat like a dream. Ready to turn simple ingredients into something crowd-pleasing and comforting?
Why You’ll Love Stuffing Balls
I adore a dish that checks every box: fast prep, big flavor, minimal fuss, and easy cleanup. These stuffing balls do exactly that. They bake up with crisp, caramelized edges that taste like the best corner of a stuffing casserole, but you get that magic in every single bite. They’re excellent with roasted chicken, turkey, or even a grilled steak. And if you want to build a full cozy menu, pair them with a warm bowl of crockpot lasagna soup for a comforting dinner that uses basic pantry ingredients.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Stuffing Balls Recipe was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Stuffing Balls Recipe was my answer to the annual holiday chaos when the oven is jammed and everyone wants something cozy and carb-y. If you…
They’re budget-friendly, freezer-friendly, and kid-approved. Add-ins are easy too: chopped celery for crunch, mushrooms for a savory note, parsley for freshness, and sausage if you want to make them extra hearty. If you’ve ever fought over the crispy top of traditional stuffing, you’ll get why these are a win. You can also portion them perfectly so everyone at the table gets their share of those glorious crispy bits.
Most importantly, this method gives you flexibility. Make them big for an entrée side, or shape mini balls for bite-size party snacks. They’re simple to assemble, hold together beautifully, and don’t turn mushy, which is the problem with some stuffing recipes. 
Best Bread for Stuffing
Bread is the backbone of a great stuffing ball, so choose something with flavor and structure. A mix of white sandwich bread and a rustic loaf is a smart move. White bread gives you that soft, traditional texture, while a rustic loaf or sourdough adds chew and character. If you love a richer flavor, brioche works too, but toast it a bit longer so it does not get too soft.
Fresh vs. stale: what works best
Stale bread is the secret. Fresh bread can turn gummy, while day-old or slightly dried bread soaks up broth without collapsing. If your bread is fresh, cube it and dry it in a low oven until the edges feel crisp. You want a texture that’s dry to the touch but not rock hard. This gives you a stuffing ball that’s tender inside and still holds its shape.
I like to mix in cornbread crumbs if I have them, which adds a hint of sweetness and a delicate crumb. Want a full comfort-food plate for a family dinner? Serve these alongside grilled potatoes and a big green salad. It’s a diner-style meal with a homemade heart. 
How to Make Stuffing Balls
This is the method I’ve refined over many holidays. It’s straightforward and forgiving, which makes it perfect for busy cooks. You will mix cubes of dried bread with sautéed aromatics, bind everything with egg and broth, season well, and bake. The result is savory, crisp, and satisfying.
Ingredients
- 8 cups cubed stale bread, dried in the oven if needed
- 1 large onion, finely diced
- 2 to 3 ribs celery, finely diced
- 4 tablespoons butter, plus more for greasing
- 1 to 1.5 cups chicken or vegetable broth, warmed
- 2 eggs, lightly beaten
- 1.5 teaspoons salt, adjust to taste
- 1 teaspoon black pepper
- 1.5 to 2 teaspoons poultry seasoning or a mix of dried sage, thyme, and rosemary
- 2 tablespoons chopped fresh parsley, optional
- Optional add-ins: 1 cup cooked crumbled sausage, 1 cup chopped mushrooms, 1/2 cup grated Parmesan
Step-by-step directions
- Prep the bread: Cube and dry your bread in a 275°F oven until firm and lightly golden. This is key for structure.
- Sauté aromatics: Melt butter in a skillet. Cook onion and celery over medium heat until soft and fragrant. Add mushrooms if using and cook until any liquid evaporates. Stir in herbs and turn off the heat.
- Combine: Place bread in a big bowl. Scrape in the buttery vegetables. Add salt, pepper, and parsley.
- Bind: Whisk eggs with 1 cup warm broth. Pour over the bread and gently toss. If the mix seems dry, add more broth a splash at a time. It should hold together when pressed, not feel soggy.
- Shape: Grease your hands and a sheet pan. Form balls the size of golf balls or slightly larger.
- Bake: Bake at 375°F for 20 to 25 minutes, turning once if you want extra even browning. Edges should be crisp and centers tender.
Hot tip: if you want to serve these as party bites with a playful starter, add a basket of air fryer fried pickles. The contrast is fun and surprisingly tasty.
Key success points: dry your bread, sauté your veggies long enough to deepen flavor, and add broth gradually so you do not overdo it. If your mixture feels wet, toss in a handful of extra bread cubes.
And yes, this Easy Stuffing Balls Recipe is simple enough for a weeknight but special enough for holidays.
Expert Tips
Here’s what I’ve learned after making these a dozen times for family and friends:
Season boldly. Bread soaks up flavor, so do not be shy with salt and herbs. Taste your sautéed mixture before combining with the bread to make sure it’s well-seasoned.
Use warm broth. It helps the bread absorb more evenly. Cold liquid tends to pool in spots.
Butter matters. Butter adds richness and helps browning. If you prefer olive oil, add a touch of butter for flavor.
Make ahead. Form the balls and chill up to 24 hours. Bake right before serving. They also reheat well, which is a lifesaver during hectic dinners.
Size smart. Smaller balls crisp faster and are great for snacks. Larger balls are better for a plated side.
These turned out perfect on my first try. Crispy on the outside and soft in the middle, and the seasoning balance was spot on. My family asked for a double batch next time. Mia P., reader
For a potluck plate, I like to set these next to a bright, tangy bowl of deviled egg salad. The richness plays so well together.
If you want even more comfort-food ideas after this Easy Stuffing Balls Recipe, you might also enjoy a simple casserole night. It’s the same spirit of hearty, comforting food that feeds a crowd without fuss.
Storage & Reheating Information
These stuffing balls store like champs, which is honestly one of the main reasons I make them for the holidays. I usually double the batch and stash a portion for later. Here’s how to keep them fresh and tasty:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze on a tray until firm. Transfer to a freezer bag and keep up to 2 months. Thaw overnight in the fridge.
- Reheat: Bake at 350°F for 10 to 12 minutes, or air fry at 325°F for 6 to 8 minutes. A quick brush of melted butter before reheating boosts flavor and moisture.
Microwave works in a pinch, but you will lose some crispiness. For best results, reheat on a baking sheet so the bottoms crisp up again.
If you’re planning a bigger meal around your Easy Stuffing Balls Recipe, these also pair nicely with a creamy bake like tuna casserole pasta bake. It’s a nostalgic combo that never misses.
Common Questions
Can I use gluten-free bread?
Yes. Use a sturdy gluten-free loaf and dry it well. You may need a little less broth since some gluten-free breads soak faster.
What if my mixture is too wet?
Add more dried bread cubes or a small handful of plain breadcrumbs. Mix gently and let it sit a couple of minutes to absorb.
Can I make them without eggs?
Yes. Use an extra splash of broth and add 1 tablespoon ground flax mixed with 3 tablespoons warm water as the binder.
How do I keep them from falling apart?
Make sure the bread is well-dried and the mixture is moist but not soggy. Press the balls firmly when shaping and chill 15 minutes before baking if they feel loose.
What’s the best way to serve them?
They shine with turkey and gravy, but they’re also great with roast chicken, steak, or even a simple salad. They also make a fun snack with a creamy dip.
Let’s Get You Baking
If you’ve been craving that perfect balance of crisp edges and soft, herby centers, this Easy Stuffing Balls Recipe is the one to bookmark. It’s flexible, forgiving, and flavorful, which is everything I want in a go-to side dish. If you love exploring variations, these helpful ideas from Food.com are a great place to start, and this festive spin on sage and onion stuffing balls is a classic for Christmas. I hope you try a batch soon and make them your own with your favorite add-ins. If you do, tell me what you served them with and how quickly they disappeared. 
Easy Stuffing Balls
Ingredients
Method
- Cube and dry your bread in a 275°F oven until firm and lightly golden.
- Melt butter in a skillet. Cook onion and celery over medium heat until soft and fragrant. Add mushrooms if using and cook until any liquid evaporates. Stir in herbs and turn off the heat.
- Place bread in a big bowl. Scrape in the buttery vegetables. Add salt, pepper, and parsley.
- Whisk eggs with 1 cup warm broth. Pour over the bread and gently toss. If the mix seems dry, add more broth a splash at a time.
- Grease your hands and a sheet pan. Form balls the size of golf balls or slightly larger.
- Bake at 375°F for 20 to 25 minutes, turning once if you want extra even browning.
