Grandma Dot’s Stuffing Balls Recipe

Introduction

Grandma Dot’s Stuffing Balls are a nostalgic holiday favorite, featuring savory, seasoned stuffing rolled into golden, crispy-on-the-outside, tender-on-the-inside balls. They make a perfect side dish for Thanksgiving, Christmas, or any comforting roast dinner.

Ingredients

• 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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease or line a large baking sheet.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5 to 7 minutes.
3. Step 3: In a large bowl, combine the bread cubes, sautéed vegetables with butter, poultry seasoning, garlic powder, salt, and pepper. Toss well to mix.
4. Step 4: Stir in the beaten eggs. Gradually add the chicken broth, just enough to moisten the mixture so it holds together when pressed but isn’t soggy.
5. Step 5: Using lightly oiled hands, scoop out about ½ cup of the mixture and roll into balls about the size of a golf ball. Place each ball onto the prepared baking sheet.
6. Step 6: Bake in the preheated oven for 20 to 25 minutes, turning once halfway through, until the balls are golden brown and crisp on the outside.
7. Step 7: Remove from oven and serve warm alongside your favorite turkey, chicken, or roast dishes.

Tips & Variations

• Use day-old bread and dry the cubes slightly in a low oven to prevent sogginess.
• Add browned Italian sausage to the stuffing mixture for a heartier version.
• Mix in shredded cheddar or parmesan cheese for extra flavor.
• Include dried cranberries for a sweet contrast.
• Sauté mushrooms with the onions and celery for added earthiness.
• For a vegetarian option, substitute chicken broth with vegetable broth.
• Use gluten-free bread and broth to make this recipe gluten-free.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 4 days. You can also freeze them—either unbaked or baked—for up to 2 months. Wrap each ball individually in foil before placing in a freezer bag. To reheat, bake in a 350°F oven for about 15 minutes until warmed through and crisp. Avoid reheating in the microwave to keep the exterior crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffing balls ahead of time?

Yes, you can shape the stuffing balls and refrigerate them up to 24 hours before baking. They can also be frozen unbaked and cooked straight from frozen; just add about 10 extra minutes to the baking time.

Can I use store-bought stuffing mix instead of bread cubes?

Absolutely. If you’re short on time, using a seasoned stuffing mix works well. Just reduce or omit added seasonings as the mix already contains flavors.

What if my stuffing balls fall apart?

This usually means there isn’t enough binding. Add a little more beaten egg or broth to the mixture until it holds together when pressed.

Do stuffing balls need gravy?

They are delicious on their own, but serving them with turkey or chicken gravy adds extra comfort and flavor.

Can I reheat leftover stuffing balls?

Yes, reheat them in a 350°F oven for about 10 to 15 minutes to restore their crisp texture. Avoid microwaving as it softens the exterior.

Grandma Dot’s Stuffing Balls Recipe

Print Recipe

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4.7 from 133 reviews

Grandma Dot’s Stuffing Balls are a nostalgic holiday favorite featuring savory bread cubes, seasoned with traditional herbs and sautéed vegetables, baked to golden crispy perfection on the outside while remaining tender inside. Perfect as a comforting side dish for Thanksgiving, Christmas, or any festive meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 24 stuffing balls 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 (sage, thyme, rosemary mix)
• 1 tsp garlic powder
• 1 tsp salt, adjust to taste
• ½ tsp black pepper
• 2 Tbsp fresh parsley, chopped (optional for freshness)

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 step helps prevent sogginess in the final product.
2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened and fragrant, about 6–7 minutes. Stir in fresh parsley and poultry seasoning, allowing the flavors to meld.
3. Mix the Base: In a large bowl, combine the dried bread cubes with the sautéed vegetables and butter. Toss everything together so the bread is evenly coated with flavors and fats.
4. Bind the Mixture: In a separate bowl, whisk eggs with chicken broth. Gradually pour this mixture into the bread mixture, gently tossing with a wooden spoon until the mixture holds together when squeezed but is not wet or soggy.
5. Shape the Balls: Lightly oil your hands and scoop about ½ cup of the stuffing mixture. Form it into a tight ball and place it on a greased or lined baking sheet. Repeat with the remaining stuffing mixture.
6. Bake: Preheat your oven to 375°F. Bake the stuffing balls for 25–30 minutes, turning them once halfway through cooking. Bake until they develop a golden brown, crispy exterior.
7. Serve: Remove from oven and serve warm. These stuffing balls are perfect alongside turkey, chicken, or with your favorite gravy.

Notes

• Day-old bread is best for making stuffing as it absorbs moisture without becoming soggy.
• You can prepare stuffing balls up to 24 hours in advance and keep refrigerated; simply bake before serving.
• Freezing unbaked stuffing balls is possible; bake directly from frozen by adding about 10 extra minutes to the cooking time.
• Vegetarian option: substitute chicken broth with vegetable broth.
• Add extras like cooked Italian sausage, shredded cheese, dried cranberries, or sautéed mushrooms for variations.
• Reheat stuffing balls in a 350°F oven for about 10–15 minutes to regain crispness; avoid microwaving to prevent sogginess.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Keywords: stuffing balls, holiday side dish, Thanksgiving stuffing, baked stuffing, savory stuffing balls, stuffing recipe, holiday recipes