Introduction

These stuffing balls are a delightful twist on traditional stuffing, combining creamy mashed potatoes with a mix of flavorful breads and herbs. Perfectly golden and crispy on the outside, they make an irresistible side for any holiday meal or cozy dinner.

A white speckled plate is filled with a pile of golden brown baked bread cubes that look crunchy on the outside and soft inside. The bread pieces are mixed with bits of green celery and herbs scattered within and on top, giving a textured look with small green and slightly toasted brown patches. Some fresh green herb sprigs and leaves are laid around the plate on a white marbled surface. A soft blue cloth is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mashed potatoes (cooled)
6 cups cubed bread (combination of rye, sourdough, and white bread)
2 cups chicken broth
Salt and pepper to taste
1 large yellow onion (finely chopped)
3 stalks celery (finely chopped)
½ cup butter (1 stick)
2 tablespoons poultry seasoning
1 tablespoon fresh sage (chopped)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease or line 2 baking sheets with parchment paper to prepare for baking the stuffing balls.
Step 2: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and celery and cook for 5–7 minutes until they become soft and fragrant. Stir in the poultry seasoning and chopped fresh sage, then remove from heat and let cool slightly.
Step 3: In a very large mixing bowl, combine the cooled mashed potatoes, cubed bread, and the sautéed onion and celery mixture. Season generously with salt and pepper to taste.
Step 4: Slowly pour in the chicken broth a little at a time, stirring gently to evenly moisten the bread without making it soggy. You may not need to use all the broth depending on the moisture of your ingredients.
Step 5: Using damp hands, scoop about ¼ cup of the mixture at a time and roll into firm balls. Place the balls evenly spaced on the prepared baking sheets.
Step 6: Transfer the baking sheets to the oven and bake the stuffing balls for 25–30 minutes until they are golden brown on the outside and set in the middle.
Step 7: Serve the stuffing balls warm alongside turkey, chicken, or your favorite holiday roast for a delicious side dish.

Tips & Variations

Use a mix of bread types for more complex flavor and texture.
Add cooked sausage or bacon bits to the mixture for added richness.
For a vegetarian version, substitute vegetable broth for chicken broth.
Chill the mixture slightly before forming balls to make shaping easier.

Storage

Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until heated through and crisped.

How to Serve

A white round plate with three thick slices of golden-brown roasted turkey breast overlapping on the left, two golden-brown, textured stuffing balls with visible bits of herbs on the right, and several bright red fresh cranberries scattered around the plate. Two fresh sage leaves rest near the turkey slices and stuffing balls. The plate sits on a white marbled surface with a blue cloth partially visible in the top right corner and some green herbs in the top left and bottom left corners. A golden fork is seen at the bottom right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffing balls ahead of time?

Yes, you can prepare the mixture and form the balls a day ahead. Keep them covered in the refrigerator and bake just before serving.

Can I freeze stuffing balls?

Absolutely. Freeze the unbaked balls on a tray until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.