Print

Crispy Sage and Onion Stuffing Balls: The Perfect Holiday Side

A close-up of several golden brown, crispy stuffing balls piled on a white plate, beautifully lit by sunlight.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy stuffing balls for a crispy exterior and soft, savory interior. They are a fantastic make-ahead side dish or appetizer for Thanksgiving or Christmas dinner.

Ingredients

Scale
  • 8 cups day-old bread cubes (sourdough or French bread work well)
  • 1/2 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 1/2 cups chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1/2 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. In a very large bowl, combine the bread cubes, cooked onion and celery mixture, parsley, poultry seasoning, sage, thyme, salt, and pepper. Toss everything together until the bread is evenly coated with the seasonings.
  4. In a separate bowl, whisk together the broth and the beaten eggs. Pour this liquid mixture over the bread mixture. Add the dried cranberries if you are using them.
  5. Gently mix everything until the bread cubes are moistened. Let the mixture sit for 5 minutes so the bread absorbs the liquid.
  6. Scoop the stuffing mixture and roll it firmly between your palms to form balls about 1.5 inches in diameter. Place the stuffing balls onto the prepared baking sheet, leaving a small space between each one.
  7. Bake for 20 to 25 minutes, turning them halfway through, until the stuffing balls are golden brown and crispy on the outside.
  8. Serve hot with gravy or cranberry sauce.

Notes

  • For make-ahead preparation, you can form the balls and freeze them unbaked on a tray. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding about 5 to 10 minutes to the baking time.
  • If you want sausage stuffing balls, mix 1/2 pound of cooked, crumbled breakfast sausage into the bread mixture.
  • For extra richness, substitute half the butter with bacon grease.

Nutrition

Find it online: https://cookincorner.com/easy-stuffing-balls-recipe-holiday-side/