Introduction

These savory stuffing balls are a delicious way to transform stuffing into bite-sized delights. They bake up golden and slightly crisp, and when drizzled with warm brown gravy they become irresistible. Great for holiday tables, snacks, or party platters.

Yields

About 16–20 medium stuffing balls (depends on portion size).

Ingredients

• 4 cups prepared stuffing mix (store-bought or homemade) or equivalent leftover stuffing
• ½ cup finely chopped celery
• ½ cup finely chopped onion
• 2 tbsp butter (for sautéing)
• 1 large egg, lightly beaten
• ½ – ¾ cup chicken or vegetable broth (add as needed)
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp poultry seasoning (or ½ tsp sage + ½ tsp thyme)
• Salt and black pepper to taste
• 2–3 tbsp melted butter (optional, to brush before baking)
• For serving: 1–2 cups brown gravy (store-bought or homemade)

Optional add-ins

• ½ cup cooked crumbled sausage or bacon
• ¼ cup grated Parmesan or shredded cheddar
• 2 tbsp chopped chives or green onions
• Handful dried cranberries or chopped roasted chestnuts (for a festive twist)

Equipment

• Large mixing bowl
• Baking sheet lined with parchment
• Spoon or small cookie scoop
• Oven preheated to 190°C / 375°F

Instructions (Baked method)

1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. If using raw onion & celery: melt 2 tbsp butter in a skillet and sauté until softened (3–4 minutes). Cool slightly.
3. In a large bowl combine stuffing mix, sautéed vegetables, parsley, poultry seasoning, and any optional add-ins.
4. Add the beaten egg. Gradually add ½ cup broth and mix until the mixture holds together when pressed. Add more broth a tablespoon at a time if too dry. Season with salt & pepper.
5. Form golf-ball–sized balls (about 1–1.5 inches) using a scoop or your hands. Place on the prepared sheet spaced apart.
6. Optionally brush each ball with melted butter for a golden exterior.
7. Bake 20–25 minutes, turning once halfway, until golden and slightly crisp. For extra crispness broil 1–2 minutes (watch closely).
8. Warm gravy while balls bake. Serve stuffing balls hot, drizzled with gravy or with gravy on the side for dipping.

Pan-fry alternative

Heat 2–3 tbsp oil in a skillet over medium heat. Fry balls in batches 6–8 minutes turning occasionally until golden and heated through. Drain on paper or a wire rack and serve with gravy.

Tips & Tricks

• If leftover stuffing is too wet, squeeze out excess moisture before mixing.
• Use a small cookie scoop for even sizes and consistent bake times.
• Make ahead: form balls and refrigerate on a tray (covered) up to 24 hours; bake straight from fridge, adding a few extra minutes.
• Freeze cooked balls on a tray, then transfer to a bag; reheat in oven at 180°C (350°F) until warm.

Why this works

Bread and starch in stuffing absorb liquids while the egg coagulates during baking to bind the mix. Gentle moisture (broth) keeps the interior tender, while baking or frying creates a crisp exterior through Maillard browning.

Serving suggestions

• Serve with warm brown gravy and a sprinkle of fresh parsley.
• Pair with roast turkey, mashed potatoes, or a green salad.
• For brunch, top a toasted English muffin with a stuffing ball, poached egg, and hollandaise.

Storage

• Refrigerate leftovers in an airtight container up to 3 days; re-crisp in oven at 180°C (350°F).
• Freeze baked balls up to 3 months; thaw in fridge overnight and reheat in oven.