Name: Baked Stuffing Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup celery, chopped; 1/3 cup shallots, chopped; 1/2 cup fresh Italian flat leaf parsley, chopped; 1/4 cup butter; 1 large egg; 1/3 cup vegetable or chicken broth; 1 teaspoon poultry seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh pepper; 6 cups day-old white or wheat bread cut into 1/2 inch cubes (about 6-7 slices)

If you’re a fan of stuffing but want a fun twist that’s easy to serve and perfect as a side or appetizer, you’re going to adore this Baked Stuffing Balls Recipe. I absolutely love how these little bundles turn out—crispy on the outside, tender and flavorful on the inside, and made with simple ingredients you probably already have. Trust me, once you try this recipe, it will become a go-to for holidays, weeknight dinners, or whenever you want a cozy, comforting bite.

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Why You’ll Love This Recipe

Perfectly Portable: These stuffing balls are easy to serve and eat, making them ideal for parties or casual dinners.
Flavor-Packed: A combination of fresh herbs, veggies, and seasoning makes every bite cozy and delicious.
Great Use of Leftover Bread: This recipe is a fantastic way to transform day-old bread into something spectacular and satisfying.
Easy to Make Ahead: You can prepare these balls ahead of time, bake when ready, or freeze for future meals.

A close-up of a small round food ball held between a woman's thumb and forefinger. The ball has a rough texture made of small golden bread-like cubes mixed with green herbs and seasoning, giving it a slightly crispy look. In the background, there is a white bowl holding more of the same balls, with a soft white marbled surface beneath. The focus is sharp on the ball and fingers, while the background is softly blurred. photo taken with an iphone --ar 2:3 --v 7 - Baked Stuffing Balls, stuffed side dish, holiday appetizer, savory stuffing bites, easy stuffing snacks

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Baked Stuffing Balls Recipe. The mix of butter, celery, and shallots adds a wonderful base flavor, while the poultry seasoning and parsley bring a fresh and savory note. Using day-old bread helps the texture hold up beautifully, so don’t skip that part!

Flat lay of a small white ceramic bowl of butter cubes, a few crisp chopped celery stalks, a small pile of peeled shallots, one large whole brown egg with a clean shell, a small white bowl with golden poultry seasoning powder, a small bunch of fresh Italian flat leaf parsley with bright green leaves, a small white ceramic bowl filled with clear vegetable broth, a few granules of coarse kosher salt, a few fresh ground black peppercorns, and a simple white ceramic bowl filled with cubed day-old white bread pieces, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Stuffing Balls, stuffed side dish, holiday appetizer, savory stuffing bites, easy stuffing snacks

Butter: I use unsalted to control the saltiness better, and it helps soften the veggies.
Celery: Adds that nice crunch and freshness—make sure to chop it finely.
Shallots: Provide a subtle sweetness and depth—love how they mellow when sautéed.
Egg: Binds everything together so your balls hold up during baking.
Poultry seasoning: The classic herb blend that screams “stuffing” flavor—don’t skip it.
Fresh Italian flat leaf parsley: Brightens the mix and adds a pop of green.
Vegetable or chicken broth: Moistens the bread cubes; I prefer low sodium broth for more control.
Kosher salt: Essential to balance all the flavors but adjust to your taste.
Fresh pepper: Adds a little kick; freshly ground always tastes best.
Day-old bread (white or wheat): The star ingredient—you want cubes about half an inch for perfect texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Baked Stuffing Balls Recipe is so versatile—you can make it your own with just a few tweaks. Over the years, I’ve tried different mix-ins and tweaks to suit what’s in my kitchen or to accommodate dietary needs.

Vegetarian Option: Use vegetable broth instead of chicken broth, and double-check your poultry seasoning doesn’t contain meat-based ingredients. I use this version often when I want a veggie-friendly dish.
Add Sausage: My family goes crazy when I mix in cooked breakfast sausage for a meaty upgrade; just reduce the salt accordingly.
Herb Variations: Try swapping out parsley for sage or thyme for a different herbal profile—both are classic stuffing herbs and work beautifully.
Gluten-Free Version: Use gluten-free bread cubes and check your broth for any gluten-containing ingredients; it’s a great way to enjoy this recipe if you’re avoiding gluten.

How to Make Baked Stuffing Balls Recipe

Step 1: Sauté the Veggies

Start by melting your butter over medium heat in a large sauté pan. Toss in the chopped celery and shallots, stirring occasionally for about 2-3 minutes—just until they’re soft and fragrant, not browned. I discovered this trick early on: cooking the veggies gently lets their flavors shine without overpowering the stuffing. Then, turn off the heat and set it aside to cool a bit so you don’t scramble the egg in the next step.

Step 2: Mix the Wet Ingredients with Seasonings

In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, salt, and pepper. This mixture brings all those classic stuffing flavors into one place. When I make this, I always adjust the seasoning here—taste the broth separately if you can, especially if it’s salty, so your final mix isn’t overpowering.

Step 3: Combine with Bread and Form the Balls

Add the cooled butter-vegetable mixture to the bowl, then toss in your bread cubes. Now here’s where your hands get busy: gently mash and mix everything together until it’s combined. You want the bread cubes to absorb the moisture but still keep some texture. If the mix feels too wet, sprinkle in a little more bread. Too dry? Add broth by the tablespoon. Once it feels right, pack the stuffing tightly in your hands and roll into balls roughly 2½ inches wide—they should stick together well without crumbling.

Step 4: Bake to Crispy Perfection

Place the balls on a baking sheet lined with parchment or lightly grease a muffin tin for easier shaping. Pop them into your 400°F oven for about 20 minutes, until they’re golden and just a little crunchy on the outside. I always watch closely around the 18-minute mark so they don’t dry out. The result? Stuffing with that irresistible crispy crust you don’t get from traditional casserole-style stuffing.

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Pro Tips for Making Baked Stuffing Balls Recipe

Bread Texture Matters: Using day-old bread is crucial—it soaks up moisture without turning soggy.
Moisture Balance: Don’t rush forming the balls—adjust broth or bread as needed for the perfect consistency.
Even Baking: Arrange balls with space between so the heat circulates well for a crisp crust on all sides.
Don’t Overbake: Keep an eye at the end to avoid drying out; the goal is a crunchy exterior but moist interior.

How to Serve Baked Stuffing Balls Recipe

A white bowl lined with white parchment paper holds several round, golden-brown fritters with a rough texture. The fritters show flecks of green herbs and small pieces of light yellow vegetables mixed into the dough. The fritters have a crispy outer layer with some darker browned spots, giving them a homemade look. The bowl sits on a dark blue cloth atop a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 2:3 --v 7 - Baked Stuffing Balls, stuffed side dish, holiday appetizer, savory stuffing bites, easy stuffing snacks

Garnishes

I like to sprinkle a little fresh parsley or even chopped chives on top right after baking. It adds a fresh, vibrant touch that brightens up the warm, savory flavors. Sometimes, I’ll drizzle a bit of warm gravy as a dip on the side—it’s such a treat!

Side Dishes

My family loves these alongside roasted turkey or chicken, mashed potatoes, and a simple green bean almondine. For a veggie-forward meal, pair the stuffing balls with a crisp salad and roasted root vegetables—you’ll get a wonderfully balanced plate every time.

Creative Ways to Present

For special occasions, I’ve served these stuffed balls atop a bed of cranberry sauce, which adds a lovely tart contrast. For holiday parties, I sometimes arrange them on a festive platter with toothpicks for easy grabbing—it always sparks conversation and compliments!

Make Ahead and Storage

Storing Leftovers

Leftover baked stuffing balls keep beautifully in an airtight container in the fridge for 2-3 days. I usually reheat them gently in the oven or air fryer to bring back that crispy outside—microwaving makes them soggy.

Freezing

I’ve had great luck freezing these either before or after baking. Just pop the raw balls on a tray to freeze individually first, then transfer to a freezer-safe container or bag for up to 2-3 months. Bake them straight from frozen, adding a few extra minutes to the cook time.

Reheating

For reheating, I preheat my oven to 350°F and place the stuffing balls on a baking sheet for 10-15 minutes, flipping halfway through. This restores the crunch and warmth better than the microwave ever could.

FAQs

Can I use fresh bread instead of day-old bread?

Fresh bread tends to be too soft and can make the stuffing balls soggy. If you only have fresh bread, toast it lightly or let it dry out overnight before using—this helps it absorb the broth better and maintain texture.
What if I don’t have poultry seasoning?

No worries! You can make a quick blend using sage, thyme, rosemary, and a pinch of nutmeg—this combo mimics the classic poultry seasoning flavor quite well.
Can I bake these in a muffin tin instead of on a sheet?

Absolutely! Using a greased muffin tin helps the stuffing balls keep a uniform shape and can make serving easier. Just bake until golden and crispy, about the same time.
Are these stuffing balls gluten-free?

They aren’t by default since they use regular bread. However, you can substitute gluten-free bread cubes and ensure your broth is gluten-free to make a safe version.
How do I ensure the stuffing balls hold together?

It’s all about moisture balance. Use enough broth and the egg to bind the bread cubes, and pack the balls firmly. If they’re falling apart, add a dash more broth or a small beaten egg to help.

Final Thoughts

This Baked Stuffing Balls Recipe has become one of my favorite ways to enjoy classic stuffing flavors with less fuss and a fun presentation. It’s one of those recipes that feels like a warm hug on a plate, perfect for cozy dinners or making holiday meals feel special. I hope when you try it, you find as much joy in making and sharing these as I do—nothing beats the smiles around the table when these come out of the oven crisp and golden!