Basic Stuffing Balls With Variations

"These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels."
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photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by WiGal photo by WiGal
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Ready In:
8 stuffing balls




  • Preheat oven to 375 degrees Fahrenheit.
  • Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
  • Heat butter or margarine in a large skillet.
  • Add onion and celery and sauté gently until soft.
  • Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
  • Shape mixture into 8 balls. Dampen hands with cold water if necessary.
  • Place stuffing balls on prepared baking sheet.
  • Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

Questions & Replies

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  1. cassylane516
    This is under make ahead where are the instructions for what you do ahead of time and what you do on thanksgiving?
  2. Thomas B.
    My wife's mother used to make something she called stuffing dumplings. She would mix together 10 cups bread cubes, celery, onions, two eggs and then add warm milk. She would mix and then put them in boiling water. She has passed away and we tried to make but the balls just separated in the water. Any hints (possibly flour is missing from recipes?) Thank you.
  3. Lisa M.
    I ate some with like a filling inside ? Anyone have a recipe like that?


  1. Jan in Lanark
    These were very good. I added chopped apples, and fresh sage and thyme from the garden rather than poultry seasoning. Because I was making them for Thanksgiving I always try to make as much as I can ahead of time, so I baked them two days before, stuck them in the freezer and when needed, just reheated for about 15 minutes with foil overtop. They were nice and crispy. We did our turkey on the rotisserie in the BBQ. I do prefer a stuffing outside the bird anyway and will surely make these again, perhaps adding a couple of other of your variations. Thanks foodtvfan!
  2. mama smurf
    Made for Zaar Chef Alphabet Soup 2013 tag game and this was a hit. I did use some garlic (we love garlic and homemade chicken broth) but other than that followed the instructions. Going to be making these again soon. Thank you for posting. I want to make some extra and put in the freezer for busy times like a previous reviewer did.
  3. Nikoma
    I veganized these and they turned out really well! I used Earth Balance margarine for butter. 1/4 cup apple sauce and 1 tbsp corn starch in place of the egg, and just plain water for the broth. The spices were more then sufficient. Added chopped nuts and dried cranberries. Would definitely make these again. Super simple and yummy!
  4. quotColleenquot
    I had a couple random bags of leftover hamburger and hotdog rolls in the bottom drawer of my freezer. I needed something to do with them. This was perfect! I had everything on hand and didn't need to go to the store. My kids (the taste testers - ages 4 and 7) loved them. I will make these again for company sometime.
  5. bmcnichol
    We never seen to have enough stuffing so made this on the side. It was easy to make and we all enjoyed them. I followed the recipe exactly as written.


  1. Janet C.
    Turkey stuffing balls! Yum!
  2. Bruce W.
    I added some bacon and cheese. I did some with panco and chrushed croutons and baked them. I also used leftover stuffing donw in a slow cooker



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