Turkey Stuffing Balls (often called stuffing bites or dressing balls) take everything you love about holiday turkey stuffing—crispy edges, tender, savory centers, and rich aromatic herbs—and portion them into individual, bite-sized spheres.
Baking them separately on a sheet pan rather than inside a turkey gives you maximum surface area for that coveted golden-brown crunch on the outside while keeping the inside moist and flavorful. They are the ultimate make-ahead side dish for Thanksgiving or a comforting weeknight addition to roasted chicken and gravy.
Ingredients
The Base & Aromatics:
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6 to 8 cups dry bread cubes (or seasoned stuffing mix/day-old bread cut into small cubes)
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¼ cup (½ stick) unsalted butter
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1 medium yellow onion, finely diced
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2 stalks celery, finely diced
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3 to 4 cloves garlic, minced
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1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
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1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
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½ cup fresh flat-leaf parsley, chopped
The Moisture & Binding:
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1 ½ to 2 cups low-sodium chicken or turkey stock (warmed)
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1 large egg, beaten (to help bind the balls together)
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Salt and freshly cracked black pepper to taste
Instructions
1.Prep and Preheat:Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper or lightly grease it with cooking spray or butter to prevent sticking.
2.Sauté the Aromatics:Sauté diced onion, celery, and garlic in melted butter until soft and translucent, then stir in fresh herbs.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking for 6 to 8 minutes until soft and translucent. Stir in the minced garlic, sage, thyme, and a pinch of salt, cooking for another 1 minute until fragrant. Remove from heat.
3.Mix Bread and Veggies:Combine dried bread cubes and sautéed vegetables in a large bowl.
Place your dry bread cubes into a large mixing bowl. Pour the warm vegetable and butter mixture directly over the bread, tossing well so the bread absorbs the flavorful butter and herbs.
4.Bind the Mixture:Whisk warm stock and beaten egg, then pour over the bread mixture until evenly moistened.
In a small bowl, whisk together the beaten egg and 1 ½ cups of warm chicken stock. Pour this mixture over the bread. Toss gently until the bread is thoroughly moistened but not completely soggy (add a splash more stock if it feels too dry). Let it rest for 5 minutes so the bread absorbs the liquid.
5.Roll the Stuffing Balls:Scoop and roll the mixture into golf-ball-sized spheres and place them on the baking sheet.
Using your hands or a cookie scoop, pack the mixture firmly into golf-ball-sized portions (about 2 tablespoons each) and place them closely together on the prepared baking sheet.
6.Bake and Serve:Bake at 375°F for 20 to 25 minutes until golden brown and crispy on the outside.
Bake for 20 to 25 minutes, or until the stuffing balls are golden brown, crisp on the outside, and piping hot all the way through. Serve warm with gravy or cranberry sauce!
