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Classic Herb Stuffing Balls: Crispy Sides for Your Holiday Table

A pile of golden brown, crispy stuffing balls on a white plate, with one broken open showing the soft interior.
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Make these classic herb stuffing balls for a simple, satisfying side dish. They bake up with a perfectly crispy exterior and a soft, savory interior, making them ideal for holiday gatherings or weeknight dinners.

Ingredients

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  • 8 cups day-old bread cubes (sourdough or French bread work well)
  • 1/2 cup butter, melted
  • 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 addition)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a large bowl, combine the bread cubes, melted butter, onion, celery, parsley, poultry seasoning, sage, thyme, salt, and pepper. Toss until the bread is evenly coated.
  3. In a separate small bowl, whisk together the broth and eggs. If you are using cranberries, add them now.
  4. Pour the broth and egg mixture over the bread mixture. Gently toss everything together until the bread cubes are moistened. Let the mixture sit for 10 minutes so the bread absorbs the liquid.
  5. Scoop the mixture and roll it firmly into 1.5-inch balls. Place the stuffing balls onto the prepared baking sheet, leaving a small space between each one.
  6. Bake for 20 to 25 minutes, turning them halfway through, until the stuffing balls are golden brown and crispy on the outside.
  7. Serve the stuffing balls hot with gravy or cranberry sauce for dipping.

Notes

  • For make-ahead convenience, prepare the balls, place them on the baking sheet, cover, and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • To achieve a richer flavor, substitute half the butter with melted sausage fat if you are using sausage in your recipe.
  • These stuffing balls freeze well. Cool completely, then place them in a freezer-safe bag. Bake from frozen at 375°F for about 30 minutes, checking for doneness.

Nutrition

Find it online: https://pureplatepath.com/classic-herb-stuffing-balls-recipe/