This batch of stuffing balls has been our Thanksgiving favorite since I first learned to make them in my mother-in-law's cozy kitchen. I discovered the golf-ball format on a busy holiday when oven space was at a premium and needed a side that could be handled, plated, and passed around without worry. The result was a revelation: all the familiar flavor of classic stuffing concentrated into small, crisp bites that everyone loved. The outside turns a golden, slightly crunchy crust while the interior stays moist and flavorful, thanks to the gently-toasted bread and just enough broth and beaten eggs to bind the mixture.

I often prepare these a day ahead and reheat them on a baking sheet to restore that crisp texture before serving. The combination of sautéed onion and celery, a hint of garlic, poultry seasoning, fresh parsley, and optional Parmesan creates a savory profile that pairs well with roasted turkey, cranberry sauce, and even leftover mashed potatoes. Every year someone asks for the recipe, and the little ones fight over the last one on the platter. This is comfort food with portability and panache.

Ingredients

• Day-old bread (about 14 ounces / roughly 8 cups cubed): Use a sturdy white or country loaf for the best crumb structure. Day-old bread dries more evenly; if you only have fresh bread, toast it briefly to remove excess moisture. Avoid ultra-soft sandwich bread. I often use a rustic bakery white loaf or sourdough for extra flavor.
• Unsalted butter (1 stick, 1/2 cup): Provides mouthfeel and browning for sautéing vegetables. Using unsalted lets you control seasoning—choose a European-style butter for richer flavor when available.
• Large onion (1), finely chopped: Yellow onion gives sweetness and depth when sautéed. Aim for a uniform dice so it softens evenly with the celery.
• Celery (2 stalks), finely chopped: Offers classic stuffing crunch and aromatic base. Trim fibrous ends and slice thinly for best texture.
• Garlic (2 cloves), minced: Adds a subtle savory lift; do not overcook or it will bitterly caramelize—add toward the end of the sauté.
• Poultry seasoning (2 teaspoons) or sage 1 teaspoon plus thyme 1 teaspoon: If you prefer a single-herb profile, swap the blend for more sage to emphasize classic holiday flavors.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Season gradually; chicken or turkey broth can be salty, so taste the mixture before adding the full amount of salt.
• Fresh parsley (1/2 cup), chopped: Brightens the finished balls and prevents the dish from feeling heavy. Flat-leaf parsley works best.
• Eggs (2 large), lightly beaten: Act as a binder to help the balls hold their shape while keeping the interior tender.
• Chicken or turkey broth (1 1/2 cups): Warm broth helps hydrate the toasted bread. Use low-sodium broth if you want more control over salt. Add more by tablespoon if needed.
• Parmesan cheese (1/2 cup, optional): An optional savory boost and glue; grated fresh Parmesan is preferable to pre-grated for flavor.

Instructions

Prepare the bread base: Spread the bread cubes in a single layer on a baking sheet. Toast in a 300 degrees Fahrenheit oven for 10 to 12 minutes until dry to the touch but not browned. This step dries the crumb so it soaks liquid evenly later. Remove and cool while you prepare the rest. Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery and sauté for about 6 to 8 minutes until softened and translucent. Add the garlic in the last 60 seconds so it becomes fragrant without burning. Turn off the heat and let the vegetables cool slightly before mixing. Mix the stuffing: Combine the toasted bread, cooked vegetables, poultry seasoning (or sage and thyme), salt, pepper, parsley, and Parmesan if using in a large bowl. Stir in the beaten eggs. Slowly pour in warm broth, folding the mixture until the bread is uniformly moist. The texture should hold together when pressed but not be soggy; add broth a tablespoon at a time if needed. Shape the balls: With slightly damp hands to prevent sticking, form the mixture into balls about the size of a golf ball. Press firmly enough to compact them but avoid overworking which can make them dense. Place each ball on a greased or parchment-lined rimmed baking sheet with space between for even browning. Bake: Preheat the oven to 375 degrees Fahrenheit. Bake the balls for 20 to 25 minutes until the exterior is golden brown and crisp. For extra exterior crunch, transfer balls to a wire rack set over the sheet for the last 5 minutes of baking. Cool slightly before serving.

Storage Tips

Once baked and cooled, store the balls in an airtight container in the refrigerator for up to 48 hours. To reheat, place on a baking sheet in a 350 degrees Fahrenheit oven for 8 to 12 minutes until warmed through and crisp. For longer storage, freeze cooled balls on a sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375 degrees Fahrenheit for 18 to 22 minutes.

Ingredient Substitutions

Swap the white loaf for cornbread for a Southern-style variation—use slightly less broth as cornbread is more absorbent. For a vegetarian option use vegetable broth and omit Parmesan or replace eggs with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water per egg), noting texture will be a touch different. Swap butter for olive oil for a dairy-free version, and use turkey drippings or richer stock if you want a deeper savory profile.

Serving Suggestions

Serve these alongside roasted turkey, grilled Brussels sprouts, and a tangy cranberry relish. Garnish with chopped parsley and a light drizzle of pan juices or gravy for moisture. They pair well with apple-sage sausage for heartier appetites and stand alone as appetizers with mustard or aioli for dipping. Because of their size, they are ideal for holiday buffets and finger-food platters.

Cultural Background

Small shaped stuffing bites are a practical evolution of classic bread stuffing, rooted in British and American holiday traditions. Traditional stuffings were cooked inside poultry, but baking separately became popular for better texture control and more flexible serving. The ball form gained popularity as hosts sought portable, bite-sized ways to serve beloved flavors at gatherings where space and logistics vary.

Seasonal Adaptations

In autumn, fold in roasted butternut squash cubes and chopped sage; in winter add toasted pecans and dried cranberries for sweetness and crunch. For spring and summer, fresh herbs like tarragon and lemon zest brighten the profile. When serving during apple season, sauté small apple cubes with the onion for a sweet-tart contrast that complements pork and poultry.

Meal Prep Tips

Assemble the mixture a day ahead and refrigerate. Shape and bake the day you plan to serve for the best crust. Alternatively, bake and store, then re-crisp before serving. Use portioned silicone muffin liners for uniform sizes and easier serving. Label containers with date and reheat instructions when preparing for potlucks.

Making these stuffing balls has become a ritual that simplifies my holiday prep while delivering consistent, crowd-pleasing results. I encourage you to make the recipe your own with one or two personal touches and to enjoy the small ritual of forming each ball by hand.