Grandma’s Must-Make Stuffing Balls

Crispy on the outside, tender and flavorful inside—these stuffing balls are a beloved Thanksgiving tradition. Passed down through generations, they’re a rustic twist on classic stuffing, made portable and irresistibly golden-brown. Perfect as a holiday side or served alongside roast chicken or pork year-round.

Ingredients:

• 1 cup celery, finely chopped

• ½ cup fresh parsley, chopped

• ½ tbsp ground sage

• 1½ tsp dried thyme leaves

• 1 tsp kosher salt

• 1 tsp black pepper

• 6 cups low-carb bread, toasted and chopped (use day-old or oven-toasted cubes)

• 6 cups cornbread stuffing, dried mix or homemade cubes

• 1 large egg, slightly beaten

• 1 can (14.5 oz) chicken broth, divided

• 3 tbsp butter

• 1 medium onion, finely chopped

• Nonstick spray, for greasing pan

Instructions:

1. Prep & Sauté Aromatics

• Preheat your oven to 375°F (190°C).

• Lightly grease a baking sheet with nonstick spray.

• In a large skillet, melt 3 tablespoons of butter over medium heat.

• Add the chopped onion and sauté for 10 minutes until soft and translucent.

• Stir in the celery, cooking for another 5 minutes.

• Add parsley, sage, thyme, salt, and pepper, stirring to combine.

• Remove from heat and set aside.

2. Combine Bread & Stuffing

• In a large mixing bowl, combine the toasted low-carb bread and cornbread stuffing mix.

• Toss to evenly distribute the two types of bread.

3. Mix & Moisten

• Add the beaten egg and ¾ cup of chicken broth to the bread mixture.

• Stir until the bread is evenly moistened.

• Fold in the sautéed vegetable and herb mixture until thoroughly combined.

4. Shape into Balls

• Using clean hands, shape the mixture into balls about the size of a golf ball (approx. 2 inches in diameter).

• Place them spaced apart on the prepared baking sheet.

5. Bake – First Round

• Bake in the preheated oven for 20 minutes, until the tops begin to crisp and lightly brown.

6. Add Broth & Finish Baking

• Carefully pour the remaining chicken broth over the stuffing balls (this keeps them moist inside).

• Return to the oven and bake for an additional 15 minutes, or until golden and firm.

️ Serving Suggestions:

• Holiday Dinner: Serve alongside turkey, cranberry sauce, gravy, and roasted vegetables.

• Anytime Meal: Pair with roast chicken, pork chops, or a veggie-based main dish.

• Leftover Idea: Reheat and serve with a fried egg for a savory breakfast twist.

Tips & Variations:

• Make-Ahead Friendly: Assemble the stuffing balls a day ahead and refrigerate. Add a few minutes to the baking time if chilled.

• Texture Tip: For crispier edges, use a wire rack on the baking sheet so air circulates underneath.

• Flavor Boost: Add sautéed mushrooms or cooked crumbled sausage to the mix before shaping.

• Low-Sodium: Use low-sodium broth to control salt levels.

Storage & Reheating:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze in a zip-top bag for up to 2 months. Thaw in fridge overnight.

• Reheat: Warm in a 350°F oven for 10–12 minutes or air fry at 350°F for 6–8 minutes for a crisp finish.