These stuffing balls are perfect for Thanksgiving crowds as everyone gets their own serving! Easy to make and super flavorful, your family will love this take on the traditional stuffing.
Holiday Stuffing Balls
Isn’t it great how some recipes are so nostalgic that the second you take a bite, it just transports you back to a certain memory? The second I tasted these stuffing balls, it brought me back to holidays at my grandmas. They’re easy to make, packed with flavor, and the best part is that you can easily freeze them individually, unlike your typical holiday stuffing.
Every year my aunt would make these and I couldn’t help but take two. I’m not sure of her exact recipe, but I’m pretty sure she uses something close to this Taste of Home recipe. I used this recipe as a start and then edited it to my liking.
Tips for Stuffing Balls
- Use good butter, like Kerrygold
- Some of the fancy spice brands put onion in their poultry seasoning, but I also found quite a few that keep it simple and migraine safe – McCormick is one of them.
- Don’t be afraid of leeks! Simply trim the dark green ends and the bottoms. Separate the layers into a large bowl of water and allow any grit or sand to fall to the bottom. Wash and pat dry. Or buy the pre-trimmed leeks from Trader Joe’s.
- You can use any bread you’d like – gluten free, white, whole wheat, etc. I was able to (surprisingly) find a compliant white bread at Central Market’s bakery. Pepperidge Farm Whole Wheat is a good option in mass markets and Rudi’s will be the best gluten free option that you can find except for local bakeries. One thing that’s great about this recipe is the bread is better if it’s a day or two old.
- For egg free, try using a flax egg! Mix 1 tbsp of flax seed meal with 2.5 tbsp of water and allow to sit for 5 minutes.
- The original recipe calls for it to be cooked at 375 degrees for 20 minutes, but I made this along with my green bean casserole and didn’t want to change the temp. It worked out just fine.
- Make this stock ahead of time and keep it in the freezer for all your recipes.
- These freeze well and can also be stored in the fridge. Re-warm (covered with foil) on a baking sheet at 350 degrees – about 15 minutes if frozen.
Other Thanksgiving Recipes:
Homemade Green Bean Casserole
Allergy Friendly Pumpkin Pie Bites
Ricotta & Butternut Squash Toasts
Easy Pumpkin Sage Pasta
Pumpkin Cookies with Cream Cheese Frosting
Cranberry Pomegranate Muffins
Adapted from a Taste of Home recipe, this stuffing is one of my favorite holiday meals. It's easy to freeze, perfect for making ahead to free up space in your kitchen.
- 5-6 cups day old white or wheat bread (can be gf) cut int 1/2 inch cubes * See post recommendations for brands
- 1/4 cup good butter
- 1/2 cup celery, chopped
- 1/3 cup leeks, trimmed and chopped
- 1/2 cup fresh Italian flat leaf parsley
- 1 tsp poultry seasoning * See post for recommendations
- 1 large egg or flax replacement
- 1/3 cup broth or stock of choice * I used homemade chicken stock
- 1 tsp kosher salt * Adjust this if your poultry seasoning contains salt
- 1/2 tsp fresh pepper
Preheat oven to 400 degrees. In a large pan, melt butter over medium heat. Add in chopped celery and shallots. Stir about 2-3 minutes until softened.
In a large bowl, whisk together egg, add butter mixture, stock, parsley, and seasonings. Then add bread cubes and use your hands to mash it all together. If mixture seems to moist, add more bread. If it seems to dry, add more broth. Form into roughly 2-1/2 inch balls - they should hold together pretty well.
Place balls into a non stick muffin pan (can use liners if you'd like). Bake at 400 degrees for 20 minutes.
- For migraine friendly instant pot stock, see this recipe.