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    Home » Recipes » Stuffing Balls

    Published: Nov 5, 2020 · Modified: May 28, 2021 by Alicia This post may contain affiliate links.

    Stuffing Balls

    Jump to Recipe Print Recipe
    A bowl of vegetarian stuffing balls on a white table
    A hand holding a vegetarian stuffing ball

    These stuffing balls are perfect for a Thanksgiving and Christmas side dish as everyone gets their own serving! Simple and super flavorful, your family will love this vegetarian take on the traditional stuffing.

    Stuffing balls in a bowl with parchment paper

    Vegetarian Stuffing

    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 bread gets kinda crunchy on the outside but soft on the inside. Every year my aunt would make these and I couldn't help but take two...or five. I'm not sure of her exact recipe, but I'm pretty sure it's from the recesses of an old Taste of Home cookbook or magazine. 

    The best part of these is they're served individually, which makes prepping and storage a breeze. They're easy to meal prep ahead of your holiday dinner, bake, and freeze. Or store in the fridge till you're ready to bake. Finally, I love that it's a great vegetarian option. So often, stuffings are filled with sausage, but this recipe packs a ton of flavor while pleasing any vegetarians (or vegans!) at the Thanksgiving table.

    Ingredients for vegetarian stuffing being sautéed in a pan then mixed in a large glass bowl

    Stuffing balls being formed and lined lined on a baking sheet

    Ingredient Tips

    • Use really good butter, like Kerrygold. For a vegan option, olive oil is ok.
    • 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 (without onion) - McCormick is one of them as well as Simply Organic. Central Market Organics also has poultry seasoning without onion. 
    • 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. These can also be substituted for chopped shallots, which are just as great. 
    • Make this stock ahead of time and keep it in the freezer for all your recipes, or you can use the vegetable stock from my cookbook. 

    Gluten Free and Egg-Free Adjustments

    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.

    If you are buying fresh bread, you can dry it out in the oven for a couple of minutes at 350 degrees F. You still want it soft in the center, just a little crusty on the outside (not browned/toasted).

    For egg free, try using a flax egg! Mix 1 tablespoon of flax seed meal with 2.5 tablespoon of water and allow to sit for 5 minutes.

    How to Reheat Stuffing

    These stuffing balls freeze well and can also be stored in the fridge for 2-3 days. Re-warm (covered with foil) on a baking sheet at 350 degrees - about 15 minutes if frozen, and about 5 if fresh. 

    Easy stuffing balls that are perfect for Thanksgiving and Christmas. These balls freeze very well, great for holiday meal prep. #stuffing #thanksgiving #christmas #recipes

    A hand holding a stuffing ball

    Other Holiday Recipes

    If you're a fan of these stuffing balls, you may enjoy these other holiday 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

    If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A bowl of vegetarian stuffing balls on a white table

    Stuffing Balls

    Easy to make and store, this stuffing ball recipe is an old family favorite. Using leftover bread, you make individual balls that are flavored with vegetables and lots of spices for a great vegetarian stuffing
    5 from 12 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Christmas, Holiday, Thanksgiving
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8 balls
    Calories: 155kcal
    Author: Alicia

    Ingredients

    • ¼ cup butter * Use olive oil for dairy free/vegan
    • ½ cup celery, chopped
    • ⅓ cup shallots or leeks, chopped
    • 1 large egg * Use a flax replacement for vegan
    • 1 teaspoon poultry seasoning * See post for recommendations
    • ½ cup fresh Italian flat leaf parsley, chopped
    • ⅓ cup vegetable or chicken broth
    • ½ teaspoon kosher salt * Adjust this if your poultry seasoning contains salt
    • ½ teaspoon fresh pepper
    • 6 cups day-old white or wheat bread cut into ½ inch cubes (about 6-7 slices)
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees F and prepare a large baking sheet with parchment paper. In a large pan, melt butter over medium heat. Add in chopped celery and leeks or shallots. Stir about 2-3 minutes until softened. Turn off heat and allow it to cool for a few minutes.
    • In a large bowl, whisk together egg, poultry seasoning, parsley, broth, salt and pepper, then add butter mixture. Add bread cubes and use your hands to mash it all together. If mixture seems too moist, add more bread. If it seems too dry, add more broth. Pack it together in your hands and form into roughly 2-½ inch balls - they should hold together well. 
    • Place balls on the prepared baking sheet and bake at 400°F for 20 minutes until lightly browned and crunchy on the outside. Store in the fridge for 2-3 days or in a freezer safe container for up to 2 months.

    Notes

    • If your bread is pretty fresh, just dry it out a bit in the oven by placing in for 2-3 minutes at 350 degrees F. You don't want it toasted, just a little crusty/dry on the outside. 
    • Onion-free poultry seasoning can be found with McCormick brand and Central Market brand. 
    • For migraine friendly instant pot stock, see this recipe or the vegetable broth from my cookbook (which is what I used).

    Nutrition

    Serving: 2balls | Calories: 155kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 90mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

     

    « Pumpkin Apple Bread
    Dijon Chicken and Wild Rice »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, Migraine Again, the Vestibular Disorders Association, Good Morning Texas, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Barb Morris says

      March 30, 2022 at 3:36 pm

      We had picked up a rotisserie chicken and since I had all the ingredients on hand, thought I would try the stuffing balls. These were so easy to make and turned out delicious. I ate one too many balls (so full), but will definitely be making again, forget about the holidays, just do it, you won't be sorry,

      Reply
    2. Anonymous says

      December 18, 2021 at 12:35 pm

      5 stars
      Love me some stuffing balls!

      Reply
    3. Kim Edwards says

      November 10, 2021 at 8:27 pm

      5 stars
      BEST STUFFING IVE EVER HAD

      Reply
    4. Karen Mizrach says

      October 31, 2021 at 2:44 pm

      Can I use this recipe but make it in a casserole dish rather than the balls? Any tips on doing that?

      Reply
      • Alicia says

        October 31, 2021 at 2:58 pm

        Hey Karen - I bet you could but I haven't done that so I'm not sure what the cooking times would be. Let me know if you try it out!

        Reply
    5. Abby says

      October 26, 2021 at 2:25 pm

      5 stars
      These are my absolute favorite side dish! Not only are they super easy to make, but they taste absolutely delicious and are so fun to put out on the table because no one expects stuffing to be in a ball form!

      Reply
      • Alicia says

        October 27, 2021 at 10:58 am

        Abby, thanks a bazillion for your reviews! This is one of my favorites too. 🙂

        Reply
    6. Kaitlyn says

      April 11, 2021 at 5:45 pm

      5 stars
      Very good!!

      Reply
    7. Bariann says

      December 08, 2020 at 10:55 pm

      5 stars
      Thanks to you, I didn’t have to miss out on the stuffing at Thanksgiving this year. Yummy and easy!

      Reply
    8. Jan Harper says

      November 14, 2020 at 8:51 am

      5 stars
      Freezing these for thanksgiving now but they barely made it cause I wanted to eat them all now.

      Reply
    9. Cynthia Gold says

      November 05, 2020 at 12:44 pm

      5 stars
      These are the best things I have ever had. I eat them for breakfast honestly. Double the recipe and you won't regret it.

      Reply
      • Donna Topel says

        November 05, 2020 at 8:47 pm

        5 stars
        I so agree! Double, Triple, etc. None will be left!

        Reply
    10. Donna Topel says

      October 10, 2020 at 4:48 pm

      5 stars
      I want to make these again this year but want to freeze them ahead of time. Do you recommend freezing before or after baking?

      Reply
      • Alicia says

        October 13, 2020 at 10:09 am

        I would bake and then freeze - they'll hold together much better. And they reheat well this way!

        Reply
    11. Donna Topel says

      November 26, 2019 at 3:57 pm

      5 stars
      I made these today. They are delicious!!! Thank you so much! I made them just for me this year but next year I will make them for the whole family!

      Reply

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • No Tomato Chili (Texas-Style)
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Brunch Recipes

    • Strawberry Cream Cheese Muffins
    • Gluten Free Blueberry Muffins
    • Warm Cinnamon Milk
    • Dairy Free Quiche with Leeks and Sausage
    • Easy Quiche Florentine
    • Air Fryer Hash Browns

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