Grandma Dot’s Stuffing Balls

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Every holiday, without fail, Grandma Dot’s Stuffing Balls made an appearance on our family table. Golden brown, fragrant with herbs, and smothered in a light savory gravy, they were more than just a side dish—they were a comforting tradition. I remember sneaking a few off the baking tray before dinner, still steaming hot, and always being caught—but never scolded.

Now that I’ve taken over the holiday cooking, I’ve carried her recipe forward with care. These stuffing balls are the perfect blend of soft, seasoned bread with just enough crisp on the outside to contrast the tender interior. Whether you’re pairing them with roast turkey or just want a nostalgic bite of holiday magic, they’re incredibly satisfying and always a hit with guests.

Why You’ll Love Grandma Dot’s Stuffing Balls

These stuffing balls are the ultimate make-ahead side for busy holidays. They’re easy to portion, perfectly seasoned, and bake up with that irresistible combination of crispy edges and soft, herby centers. Plus, they reheat beautifully—ideal for leftovers or meal prep. Whether you’re hosting a crowd or making a cozy dinner for two, they fit right in.

What Kind of Bread Should I Use?

A hearty, day-old white or sourdough bread works best. The drier texture soaks up broth and seasonings like a sponge without becoming mushy. Avoid sandwich bread that’s too soft or sweet, as it can throw off the texture and flavor. If you can, cube and lightly toast the bread first to give it a little more body.

Options for Substitutions

• Gluten-Free? Use your favorite gluten-free bread—just ensure it’s firm enough to hold its shape after mixing.
• Dairy-Free? Substitute butter with a plant-based alternative and use vegetable broth instead of chicken.
• Egg-Free? Try a flax egg or simply skip the egg and add a touch more broth to help bind the mixture.
• Add-ins? Feel free to mix in chopped mushrooms, cooked sausage, or even dried cranberries to put your own twist on it.

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Ingredients for Grandma Dot’s Stuffing Balls

• Day-old bread cubes (white or sourdough): The foundation of the stuffing balls. Dry bread absorbs the broth and binds the ingredients perfectly.
• Butter: Adds richness and helps develop a golden, flavorful crust.
• Yellow onion (finely diced): Infuses the stuffing with sweet, aromatic depth.
• Celery (finely chopped): Brings freshness and a subtle crunch to balance the softness.
• Fresh parsley (chopped): Adds a bright, herbal note and visual color.
• Poultry seasoning: A classic blend that delivers traditional stuffing flavor.
• Salt and pepper: Essential for seasoning and balance.
• Chicken broth: Moistens the bread without making it soggy; carries flavor throughout.
• Egg: Binds everything together so the balls hold their shape.

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Step 1: Prep Your Ingredients

Start by cubing the day-old bread and letting it air dry further if needed. Dice the onion, chop the celery and parsley, and gather all your spices. Having everything ready makes the process smooth and quick.

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Step 2: Sauté the Vegetables

In a large skillet, melt the butter over medium heat. Add the onion and celery, sautéing until soft and fragrant—about 6–8 minutes. Stir in the parsley and poultry seasoning and cook for another minute. Remove from heat.

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Step 3: Combine With Bread Cubes

In a large mixing bowl, add the bread cubes. Pour the warm veggie-butter mixture over the top and gently toss to coat all the cubes evenly. Let it sit for a couple of minutes to allow the bread to absorb the flavors.

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Step 4: Add Broth and Egg

Whisk the egg and combine it with the chicken broth. Pour this mixture over the bread mixture a little at a time, mixing gently after each addition. The goal is for the mixture to be moist enough to hold together when squeezed, but not soggy.

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Step 5: Form the Stuffing Balls

Using your hands or a scoop, shape the mixture into 2-inch balls. Pack them gently but firmly so they don’t fall apart. Place them on a parchment-lined baking sheet, spaced slightly apart.

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Step 6: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the stuffing balls for 25–30 minutes or until the tops are golden brown and slightly crisp. Rotate the tray halfway through for even browning.

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How Long to Prepare Grandma Dot’s Stuffing Balls

Prep Time: Allow about 20–25 minutes for chopping, sautéing, mixing, and forming the balls. If your bread isn’t fully dried out, give yourself a bit more time to toast it in the oven or let it air dry.

Cook Time: The stuffing balls bake for 25–30 minutes at 375°F (190°C) until they’re perfectly golden and slightly crisp on the outside. Total time from start to finish is under an hour, making them a relatively quick side for such comforting results.

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Tips for Perfect Stuffing Balls

• Use bread that’s truly dry—either let it sit overnight or toast it in a low oven.
• Sauté the onions and celery slowly so they soften without browning.
• Mix gently once the broth is added; over-mixing can make the texture dense.
• Test the moisture by squeezing a handful: it should hold its shape but not drip.
• Let the stuffing balls rest a few minutes after baking to firm up before serving.

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Watch Out for These Mistakes While Cooking

• Using fresh, soft bread: This leads to mushy stuffing balls that won’t hold their shape.
• Over-soaking with broth: Too much liquid creates a soggy texture and can cause them to fall apart.
• Skipping the egg: It acts as a binder; without it, the mixture can crumble.
• Not seasoning enough: Taste the mixture before baking. Under-seasoning is hard to fix later.
• Crowding the baking sheet: Give each ball space so they crisp up properly.

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What to Serve With Grandma Dot’s Stuffing Balls?

1. Classic Roast Turkey

A perfect match—tender turkey with gravy alongside these herb-packed stuffing balls is a holiday dream.

2. Cranberry Sauce

The sweet-tart brightness balances the savory richness of the stuffing.

3. Garlic Mashed Potatoes

Creamy and comforting, this pairing is a textural and flavorful win.

4. Green Bean Almondine

A fresh, crisp contrast to the soft interior of the stuffing balls.

5. Apple Cider Glazed Carrots

Adds a sweet and seasonal touch that complements the herbs.

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Storage Instructions

Refrigeration: Store leftover stuffing balls in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispness.

Freezing: Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 2 months. Reheat straight from frozen at 375°F (190°C) for 20–25 minutes.

Make-Ahead: You can form the balls a day in advance and store them covered in the fridge. Bake just before serving for best texture.

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Estimated Nutrition (Per Stuffing Ball)

• Calories: ~120
• Fat: 6g
• Saturated Fat: 2.5g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 2g
• Protein: 3g
• Sodium: 260mg
• Cholesterol: 25mg

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Frequently Asked Questions

Can I make these vegetarian?

Yes! Use vegetable broth and replace butter with olive oil or plant-based butter.

Do they fall apart easily?

Not if you use dry bread, the right amount of broth, and an egg to bind. Be gentle when mixing and forming.

Can I air-fry them?

You can! Air fry at 375°F (190°C) for about 10–12 minutes, turning halfway through for even browning.

How do I keep them from drying out?

Make sure the bread is moist enough before baking and don’t overbake. Reheating with a little broth or gravy also helps.

Can I double the recipe?

Absolutely. Just bake in batches or use multiple trays to avoid overcrowding.

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Conclusion

Grandma Dot’s Stuffing Balls are more than just a nostalgic family dish—they’re an incredibly versatile and flavorful side that brings comfort and tradition to any meal. With just the right mix of texture and seasoning, they’re a standout whether served at Thanksgiving, Christmas, or any dinner that needs a hearty, herby touch. Simple to make and easy to adapt, this is one recipe you’ll find yourself returning to again and again.

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