A Warm Welcome to Grandma Dot’s Stuffing Balls
This recipe is a cozy, simple side dish that tastes like home. It uses seasoned bread cubes, sautéed onion and celery, butter, eggs, and chicken broth to form little golden balls. These are great with roast turkey or a weeknight chicken dinner.
For a fun twist on party bites, try comparing textures with some cheese ball snacks like this bacon jalapeño popper cheese balls.
Why You’ll Want to Make These
Grandma Dot’s stuffing balls are quick to shape, bake, and serve. They crisp on the outside and stay soft inside. They work well for holidays and regular dinners, and you can change herbs or add mix-ins to suit your taste.
Step-by-Step: Make Grandma Dot’s Stuffing Balls
What You Need
- 1 bag (12–14 oz dry seasoned bread cubes)
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- ½ cup (1 stick) unsalted butter
- 2 large eggs, lightly beaten
- 1½ to 2 cups chicken broth, as needed
- 1 tsp poultry seasoning (or a mix of sage, thyme, rosemary)
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 Tbsp fresh parsley, chopped (optional)
Cooking Steps
- Preheat the oven to 375°F (190°C). Grease or line a large baking sheet.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until soft, about 5–7 minutes.
- Mix stuffing base: In a large bowl, combine the bread cubes, sautéed vegetables (with the butter), poultry seasoning, garlic powder, salt, and pepper.
- Moisten mixture: Stir in the beaten eggs. Add chicken broth gradually, just until the mixture is moistened and holds together when pressed.
- Form balls: Scoop a handful of mixture and roll into balls about the size of a golf ball. Place onto the prepared baking sheet.
- Bake: Place in the preheated oven and bake 20–25 minutes, or until the stuffing balls are golden brown and slightly crisp on the outside.
- Serve warm as a side dish for turkey, chicken, or roast dinners.
I like to keep things simple and even cook in batches if I need more. For a slightly faster dry-out and extra crisp, give them a minute or two under the broiler—watch closely so they don’t burn.
For a view of different cooking methods, you might also read about using an air fryer for small bites like these air fryer cheese balls.
Simple Ways to Serve Grandma Dot’s Stuffing Balls
Serve them warm on a plate next to roast turkey, chicken, or mashed potatoes. They also work as a side with gravy or a warm pan sauce. For a party, place them on a platter with toothpicks for easy picking.
How to Store Leftovers
- Room temperature: Leave covered for up to 2 hours.
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350°F oven for 8–10 minutes to regain crispness.
- Freezer: Freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until hot, about 15–20 minutes.
Tips to Get Them Just Right
- Don’t over-moisten: Add broth slowly. The mix should hold when pressed, not be soggy.
- Size matters: Make them about golf-ball size so they cook evenly.
- Even browning: Space them out on the baking sheet so air circulates.
- Flavor boost: Stir in a little cooked sausage or chopped apple for contrast.
- Herb touch: Fresh parsley or a pinch of fresh sage brightens the flavor.
For other small-bite ideas and dessert-style balls, check out these Oreo balls for inspiration.
Easy Variations to Try
- Sausage stuffing balls: Add 1 cup cooked, crumbled breakfast sausage.
- Apple and sage: Fold in ½ cup diced apple and extra sage for a sweet-savory mix.
- Cheesy: Stir in ½ cup shredded cheddar before forming balls.
- Vegetarian: Use vegetable broth and add toasted nuts or dried cranberries.
Estimated Nutrition (per stuffing ball, approx.)
- Calories: 120 kcal
- Fat: 7 g
- Carbs: 12 g
- Protein: 3 g
(Values are estimates. Exact numbers vary with brands and portion sizes.)
Kid-Friendly Serving Ideas
- Place on a plate with mashed potatoes and green beans.
- Make mini versions and serve with a small cup of gravy for dipping.
- Add to a warm bowl with leftover turkey for a simple comfort meal.
What to Pair Them With
- Roast turkey or chicken and gravy.
- Mashed or roasted potatoes and steamed green beans.
- A simple pan gravy or cranberry sauce for contrast.
- A green salad to cut the richness with freshness.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Form and bake them ahead, then cool and refrigerate. Reheat in the oven before serving.
Q: Can I use plain bread cubes and season myself?
A: Absolutely. Use plain cubes and add 1–2 tsp poultry seasoning or a mix of sage, thyme, and rosemary.
Q: How do I keep them from falling apart?
A: Use the eggs and add broth slowly so the mix holds together. If too loose, add a few more bread cubes.
Q: Can I bake them from frozen?
A: Yes. Bake at 350°F and add 5–10 minutes to the time, or until heated through and crisped.
Conclusion
If you want to see the original version of this recipe, you can view Grandma Dot’s stuffing balls on Grandma Dot’s Stuffing Balls Recipe. For another take and community notes, check the listing at Grandma Dot’s Stuffing Balls | Punchfork. For a family-style blog version with tips, see Grandma Dagen’s Stuffing Balls – Mr. Farmer’s Daughter.
Stuffing Balls
Ingredients
Base Ingredients
- 12-14 oz dry seasoned bread cubes Bag size
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- ½ cup unsalted butter
- 2 large eggs, lightly beaten
- 1½-2 cups chicken broth Adjust as needed
Seasonings
- 1 tsp poultry seasoning Or a mix of sage, thyme, rosemary
- 1 tsp garlic powder
- 1 tsp salt Adjust to taste
- ½ tsp black pepper
- 2 Tbsp fresh parsley, chopped Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease or line a large baking sheet.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until soft, about 5–7 minutes.
- In a large bowl, combine the bread cubes, sautéed vegetables (with the butter), poultry seasoning, garlic powder, salt, and pepper.
- Stir in the beaten eggs. Add chicken broth gradually, just until the mixture is moistened and holds together when pressed.
- Scoop a handful of mixture and roll into balls about the size of a golf ball. Place onto the prepared baking sheet.
Baking
- Place in the preheated oven and bake 20–25 minutes, or until the stuffing balls are golden brown and slightly crisp on the outside.
- Serve warm as a side dish for turkey, chicken, or roast dinners.
