Thanksgiving Stuffing Balls
These small, flavorful bites are made from bread crumbs, cranberries, sage, onion, and garlic, baked until golden for a cozy holiday side dish or appetizer.
Ingredients
Main Ingredients
- 2 cups bread crumbs Use day-old bread or dry bread crumbs for better texture.
- 1/2 cup cooked cranberries (fresh or dried) Dried cranberries add sweet chew.
- 1/4 cup sage (fresh or dried) Can swap for parsley or thyme.
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable broth
- 1/4 cup butter (melted) Use plant-based butter for vegan version.
- to taste Salt and pepper
Instructions
Preparation
- Preheat oven to 350 °F (175 °C). Grease a baking sheet or line with parchment.
- In a large bowl, combine bread crumbs, cranberries, sage, chopped onion, and minced garlic. Mix well.
- In a separate bowl, whisk together the vegetable broth and melted butter.
- Pour the wet mixture over the dry mixture. Stir until well combined and moist.
- Season with salt and pepper to taste, then form into 1–1.5 inch balls using clean hands.
- Arrange balls on prepared baking sheet, leaving space between each.
Baking
- Bake for 20–25 minutes or until golden brown, turning halfway through for even baking.
- Allow to cool slightly (about 5 minutes) before serving warm.
Notes
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F oven for 8–10 minutes to crisp the outside. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months; bake from frozen, adding a few extra minutes. For easier shaping, wet your hands lightly before rolling.