Recipe

Crispy Stuffing Balls

Golden, bite-sized stuffing with crisp edges and a soft, herby center. Easy to make ahead and perfect for dipping in gravy.

By Matt Campbell

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4.8

A platter of golden-brown stuffing balls with crisp edges, served with a small bowl of warm gravy on a rustic wooden table

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Stuffing is already the best part of the plate. So naturally, I want it in snackable, dunkable form, with as many crispy edges as the laws of physics allow.

These stuffing balls hit that sweet spot: deeply savory and herby, soft in the middle, and browned all around so every bite tastes like the corner piece. They are also a weeknight-friendly move because you can shape them ahead, chill or freeze them, then bake when you are ready.

Bread cubes, chopped onion and celery, fresh herbs, eggs, and broth arranged on a clean kitchen counter in warm natural light

Why It Works

Crisp edges, tender center: A hot oven plus a little oil gives you that golden shell without drying them out.
Flavor built in layers: Sautéed onion and celery, butter, and herbs make the whole thing taste like it simmered all day.
Sturdy, not crumbly: Eggs and the right amount of broth bind everything so the balls hold their shape.
Make-ahead friendly: Shape now, bake later, and you still get great texture.

Pairs Well With

Storage Tips

Refrigerate: Store cooled stuffing balls in an airtight container for up to 4 days.

Reheat: For best crispness, reheat on a sheet pan at 375°F for 10 to 12 minutes, or air fry at 350°F for 5 to 7 minutes.

Freeze (baked): Freeze cooled balls on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 18 to 22 minutes.

Freeze (unbaked, my favorite): Shape the balls, freeze on a sheet pan, then bag. Bake from frozen at 375°F for 25 to 30 minutes. The slightly lower temp helps the centers heat through before the outside gets too dark. Brush or spray with oil halfway through for extra browning.

Common Questions

Can I use boxed stuffing mix?

Yes. Skip any seasoning packet if it is very salty, or reduce added salt. You still want the sautéed onion and celery for real flavor.

Why are my stuffing balls falling apart?

Usually one of three things: the bread is too dry and needs a touch more broth, the mixture was not mixed enough to activate the bind, or the balls were packed too loosely. Mix until the eggs and broth coat everything evenly, then roll firmly.

How do I keep them moist?

Do not overbake, and do not skimp on broth. The mixture should feel like a fluffy, cohesive mound that holds shape when squeezed, not wet and sloshy.

Can I make them gluten-free?

Yes. Use sturdy gluten-free bread cubes or a gluten-free stuffing mix, and add broth gradually because some GF breads absorb differently.

Can I air fry stuffing balls?

Absolutely. Air fry at 360°F for 10 to 12 minutes, shaking once, until browned and hot in the center. Work in batches and spray lightly with oil.

How do I dry out the bread cubes?

Either leave cubed bread out uncovered overnight, or bake the cubes on a sheet pan at 300°F for 10 to 15 minutes, stirring once, until dry to the touch but not deeply toasted.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Large mixing bowl
Measuring cups and spoons
Half-sheet pan (13x18) or two smaller sheet pans
Parchment paper or foil
Cookie scoop (optional, for evenly sized balls)
Instant-read thermometer (optional, but helpful)

I started making stuffing balls because I wanted stuffing on the table without babysitting a casserole dish, and because I am obsessed with the browned, crunchy parts. Rolling them into little balls feels slightly chaotic in the best way, like you are prepping party food even if it is just a random Tuesday. Also, nobody argues over the corner piece when every single one has corners.