Stuffing Balls

Golden, crispy on the outside and soft, savory, buttery on the inside — these stuffing balls taste like the best part of Thanksgiving rolled into bite-sized comfort.

Ingredients

• 6 cups crumbled cornbread or leftover stuffing
• 1 small onion, finely diced
• 2 stalks celery, finely diced
• 2–3 tbsp butter
• 2 eggs, beaten
• 1 cup chicken broth (more if needed)
• 1 tsp poultry seasoning
• 1 tsp sage
• ½ tsp black pepper
• ½ tsp salt
• Optional: chopped parsley, cooked sausage bits, or diced turkey

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. In a skillet, sauté onion and celery in butter until soft.
3. In a big bowl, add the crumbled cornbread/stuffing, sautéed veggies, sage, pepper, and seasoning.
4. Stir in the eggs. Add chicken broth a little at a time until mixture holds together like meatballs.
5. Shape into golf-ball size balls and place on the tray.
6. Bake 20–25 minutes until golden and slightly crispy.
7. Serve with brown gravy, turkey gravy, or a side of cranberry sauce.

Why They’re Good

• Perfect way to use leftover stuffing
• Crispy outside + soft middle
• Great for parties, potlucks, or as a snack
• Southern, simple, and nostalgic

Enjoy !!!