Stuffing balls are holiday legend around here. A favorite that make it onto every holiday table. Rolled into balls and baked, a classic stuffing gets golden brown and crisp on the outside. We think this recipe is so long overdue that put it into our first video! Check it out here.
My husband’s Mom discovered a version of this dish in a local recipe pamphlet in Norfolk, Virginia in the 80s. She made it, adapted it, and over the years it became a holiday staple. The stuffing balls come out of the oven crisp and delicious, but Frank swears that, like all the best holiday food, they are even better the next day.
If any make it to leftover status, he can be found the day after Thanksgiving eating them cold straight out of the fridge.
The great news is that stuffing balls are not only easy but really fun to make. The recipe is simple and uses any store-bought mix as a base. Pepperidge Farm Herb Seasoned Stuffing Mix has always been a go-to, but we tested it with others with great success. (Trader Joe’s Herbed Cornbread Stuffing Mix was also a hit.) Any dried breadcrumbs or cubes will work.
It’s an easy enough holiday recipe to delegate to little kitchen helpers or other visitors who want to lend a hand. But if making them for a crowd, it would be best to double (or triple) the recipe. It’s nearly impossible to eat just one.
We were so excited to share this long overdue family favorite, that we decided it was just the right thing for the very first Inquiring Chef video. Check it out below!
More Holiday Recipes
- How to Roast a Turkey Ahead
- Focaccia and Bacon Stuffing
- Creamy Butternut Squash and Spinach Casserole
- Homemade Green Bean Casserole with Bacon
- Twice Baked Sweet Potatoes
- Baked Ham and Cheese Rolls with Honey Mustard Glaze
- The Simplest Way to Roast a Turkey
- Turkey Gravy with White Wine and Sage
- Bacon-Wrapped Dates with Brie and Balsamic Honey
- Mixing Bowl
- Half Sheet Pan
- 1/2 cup Butter
- 2 stalks Celery, chopped
- 1 Onion, chopped
- 1/2 cup Parsley, chopped
- 1 Egg
- 8 oz Herb Stuffing Mix or Dried Bread Cubes (we use Pepperidge Farm Herb Seasoned Stuffing Mix)
- 1 10 oz can Cream of Mushroom Soup
- Preheat oven to 400° F (204° C).
- Melt butter in a large skillet over medium-high heat. Add celery, onion and parsley. Season with salt and pepper. Saute until vegetables are soft, 4 to 5 minutes.
- In a large mixing bowl, beat egg and combine with stuffing mix, cream of mushroom soup and cooked vegetables.
- Form into 12 even balls, pressing the mixture together firmly between your hands. Place on a greased sheet pan. Bake until the tops are golden brown and crisp, about 12 minutes.
- Serve hot out of the oven and enjoy!
Needless to say we had a lot of fun making the video. Though it’s amazing what chaos we can create at the kitchen table in one all-too-brief nap window.
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