Stuffing Balls with Gravy is a classic side dish that brings comfort and rich flavors to your table. Perfect for holiday dinners or family gatherings, this recipe transforms traditional stuffing into bite-sized, golden-baked delights served with warm brown gravy. Whether you’re cooking for 6 to 8 servings or want a crowd-pleasing side, these stuffing balls are easy to prepare and wonderfully satisfying.
This recipe combines stale white bread cubes with sautéed celery and onion, herbs like sage and thyme, and a moistening blend of beaten eggs and chicken or turkey stock. Baked until lightly browned, then topped with savory brown gravy, these stuffing balls offer a perfect balance of texture and flavor that complements roasted meats and vegetables beautifully.
Why you’ll love this Stuffing Balls with Gravy recipe
- They transform traditional stuffing into convenient, individual servings that are easy to plate and enjoy.
- The combination of herbs and sautéed vegetables infuses the stuffing with classic, comforting flavors.
- Using stale bread cubes and homemade stock makes this recipe resourceful and flavorful.
- Baking the stuffing balls gives them a crispy exterior while keeping the inside moist and tender.
- Serving with warm brown gravy adds richness and a delicious finishing touch to every bite.
Ingredients
- 10 cups stale white bread, cut in small cubes
- 1/2 cup unsalted butter
- 1 1/2 cups diced celery
- 1 cup diced onion
- 2 large eggs, beaten
- 1 3/4 to 2 cups chicken or turkey stock
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 2 tbsp chopped parsley
- 2 tbsp all-purpose flour, if needed for binding
- 2 cups prepared brown gravy
Servings: 6 to 8 servings
Prep time: 20 minutes
Cook time: 30 minutes
The key ingredients here start with stale white bread cubes, which provide the perfect texture and absorb moisture beautifully. Choose bread that is just dry enough to soak up the stock without becoming mushy. Fresh celery and onion add subtle crunch and sweetness when sautéed in butter, creating a flavorful base. The combination of dried sage and thyme brings the traditional herbaceous warmth essential for classic stuffing. Chicken or turkey stock moistens the mixture, while beaten eggs help bind the stuffing balls for baking. Finally, the brown gravy served on top elevates the dish with savory richness.
Instructions
- Preheat and prepare: Set your oven to 375°F (190°C) and grease a baking dish or sheet pan to prevent sticking.
- Sauté vegetables: Melt the butter in a skillet over medium heat. Add diced celery and onion, cooking until softened, about 6 to 8 minutes, stirring occasionally.
- Combine bread and herbs: In a large bowl, place the bread cubes. Add the cooked celery and onion, then sprinkle in dried sage, thyme, black pepper, kosher salt, and chopped parsley. Stir to mix evenly.
- Add eggs and stock: Pour the beaten eggs over the bread mixture. Gradually add 1 3/4 to 2 cups of chicken or turkey stock, stirring gently to moisten the bread without making it soupy. Let the mixture sit for 5 minutes so the bread absorbs the liquid fully.
- Check consistency: If the mixture feels too loose to hold shape, mix in 2 tablespoons of all-purpose flour or extra dry breadcrumbs to help bind it.
- Form stuffing balls: Shape the mixture into compact balls approximately 2 inches wide. Place them evenly spaced on the prepared baking dish or sheet pan.
- Bake: Place the dish in the oven and bake for 25 to 35 minutes, until the balls are set and have a light golden brown crust on the outside.
- Warm gravy: While the stuffing balls bake, gently heat the prepared brown gravy on the stove or microwave until hot.
- Serve: Remove the stuffing balls from the oven and spoon the warm brown gravy generously over them before serving.
Tips for the best results
- Use slightly stale bread for the best texture; fresh bread can make the stuffing too mushy.
- Don’t over-soak the bread in stock; it should be moist but firm enough to hold shape.
- Ensure the celery and onion are well softened to bring out their sweetness and soften texture.
- If the mixture feels too wet, gradually add flour or dry breadcrumbs to avoid dense stuffing balls.
- Bake until the outside is lightly browned for a pleasant contrast in texture.
- Warm the gravy gently to avoid separating or becoming too thick before serving.
Variations and substitutions
- Swap the white bread for whole wheat or sourdough for added flavor and texture.
- Use vegetable stock instead of chicken or turkey stock for a vegetarian version.
- Add cooked sausage or bacon bits into the stuffing mixture for a meatier option.
- Incorporate chopped mushrooms or nuts for extra earthiness and crunch.
- Replace dried herbs with fresh sage and thyme if available, adjusting quantities to taste.
Serving suggestions
Stuffing Balls with Gravy pair wonderfully with roasted poultry such as turkey or chicken, making them a perfect side for holiday meals. They also complement roasted vegetables like carrots, Brussels sprouts, or green beans. For a cozy dinner, serve alongside mashed potatoes or cranberry sauce to balance the savory and sweet flavors. Garnish with extra chopped parsley for a fresh touch and appealing presentation.
Storage and reheating
Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until heated through and crisped on the outside. Alternatively, reheat gently in the microwave covered with a damp paper towel, then spoon warm gravy over before serving.
Frequently asked questions
Can I make stuffing balls ahead of time?
Yes, you can prepare the stuffing mixture and shape the balls a day in advance. Store them covered in the refrigerator and bake just before serving. This helps save time and lets the flavors develop.
What can I use if I don’t have stale bread?
If you don’t have stale bread, you can dry fresh bread cubes in a low oven (around 250°F or 120°C) for 15-20 minutes until crisp. Let them cool before using to avoid soggy stuffing.
How do I know if the stuffing balls are cooked through?
The stuffing balls should be firm to the touch with a golden brown exterior after baking 25-35 minutes. If unsure, test one by cutting it open; it should be cooked inside with no raw egg visible.
Can I freeze stuffing balls?
Stuffing balls can be frozen before baking. Place them on a tray to freeze individually, then store in a freezer bag for up to 2 months. Bake them from frozen, adding extra baking time as needed.
What type of gravy works best with stuffing balls?
Traditional brown gravy made from turkey or beef stock pairs best, adding rich flavor and moisture. You can also use mushroom gravy or vegetarian gravy as alternatives depending on your preference.
Final thoughts
Stuffing Balls with Gravy offer a delicious and convenient twist on a beloved classic side dish. Their crispy outside and tender, flavorful inside make them a hit at any meal. Give this recipe a try to bring comforting, savory flavors to your table with minimal effort, and enjoy the compliments that come with serving something special and homemade.