Grandma Dot’s Stuffing Balls
Grandma Dot's Stuffing Balls are little pockets of comfort, packed with all the classic flavors you remember from holiday dinners. Crispy on the outside and soft on the inside, these…
Tip: save now, cook later.Grandma Dot’s Stuffing Balls are little pockets of comfort, packed with all the classic flavors you remember from holiday dinners. Crispy on the outside and soft on the inside, these golden bites bring together herbs, bread, and just the right touch of seasoning to make every mouthful a warm hug. They’re the perfect size for snacking or alongside your favorite main dish.
I love making these stuffing balls because they remind me of cozy family gatherings and the way Grandma Dot would always sneak in a batch or two for us to nibble before dinner. What makes them special is the simple, homemade feel—you can taste the love and care in every bite. I usually add a little extra sage or a splash of broth just to keep them moist and full of flavor.
When I serve Grandma Dot’s Stuffing Balls, I like to pair them with a nice gravy or even a bit of cranberry sauce for a sweet contrast. They also make great little appetizers if you’re hosting, and everyone always asks for the recipe. These are a must-have for any holiday table, and I promise they’ll bring smiles to yours too.
Key Ingredients & Substitutions
Day-old bread: Using toasted day-old bread is key for texture. If you don’t have day-old bread, lightly toast fresh bread to dry it out. White bread works well, but a mix with whole wheat adds extra flavor.
Butter and olive oil: Butter adds richness, but you can substitute part or all with olive oil for a lighter option. Butter gives a nice, golden crisp when frying.
Herbs (sage, thyme, rosemary, parsley): These herbs give the stuffing its classic flavor. If fresh isn’t available, dried herbs work fine. Feel free to adjust quantities to your taste—more sage or rosemary really brings out that cozy holiday feel.
Broth: Chicken broth is traditional, but vegetable broth is a good substitute for vegetarians. Add it slowly to keep the balls moist but not soggy.
Eggs: Eggs help bind everything together. For egg-free versions, try a flax egg or a mix of cornstarch and water to hold the mixture.
How Do You Make Perfectly Crispy Yet Tender Stuffing Balls?
The secret is balancing moisture and frying technique to get a golden crust without drying out the inside.
- Moisture balance: Add broth slowly so the bread is just moistened. If it’s too wet, the balls won’t hold, too dry and they’ll be dense.
- Shaping: Roll the mixture firmly but gently into 1.5 to 2-inch balls so they cook evenly.
- Frying: Use medium heat with enough butter or oil to cover the pan bottom. Fry slowly, turning often, for even browning and a crispy outer layer.
- Drain well: After frying, place balls on paper towels to remove excess oil and keep them from becoming soggy.
Following these tips, you’ll get that perfect contrast of crispy outside and tender herb-filled inside every time!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients without making a mess.
- Baking sheet – for toasting the bread cubes evenly to get that great texture.
- Large skillet or frying pan – ideal for frying the stuffing balls to a golden crisp.
- Wooden spoon or spatula – helps stir and turn the balls gently without breaking them.
- Measuring cups and spoons – essential for getting the right amounts of herbs and liquids.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a meaty boost that adds richness and smoky flavor.
- Mix in shredded cheddar or Parmesan cheese to bring a melty, cheesy twist.
- Stir in chopped mushrooms or sautéed apples for extra moisture and a touch of sweetness.
- Add a pinch of crushed red pepper flakes if you like a little heat with your herbs.
Grandma Dot’s Stuffing Balls
Ingredients You’ll Need:
For the Stuffing Balls:
- 8 cups cubed day-old bread (white or a mix of white and whole wheat)
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 cup fresh parsley, chopped
- 2 large eggs, lightly beaten
- 1 to 1 1/2 cups chicken or vegetable broth (as needed)
- Salt and pepper, to taste
- Olive oil or additional butter, for frying
- Fresh rosemary sprigs, for garnish (optional)
- Gravy, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 10-15 minutes to toast the bread, and about 10-15 minutes to fry the stuffing balls. Altogether, plan for around 45 minutes to complete.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and bake for 10 to 15 minutes until they’re lightly toasted but not browned. Let them cool before proceeding.
2. Cook the Vegetables and Mix:
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and celery, cooking until soft and translucent—about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer the cooked vegetables to a large mixing bowl. Add the toasted bread cubes, dried sage, thyme, rosemary, and fresh parsley. Season everything with salt and pepper and stir gently to combine.
3. Bind the Mixture and Form Balls:
Pour the beaten eggs over the bread mixture and toss gently. Slowly add chicken or vegetable broth, a little at a time, mixing until the bread is moist but not soggy. You want the mixture to hold together when pressed.
Shape the mixture into small balls, around 1.5 to 2 inches in diameter, ready for frying.
4. Fry the Stuffing Balls:
Heat olive oil or butter in a large skillet over medium heat. Fry the balls in batches, turning occasionally until they are golden brown and crisp on all sides. This should take about 5 to 7 minutes per batch.
Drain on paper towels if needed to remove excess oil.
5. Serve and Enjoy:
Serve the stuffing balls hot, garnished with fresh rosemary sprigs if you like. Drizzle warm gravy over them for extra flavor, or enjoy them as they are for a savory treat!
Can I Use Frozen Bread for These Stuffing Balls?
Yes, you can use frozen bread but make sure to thaw it completely and pat it dry if it’s damp. Toasting frozen bread cubes before mixing helps achieve the best texture.
Can I Bake Instead of Frying?
Absolutely! Place the formed stuffing balls on a greased baking sheet and bake at 375°F (190°C) for about 20-25 minutes, turning halfway through, until they’re golden and crispy.
How Should I Store Leftovers?
Store any leftover stuffing balls in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to keep the outside crispy.
Can I Make the Mixture Ahead of Time?
Yes! Prepare the mixture, form the balls, and arrange them on a baking sheet. Cover and refrigerate for up to 24 hours before frying or baking.
