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–+ servings
Thanksgiving Stuffing Balls

Thanksgiving Stuffing Balls

The Crispy Chef
These crispy-on-the-outside, fluffy-on-the-inside Thanksgiving stuffing balls are packed with savory herbs, sausage, and all the best holiday flavors — perfect for parties, leftovers, or making your stuffing shine.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer, Side
Cuisine American
Servings 22 balls
Calories 165 kcal

Equipment

  • Large skillet for sausage
  • Large mixing bowl
  • Large rimmed baking sheet
  • Deep heavy pot for frying
  • candy thermometer
  • slotted spoon or spider strainer
  • paper towels (for draining)
  • Cookie scoop or ice cream scoop

Ingredients
  

  • 8 cups day-old bread cubes (mix of white and whole wheat)
  • 1 lb Italian sausage (sweet or spicy)
  • 1 large onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 3 tbsp fresh sage, chopped (or 1 tbsp dried)
  • 2 tbsp fresh thyme leaves (or 2 tsp dried)
  • 1/4 cup fresh parsley, chopped
  • 2.5 cups chicken broth, plus extra if needed
  • 2 large eggs, beaten
  • 4 tbsp butter
  • to taste salt and black pepper
  • 1/2 cup all-purpose flour (for coating)
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 6 cups vegetable oil (for frying)
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup toasted pecans, chopped (optional)
  • 2 tbsp fresh rosemary, minced (optional)
  • 1 tsp fennel seeds (optional)

Instructions
 

  • If bread isn’t day-old, toast cubes in a 300°F oven for 10–15 mins until dried out.
  • In a skillet, cook sausage over medium-high heat until browned, 8–10 minutes.
  • Add onion and celery. Cook 5–7 mins until soft. Stir in garlic, sage, thyme for 1 min.
  • Transfer sausage mix to bowl of bread cubes. Add parsley, salt, pepper. Toss to combine.
  • Pour 2 cups broth over mix. Add more if needed — mixture should hold when squeezed.
  • Add beaten eggs and mix until mixture holds shape. Adjust with broth or breadcrumbs.
  • Refrigerate mixture for 30 minutes to make it easier to handle.
  • Form into 2-inch balls (golf ball size) and place on a baking sheet. Yields ~22 balls.
  • Set up coating: one dish with flour, one with panko and Parmesan mixed.
  • Heat oil to 350°F (175°C) in a deep pot. Use thermometer to monitor temp.
  • Roll each ball in flour, then panko-Parmesan mix. Fry in batches for 3–4 mins until golden.
  • Drain on paper towels. Serve hot or keep warm in 200°F oven.

Notes

Bake instead of fry for a lighter version. Vegetarian? Swap sausage with sautéed mushrooms. Freeze uncooked balls for up to 3 months and fry straight from frozen.

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 8gFat: 7gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 380mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1.2mg
Keyword holiday party snacks, leftover stuffing recipes, stuffing balls, Thanksgiving appetizers
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