Name: Baked Stuffing Balls with Herbs and Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 cup butter; 1/2 cup celery, chopped; 1/3 cup shallots, chopped; 1 large egg; 1 teaspoon poultry seasoning; 1/2 cup fresh Italian flat leaf parsley, chopped; 1/3 cup vegetable or chicken broth; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 6 cups day-old white or wheat bread, cut into 1/2 inch cubes (about 6-7 slices)

If you’re looking for a cozy, flavorful side dish that feels both nostalgic and fresh, you’ve hit the jackpot with this Baked Stuffing Balls with Herbs and Vegetables Recipe. I absolutely love how these little bundles turn out — crispy on the outside, tender and savory inside, packed with fresh herbs and just the right touch of sautéed veggies. Whether it’s a holiday feast or a weeknight dinner, these are so versatile and crowd-pleasing. Stick around and I’ll share everything you need to make these happen perfectly in your kitchen!

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Why You’ll Love This Recipe

Perfectly Crispy Outside: Baked to golden brown, these stuffing balls have a delightful crunch that contrasts the soft inside.
Great Use of Leftover Bread: Instead of tossing day-old bread, you’re turning it into delicious bites bursting with flavor and herbs.
Simple Yet Flavorful Ingredients: With just a handful of veggies and herbs, you get complex taste without fuss.
Make-Ahead Friendly: These hold up well in the fridge or freezer, so you can prep in advance and enjoy anytime.

A close-up of a small round food ball held between a woman's thumb and forefinger. The ball has a rough texture made of small golden bread-like cubes mixed with green herbs and seasoning, giving it a slightly crispy look. In the background, there is a white bowl holding more of the same balls, with a soft white marbled surface beneath. The focus is sharp on the ball and fingers, while the background is softly blurred. photo taken with an iphone --ar 2:3 --v 7 - Baked Stuffing Balls with Herbs and Vegetables, stuffing balls, herb and vegetable stuffing, holiday stuffing side dish, savory baked stuffing balls

Ingredients You’ll Need

The magic here is in the simple, fresh ingredients coming together. I always say, the quality of butter and fresh herbs really makes or breaks the stuffing balls, so try to buy the best you can. Also, if you have either white or wheat bread that’s just a day or two old, you’re all set!

Flat lay of a small white ceramic bowl of butter cubes, a few crisp chopped celery stalks, a small pile of peeled shallots, one large whole brown egg with a clean shell, a small white bowl with golden poultry seasoning powder, a small bunch of fresh Italian flat leaf parsley with bright green leaves, a small white ceramic bowl filled with clear vegetable broth, a few granules of coarse kosher salt, a few fresh ground black peppercorns, and a simple white ceramic bowl filled with cubed day-old white bread pieces, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Stuffing Balls with Herbs and Vegetables, stuffing balls, herb and vegetable stuffing, holiday stuffing side dish, savory baked stuffing balls

Butter: I opt for unsalted so I control the saltiness better, plus it adds that rich, silky texture when melted.
Celery: Gives a subtle crunch and freshness; chop finely so it blends nicely.
Shallots: Sweeter and milder than onions, they add a lovely depth of flavor when sautéed.
Large Egg: Acts as the binder to hold those stuffing balls together—don’t skip it!
Poultry Seasoning: Classic herb blend that perfumes the stuffing just right.
Fresh Italian Flat Leaf Parsley: Brightens the whole dish and adds that fresh green note.
Vegetable or Chicken Broth: Use what you prefer to moisten the bread and infuse savory flavor.
Kosher Salt & Fresh Pepper: To season thoughtfully—not too much, just enough.
Day-Old White or Wheat Bread: The canvas for this dish; day-old bread soaks up the moisture perfectly without turning mushy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Baked Stuffing Balls with Herbs and Vegetables Recipe is how easy it is to make it your own. I often tweak the veggies or herbs based on what I have in the fridge, and you should too!

Add Mushrooms: I once threw in sautéed mushrooms for an earthier note—my family was hooked instantly.
Make it Gluten-Free: Simply swap regular bread with your favorite gluten-free loaf—just make sure it’s a bit stale.
Bold Herbs: Try rosemary or thyme alongside the parsley for a more fragrant stuffing ball experience.
Spicy Kick: Add a pinch of red pepper flakes for a subtle heat that wakes up your palate.

How to Make Baked Stuffing Balls with Herbs and Vegetables Recipe

Step 1: Sauté Your Veggies with Care

Start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper or greasing a muffin tin. Melt the butter in a large sauté pan over medium heat, then add the chopped celery and shallots. You’ll want to stir this for about 2-3 minutes until they’re nice and softened but not browned. Turning off the heat and letting the mixture cool for a few minutes prevents the egg from scrambling later—this little step makes a big difference for texture.

Step 2: Combine Ingredients and Form Stuffing Balls

In a large bowl, whisk together the egg, poultry seasoning, chopped parsley, broth, salt, and pepper. Once your butter-vegetable mixture has cooled, add it to the bowl. Then toss in your bread cubes and gently mix using your hands—this is where I get a little messy, but I find it’s the best way to evenly incorporate everything. If the mixture feels too wet, sprinkle in more bread cubes. If it’s dry, add a touch more broth. Then gather handfuls and tightly form into balls about 2-1/2 inches in diameter. They should hold their shape well if there’s enough moisture.

Step 3: Bake to Golden Perfection

Place your stuffing balls evenly spaced on your prepared baking sheet and pop them in the oven. Bake for about 20 minutes, until they’re lightly browned and crunchy on the outside. You’ll love the aroma filling your kitchen—it’s such a welcoming scent! Let them cool for a few minutes before serving or storing.

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Pro Tips for Making Baked Stuffing Balls with Herbs and Vegetables Recipe

Cool Your Butter Mixture: Letting the sautéed veggies cool before mixing helps keep the egg from cooking prematurely.
Moisture Balance: I discovered this trick: the stuffing balls should hold together but not feel soggy—adjust broth and bread accordingly.
Tightly Pack the Balls: Press firmly when shaping to ensure they don’t fall apart in the oven.
Even Baking: Use parchment paper or a greased muffin tin to prevent sticking and help even cooking without flipping.

How to Serve Baked Stuffing Balls with Herbs and Vegetables Recipe

A white bowl lined with white parchment paper holds several round, golden-brown fritters with a rough texture. The fritters show flecks of green herbs and small pieces of light yellow vegetables mixed into the dough. The fritters have a crispy outer layer with some darker browned spots, giving them a homemade look. The bowl sits on a dark blue cloth atop a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 2:3 --v 7 - Baked Stuffing Balls with Herbs and Vegetables, stuffing balls, herb and vegetable stuffing, holiday stuffing side dish, savory baked stuffing balls

Garnishes

I love sprinkling a little extra fresh parsley or a light dusting of grated Parmesan for some savory sparkle. Sometimes, a dollop of creamy cranberry sauce on the side adds a tart contrast that makes these totally sing.

Side Dishes

My go-to sides are roasted turkey or baked chicken, along with green beans almondine or a crisp salad. These balls soak up gravy beautifully, making them perfect for any classic roast dinner.

Creative Ways to Present

For special occasions, I’ve served these on a bed of baby spinach with a drizzle of herbed yogurt sauce. You can also line a platter with mixed greens and nestle the balls among roasted veggies for a colorful appetizer platter that guests rave about.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover stuffing balls in an airtight container in the fridge and they keep well for 2-3 days. This is perfect when you want to prepare ahead for a busy meal.

Freezing

If I’m making a big batch, I freeze extras in a single layer on a baking sheet, then transfer to freezer bags once solid. They freeze beautifully for 2-3 months and thaw quickly when you want a fast side dish.

Reheating

To reheat, I pop them in a 350°F oven for about 10-15 minutes until warmed through and regaining some crispness. Microwaving works in a pinch but can make them a bit soggy, so oven reheating is my top recommendation.

FAQs

Can I use gluten-free bread for this recipe?

Absolutely! Just make sure the gluten-free bread is a bit stale or dried out so it absorbs the broth properly without turning mushy. You may need to adjust the liquid amounts slightly since gluten-free bread can absorb liquid differently.
How do I make these stuffing balls vegan?

You can substitute the butter with a plant-based margarine or oil, replace the egg with a flax or chia egg (1 tbsp ground seeds + 3 tbsp water), and use vegetable broth instead of chicken broth. They’ll still hold together with some gentle pressing!
Can I prepare the stuffing balls ahead of time and bake later?

Yes! You can form the balls and store them in the fridge for up to a day before baking. Bring them to room temperature before baking for more even cooking, or bake straight from the fridge adding a few extra minutes to the cooking time.
What if my stuffing balls fall apart while baking?

This usually means the mixture is too dry or not tightly packed. Next time, try adding a bit more broth or egg, and press the balls firmly when shaping. Letting the butter-veg mix cool before adding egg also helps prevent texture problems.

Final Thoughts

This Baked Stuffing Balls with Herbs and Vegetables Recipe holds a special place in my heart because it’s cozy, comforting, and such a clever way to turn simple ingredients into something impressive. I love sharing this with friends and family, watching them enjoy every crispy, herby bite. Give it a try—you’ll soon have a new favorite side that’s easy to prep, endlessly adaptable, and downright delicious. Trust me, your kitchen (and your guests) will thank you!