Grandma’s Stuffing Balls


There’s magic in recipes handed down through generations. Each dish tells a story, paints a picture of a time gone by, and is infused with memories of shared laughter, festive tables, and cherished moments. Such is the story of my grandmother’s celebrated stuffing balls. They’re not just a delectable treat; they are history, culture, and love rolled into bite-sized delights.

The Origin and Evolution

Most people are familiar with traditional stuffing or dressing, usually prepared as an accompaniment to a grand Thanksgiving turkey or a Sunday roast. This dish, which has various versions across the globe, essentially involves stuffing a mixture of bread, herbs, and other ingredients inside poultry or meat. The origins of stuffing date back to the Roman Empire, where recipes have been found in ancient cookbooks. While the basics of stuffing have remained consistent, regional adaptations and family tweaks have given birth to numerous varieties.

In our family, the departure from the casserole dish to individual stuffing balls was a creative twist introduced by my grandmother. They were her answer to the age-old struggle of achieving the perfect balance between a crispy exterior and a soft, flavorful core. Their bite-sized nature made them an instant hit at family gatherings, and soon, they were no longer reserved just for Thanksgiving. They became a favored side dish, accompanying not only turkey but also roasted chicken, pork chops, and even steaks.

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Grandma’s Stuffing Balls: A Deeper Dive

Before delving into the recipe, let’s understand the ingredients and their significance:

  • Low-Carb Bread & Cornbread Stuffing: The blend of these two ensures a balanced texture and flavor. While traditional stuffing primarily uses white bread, the introduction of cornbread adds a touch of sweetness and a crumbly texture.
  • Celery & Parsley: These add a fresh, earthy flavor. Celery, with its slight peppery note, and parsley, with its grassy taste, complement the richness of the breads.
  • Ground Sage & Thyme: Herbs are the essence of any stuffing. Sage brings a piney flavor with hints of citrus, while thyme offers a subtle, dry aroma.

Serving Suggestions & Variations

While these stuffing balls are delicious on their own, their versatility allows for a plethora of pairings and variations:

  • Dips: Consider serving them with gravy, cranberry sauce, or a creamy aioli. This adds an extra layer of flavor and texture.
  • Variations: For a vegetarian version, consider replacing the chicken broth with vegetable broth. You can also incorporate diced mushrooms, grated cheese, or finely chopped nuts for added texture and flavor.
  • Drink Pairings: These stuffing balls pair wonderfully with a range of beverages. A crisp white wine, apple cider, or even a light beer can complement their savory taste.



  1. Lesley

    I was excited to see no onions in the ingredients list because my hubby is allergic to them but ihey were in the instructions . Yes, I know I can leave them out (sadly because I love onions) but if I were to make separate batches, how much onion would I use??

  2. wes shaw

    My husband hates onions so I do a separate batch for.. I prefer using minced onions, just sprinkle to your liking. I use ground pork or chicken

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