Savory Herb Stuffing Bites
These Savory Herb Stuffing Bites take everything you love about classic Thanksgiving stuffing — the buttery onions and celery, the soft herby bread, the cozy aroma — and turn it into a fun, snackable version. Golden on the outside and tender in the middle, they’re perfect for serving as a side with turkey and gravy or setting out as a warm holiday appetizer everyone can grab.
They’re especially handy when you’re feeding a crowd because you don’t have to scoop stuffing from a dish — each bite is already portioned. Plus, baking the stuffing in ball form gives you the best of both worlds: crispy edges for the people who fight over the corners, and soft, savory centers for the stuffing purists.
And since they start with day-old bread, sautéed aromatics, broth, eggs, and classic poultry seasoning, they taste just like the stuffing you grew up with — only cuter.
Ingredients You’ll Need for Savory Herb Stuffing Bites
- Day-old bread cubes – About 8 cups, dried so they soak up the broth without getting soggy.
- Unsalted butter – For sautéing the veggies and giving that rich holiday flavor.
- Onion, celery, and garlic – The classic flavor base of good stuffing.
- Poultry seasoning (or sage + thyme) – Brings that unmistakable Thanksgiving smell.
- Salt and black pepper – To season the bread mixture properly.
- Fresh parsley – Adds freshness and color.
- Eggs – Help bind the stuffing so it holds its shape when baked.
- Chicken or turkey broth – Moistens the bread so it bakes up soft inside.
- Parmesan cheese (optional) – Adds a savory, nutty boost if you want extra flavor.
How to Make These Stuffing Bites
STEP 1: Spread the bread cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10–12 minutes, just until they’re dry to the touch but not browned. Set aside to cool. Dry bread soaks up flavor much better than soft bread.
STEP 2: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic and sauté for 6–8 minutes, until the vegetables are soft and fragrant but not browned. This gives you that classic stuffing base.
STEP 3: In a large mixing bowl, combine the toasted bread cubes with the cooked vegetables. Add the poultry seasoning (or sage and thyme), salt, black pepper, chopped parsley, and Parmesan if you’re using it. Toss everything together so the seasoning is evenly distributed.
STEP 4: Pour in the lightly beaten eggs and stir to coat the bread. Slowly add the broth, a little at a time, mixing as you go. You want the mixture to be evenly moist and hold together when pressed, but not dripping wet. If it feels dry or crumbly, add a splash more broth.
STEP 5: Line a baking sheet with parchment or lightly grease it. With damp hands, scoop up portions of the stuffing mixture and form them into balls about the size of a golf ball. Place them on the baking sheet, leaving a little space between each one.
STEP 6: Preheat the oven to 375°F (190°C). Bake the stuffing bites for 20–25 minutes, or until they’re golden brown on the outside and feel set. The bottoms will get slightly crisp, and the centers will stay soft.
STEP 7: Let them cool for a few minutes before serving so they hold together. Serve warm with gravy or cranberry sauce on the side.
Can I Use Bagged Stuffing Mix Instead of Bread Cubes?
You can, and it makes this even faster. Use unseasoned or lightly seasoned stuffing mix, then reduce the added salt and poultry seasoning slightly so the flavor doesn’t become overpowering. Add broth slowly — boxed mixes sometimes absorb liquid faster.
How Do I Keep Them from Falling Apart?
The key is moisture and binding. Make sure the bread is evenly moistened and don’t skip the eggs — they help the bites hold their shape. If the mix seems too loose to roll, add a bit more bread. If it’s dry and crumbly, add another splash of broth.
Can I Make Them Ahead for the Holidays?
Yes. You can shape the stuffing balls, place them on a tray, and refrigerate them for up to 24 hours before baking. Or bake them fully, cool, and reheat right before serving. They reheat well in the oven so the outsides stay crisp.
Helpful Tips
- Use day-old bread or toast fresh bread — soft bread makes soggy stuffing.
- Don’t over-soak — the mixture should hold together but not squish liquid.
- For extra crunch, brush with a little melted butter before baking.
What to Serve with Savory Herb Stuffing Bites
These bites are perfect alongside roast turkey, honey ham, mashed potatoes, and green beans for a full holiday plate. They’re also fun as an appetizer with turkey gravy, cranberry sauce, or even a creamy herb dip for something different.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or until warmed through and crisp on the outside again. You can also freeze them after baking — just thaw and reheat in the oven before serving.
Savory Herb Stuffing Bites
Ingredients
- ½ cup grated aged Parmesan cheese optional, for enhanced flavor
- 2 large eggs gently whisked
- 1 stick equivalent to ½ cup of unsalted butter
- 2 cloves of garlic finely minced
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons poultry seasoning or 1 teaspoon dried thyme + 1 teaspoon ground sage
- ½ cup chopped fresh flat-leaf parsley
- 1½ cups low-sodium chicken or turkey stock plus extra if needed for consistency
- 2 celery ribs finely diced
- 1 large yellow onion finely chopped
- 1 loaf approximately 14 ounces of stale bread, cut into small cubes (yields roughly 8 cups)
Instructions
- Preheat the oven to 300°F (150°C). Scatter the cubed bread evenly across a baking sheet. Toast in the oven for 10–12 minutes until the cubes are dry and slightly crisp, avoiding browning. Remove and allow to cool.
- In a wide skillet set over medium heat, melt the butter. Add the chopped onion, celery, and garlic, sautéing until the vegetables are tender and aromatic, about 6–8 minutes.
- Transfer the toasted bread pieces to a large mixing bowl. Add the sautéed vegetables, poultry seasoning (or thyme and sage), salt, pepper, chopped parsley, and Parmesan cheese if using. Stir well to evenly distribute.
- Incorporate the beaten eggs into the mixture. Gradually add the broth, mixing thoroughly until the bread mixture is uniformly moistened and holds its shape when gently compressed — it should be damp, not saturated.
- Dampen your hands slightly and form the mixture into compact balls, each roughly the size of a golf ball. Arrange them on a parchment-lined or greased baking tray, spacing evenly.
- Preheat the oven to 375°F (190°C). Bake the stuffing bites for 20–25 minutes, or until the exterior is golden and slightly crisp to the touch.