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Perfect Cranberry Pecan Thanksgiving Stuffing Balls

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These individual stuffing balls are packed with tart cranberries, crunchy pecans, and savory herbs. They’re quick to make, perfect for Thanksgiving, and always a crowd-pleaser.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old sourdough or French bread, cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon dried marjoram (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped
  • ¼ cup fresh parsley, chopped
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Toast the bread cubes: Spread the cubed bread on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and toss to coat. Bake for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and dry to the touch. Remove from the oven and let them cool slightly. Leave the oven on.
  3. Cook the aromatics: While the bread is toasting, melt the 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, and cook for 6-8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
  4. Toast the pecans: In the same skillet (or a separate small pan), add the chopped pecans and cook over medium heat for 3-4 minutes, stirring constantly, until they’re golden and smell nutty. Set aside to cool.
  5. Combine the dry ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked onion mixture, toasted pecans, dried cranberries, and fresh parsley. Sprinkle in the dried sage, thyme, rosemary, marjoram (if using), salt, and pepper. Toss everything together until evenly distributed.
  6. Add the liquid: In a small bowl or measuring cup, whisk together the chicken broth and the beaten egg. Pour this mixture evenly over the bread mixture. Use a spatula or your hands to gently fold everything together until the bread cubes are evenly moistened. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid. If it seems too dry, add a splash more broth. If it seems too wet, add a handful more bread cubes.
  7. Shape the balls: Using a 2-tablespoon cookie scoop or your hands, form the mixture into 1½-inch balls. Pack them firmly so they hold their shape, but not too tight. Place them on the same parchment-lined baking sheet, spacing them about 1 inch apart. You should get about 18-20 balls.
  8. Bake the stuffing balls: Bake at 375°F (190°C) for 20-25 minutes, until the tops are golden brown and crispy. Halfway through baking, rotate the baking sheet for even browning. If you want them extra crispy, you can broil them for 1-2 minutes at the end.
  9. Let them rest: Remove from the oven and let the stuffing balls cool on the baking sheet for 5 minutes. Serve warm.

Notes

Don’t skip toasting the bread—it prevents mushiness. Season generously. Use a cookie scoop for uniform size. Don’t overpack the balls. Can be assembled up to 24 hours ahead and refrigerated. Freezes well for up to 3 months.

Nutrition

Keywords: stuffing balls, cranberry pecan stuffing, Thanksgiving side dish, individual stuffing, holiday recipe

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