Holiday Stuffing Balls | One Pot Chef

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Holiday Stuffing Balls is my take on the classic Sage and Onion Stuffing served as oven baked balls that can be eaten as a side dish or a holiday snack! Breadcrumbs are combined with onion, celery, parsley, sage, thyme and mushroom soup, then rolled into balls. Baked until lightly crisp on the outside and moist and fluffy on the inside, these irresistible morsels are bursting with flavour. Guaranteed to be a big hit this coming holiday season – give it a try today!


5 Cups of Dried Breadcrumbs (store bought, about 500g)
1 Onion (finely chopped)
1 Cup of Finely Chopped Celery (approx. 4 short stalks)
50g of Butter
1 Tablespoon of Dried Thyme
1 Teaspoon of Dried Sage
1 Cup of Freshly Chopped Parsley
Salt and Pepper
1 Can of Cream of Mushroom Soup

Preparation Time: About 10 minutes
Cooking Time: About 30 minutes

MAKES APPROX 15 to 20 BALLS (depending on size)

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Music Credits: 
“Bright Wish“ 
by Kevin MacLeod
Royalty Free Music – Used with Permission under Creative Commons license.


gail odonnell says:

They did not looked cooked at all..

Ehsan T says:

Your recipes are awesome 🙂

Connie Miller says:

Coat with egg then crumbs, deep fry, dip into gravy….mmmm oh yes! Ty for ingredients!

Crystal Phillips says:

Can't wait to make these. Love watching your show.

NYMArts says:

I like breaking up the leftover stuffing balls and I put it in a Meatloaf ! mMMM MMmmm :o)

Sounds Of The Banana says:

Unsubscribed due to random spam uploads

April Emigh says:

Bet craisins would also add some flavor too.

Gypsy 0216 says:

Ok… Never heard of breadcrumbs being used for stuffing instead of bread.. Guess I will be learning something new today!!

Suede Delray says:

I usually consider most of you're creations fantastic. However in this case, these holiday stuffing balls were a fail. They definitely were not a hit at my Christmas dinner. Oh well on a positive note it's nice to take a chance to try new things for a whirl. I'm definitely going back to my traditional stuffing next holiday.

asxtc says:

Errgh! I don't like celery 🙂

Mercury Thunder says:

If, u like it, u can, also, add chopped pimento or roasted bell peppers and add hard boiled egg to the stuffing for more moisture. (We buy the jarred roasted bell peppers, cuz u get more than those jars of pimentos that look nasty and don't taste as good, cheaper too!)OH, and mushrooms are good chopped into the stuffing, too. mmmmm…

Steph says:

Nice balls! 😏😂❤

Ima cooknwoman says:

These look divine but I would add some Rosemary too.

JayTFun says:

Great channel

Janero Meeks says:

This looks so wonderful. I am definitely going to try this recipe. I love your channel.

Its Zveltz says:

Just found out about your channel and i love it! keep it up.

Ross Dickens says:

We eat stuffing year round. Thanks for this recipe.

kathy redmann says:

Genius idea!

Ross Dickens says:

Looks good!

Rich Shawver says:

Depending upon what your main dish will be use some complementary stock the same as you would with conventional stuffing. Also I often use soy sauce as the salt component for a slight twist on the flavor. For something like this I would saute a few mushrooms with soy sauce the de-glaze the pan with the stock and then evaporate the liquid. Same pan used for the other veggies but separately for a good browning of the mushrooms. Additionally maybe a clove of garlic with the celery and onions.

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