Stuffing Balls / Bread Stuffing

Cassie *


These stuffing balls are always in demand at any big social gatherings that my immediate family has. I can always count on being asked to make these. And could make them in my sleep..LOL

They aren't just for Thanksgiving in my family.

I was requested by my niece to bring a crock pot full to her graduation party over the summer....they are delicious..

Normally I would use 10 loaves of bread, yes 10, and is never any left, when making for Thanksgiving. Today I am only using 3 loaves for a small gathering at Church..I hope you will try them. They are fattening, but so good!


★★★★★ 14 votes

Makes about 30 decent sized balls
40 Min
45 Min


  • 3 - 16 oz
    loaves of french or italian bread, broken into bite sized chunks
  • 1 can(s)
    ( 10 3/4 ounce) cream of chicken soup
  • 1 can(s)
    ( 10 3/4 ounce) cream of celery soup
  • 3 stick
    butter, melted
  • 6
    eggs, beaten softly
  • 1/2 c
    chicken broth
  • 6 medium
    stalks of celery, diced small
  • 2 medium
    onions, diced small..if you like a lot add more..the more the merrier, they add to the flavor
  • 1 - 2 Tbsp
  • 1 1/2 Tbsp
  • 1 - 1 1/2 tsp
    poultry seasoning
  • 2 - 3 Tbsp
    parsley, fresh or dried

How to Make Stuffing Balls / Bread Stuffing


  1. Preheat oven to 325 degree

    Gather ingredients.

    You can pull the bread apart the day before using, and let dry. Sometimes I do, and sometimes I don't.
    It really makes no difference.
  2. In an extra large bowl, or I use a canner or turkey roasting pan; so to have enough room to mix.

    Pull apart bread into bite sized pieces. Add the salt, pepper, parsley and poultry seasoning. I use my hands to mix well throughout.
  3. Now, chop the onion and celery. In a skillet or saucepan; saute the vegetables just till tender in butter or oil, I used butter, about 3 tablespoons.
  4. Add the vegetables to the bread, along with the soups and broth. Mix well; again I use my hands.

    Next, whisk the eggs lightly and add to the bread. Melt the butter in a small saucepan, add to the bread; Mix well.
  5. The bread should now have the texture when squeezed together of a meatball. If it is not staying together, I have added more broth , soup, or another egg or two.

    Now, make the stuffing balls to the size of your liking. Mine are about the size of the bottom of a small soup can in diameter.
  6. Now, place in a greased roasting pan, I added a little chicken broth to the pan also. Bake 40 - 50 minutes; unless you are going to finish in a crock pot with gravy. If so, just cook long enough so that the egg in them cooks enough to hold them together; about 25 to 30 minutes.
  7. You can serve them as is or w/ gravy.

    I placed mine into my 8 quart crock pot; covered with gravy; cooked on low for about 3 hours. I then turned down to warm; till time to serve..They suck up a lot of the gravy, so don't plan on using that gravy for mashed taters..
  8. Enjoy!..these really do have a wonderful, savory flavor..

Printable Recipe Card

About Stuffing Balls / Bread Stuffing

Main Ingredient: Bread
Regional Style: American

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