There are certain recipes that just take you back.
For me, it’s these stuffing balls. My mom started making them when I was a teenager, and somehow they became a staple in our home—especially around Thanksgiving. Year after year, they showed up on our table, and now I can’t imagine the holidays without them.
What I love most is how something so simple can carry so many memories. The smell alone brings me right back to her kitchen… to laughter, to family, to moments I didn’t realize at the time would mean so much later.
I truly believe those traditions are gifts from God—little reminders to slow down, gather close, and be thankful for what we have.
And sometimes, even in the middle of busy or imperfect moments… we can still thank Him anyway. 💛
✨ Why You’ll Love These
- No need to stuff a turkey
- Moist, tender, and full of flavor
- Perfect make-ahead recipe (freeze friendly!)
- Honestly… so good you can eat them on their own
🛒 Ingredients
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 sticks butter
- 24 oz bread cubes (or about 1½ loaves, cubed)
- Salt and pepper, to taste
- 1 tablespoon poultry seasoning
- 2 eggs, beaten
- 2 cans cream of chicken soup
👩🍳 Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking dish.
- In a large skillet, sauté onion and celery in butter over medium heat for about 20 minutes, until tender. (Keep heat moderate so the butter doesn’t burn.)
- While that cooks, prepare your bread cubes if not using prepackaged.
- In a large bowl, add bread cubes and season with salt, pepper, and poultry seasoning. Toss with your hands to evenly coat.
- Once the onion and celery are tender, stir in 1 can of cream of chicken soup until combined.
- Pour the warm mixture over the seasoned bread cubes and mix well.
- Add the beaten eggs and mix until everything is evenly combined.
- Form the mixture into stuffing balls about the size of a small apple and place them in your prepared baking dish.
- In a separate bowl, mix the second can of soup with ½ can of water. Spoon this mixture over each stuffing ball.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 20 minutes to brown the tops.
📝 Notes & Tips
- These are incredibly moist and fork-tender
- You can make them ahead and freeze before baking
- They’re so flavorful, you honestly don’t even need turkey
- Perfect alongside chicken or even meatloaf
💛 A Little Encouragement
Recipes like this remind me that the most meaningful things in life aren’t always complicated.
It’s the shared meals, the familiar smells, the traditions passed down… those are the things that stay with us.
So whether your table is full or quiet this year, I hope this recipe brings a little comfort to your home.
And no matter what season you’re in…
there’s always something to thank Him for.