Vintage 1940s Bread Stuffing Balls Recipe | Classic Holiday Side Dish

Introduction

Nothing brings the warmth of the holidays to your home quite like old-fashioned stuffing balls. This vintage 1940s bread stuffing balls recipe is a classic holiday side dish that has stood the test of time. Packed with butter, herbs, onions, celery, and broth, these golden bread balls offer the perfect combination of comfort and flavor for your family meals. Whether you’re a seasoned cook or a home cook trying something new, this recipe is easy to follow and promises crispy, flavorful results.

Table of Contents

Imagine the aroma of sautéed vegetables and fresh parsley filling your kitchen, while your bread mixture transforms into crispy golden balls that pair beautifully with roasted poultry or holiday meats.

Ingredients

6 cups stale bread, cut into 1-inch cubes (or gluten-free bread if preferred)
1/2 cup butter (or plant-based butter)
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 tsp poultry seasoning
1 tsp salt, or to taste
1/2 tsp black pepper
2–3 cups chicken broth (or vegetable broth)
2 eggs, beaten
1/4 cup fresh parsley, chopped
Optional: 1/2 tsp thyme or herbs of your choice
Olive oil, for greasing baking sheet

Tips & Substitutions:

Use room temperature bread for best texture.
Stale bread works best, but you can dry fresh bread in a low oven for 10–15 minutes.
For extra flavor, sauté onions and celery in butter until soft before mixing.
For a slow cooker version, cook the stuffing balls on low for 1.5–2 hours, stirring halfway.

Step-by-Step Preparation

Step 1: Prepare the Bread

Cubed white bread with golden crust in a clear glass bowl, ready for stuffing or croutons. — Evenly diced white bread cubes with golden crust, ideal for homemade stuffing, soups, or crisp oven-baked croutons. Styled on a neutral backdrop for clean presentation.

Place your stale bread cubes in a large bowl. If using fresh bread, toast in the oven at 300°F for 10–15 minutes until lightly dry.

Step 2: Sauté the Vegetables

Sautéed diced zucchini and onion in a black non-stick frying pan on a light kitchen surface. — Freshly diced green zucchini and white onion sizzling in oil, evenly spread across a black non-stick pan. A clean, neutral kitchen setup highlights the cooking process.

In a medium skillet, melt butter over medium heat. Add onions and celery, season with salt, black pepper, and thyme, and cook until soft and translucent, about 5–7 minutes.

Step 3: Make the Bread Mixture

Bread cubes mixed with chopped celery and herbs in a glass bowl, stirred with a wooden spoon. — A rustic mix of cubed bread, crisp celery, and fresh herbs being stirred in a glass bowl—perfect for homemade stuffing or savory side dishes. Captured in a clean kitchen setting with natural textures.

Combine bread cubes, sautéed vegetables, poultry seasoning, parsley, and eggs in the large mixing bowl. Slowly add broth, stirring until the mixture is moist but not soggy.

Step 4: Form the Stuffing Balls

Uncooked vegetable rice balls with green vegetables and sesame seeds arranged on a non-stick baking tray. — Twelve evenly shaped rice and vegetable balls with green beans and black sesame seeds, neatly arranged on a non-stick tray. A clean, minimalist kitchen setup enhances the fresh, wholesome appeal—ideal for baking or steaming.

Shape the mixture into golf ball-sized balls using your hands. Place them on a greased baking sheet, leaving a little space between each ball.

Step 5: Bake to Golden Brown

Golden-brown baked savory muffins or meatballs arranged in rows on a non-stick baking tray. — Twelve evenly baked savory bites with a golden crust, possibly made from ground meat, herbs, and grains. Neatly arranged on a non-stick tray in a minimalist kitchen setting—ideal for meal prep or recipe showcases.

Bake in a preheated oven at 375°F for 25–30 minutes, turning once halfway for even crispy texture. Remove when the balls are golden brown and cooked through.

Step 6: Serve and Enjoy

Golden-brown herb falafel or vegetable balls arranged on a white oval plate with parsley garnish. — Eleven golden-brown falafel-style vegetable balls speckled with fresh herbs, neatly plated with parsley leaves on a white oval dish. A warm, neutral background enhances the inviting, home-cooked presentation.

Serve hot as a holiday side dish alongside roasted turkey, chicken, or meatloaf. Leftovers can be stored in an airtight container for up to 3 days.

Nutritional Information (per ball)

Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g

Serving Suggestions

Pair with roasted poultry for a classic holiday meal.
Add a drizzle of gravy or stock powder mixed with a little water.
Serve alongside vegetables or a light salad for a balanced meal.

Frequently Asked Questions

Q1: Can I use fresh bread instead of stale bread?
Yes! Toast it lightly in the oven to mimic the texture of stale bread.

Q2: Can I make this recipe vegetarian?
Absolutely. Use vegetable broth instead of chicken broth and skip any meat additions.

Q3: How do I make gluten-free stuffing balls?
Simply replace traditional white bread with gluten-free bread and follow the same steps.

Q4: Can I prepare stuffing balls ahead of time?
Yes, shape them and store in an airtight container in the fridge for up to 24 hours, then bake before serving.

Q5: What is the best size for stuffing balls?
Golf ball-sized balls work perfectly for even baking and crispy edges.

Why Trust This Recipe

As a professional food blogger and holiday cooking enthusiast, I’ve spent years testing classic recipes from the nineteen forties. This bread stuffing balls recipe combines authentic vintage flavors with modern cooking techniques to deliver a dish that’s both comforting and easy for home cooks. Your family will love it, and it’s versatile enough to become a holiday tradition in your kitchen.