Savory Sage Stuffing Balls
A different way to serve Stuffing Balls


This is my family's favorite stuffing recipe of sage, onion, celery and spices, it is so good with turkey, chicken or Cornish game hens. Just shape a small amount in the palm of your hand then bake them.

savory sage stuffing balls
recipe, photograph and presentation all created
by Peggy Bucholz for


Total Time: 35 min   Prep Time: 35 min   Yield: 30 balls   Servings: 10


1 cup onions chopped
1/2 cup celery, chopped
4 tablespoons butter
6 cups dry bread cubes
2 eggs, beaten slightly
2 cups chicken broth or water
4 tablespoons dried parsley flakes
4 teaspoons dried rubbed sage
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly cracked black pepper
1 teaspoon freshly grated nutmeg
2 tablespoons melted unsalted butter


Preheat oven to 375 degrees F.

In a skillet melt 4 tablespoons butter over medium-high heat, saute onion and celery until softened; transfer to a large bowl, add bread cubes.

In a smaller bowl combine eggs, broth or water, parsley, sage, poultry seasoning, pepper and nutmeg; pour over the bread and blend well. If using water in place of broth, add a small amount of salt to taste.

Use your hands to shape mixture into 2-inch or smaller balls; place on a greased cookie sheet or in mini muffin tins; drizzle with 2 tablespoons melted butter; bake uncovered for 20 minutes. Remove from oven, drizzle with a small amount of butter again.

Serve approximately 3 balls per person with turkey, chicken or Cornish hens, they are so cute and absolutely delicious especially with the addition of nutmeg.

Wine recommendation: Pinot Gris; Chardonnay, Gevurtztraminer

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001