Stuffing balls cook in 10–12 minutes at 350°F (175°C) in the air fryer and come out with a crunchy shell and a soft, savory middle — like eating only the crispy corners of the pan. They’re made with sausage, cranberries and a box of stuffing mix, and you can shape them a day ahead.
Every family argues over the crispy edge pieces of the stuffing. This recipe ends the argument: every bite is an edge.
Why make stuffing balls
- More crunch: the air fryer browns all the way around each ball.
- Easy to serve: perfect for a buffet, Friendsgiving or a pre-dinner snack while the turkey rests.
- Oven-free: the oven stays available for the big dishes.
The binding trick
Stuffing on its own won’t hold a shape. Two things fix that:
- Enough broth so the bread is soft all the way through.
- One egg, which sets as it cooks and glues everything together.
Because of the raw egg, check that the center reaches 165°F (74°C) — the USDA safe temperature for stuffing and dishes with egg and poultry broth.
Shape them the same size
Use a cookie scoop or a 2-tablespoon measure. Same-size balls cook in the same time, so none are raw in the middle while others are dark.
| Ball size | Time at 350°F / 175°C |
|---|---|
| 1 inch (2.5 cm) | 8–9 min |
| 1.5 inch (4 cm) | 10–12 min |
| 2 inch (5 cm) | 13–15 min |
Serve them with
- A small bowl of gravy or cranberry sauce for dipping
- Next to the air fryer turkey breast
- On a party board with pigs in a blanket
Planning the whole meal? See 9 air fryer Thanksgiving sides and save the cooking times chart.
Air Fryer Stuffing Balls with Sausage and Cranberry
Crispy outside, soft inside: sausage and cranberry stuffing balls made in the air fryer in 12 minutes at 350°F (175°C). Make them ahead for Thanksgiving or turn leftover stuffing into bites.
You'll need: Air fryer · Skillet · Perforated parchment (optional)
Ingredients
US cups and spoons with metric in brackets (1 US cup = 240 ml). A bigger batch may need two rounds in the basket: keep it to one layer.
Instructions
- Cook the sausage. Brown the sausage in a skillet over medium heat, breaking it up, for 6–8 minutes until no pink remains. Drain the fat.
- Soak the stuffing. In a large bowl, pour the hot broth and melted butter over the stuffing mix and stir. Let it stand 5 minutes until the liquid is absorbed.
- Mix. Add the sausage, cranberries, parsley and beaten egg. Mix with your hands until it holds together when squeezed. Too dry? Add broth 1 tablespoon at a time.
- Shape. Roll into 16 balls about 1.5 inches (4 cm) across, pressing firmly.
- Air fry. Mist the basket with oil, add the balls in a single layer with space between them, and mist the tops. Air fry at 350°F (175°C) for 10–12 minutes, turning halfway, until deep golden.
- Check one. Because they contain raw egg, the center should reach 165°F (74°C). Cook in batches if they don't fit in one layer.
Notes
- Make ahead: shape the balls up to 1 day ahead and refrigerate, covered. Add 2 minutes to the cook time.
- Freeze: freeze cooked balls on a tray, then bag. Reheat from frozen at 350°F (175°C) for 8–10 minutes.
- Leftover stuffing version: mix 4 cups of leftover stuffing with 1 beaten egg, shape and cook the same way.
- Vegetarian: skip the sausage, use vegetable broth and add 1/2 cup (60 g) toasted chopped pecans.
Air fryers vary by brand and size: start checking 2–3 minutes early. Recipe from shakethebasket.com/air-fryer-stuffing-balls/
FAQ
Why do my stuffing balls fall apart?
They need enough moisture and the egg to bind. Squeeze a handful: if it crumbles, add a little more broth. Press the balls firmly and don't flip them until the first side has browned.
Can I make them with homemade stuffing?
Yes. Use about 4–5 cups of prepared stuffing and 1 egg. Homemade stuffing is often wetter, so you may not need extra broth.
Sources
- USDA FSIS: Safe Minimum Internal Temperature Chart
- FoodSafety.gov: Cook to a Safe Minimum Internal Temperature
We check temperatures and safety advice against these official sources. Spotted something wrong? Email hello@shakethebasket.com.
