These 1940s bread-and-stuffing balls should be on your list if you are fond of old-fashioned comfort food and still adore vintage recipes. This traditional and popular side dish of the United States, made out of plain pantry items and baked in their own pans into crispy and good-tasting stuffing during World War II rationing.
Contrary to all stuffing casserole recipes, stuffing balls are baked and have the benefit of having a crust of golden brown on the outside, and soft, savory stuffing on the inside. They are just all-time suitable at Thanksgiving, Sunday dinner, or when you feel like having a homely feel-good side dish.
Why Stuffing Balls Were Popular in 1940s America
Food rationing andthe avoidance of waste were encouraged to American families in the 1940s. Home cooks were creative enough to stretch ingredients, and bread stuffing balls came in as a good solution.
They were popular because they:
- Used leftover or stale bread
- Required minimal meat
- Made poultry servings stretch further
- Could bake alongside roast chicken or turkey
- Turned inexpensive ingredients into a hearty side
Over time, they became a beloved variation of classic Thanksgiving stuffing.
Ingredients for 1940s Bread Stuffing Balls
This is a classic dish prepared with cheap and easy-to-find ingredients:
- 4 cups dry white bread cubes or coarse crumbs of bread that is old
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 tablespoon fresh parsley (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- ½ to 1 cup chicken broth (as needed)
Tip: Day-old bread works best because it absorbs moisture without becoming mushy.
Step-by-Step Instructions
Step 1: Prepare the Bread
Cut or tear stale bread into small cubes. Place in a large mixing bowl.
Step 2: Sauté the Onion
In a skillet over medium heat, melt the butter. Add chopped onion and cook until soft and translucent (about 5 minutes).
Step 3: Combine the Ingredients
Add the cooked onion, sage, parsley, salt, and pepper to the bread. Mix thoroughly.
Step 4: Add Egg and Broth
Stir in the beaten egg. Gradually pour in chicken broth, mixing gently until the mixture holds together when pressed. It should be moist but not soggy.
Step 5: Form the Stuffing Balls
Using your hands, shape the mixture into golf ball-sized portions. Place on a lightly greased baking sheet.
Step 6: Bake Until Golden
Bake in a preheated oven at 375°F for 20–25 minutes, or until golden brown and slightly crispy on the outside.
Traditional 1940s Cooking Method
In many American households, stuffing balls were placed around a roasting chicken or turkey during the final 30 minutes of cooking. This allowed them to absorb flavorful pan drippings while developing a crisp exterior.
Optional Variations (Still Classic!)
For a more Thanksgiving-style flavor, you can add:
- ½ cup finely chopped celery
- ¼ teaspoon dried thyme
- A pinch of poultry seasoning
For extra crispiness, brush the tops lightly with melted butter before baking.
What to Serve with Bread Stuffing Balls: These stuffing balls pair perfectly with:
- Roast turkey
- Roast chicken
- Mashed potatoes and gravy
- Green beans or corn
- Cranberry sauce
They’re also delicious the next day, sliced and reheated in a skillet.
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat at 350°F for 10–15 minutes
- Freeze for up to 2 months
Frequently Asked Questions
Can I make stuffing balls ahead of time?
Yes. You can shape them and refrigerate for up to 24 hours before baking.
Can I use store-bought stuffing mix?
For authenticity, stale bread is best. However, plain stuffing mix can work in a pinch.
Can I make them without eggs?
Yes. Substitute 2–3 tablespoons of additional broth or use a flax egg as a binder.
Final Thoughts
This American recipe of bread stuffing balls is a true throwback to the 1940s, but it remains a good reminder that even with basic ingredients, one can make something really unique. These stuffing balls are very quick, salty, and crispy, and have always been a classic side dish that adds the comfort of yesteryear to any dinner.