Of course! Stuffing Balls are a fantastic and convenient way to serve stuffing. They get crispy on the outside while staying wonderfully soft and moist on the inside. They’re perfect for holidays, weeknight dinners, or as a fun appetizer.
Classic Savory Stuffing Balls
This recipe is incredibly versatile and uses simple ingredients for maximum flavor.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yields: About 12-14 stuffing balls
Ingredients
· 6 cups dry bread cubes (about ½ of a 14oz bag)*
· ½ cup (1 stick) unsalted butter
· 1 cup yellow onion, finely diced
· ¾ cup celery, finely diced
· 2 cloves garlic, minced
· 2 large eggs, lightly beaten
· 1 ¼ cups chicken or vegetable broth, plus more if needed
· 2 tablespoons fresh parsley, chopped
· 1 teaspoon dried sage (or 1 tbsp fresh sage, chopped)
· 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
· ½ teaspoon dried rosemary, crushed
· ½ teaspoon salt (adjust to taste)
· ¼ teaspoon black pepper
*Bread Note: You can use classic cubed stuffing mix (like Pepperidge Farm) or day-old French or Italian bread cut into ½-inch cubes. For a richer flavor, use cornbread cubes.
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and celery and cook for 6-8 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
- Combine Ingredients: In a large mixing bowl, place the dry bread cubes. Pour the sautéed vegetable and butter mixture over the bread and toss to coat.
- Add Herbs and Liquid: Add the parsley, sage, thyme, rosemary, salt, and pepper to the bowl. Pour in the beaten eggs and 1 ¼ cups of broth. Gently mix everything together until the bread is evenly moistened. The mixture should hold together when pressed. If it seems too dry, add more broth, 1 tablespoon at a time.
- Form the Balls: Let the mixture sit for 5-10 minutes to allow the bread to fully absorb the liquid. Using your hands, firmly pack the mixture and form into tight, round balls, about the size of a golf ball (roughly 1.5 inches in diameter).
- Bake: Place the formed stuffing balls on the prepared baking sheet, about an inch apart.
- Bake to Perfection: Bake for 25-30 minutes, or until the outsides are golden brown and crisp.
- Serve: Let them cool for a few minutes on the pan before serving. They are delicious with gravy or cranberry sauce.
Success Tips & Variations
· The Key to Firm Balls: The most important step is to pack the mixture firmly when forming the balls. This prevents them from falling apart during baking.
· Make-Ahead: You can prepare the stuffing mixture up to a day in advance, cover it, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before forming and baking the balls. You can also form the balls a day ahead and keep them covered in the fridge.
· Flavor Boosters:
· Sausage: Add ½ lb of cooked, crumbled breakfast sausage to the mixture.
· Bacon: Mix in ½ cup of cooked, crumbled bacon.
· Cheesy: Stir in ½ cup of shredded Parmesan or sharp cheddar cheese.
· Apple & Cranberry: Add ½ cup of finely diced apple and ¼ cup of dried cranberries for a sweet and savory twist.
· Mushroom: Sauté 8 oz of chopped mushrooms with the onions and celery.
· Cooking Shortcut: For an even crispier exterior, you can pan-fry the stuffing balls in a little butter or oil over medium heat until golden brown on all sides.
Enjoy these delicious, bite-sized bundles of holiday flavor