Description
A delightful twist on classic Thanksgiving stuffing, these savory stuffing balls encapsulate all the flavors of the holiday in a fun, portable form.
Ingredients
Scale
- 1 loaf (about 14 oz) day-old bread, cut into small cubes (about 8 cups)
- 1 stick (1/2 cup) unsalted butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley, chopped
- 2 large eggs, lightly beaten
- 1 1/2 cups chicken or turkey broth (add more if needed)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Prepare the bread base: Spread bread cubes on a baking sheet.
- Toast in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside.
- Cook the veggies: In a large skillet, melt the butter over medium heat.
- Sauté the onion, celery, and garlic until soft and fragrant (about 6–8 minutes).
- Mix the stuffing: In a large bowl, combine toasted bread, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan (if using).
- Stir in the eggs.
- Pour in broth, mixing until the bread is moist and holds together when pressed (not soggy).
- Shape the mixture into balls about the size of a golf ball with damp hands.
- Place on a greased or parchment-lined baking sheet.
- Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until golden brown and crisp on the outside.
Notes
Use stale bread for best results and experiment with different vegetables or herbs according to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg