Why You'll Love These Stuffing Balls
- Perfect texture: crisp exterior, tender center.
- Make-ahead friendly: mix a day early, bake day-of.
- Portionable: easy to plate, pack, and reheat.
- Classic flavor: butter, aromatics, poultry seasoning, herbs.
Ingredients
- ¾ cup butter, unsalted
- ½ cup yellow onion, diced
- ½ cup celery, diced
- 1 ½ teaspoons salt
- 1 teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- ½ cup chicken broth
- 2 large eggs
- 10 cups whole wheat bread, cubed and dried overnight
- ½ cup fresh parsley, chopped
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a large baking sheet with greased aluminum foil.
- Sauté Aromatics: In a large skillet over medium heat, melt butter. Add onion and celery and sauté 5 to 7 minutes until soft and translucent.
- Season: Stir in salt, poultry seasoning, and black pepper. Cook 1 minute until fragrant. Remove from heat.
- Combine Wet Ingredients: In a large bowl, whisk chicken broth and eggs.
- Mix Stuffing: Fold bread cubes and parsley into the egg mixture. Pour in the sautéed vegetables and toss until evenly combined.
- Form Balls: With damp hands, form 24 balls about 2 inches wide. Place on prepared sheet, spaced slightly apart.
- Bake: Bake 20 to 25 minutes, until golden brown with a crisp exterior. Serve warm and enjoy.
Notes & Tips
- Use stale bread cubes dried overnight for best texture and absorption.
- Add herbs like sage or thyme for extra flavor.
- Make the mixture up to 1 day ahead. Refrigerate, then bring to room temperature before forming and baking.
Flavor Variations
- Garlic & Herb: Add 2 minced garlic cloves and extra chopped sage.
- Mushroom: Sauté 1 cup finely chopped mushrooms with the aromatics.
- Sausage: Fold in 8 ounces cooked, crumbled breakfast sausage before forming.
- Dried Fruit: Mix in ⅓ cup chopped dried cranberries or apricots for a sweet-savory twist.
Media Hub
FAQ
Can I make Stuffing Balls ahead of time?
Yes. Mix and refrigerate up to 24 hours ahead. Bring to room temperature, form, and bake as directed. You can also bake, cool, and reheat at 325°F until warmed through.
Why should the bread be stale?
Dry bread absorbs liquid evenly and prevents a gummy texture, helping the balls stay cohesive and crisp on the outside.
How do I keep them from drying out?
Do not overbake. If your oven runs hot, check at 18 minutes. For reheating, cover loosely with foil and add a splash of broth to the pan.
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Stuffing Balls
- Total Time: 55 minutes
- Yield: 24 servings 1x
Description
Golden, bite-size stuffing with a crisp exterior and tender center, full of classic holiday flavor.
Ingredients
Scale
- ¾ cup unsalted butter
- ½ cup yellow onion, diced
- ½ cup celery, diced
- 1 ½ teaspoons salt
- 1 teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- ½ cup chicken broth
- 2 large eggs
- 10 cups whole wheat bread, cubed and dried overnight
- ½ cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with greased aluminum foil.
- In a large skillet over medium heat, melt butter. Add onion and celery; sauté 5-7 minutes until soft and translucent.
- Stir in salt, poultry seasoning, and pepper. Cook 1 minute until fragrant. Remove from heat.
- In a large bowl, whisk together chicken broth and eggs.
- Fold bread cubes and parsley into the egg mixture, then add the sautéed vegetables. Toss until evenly combined.
- With damp hands, form 24 balls about 2 inches wide. Arrange on prepared sheet, spaced slightly apart.
- Bake 20-25 minutes until golden brown with a crisp exterior. Serve warm.
Notes
Use stale bread dried overnight for best texture. Make mixture up to 1 day ahead and refrigerate. Bring to room temperature before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
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