Description
Deliciously golden and crispy on the outside, these stuffing balls feature savory herbs, sautéed vegetables, and tender bread cubes baked to perfection. Perfect as a Thanksgiving side or accompaniment to roast chicken, they can be prepared ahead and reheated for convenience.
Ingredients
Scale
Main Ingredients
- 6 cups cubed day-old bread (white or whole wheat)
- 1/2 cup unsalted butter
- 1 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 to 1 1/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven and prepare baking sheet: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and celery, cooking them until they soften, about 5–7 minutes. This step helps bring out their natural sweetness and flavor.
- Add seasoning and garlic: Stir in the minced garlic, poultry seasoning, dried thyme, salt, and black pepper. Cook everything together for another minute to toast the spices and infuse the mixture.
- Combine bread and vegetable mixture: Place the cubed bread into a large mixing bowl, then pour the warm vegetable mixture atop it. Toss gently to coat the bread evenly with the buttery herb mixture.
- Add eggs and broth: In a separate bowl, whisk the eggs with 1 cup of low-sodium chicken broth. Pour this liquid over the bread mix and gently mix until the bread is moistened and holds shape when squeezed. Add the remaining broth a little at a time if the mixture is too dry.
- Form stuffing balls: Shape the mixture into 12 to 14 golf ball-sized balls, ensuring they hold together well but aren’t packed too tightly. Place them spaced evenly on the prepared baking sheet.
- Bake until golden: Bake for 25 to 30 minutes in the preheated oven until the stuffing balls are golden brown and slightly crisp on the outside.
- Garnish and serve: Remove from oven and optionally sprinkle chopped fresh parsley on top before serving warm as a perfect side dish.
Notes
- Perfect as a Thanksgiving side or to serve alongside roast chicken.
- You can prepare stuffing balls ahead of time and reheat them in the oven before serving.
- For a heartier version, add cooked sausage to the mixture before forming balls.
- Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
