Stuffing Balls
A cozy, simple side dish with seasoned bread cubes, sautéed vegetables, and spices that tastes like home, perfect for holidays or weeknight dinners.
Ingredients
Base Ingredients
- 12-14 oz dry seasoned bread cubes Bag size
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- ½ cup unsalted butter
- 2 large eggs, lightly beaten
- 1½-2 cups chicken broth Adjust as needed
Seasonings
- 1 tsp poultry seasoning Or a mix of sage, thyme, rosemary
- 1 tsp garlic powder
- 1 tsp salt Adjust to taste
- ½ tsp black pepper
- 2 Tbsp fresh parsley, chopped Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease or line a large baking sheet.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until soft, about 5–7 minutes.
- In a large bowl, combine the bread cubes, sautéed vegetables (with the butter), poultry seasoning, garlic powder, salt, and pepper.
- Stir in the beaten eggs. Add chicken broth gradually, just until the mixture is moistened and holds together when pressed.
- Scoop a handful of mixture and roll into balls about the size of a golf ball. Place onto the prepared baking sheet.
Baking
- Place in the preheated oven and bake 20–25 minutes, or until the stuffing balls are golden brown and slightly crisp on the outside.
- Serve warm as a side dish for turkey, chicken, or roast dinners.
Notes
For an extra crisp, give them a minute or two under the broiler—watch closely so they don’t burn. Store leftovers in an airtight container or freeze for up to 2 months.