Print

Easy Savory Herb Stuffing Balls Recipe

A pile of perfectly browned stuffing balls, one is broken open showing the fluffy interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make perfect, portion-controlled stuffing balls that are crispy outside and moist inside. This easy recipe is a fantastic Thanksgiving side dish or holiday appetizer.

Ingredients

Scale
  • 4 cups dried bread cubes (about 1 standard loaf)
  • 1/2 cup unsalted butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken or turkey broth (plus more if needed)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery. Cook until soft, about 5 to 7 minutes.
  3. Stir the dried sage, thyme, rosemary, salt, and pepper into the vegetables. Cook for 1 minute until fragrant.
  4. Place the dried bread cubes in a very large bowl. Pour the butter and vegetable mixture over the bread cubes. Toss gently to coat.
  5. In a separate bowl, whisk together the broth and the beaten eggs. Pour this liquid mixture over the bread mixture. Toss everything until the bread is evenly moistened. If the mixture seems too dry, add a few more tablespoons of broth.
  6. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
  7. Scoop the stuffing mixture and roll it firmly between your palms to form balls, about 1.5 inches in diameter. Place the stuffing balls on the prepared baking sheet, leaving a small space between each one.
  8. Bake for 20 to 25 minutes, or until the stuffing balls are golden brown and crispy on the outside.
  9. Serve warm as a perfect Thanksgiving side dish or holiday appetizer.

Notes

  • For Turkey Stuffing Balls, substitute the broth with leftover turkey cooking liquid or add 1/2 cup of cooked, shredded turkey meat to the mixture.
  • To make Sausage Stuffing Balls, brown 1/2 pound of breakfast sausage first, drain the fat, and mix the cooked sausage into the bread mixture.
  • You can prepare the mixture up to 24 hours ahead. Cover and refrigerate. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.purecookingjoy.com/stuffing-balls-easy-recipe/

0 Shares
Tweet
Pin
Share