Here’s a simple, delicious recipe for Stuffing Balls — a fun twist on traditional stuffing that’s perfect for holidays, potlucks, or just a cozy meal side dish. They’re crispy on the outside, soft and flavorful on the inside.
🧆 Stuffing Balls Recipe
📝 Ingredients:
1 loaf (about 10 cups) day-old bread, cubed (white, sourdough, or multigrain)
1 stick (½ cup) unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2–3 cloves garlic, minced
1–2 tsp poultry seasoning (or mix of sage, thyme, and rosemary)
½ tsp salt (adjust to taste)
½ tsp black pepper
2 eggs, beaten
1–1¼ cups chicken or vegetable broth (just enough to moisten)
Optional: fresh parsley, chopped (for color and freshness)
Optional add-ins: crumbled sausage, dried cranberries, mushrooms, or chopped nuts
🍳 Instructions:
1. Preheat oven
To 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Sauté veggies
In a large skillet, melt butter over medium heat.
Add onions, celery, and garlic. Cook 5–7 minutes until softened.
Stir in herbs, salt, and pepper.
3. Mix stuffing base
In a large bowl, combine the bread cubes, sautéed veggies, and any optional ingredients (like sausage or parsley).
Add the beaten eggs and enough broth to moisten — not soggy, just enough so the mixture sticks together.
4. Form balls
Let mixture sit for 5–10 minutes to absorb moisture.
With damp hands, shape into balls (about golf ball size or slightly larger).
Place on prepared baking sheet.
5. Bake
Bake for 20–25 minutes, or until golden and crisp on the outside.
For extra crispiness, turn them halfway through baking.
🔁 Serving Ideas:
Serve with gravy or cranberry sauce on the side.
Great alongside turkey, chicken, or pork.
Make mini versions for party appetizers.
❄️ Storage:
Refrigerate leftovers up to 4 days.
Freeze raw or baked stuffing balls — reheat in the oven until hot through.