Thanksgiving Stuffing Balls
Crispy on the outside, tender on the inside stuffing balls, perfect as a holiday side dish or an appetizer.
Ingredients
Bread Cubes
- 8 cups day-old bread, cubed
Stuffing Base
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 tsp poultry seasoning (or 1 tsp sage + 1 tsp thyme)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley, chopped
- 2 large eggs, beaten
- 1 1/2 cups chicken or turkey broth, add more if needed
- 1/2 cup Parmesan cheese, grated (optional)
Instructions
- Preheat oven to 300°F (150°C) and toast bread cubes for 10-12 minutes until dry but not browned.
- Melt butter in a skillet over medium heat and sauté onion, celery, and garlic until soft, about 6-8 minutes.
- In a large bowl, combine toasted bread, vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan cheese if using.
- Stir in beaten eggs, then slowly add broth while mixing to moisten without making it soggy.
- Form mixture into golf ball-sized balls with damp hands and place on parchment-lined baking sheet.
- Bake at 375°F (190°C) for 20-25 minutes or until golden and crispy.
- Serve warm with gravy or cranberry sauce for dipping.
Notes
Recipe can be made ahead and frozen before or after baking.