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Stuffing Balls

Stuffing balls are baked bread stuffing with savory herbs, tender onion and celery, and browned edges. Shape the moistened mixture into 16 balls and bake until the centers reach 165°F.
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Prep Time 20 minutes
Cook Time 43 minutes
resting 5 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 ribs celery finely chopped
  • 1 package (12 oz) bread cubes plain, dried
  • 1 tbsp parsley fresh, chopped
  • 1 tsp poultry seasoning
  • 0.5 tsp sage dried
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cups chicken broth
  • 2 eggs large

Equipment

  • 1 large skillet
  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a rimmed baking sheet.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and celery, and cook for 6 to 8 minutes until softened.
  5. Put the bread cubes, parsley, poultry seasoning, sage, salt, and pepper in a large bowl.
  6. Add the cooked vegetables and butter, and toss to combine.
  7. Whisk the broth and eggs in a medium bowl.
  8. Pour the broth mixture over the bread mixture.
  9. Stir until evenly moistened.
  10. Shape the mixture into 16 balls, about 2 inches wide, gently pressing each one so it holds together.
  11. Arrange the balls on the prepared baking sheet.
  12. Bake for 30 to 35 minutes until browned and the centers reach 165°F on an instant-read thermometer.
  13. Let the stuffing balls rest on the baking sheet for 5 minutes before serving.

Notes

Gently press each ball just enough to help it hold together. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a vegetarian version, use vegetable broth.