Stuffing Balls
Grandma Dot’s stuffing balls are a crispy, bite-sized twist on traditional holiday stuffing. Each ball is golden and crunchy on the outside while staying soft, buttery, and savory in the middle. Perfect for Thanksgiving, Christmas, or any comforting family dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 stuffing balls
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 9 cups (450g) cubed white bread, slightly stale or oven-dried
- 1/2 cup (115g) unsalted butter
- 1 3/4 cups (415ml) low-sodium chicken broth
- 2 large eggs, beaten
- 1 cup (100g) chopped celery
- 3/4 cup (90g) chopped onion
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, melt 1/2 cup butter over medium heat. Add chopped onion and celery. Sauté until softened, about 8 minutes.
- Stir in salt, poultry seasoning, and black pepper. Cook for 1 more minute until fragrant, then remove from heat.
- In a large bowl, whisk together eggs and chicken broth. Add bread cubes and parsley, tossing to coat. Let soak for 3 minutes.
- Pour the warm vegetable mixture into the bread mixture. Stir until evenly combined. Let rest for 5 minutes to absorb moisture.
- Shape the mixture into 2-inch balls using clean hands or a scoop, and place them about 1 inch apart on the prepared sheet.
- Bake for 25 minutes, or until golden brown and crisp on the outside with an internal temperature of 165°F (74°C).
Notes
- Use day-old or toasted bread for best texture.
- Substitute vegetable broth for a vegetarian version.
- Add 1/2 cup cooked sausage or dried cranberries for extra flavor.
- Freeze unbaked or baked balls for up to 3 months; reheat at 300°F (150°C) for 10–12 minutes.
Find it online: https://www.recipebyelena.com/stuffing-balls/