Servings: 12-16 balls
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients
- 4 cups (about 1 loaf) day-old bread, cubed (white, whole wheat, or a mix)
- 1/2 cup (1 stick) unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 large egg, beaten
- 1/2 cup (60g) shredded cheddar cheese (optional, but super tasty!)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Bread Cubes:
- Cube the day-old bread into bite-sized pieces. If you don’t have day-old bread, you can dry fresh bread cubes in the oven at 300°F (150°C) for about 10-15 minutes, or until dry. Set aside.
- Sauté the Veggies:
- In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté for about 5-7 minutes until softened and fragrant.
- Combine the Ingredients:
- In a large bowl, combine the cubed bread, sautéed veggies, dried herbs (sage, thyme, rosemary), salt, and pepper. Stir everything together.
- Pour the chicken broth over the bread mixture and toss to combine. Add the beaten egg and mix until everything is well incorporated. If you’re using cheese, stir that in too!
- Form the Stuffing Balls:
- Use your hands or a spoon to form the stuffing mixture into 12-16 balls, depending on how large you want them. Place them evenly on the prepared baking sheet.
- Bake the Stuffing Balls:
- Bake in the preheated oven for 25-30 minutes, or until the stuffing balls are golden brown and crispy on the outside.
- Serve and Enjoy:
- Once baked, let the stuffing balls cool for a few minutes before serving. Garnish with fresh parsley if desired.
Do’s and Don’ts
DO:
- Use day-old bread or stale bread for the best texture. Fresh bread can be too soft and mushy.
- Add extra seasonings or ingredients like sausage or cranberries if you’re feeling adventurous!
DON’T:
- Skip the egg—it helps hold everything together.
- Overcrowd the baking sheet. Give each stuffing ball a little space to ensure they get crispy.
Pro Tips:
- Make these stuffing balls in advance! Assemble them the day before and store them in the fridge. Bake them just before serving for a quick side dish.
- If you prefer a gluten-free version, swap the bread for gluten-free bread and use gluten-free broth.
These Stuffing Balls are a fun, easy, and delicious way to serve classic stuffing without all the mess. Whether you’re serving them for Thanksgiving, as a side dish, or just as a snack, these little bites are always a hit! 🍞🧆
