Description
These stuffed bread balls are a delightful twist on traditional stuffing, perfect as a side dish for holiday meals or cozy dinners. Made with sautéed celery, onions, fresh herbs, and dried cranberries for a touch of sweetness, these golden-baked stuffing balls are flavorful, easy to portion, and wonderfully crispy on the outside while soft and savory inside.
Ingredients
Stuffing Balls Ingredients
- 12-13 cups white dried bread cubes (or any type of bread)
- 1 cup butter
- 1 cup diced celery
- 1 cup diced onion
- ½ cup chopped parsley
- 2 tablespoons fresh sage (chopped) or 2 teaspoons dried sage
- 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
- ¾ cup chicken broth or vegetable broth
- 3 large eggs
- ½ cup dried cranberries (optional)
- 1 tablespoon salt
- ½ - 1 teaspoon cracked black pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prep Ingredients: Slice the bread into half-inch cubes and set aside. Finely dice the celery and onions. Chop the parsley, sage, and thyme. In a small bowl, whisk together the chicken broth and eggs until combined.
- Sauté Vegetables and Herbs: Heat a skillet over medium heat and add the butter. Once melted, add the diced celery, onion, and all the chopped herbs. Sauté for 3-4 minutes until vegetables are tender and fragrant. Season with 1 tablespoon salt and ½ to 1 teaspoon cracked black pepper, stirring well to combine.
- Toss Bread and Cranberries: Gently add the bread cubes and dried cranberries (if using) to the skillet. Fold the mixture carefully to coat all the bread cubes evenly with the butter and vegetable mixture.
- Mix in Broth and Eggs: Remove the skillet from heat and let the mixture rest for 3-5 minutes. Pour in the broth and egg mixture, stirring gently to ensure all bread cubes are well saturated without breaking apart.
- Form Stuffing Balls: Using a 3-tablespoon scoop, portion the stuffing mixture into 2-inch balls (about golf ball size). Roll the balls tightly in your hands to help them hold shape. Place the formed balls on the prepared baking sheet, spaced evenly.
- Bake Until Golden: Bake the stuffing balls in the preheated oven for approximately 20 minutes, or until the outsides are golden brown and crisp.
- Serve: Remove from the oven and serve warm or at room temperature as a delicious side dish.
Notes
- Using dried bread cubes helps absorb the broth and holds the balls together better. Day-old bread works best.
- Fresh herbs provide a brighter flavor, but dried herbs can be substituted when necessary.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Dried cranberries add a nice sweetness but can be omitted or replaced with dried cherries or raisins.
- If the mixture feels too dry, add extra broth one tablespoon at a time to reach desired moisture before shaping.
- Make sure not to overfill your scoop to avoid stuffing balls falling apart.
- These stuffing balls can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.