Thanksgiving Stuffing Balls
Thanksgiving Stuffing Balls are a delightful twist on traditional stuffing, offering a comforting experience with crisp edges and a soft, herb-laden center. Perfect for holiday tables or weeknight dinners.
Ingredients
Bread Base
- 14 oz one loaf of day-old bread cut into small cubes
Vegetables
- 1 stick unsalted butter for sautéing
- 1 large onion finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic minced
Seasonings and Binding
- 2 tsp poultry seasoning or one teaspoon of sage and one teaspoon of thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup fresh parsley chopped
- 0.5 cup grated Parmesan cheese optional for extra flavor
- 2 large eggs lightly beaten
- 1.5 cups chicken or turkey broth add more if needed
Instructions
Preparation
- Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes until dry but not browned.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, sautéing until soft and fragrant, about 6-8 minutes.
Mix Ingredients
- In a large bowl, combine the toasted bread, sautéed vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan (if using).
- Stir in the beaten eggs and pour in the broth until the mixture is moist but not soggy.
Shape and Bake
- With damp hands, shape the mixture into golf ball-sized globes and place them on a greased baking sheet.
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until golden brown and crisp.
Notes
Store leftovers in an airtight container. They can be refrigerated for up to 3-5 days or frozen for up to 3 months. Reheat in the oven at 375°F for about 20 minutes.