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Stuffing balls transform classic holiday stuffing into crisp-on-the-outside, soft-on-the-inside bites the whole table dives into first. Perfect for Thanksgiving or Sunday roast, these savory spheres are easy to portion and serve, and every batch can be tweaked to suit family favorites. Whether you make them traditional or riff with little mix-ins, stuffing balls are always a crowd-pleaser at my gatherings.
The first time I made these was to keep peace at the table since my kids only wanted the golden corners of the stuffing. Now they claim the leftovers before the meal is even finished.
Ingredients
- Dried bread cubes: gives the classic stuffing texture and structure need a day-old or air-dried loaf for best results
- Butter: provides richness and helps brown the outside choose a good quality for deeper flavor
- Celery: adds a bit of crunch and subtle freshness pick stalks that are firm and bright green
- Onion: builds layered savory notes go for yellow or white for mellow sweetness
- Large eggs: bind everything together and help form perfect balls fresh eggs are best
- Chicken broth: gives moisture and depth opt for low sodium to control seasoning
- Poultry seasoning: provides classic holiday flavor try to find a blend with sage, thyme, and marjoram
- Salt and black pepper: to balance and enhance all other flavors freshly cracked pepper makes a difference
- Fresh parsley: adds a pop of color and herby brightness flat-leaf parsley is more flavorful than curly
Step-by-Step Instructions
- Prepare the Bread Base:
- Preheat oven to 375 degree F or 190 degree C. Spread bread cubes in a single layer on a baking sheet. Let them dry for at least 15 minutes or leave them out overnight if planning ahead. Dried bread cubes soak up liquid evenly and keep the balls from turning mushy.
- Cook the Vegetables:
- Melt the butter in a skillet over medium heat. When foamy add diced celery and onion. Sauté for about 5 minutes stirring often until the onion is translucent and celery softens but still has some bite. This step draws out the natural sweetness in the vegetables and makes the stuffing more aromatic.
- Combine Everything:
- In a large mixing bowl whisk together the eggs and chicken broth until fully combined and frothy. Stir in the sautéed vegetables poultry seasoning salt pepper and parsley. Add the dried bread cubes and toss gently until the mixture is evenly moistened but not soggy. Give it a few minutes for the bread to soak up the liquid.
- Shape and Bake:
- Use clean hands or a scoop to form the mixture into balls about two inches in size. Place them an inch apart on a greased baking sheet. Bake for twenty to twenty five minutes or until golden brown on the outside and firm to the touch. Check that the internal temperature is at least 160 degree F to ensure the eggs are cooked through.
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I love sneaking in bits of dried cranberries or a grated apple for a pop of sweetness. One year my aunt added sausage which made them taste like a whole meal in one bite. The family still talks about that dinner.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a warm oven to bring back the crisp edges. These also freeze beautifully so you can prep a batch before busy weeks or holidays. Let the stuffing balls cool completely then freeze on a tray before transferring to a bag. Reheat from frozen or thaw in the fridge overnight before baking.
Ingredient Substitutions
Use vegetable broth instead of chicken broth for a vegetarian version. Swap the classic bread cubes with cornbread for Southern flair or gluten free bread for dietary needs. For extra savory flavor mix in cooked crumbled sausage or toasted nuts. Dried herbs like sage or rosemary work if you do not have poultry seasoning.
Serving Suggestions
Serve stuffing balls alongside turkey chicken pork roast or even as a vegetarian main with mushroom gravy. I have even popped a few into lunchboxes for a fun holiday leftover treat. Try offering a small bowl of cranberry sauce for dipping at the table to delight guests.
Cultural and Historical Context
Stuffing has roots in ancient Roman cuisine but in the United States it evolved as an essential part of Thanksgiving and Christmas meals. These balls offer a modern spin making prep and serving easier than the old casserole method. Every family tweaks their blend of herbs or bread types based on regional holiday traditions.
Frequently Asked Questions About Recipes
- → How can I make stuffing balls extra crispy?
Ensure bread cubes are thoroughly dried and bake the balls on a greased sheet at high heat. Spritz lightly with oil before baking for added crispiness.
- → Can stuffing balls be made ahead of time?
Yes, shape and chill them up to a day prior. Bake just before serving, or reheat in the oven for best texture.
- → What are some tasty add-ins for variety?
Sautéed sausage, grated apples, dried cranberries, chopped nuts, or extra herbs all add unique flavors and textures.
- → How do I keep stuffing balls from falling apart?
Mix well so bread absorbs moisture, and add slightly more broth or another egg if the mixture feels too dry before shaping.
- → Are these suitable for freezing?
Absolutely. Freeze baked and cooled stuffing balls in airtight containers. Reheat from frozen in an oven until hot throughout.
- → What dishes pair well with stuffing balls?
They're perfect alongside roast turkey, chicken, pork, or beef, and go well with classic cranberry sauce and gravy.