These stuffing balls are a Thanksgiving classic in my family a cherished recipe handed down from my grandmother. With a crispy exterior and a tender flavorful interior they offer a delicious twist on the usual stuffing baked in a casserole. They pair perfectly with a holiday turkey but also make a great side for roasted chicken or pork chops on any weeknight. While my grandma traditionally used white bread I prefer the hearty taste of whole wheat for added depth. Plus you can easily prepare them a day in advance to save time!
Ingredients:
- 1 ½ cups unsalted butter
- 1 cup finely chopped onions
- 1 cup diced celery stalks
- 1 tablespoon sea salt
- 2 teaspoons poultry herb blend
- 1 teaspoon freshly ground black pepper
- 1 cup chicken or vegetable stock
- 4 large eggs, beaten
- 5 quarts cubed whole wheat bread (day-old preferred)
- 1 cup chopped fresh parsley leaves
Instructions:
- Preparation: Start by gathering all the ingredients. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper and greasing it lightly.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions and celery, stirring occasionally, until they soften, about 5-7 minutes. Season the vegetables with sea salt, poultry herb blend, and black pepper, and continue to cook for an additional 1-2 minutes until fragrant.
- Mix the Liquid Ingredients: While the vegetables cook, whisk together the chicken broth and beaten eggs in a large mixing bowl. Gently fold in the cubed bread and chopped parsley.
- Combine Everything: Add the sautéed onion and celery mixture to the bread and broth mixture. Stir until everything is evenly combined.
- Shape the Stuffing Balls: Using your hands, form the mixture into 24 small balls, about 2 inches in diameter. Place them on the prepared baking sheet, leaving some space between each one.
- Bake to Perfection: Bake in the preheated oven for about 20-25 minutes, or until the stuffing balls are golden brown and slightly crispy on the outside.
- Serve: Remove the stuffing balls from the oven and let them cool for a few minutes before serving. They make a great side dish for any holiday meal!
Pro Tip:
If you’re prepping in advance, shape the stuffing balls and place them on the baking sheet, then cover and refrigerate for up to 24 hours. Before baking, allow them to sit at room temperature for 20-30 minutes, then bake as directed.
This revised version maintains the core essence of the original recipe while changing some wording, structure, and details for uniqueness.
