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–+ servings

STUFFING BALLS

These easy stuffing balls have crisp golden edges and tender, buttery centers loaded with onion, celery, herbs, and classic savory stuffing flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 10 cups dried bread cubes or unseasoned stuffing cubes
  • ½ cup unsalted butter
  • 1½ cups finely diced yellow onion
  • 1½ cups finely diced celery
  • 2 teaspoons minced garlic
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2¼ cups low-sodium chicken broth divided
  • 2 large eggs lightly beaten
  • 2 tablespoons melted butter for brushing
  • Chopped fresh parsley optional garnish

Instructions
 

  • Preheat the oven to 375°F. Line two large baking sheets with parchment paper or lightly coat them with nonstick cooking spray.
  • Place the dried bread cubes into a large mixing bowl.
  • Melt ½ cup butter in a large skillet over medium heat. Add the onion and celery and cook for six to eight minutes, until softened.
  • Add the garlic, poultry seasoning, sage, thyme, salt, and black pepper. Cook for one minute, stirring constantly.
  • Pour the vegetable and butter mixture over the bread cubes. Add the parsley and toss gently to combine.
  • Add 1¾ cups chicken broth and toss. Let the mixture rest for five minutes. Add the remaining broth, a little at a time, only as needed until the stuffing is moist and holds together when pressed.
  • Add the beaten eggs and gently mix until evenly combined.
  • Scoop about ⅓ cup of stuffing mixture at a time and gently shape it into a 2½-inch ball. Arrange the balls on the prepared baking sheets about one inch apart.
  • Brush the stuffing balls with melted butter.
  • Bake for 25 to 30 minutes, until golden brown and the centers reach 165°F.
  • Let the stuffing balls rest for five minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Dry bread works best for this recipe. If using fresh bread, cube it and dry it in a 250°F oven for 30 to 40 minutes before preparing the stuffing.
  • The exact amount of chicken broth you need will depend on how dry and absorbent your bread is. Add the last ½ cup gradually.
  • For extra-crispy stuffing balls, bake them for an additional three to five minutes or broil briefly at the end.
  • For sausage stuffing balls, add ½ pound of cooked and drained sausage to the mixture before shaping.