Making Stuffing Balls is a wonderful way to turn leftover bread into a delicious, crowd-pleasing side dish. These savory bites are perfect for holiday meals, family gatherings, or just a comforting dinner.
Why make this recipe
Stuffing Balls are not only tasty but also incredibly versatile. With their delightful crispy exterior and soft, flavorful center, they pair wonderfully with roasted meats or can be enjoyed on their own as an appetizer. Plus, they are a fantastic option for using up stale bread, minimizing food waste while adding a homemade touch to your table.
Ingredients
- 8 cups cubed day-old bread (about 1-inch cubes)
- 1/2 cup unsalted butter
- 1 large yellow onion, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 1 tablespoon poultry seasoning
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
How to make it
- Melt butter in a large skillet over medium-high heat.
- Add onion and celery; cook for 5-7 minutes until translucent.
- Add garlic and cook for 1 minute. Let cool slightly.
- In a large bowl, combine bread cubes with cooked vegetables.
- Pour in chicken broth and toss to moisten.
- In a small bowl, whisk together eggs, poultry seasoning, sage, thyme, salt, pepper, and parsley.
- Pour the egg mixture over the bread mixture and stir until evenly incorporated.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Using a 1/3-cup measure, portion the mixture and roll into 2-inch balls.
- Place on the prepared baking sheet, spacing 1 inch apart.
- Bake for 18-22 minutes until deep golden brown and center reaches 165°F.
- Let rest for 5 minutes before serving.
How to serve it
Serve the Stuffing Balls warm as a side dish alongside roasted chicken, turkey, or your favorite holiday ham. They can also be set out as a delicious snack or appetizer at parties. Consider drizzling them with gravy or serving them alongside a dipping sauce for added flavor.
How to store it
If you have leftovers, store the Stuffing Balls in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them in the oven at 350°F for about 10-15 minutes until warmed through.
Helpful tips
- Ensure the bread is truly day-old to help the stuffing hold its shape without becoming too soggy.
- If you prefer a more herby flavor, feel free to add additional herbs or swap out the parsley for your favorites.
- For extra crunch, consider adding chopped nuts such as walnuts or pecans to the mixture.
Optional variations
- Cheesy Stuffing Balls: Add 1 cup of shredded cheese, like cheddar or mozzarella, for a cheesy twist.
- Vegetarian version: Use vegetable broth instead of chicken broth and ensure all other ingredients are vegetarian-friendly.
- Spicy kick: Add red pepper flakes or a dash of hot sauce for some heat.
Frequently asked questions
Can I freeze Stuffing Balls?
Yes, you can freeze the uncooked stuffing balls before baking. Just shape them into balls, place them on a baking sheet to freeze, and once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance, refrigerate it, and bake it right before serving.
What can I use instead of bread?
If you’re looking for a gluten-free option, you can use gluten-free bread or even cooked rice as a substitute for the bread cubes, adjusting the texture and flavor accordingly.
