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Stuffing balls recipe

This stuffing balls recipe creates perfectly portioned, golden-brown spheres that combine all the flavors of traditional stuffing in an elegant, individual serving format. The recipe yields approximately 20 stuffing balls and takes about 45 minutes from start to finish, including 25 minutes of baking time.
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Equipment

  • Large mixing bowl
  • Medium saucepan
  • Large skillet
  • Baking sheet
  • Parchment paper
  • Ice cream scoop or large spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 8 cups day-old bread cubes preferably a mix of white and wheat
  • 1 large onion diced
  • 3 celery stalks diced
  • 1/4 cup butter
  • 2 cups chicken or vegetable broth
  • 2 large eggs beaten
  • 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh parsley chopped
  • 1/2 cup dried cranberries optional
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Prepare the Base: Preheat oven to 375°F. Line a baking sheet with parchment paper. Place bread cubes in a large mixing bowl.
  • Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion and celery, cooking for 8-10 minutes until softened and lightly golden.
  • Create Moisture: Gradually add chicken broth to the skillet, stirring to combine. Remove from heat and let cool slightly.
  • Combine Ingredients: Pour the broth mixture over bread cubes. Add beaten eggs, sage, thyme, salt, pepper, garlic powder, and parsley. Mix gently until well combined but not overmixed.
  • Add Optional Ingredients: Fold in cranberries and walnuts if using.
  • Form Balls: Using an ice cream scoop or large spoon, form mixture into golf ball-sized portions and place on prepared baking sheet.
  • Bake: Bake for 25-30 minutes until golden brown and crispy on the outside.
  • Serve: Let cool for 5 minutes before serving warm.

Notes

Day-old bread works best as it absorbs flavors without becoming mushy
Don't overmix the ingredients to maintain texture
If mixture seems too dry, add broth gradually; if too wet, add more bread cubes
Internal temperature should reach 165°F for food safety