Description
Grandma Dot’s Stuffing Balls are a delightful twist on traditional stuffing, formed into easy-to-serve bite-sized balls with a crispy exterior and tender, flavorful interior. Made with day-old bread, sautéed onions and celery, fresh parsley, and seasoned to perfection, these stuffing balls are baked to golden brown and make a perfect side dish for holiday meals or family dinners.
Ingredients
Scale
Stuffing Balls Ingredients
- 4 cups day-old bread cubes (white or sourdough)
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 stalks celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoons poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 large egg
Instructions
- Prepare the Bread Cubes: Begin by taking your day-old bread and cutting it into small cubes. If it’s not stale, spread the cubes on a baking sheet and toast in the oven until they are firm and dry—this will help them maintain their structure during the mixing process. Set the baking tray aside to cool before using.
- Sauté Vegetables and Seasonings: In a medium skillet, melt the butter over medium heat. Add your finely diced onion and chopped celery. Sauté them for about 6 to 8 minutes, or until they’re soft and translucent. Make sure to stir them regularly to prevent burning. Once softened, add in the chopped parsley and poultry seasoning, allowing them to cook for an additional minute to fully release their flavors!
- Combine Mixture: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture, tossing them together gently. Next, whisk the egg and chicken broth in a separate bowl until thoroughly combined, then gradually pour it over the bread mixture. Stir until all the ingredients are well mixed, ensuring the bread is moist but not soggy.
- Shape Stuffing Balls: With moist hands, take a handful of the mixture and form it into 2-inch balls, packing them gently so they hold together well. Place each ball on a parchment-lined baking sheet, leaving enough space between them for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the stuffing balls for 25 to 30 minutes. Rotate the tray halfway through the baking time for even browning. Look for a beautiful golden color indicating they’re ready. Once crisp on the outside, remove them from the oven and let them rest for a few minutes before serving.
Notes
- Use day-old bread or toast fresh bread cubes to avoid soggy stuffing balls.
- Moisten your hands slightly when shaping the balls to prevent sticking.
- Rotate the baking tray halfway through cooking for even browning.
- These stuffing balls pair perfectly with homemade gravy or as a side to roasted meats.
- For a vegetarian variation, substitute chicken broth with vegetable broth.
